How to cook liver to amaze yourself and your family

It is believed that liver is a food for everyone. But it’s not that difficult to become one: it’s quite easy to learn how to properly prepare this capricious product. Cool life hacks and recipes, including ones from Jamie Oliver, will help you with this.

Much has been said about the benefits of the liver. This product is rich in protein, vitamins and minerals, and is also easily absorbed by the body. However, almost all people do not like liver because of its specific taste or because it turns out tough and dry. Lifehacker's advice will help eliminate all these shortcomings and create a liver fan out of any picky person.

Secrets of selection, processing and manufacturing

How to choose the right liver

To make the dish tasty and healthy, you need to choose good quality and fresh liver. Creating this is quite simple.

Pay attention to the appearance of the product. The liver must be elastic, soft, moisturized and shiny, without scratches or damage. The presence of stains and blood clots is unacceptable. They may indicate a rupture of the animal’s gallbladder, which automatically gives the liver a bitter taste.
The color of the liver should be neither very light nor very dark. Remember: excellent beef liver has a ripe cherry color, pork liver is reddish brown, chicken liver color varies from light brown to brown-red, and turkey liver is dark red.
The freshest liver has a sweetish iron smell. A sour smell indicates that the product is spoiled.
There should not be excess ice on the surface of the frozen liver, and it itself does not have to have an orange color. All this means that the product was either frozen or overfrozen a couple of times.

How to cook soft liver

First you need to remove all vessels, veins and films. In the case of beef liver, creating this is quite simple. But to make the function easier, you can hold it in warm water for a couple of minutes. The film of pork liver is thinner and more difficult to separate. Try to leave the offal in boiling water for 20 seconds, and then remove the film by picking it up by the edge with a knife.
Additional softness of the liver will give a sour marinade. To make it, lemon or lime juice or a couple of tablespoons of vinegar are suitable. Mix one of these ingredients with water and soak the liver in it a few hours before making it.
Baking soda can also soften the liver. Just sprinkle it on any piece and wait about an hour.
An extreme method is for those who like to use physical force. To make the product softer, you can simply beat it with a hammer. Just remember to place the liver in cellophane, otherwise it will spread.

How to cook savory liver

To prevent the liver, especially pork liver, from becoming bitter, you can soak it in milk, cutting it into pieces beforehand. The recommended soaking time is from 30 minutes to several hours. By the way, milk will not only remove the bitterness, but also make the liver very soft.
Instead of soaking, you can quickly boil the liver in lightly salted water. This trick should also free the dish from bitterness.
But products with strong, pronounced odors will help mask the specific liver taste. Onions, garlic, chili peppers and aromatic herbs, such as thyme or sage, are good choices.

How to cook juicy liver

The main thing is not to overcook. To keep the liver juicy, just fry each side in a perfectly heated frying pan for 5 minutes (or less).
If you dip pieces of liver into flour or batter before frying, the juice literally remains inside.
Sour cream or cream are true friends of juicy and soft liver. It is recommended to simmer it in them for no more than 20 minutes.
The last item both on the list and during production will be salt. It will confiscate the water, so it is better to add it at the end.

Liver dishes

Liver fried with onions

Ingredients:

900 g chopped beef liver;
1 ½ cups milk;
60 g butter, divided into pieces;
2 huge sweet onions;
2 cups of flour;
salt;
pepper.

Manufacturing

Gently wash the liver under cool water, place in a bowl and cover with milk. It must completely cover the offal: if the volume of milk indicated in the recipe is not enough, increase the dose.

The liver can only be soaked while preparing the onions, but it is better to do this step in advance and let it sit for 1-2 hours.

Place half the butter in a large frying pan and melt over medium heat. Add the onion sliced into rings, cook until soft and set aside on a plate.

Place the remaining butter in the same pan. Remove the liver from the milk, pat dry with cardboard towels and coat in a mixture of flour, salt and pepper. When the butter has melted, turn up the heat and add the liver pieces to the pan.

