Liver ranks first among meat products in terms of the content of vitamins, minerals and polyunsaturated fatty acids. Cooking liver dishes, as a rule, does not require significant time and effort. This product goes well with most vegetables, rice, nuts, dried fruits, berries and honey.
Recipes for preparing liver, despite their apparent simplicity, are designed to require knowledge of certain subtleties of pre-processing the product. In particular, almost any dish will turn out tender and tasty if you first thoroughly clean the liver from the film.
Removing the film
There are several ways to remove the film from a piece of beef or pork liver quickly and without hassle. If the liver is fresh, it is recommended:
- Place the washed piece in warm water for a few minutes;
- Transfer the liver to a cutting board. Using a sharp knife, cut a small section of the film on one side;
- Gently grab the film with your thumb. Helping with your other fingers, carefully separate it from the entire piece and gradually remove it.
If the liver is frozen, you must:
- Wash the piece well under running water;
- Let the liver thaw a little. A short period of time will be enough for only the top film to defrost;
- Pry it with a knife, grab it with your finger and remove it;
- After removing the film and veins from a piece of liver, rinse it thoroughly again.
In addition, you should adhere to the following recommendations:
- To facilitate the process of removing the film, you need to sprinkle a piece of liver with coarse table salt. You can dip your fingers in the salt first;
- Housewives also say that the film will come off easily if you soak the liver in milk for about an hour;
- If the liver has large veins, then it is advisable to first cut the piece into small slices. Each slice must be cut along the bile ducts and veins and films removed using a sharp knife;
- Pork liver can be pre-scalded with boiling water;
- The liver of fish (cod, burbot) does not require film removal;
- It will be enough to remove the bile ducts and large vessels from the chicken liver.
Liver selection
When buying liver in a store or on the market, you should know what to pay attention to first:
- It is preferable to buy fresh liver rather than frozen;
- The color of the liver should not be too light, dark or uneven;
- The surface of a quality piece is smooth, elastic, without dry spots;
- Fresh liver smells pleasant, slightly sweet. A sour smell indicates that the product is spoiled.
Liver is an incredibly useful and appetizing offal. Chicken, beef and pork liver contains a huge number of different minerals, vitamins and amino acids.
The benefits of liver dishes
This product is especially rich in iron, which is so necessary for children and pregnant women. Expecting mothers are also required to eat as many delicious and healthy liver dishes as possible, since it contains a significant amount of folic acid.
Just one lobe of the liver contains the daily requirement of vitamin A for an adult, which is very important for the treatment and prevention of urolithiasis. It also contains an incredibly useful substance - heparin, which keeps blood clotting normal. This quality of this product can be very significant for people prone to myocardial infarction. Meanwhile, many people do not eat liver because of its specific taste and smell.
If you prepare this appetizing and useful offal correctly, even small children will ask you for more. Not all housewives know how to cook liver. In particular, some of them do not know that it is absolutely necessary to remove the film from it, and also scrupulously clean it from the bile ducts.
In this article we will tell you how to remove the film from the liver so that any dish you prepare will be incredibly appetizing.
How to easily remove the film from beef liver?
It’s easier for everyone to remove the film from a large frozen piece. To do this, you need to rinse it thoroughly with warm water or put it in boiling water for a short time. After a short interval of time, the top film will melt, while the product itself will remain frozen, and you can quickly remove it by simply prying it with a knife and pulling it towards you.
If you use a piece of chilled beef liver, use the following tips:
- The liver can be scalded in advance with boiling water. After this, you need to make a small incision using a sharp knife, put a large finger under the film and carefully separate it, helping with the rest of your fingers;
- In addition, to simplify cleaning, you can sprinkle the raw product with large table salt or dip your fingers in it. This way the film will slip out of your hands less. In addition, table salt will be able to save your dish from the unpleasant sadness that this offal sometimes gives during cooking;
- Some housewives do a “contrast shower” before starting to cook. In this case, you need to put the piece in ice water for a few minutes, and then immediately pour boiling water over it. The reverse method is no less effective - first briefly immerse the liver in hot water, and then immediately transfer it to cold water. Afterwards, all you have to do is make an incision, pull lightly, and, voila, the film is removed!
Is it necessary to strictly remove the film from pork liver?
Pork liver is slightly different in structure from beef liver. The film that covers this offal is very thin, and its removal can cause serious difficulties for housewives.
In this regard, many of them are wondering how and whether to strictly remove the film from a piece of pork liver; it is virtually invisible.
Meanwhile, if you ignore the film, any of your dishes can be hopelessly spoiled. In this case, the slices often turn out to be too hard, and if the bile ducts are not cut out, they can become very bitter. If the pork liver has huge veins, it is better to first cut it into small pieces along the bile ducts. It will be much easier to remove film and veins from small slices.
