2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The liver contains many useful minerals and nutrients, including vitamins A and B. The liver is good for the skin and hair.
The younger the animal, the more delicate the taste of the liver will be. Not only beef liver is delicious, but also lamb liver.
The liver, in addition to being delicious, has its beneficial properties. They are only retained if the product is handled properly. This is also important for its taste.
Before frying the liver, it is good to salt it and season it with the spices you want. During frying on high heat, the pores of the liver cells close so that salt and spices cannot penetrate during frying.
If you salt the liver after frying, it will mainly affect the taste of the sauce from frying. Fresh liver is known for having smooth, moist places where it is cut.
Its color is reddish-brown. Veal liver is the most tender. It is light brown with reddish hues and has a porous structure. Veal liver can be fried, grilled and stewed.
It is salted after suffocation, otherwise it will be very tough. For the same reason, it should not be heat treated for too long. Small pieces of liver are good to use for making pate.
Beef liver is dark brown and has a strong and sharp taste, sometimes slightly bitter. If you soak it in milk for a few hours, its taste will soften.
Pork liver is dark brown or reddish-brown in color and has a pronounced specific taste. It has a granular porous structure. Lamb liver has a pleasant delicate taste and delicate structure. It is most delicious when fried over low heat in butter.
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