Fry the liver on both sides until golden brown. Return the onion to the pan, reduce the temperature to medium and keep the dish on the fire for some time.

The remaining cooking time depends on your preferences, but you still shouldn’t fry the liver too much. It is enough that it is perfectly browned on the outside, but remains slightly pink on the inside.

Jamie Oliver's Chicken Liver Pate

Ingredients:

400 g chicken liver;
300 g softened butter;
olive oil;
2 shallots;
2 cloves of garlic;
a few sage leaves;
1 pinch of ground mace (nutmeg);
1 small glass of brandy;
sea salt;
freshly ground black pepper.

Manufacturing

Place half the butter in a heatproof saucepan and place over low heat. Wait for the butter to melt: this should take about 10 minutes. Then strain the ghee into a separate bowl and set aside to cool. For the pate you will only need purified yellow butter; the light remains can be thrown away.

Peel and finely chop the onion and garlic. Heat a small amount of olive oil in a frying pan. Sauté the onion and garlic over low heat until soft (about 10 minutes) and transfer to a plate.

Wipe the surface of the pan with cardboard towels, increase the heat and add the livers with most of the sage leaves. Fry the liver on each side for two minutes so that it browns on the outside and remains pink on the inside. If you overcook it, it will lose its delicate texture and the pate will turn out grainy.

Add brandy. Be careful: alcohol may catch fire. Salt and pepper the liver and simmer for about a minute.

Remove the liver from the heat and transfer it, along with the onion and garlic, to a food processor. Grind the ingredients to a puree, then add the mace and a large portion of the melted butter. Continue blending until smooth.

Transfer the pate to a prepared container, sprinkle sage leaves on top and cover with the remaining melted butter using a spoon. Place the dish in the refrigerator for an hour. After this period, the pate can be eaten. Although, if the integrity of the top layer of oil is not compromised, the liver delicacy can be stored for up to 2 weeks.

Pork liver with creamy mushroom ragout

Ingredients:

500–600 g pork liver;
3 tablespoons pork fat;
1 shallot;
500 g of new forest mushrooms;
3 tablespoons olive or butter;
1 large onion;
1 clove of garlic;
1 sprig of thyme;
2 sage leaves;
2 tablespoons dry sherry;
50 ml dry snow-white wine;
250 ml chicken broth;
100 ml heavy cream.

Manufacturing

Heat a large frying pan over high heat, add the pork fat and, when melted, add the liver. Fry it on all sides until coffee brown.

Place the browned liver together with the chopped shallots in a saucepan and simmer for 20–25 minutes. When the liver becomes firm (or when the culinary temperature indicator shows that the temperature in the thickest part has reached 55 ° C), remove it from the heat and leave it in a warm place, covering it with a lid.

While the liver is cooling, begin preparing the mushroom stew. Place a large saucepan over medium heat, heat the oil and add the mushrooms. When they become a little browner and the excess liquid has evaporated, add chopped onion and garlic to the pan. Continue cooking until the mushrooms soften. Then add the thyme and chopped sage leaves. Stir well and pour the sherry and snow-white wine into the pan.

Raise the heat to high and wait until half the water has evaporated from the pan. Add broth and repeat the previous step. When the stew has thickened, pour the cream into the pan and stir. Taste the dish, add salt and add more seasonings as needed.

Cut the rested and slightly cooled liver into thin pieces. Transfer them to a warm plate and top with mushroom ragu.

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How to cook a tasty liver dish at home - 5 simple recipes

Hello. Do you love liver? Liver is one of my favorite items to make.

Firstly, it is prepared simply and quickly. Secondly, when made correctly, it is simply very tasty.

It is believed that this product is perfectly absorbed by the body and is rich in protein, vitamins and minerals.

Therefore, I will give some tips on what needs to be done so that the liver dish is not dry and hard.

How to choose the right liver

First, we select liver in the store. It should have a pleasant sweetish smell, no damage, no large vessels, and the surface should be elastic and smooth. It is better to take chilled pieces rather than freezing. Pay attention to the color:

Chicken - must be brown-burgundy in color with a shiny surface and a sweetish smell.