Is it necessary to remove the film from chicken liver?
Cooking chicken liver usually takes little time at all. Dishes made from this offal are very soft and incredibly tasty. Even little children more often than not enjoy eating delicate pate or thin fluffy cutlets. Men usually choose liver cake or various salads.
Meanwhile, housewives are often perplexed as to how they can remove the film from chicken liver; it is too tiny, and it is practically impossible to pick it up with your fingers. In most cases, it is quite easy to remove large vessels and bile ducts, although the film may not be removed.
If this product is soaked in milk for 1-2 hours in advance, any dish prepared from it will melt in your mouth. In this case, you will not need to spend a lot of time removing a thin, almost inconspicuous film.
How to choose the right liver?
All types of liver are equally suitable. Many mothers prefer chicken liver, because
It makes dishes for kids that easily melt in your mouth. Meanwhile, from a piece of fresh pork or beef offal you can also easily prepare the most delicate pate or delicious liver pancakes.
Proper cleaning of this product is the key to preparing an incredibly soft and appetizing dish. However, in some cases, your food may be spoiled if you purchased spoiled liver in a store or market.
When choosing this by-product, strictly follow our recommendations:
- despite the fact that a frozen piece is much easier to peel off the film, it is better to give preference to a chilled product;
- choose smaller pieces; the larger they are, the older the animal was;
- the product must have a clear, uniform color and there should be no dark crusts on it;
- the surface of the piece should be smooth and elastic;
- fresh liver has a nice sweetish aroma. A sour smell indicates that the product is spoiled.
In fact, preparing this offal is not at all difficult. By spending just a little time, you will get incredibly appetizing and nutritious dishes that will certainly please every member of your household.
Delight your family more often with tender stewed liver, nutritious cutlets and a variety of savory sauces.
Difficulty level: Easy
1 step
Before cutting a piece of chilled liver into smaller pieces, you need to wash it thoroughly and also remove any film. If you leave the film on, the liver will become hard after frying, thereby spoiling the culinary masterpiece.
Step 2
Frozen liver, just taken out of the refrigerator, should be thawed by placing it in a container with warm or hot water. After holding for a while until only the top film comes off, remove from the water. In order to check whether the top layer has come off sufficiently, you need to pry off the film with a knife at the cut. If it comes off easily, you can pry it with your finger and remove it. This procedure is quite simple. After all the film has been removed, the piece of liver should be rinsed again with water.
Step 3
If the product is fresh and just purchased, you should also place it in a bowl of hot water for half a minute. Or you can pour boiling water over a piece of liver. After this procedure, on a piece laid out on a cutting board, you need to make a small cut on the film and try to carefully separate it.
Step 4
The next method that will help in separating the film is to sprinkle a piece of liver with table salt (coarse salt is most suitable). Or, to prevent the film from slipping out, you can dip your fingers in salt.
- When buying liver, it is better to choose a piece that is closer to the edge. In this case, its processing will be significantly simplified, because in such a piece there are fewer bile ducts, as well as films. Young animals have lighter colored livers.
- Each housewife has her own special tricks in preparing dishes, but if she properly cleanses the liver, then soaking in milk or soda will no longer be necessary.
Liver is an incredibly healthy and tasty offal. Chicken, beef and pork liver contains a large amount of various minerals, vitamins and amino acids.
The benefits of liver dishes
This product is especially rich in iron, which is so necessary for children and pregnant women. Expectant mothers should also eat as many tasty and healthy liver dishes as possible, since it contains a significant amount of folic acid.
Just one serving of liver contains the daily requirement of vitamin A required for an adult, which is very important for the treatment and prevention of urolithiasis. It also contains an incredibly useful substance - heparin, which keeps blood clotting normal. This property of this product can be very important for people prone to myocardial infarction. Meanwhile, many people do not eat liver because of its specific taste and smell.
If you prepare this tasty and healthy offal correctly, even small children will ask you for more. Not all housewives know how to cook liver. In particular, some of them do not know that it is necessary to remove the film from it, and also thoroughly clean it from the bile ducts.
In this article we will tell you how to remove the film from the liver so that any dish you prepare will be incredibly tasty.
How to easily remove the film from beef liver?
The easiest way is to remove the film from a large frozen piece. To do this, rinse it well with warm water or put it in boiling water for a short time. After a short period of time, the top film will melt, while the product itself will remain frozen, and it can be removed very quickly by simply lifting it with a knife and pulling it towards you.
