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Liver is considered one of the most useful offal. But at the same time, not everyone likes to cook or eat such a treat. The whole problem usually lies in the specific taste and aroma of the liver.
Therefore, it is important to know a few tricks when preparing a dish. In this case, not a trace of the unpleasant aftertaste will remain, and even the most capricious guests will ask for supplements.
Details
How to cook liver
To begin with, the product must be washed, cleaned of films and get rid of all other unnecessary parts that can affect the taste.
Then the liver should be soaked in milk or water for an hour. Thanks to this, the dish will be more tender, and the excess smell will go away.
Beef liver does not particularly need milk soaking. It is better to fill it with a mixture of water and dry wine.
After that, you can continue to cook the liver according to any recipe. One of the quite popular cooking methods involves the use of a marinade before frying or stewing.
You can easily prepare the marinade. To do this, you need to mix mustard with mayonnaise in a ratio of 1 to 2. You can also leave it in soy sauce, or prepare a marinade - combine a teaspoon of honey and lemon juice, and place it together with the liver in a liter of sparkling clean water.