Beef - has the color of ripe cherry with red blood (the internal environment of the body) and notes of sweet aroma, a snow-white film that simply separates from the main meat.

Pork is coffee-colored, with a smooth surface without stains.

Small but useful secrets of making liver

Large veins and vessels must be removed, otherwise this will affect the tenderness of the finished dish. They may also taste bitter. A sharp knife will come in handy here. Cut the pieces along the vessels and bile ducts.

To make it tender, cut it into portions and soak in cool milk for 30-40 minutes. After this, dry it.

In order for the liver to be airy and soft during frying, it is better to cut it into small pieces so that their thickness is approximately 1.5 centimeters.

For juiciness and softness, it needs to be fried in a perfectly heated frying pan for 5 minutes on each side. The main thing is not to overcook, otherwise it will be hard. It is better to dip any piece in flour beforehand. This is how an appetizing crust appears.

It is better to add salt at the end of production, because the salt will confiscate the water, and this can make it dry.

Sour cream and cream also contribute to juiciness and softness if they are added during the cooking process. They need to simmer for no more than 20 minutes.

Now we know how to properly select and process the liver before cooking. It's time to get down to manufacturing itself. I have selected for you 5 of my favorite, simple and quick recipes for making liver dishes at home, step by step with photos.

Liver Stroganoff style traditional recipe

One of the more favorite recipes for making this product.

beef liver - 500 gr.
sour cream - 300 gr.
onion - 2 pcs.
salt
pepper
vegetable oil

Finely chop the onion.
Clean the liver from films and cut into cubes.
Fry the onion in vegetable oil until golden brown.
Add liver, salt and pepper, fry on all sides.
Add sour cream, simmer for 15–20 minutes.

As a side dish, you can prepare rice, pasta or mashed potatoes. The indicated amount of ingredients yields 5-6 servings.

Liver soufflé like in kindergarten

Perhaps one of my favorite dishes as a child. And the main thing is also no special wisdom. Getting ready is simple and quick. Such a soufflé can be prepared not only from beef liver, but also from any other liver, also from pork, chicken and even fish. If your minced meat comes out a little dry, don’t be too quick to get upset. Add milk or butter to it and mix again.

Beef liver - 500 gr.
Loaf (snow-white) 2–3 pieces
Cream - 100 gr.
Butter - 50 g
Onion - 1 pc.
Carrots - 1 pc.
Flour - 3-5 tbsp. spoons
Salt to taste.

Grind the liver, carrots and onions through a meat grinder.

Beat the eggs, then add to the liver, and pour in the cream. Add salt. Add flour and stir. The mass should be like pancakes.

Grease a baking pan with butter (no need to grease the silicone pan).
Bake at 180 degrees for 40–45 minutes. Check readiness with a toothpick or match (you need to pierce the souffle; if the toothpick is dry, the soufflé is ready).

The finished soufflé can be served either cool or warm. The soufflé can be cut into portions or spread on bread like a pate. Or serve with a side dish - rice, buckwheat, pasta, or potatoes in any form.

Savory chicken liver in sour cream - a tender and frisky dinner for the family

It will take you no more than 30 minutes to prepare the next dish, and the result will amuse the whole family.

Chicken liver - 300 gr.
Sour cream - 100 gr.
Onion - 1 pc.
Vegetable oil - 2-3 tbsp. spoons
Salt to taste

Wash the liver, dry and cut into pieces.

Finely chop the onion and fry in a frying pan until transparent.

Add liver, salt and fry, stirring for 5-7 minutes.

Then add sour cream and simmer for another 10 minutes over low heat.

Serve the finished dish with any side dish, but it is best to choose some light vegetables for this, because chicken liver in sour cream turns out to be very filling.

Chicken liver pate - easier than usual

Both kids and adults will eat it with pleasure, because it just melts in your mouth. Creating an appetizer is quick and easy, and if you decorate sandwiches or canapés in an original way, you can use them as an additional dish for a festive table.

Chicken liver - 800 gr.
Onions - 2 pcs.
Carrots - 1 pc.
Butter - 50 gr.
Salt to taste
Greenery

Fry the liver in butter until the color changes.
Almost a few minutes. Remove from pan. Cut the carrots and onions into large cubes, fry in the oil remaining after frying the liver until the onions are transparent.
Return the liver to the pan, cover with a lid, and simmer for 15 minutes over medium heat.
Using a blender, beat all ingredients to a paste.
Or grind everything in a meat grinder. Add finely chopped butter to the hot pate, add salt, stir and leave to cool in the refrigerator.
After 30 minutes you can spread the resulting pate on your sandwiches.

Pork liver cutlets with rice

These cutlets are very nutritious on their own, and when combined with rice they are also very filling. You can simply feed the whole family with this dish, and it’s not necessary to prepare an additional side dish.

Pork liver - 1 kg.
Onions - 2 pcs.
Rice - 1.5 cups
Salt, pepper to taste

1. Chop the onion and fry in a frying pan until golden brown

2. Cut the liver into cubes and pass through a meat grinder

3. Boil the rice, add to the liver and stir

4. Add fried onions and spices to taste, mix again

5. Place the cutlets like pancakes and fry on both sides for 3 minutes.

It is better to serve the freshest vegetables along with the cutlets and decorate the plate with herbs.

Now you understand how tasty and quick it is to prepare liver dishes, and it won’t be difficult for you to create a gala lunch or dinner quickly. Correctly cooked liver turns into a culinary and aesthetic pleasure that you want to cook again and again, adding unusual spices and ingredients.

Liver

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More about the liver

Various liver dishes are not only very tasty, but also beneficial for the body due to the high content of vitamins and chemical components necessary for the body. We would like to bring to your attention recipes with liver, telling you what to cook from the liver: chicken, turkey, rabbit, pork, beef and from the liver of wild animals (boar, deer, bear). Liver dishes are widespread everywhere, including Russian, French, South American cuisine, the cuisine of the peoples of the North (Khanty, Mansi, Sami, etc.), and other countries of the world. Taking into account different livers, manufacturing recipes differ in the methods of processing the product and preparing dishes. This collection tells you how to cook liver according to a variety of recipes. You will learn how to cook liver correctly, quickly and deliciously. What can you cook for their liver? You can stew the product, create a roast, prepare a pate from boiled liver, create a tender soufflé, liver cutlets, pancakes, pie or liver pies or layered liver cake. How to cook liver quickly and deliciously - a step-by-step recipe for any dish will help you prepare it; liver recipes are presented in large quantities.

The liver is in harmony: with vegetables, apples, mushrooms, garlic, herbs and other ingredients. Making liver is not particularly difficult (in this case we are talking about ordinary home cooking, and not complex restaurant recipes such as foie gras), but it requires certain knowledge and abilities. Useful tips and advice from culinary experts will reveal to you the intricacies of making dishes from various types of liver, and will tell you how to properly prepare the liver so that it does not taste bitter, is tender and soft. You will learn how to use boiled liver. The easiest way to prepare the liver is poultry, which does not require any special treatment, other than removing the bile ducts. Countless recipes will tell you about the peculiarities of cooking pork, beef, and lamb liver. A step-by-step recipe for pork liver will reveal the secrets of soaking the product in milk and frying a savory dish with onions and vegetables.

You will learn how to cook delicious bunny liver in a slow cooker with potatoes and vegetables in a tender gravy. A delicious recipe for goose liver with almonds will teach you how to cook a unique cool appetizer. You will master the most common poultry liver dish - roast chicken liver. In the guides provided, you will read and see how to prepare liver for pate. We hope that the collection of homemade culinary recipes, where everything is described deliciously, simply, step-by-step and with photos, will help you acquire knowledge of how to cook delicious liver.