If you use a piece of chilled beef liver, use the following tips:
- The liver can be pre-scalded with boiling water. Then, you need to make a small incision with a sharp knife, put your thumb under the film and carefully separate it, helping with the rest of your fingers;
- In addition, to make cleaning easier, you can sprinkle the raw product with coarse table salt or dip your fingers in it. This way the film will slip out of your hands less. In addition, table salt can rid your dish of the unpleasant bitterness that this offal sometimes gives during cooking;
- Some housewives do a “contrast shower” before starting to cook. In this case, you need to put the piece in ice water for a few minutes, and then immediately pour boiling water over it. The reverse method is no less effective - first briefly immerse the liver in hot water, and then immediately transfer it to cold water. After this, just make a cut, pull lightly, and, voila, the film is removed!
Is it necessary to remove the film from pork liver?
Pork liver is slightly different in structure from beef liver. The film that covers this offal is very thin, and its removal can cause serious difficulties for housewives.
In this regard, many of them are wondering how and whether it is necessary to remove the film from a piece of pork liver, because it is almost invisible.
Meanwhile, if you ignore the film, any of your dishes can be hopelessly spoiled. In this case, the pieces most often turn out to be too hard, and if the bile ducts are not cut out, they can become very bitter. If the pork liver has large veins, it is better to first cut it into small slices along the bile ducts. It will be much easier to remove film and veins from small pieces.
Is it necessary to remove the film from chicken liver?
Cooking chicken livers usually takes very little time. Dishes made from this offal are very soft and also incredibly healthy. Even small children most often enjoy eating delicate pate or thin airy cutlets. Men usually prefer liver cake or various salads.
Meanwhile, housewives often wonder how to remove the film from chicken liver, because it is too small and it is practically impossible to pick it up with your fingers. In most cases, it is enough to simply remove large vessels and bile ducts, without removing the film.
If this product is pre-soaked in milk for 1-2 hours, any dish prepared from it will melt in your mouth. In this case, you will not need to spend a huge amount of time removing a thin, almost invisible film.
How to choose the right liver?
All types of liver are equally beneficial. Many mothers prefer chicken liver because
It makes dishes for kids that just melt in your mouth. Meanwhile, from a piece of fresh pork or beef offal you can also easily prepare the most delicate pate or delicious liver pancakes.
Proper cleaning of this product is the key to preparing an incredibly soft and tasty dish. However, in some cases, your food may be spoiled if you bought spoiled liver at a store or market.
When choosing this offal, be sure to follow our recommendations:
- despite the fact that a frozen piece is much easier to peel off the film, it is better to give preference to a chilled product;
- choose smaller pieces, because the larger they are, the older the animal was;
- the product should have a light, uniform color and should not have dark crusts on it;
- the surface of the piece should be smooth and elastic;
- fresh liver has a pleasant sweetish aroma. A sour smell indicates that the product is spoiled.
In fact, preparing this offal is not at all difficult. By spending just a little time, you will get incredibly tasty and healthy dishes that will definitely please everyone in your household.
Delight your family more often with tender stewed liver, nutritious cutlets and a variety of savory sauces.
Pork liver is widely used in cooking - cutlets, pancakes, and pates are made from it. It is also fried, stewed, baked with vegetables, and added to salads and porridges. Pork liver dishes can diversify your daily home menu and decorate your holiday table. Pork liver is a healthy offal that is recommended for dietary nutrition and for pregnant women.
Peculiarities
Pork liver, like any other liver, is covered with a barely noticeable translucent film. If left unattended, the dish may disappoint with its taste - it will turn out to be tough and dry. One of the conditions for preparing tender, juicy and appetizing liver is to clean it from the film and remove the bile ducts. The liver must first be washed. If the piece is large, then for convenience it should be cut into smaller pieces.
It is best to do this along the line of the bile ducts, as this will facilitate the process of removing the film and veins.
How to remove the film?
The easiest way is to remove the film from a frozen product. To do this, you need to slightly defrost it: rinse it with a warm stream of water or put it in a container with hot water for a while. If there is time, some housewives simply transfer it from the freezer to the bottom shelf of the refrigerator.
You can do the same with fresh liver. However, you can observe the picture when tidbits are removed along with the film.
For those who care about their health, we can offer some techniques for quickly and easily cleaning chilled offal.
- Removing film using salt. Coarse salt is suitable for cleaning the liver from film. To do this, you need to pour salt on top of the product, hold it for a while, and then use a knife and hands to clean the film. There is a second option: roll your hands in salt and do the same with “salty” hands.
- Lemon juice. And an ordinary lemon can cope with this task. A piece of liver is poured or rubbed with lemon juice. Then the film is removed in the usual way: using a knife and fingers.
- Soda. If there is no lemon, then baking soda will help remove the film. However, this method will take more time. The step-by-step instructions look like this:
- the liver is cut into portions;
- then sprinkle with soda for 1 hour;
- the liver is thoroughly washed, dried, the bile ducts and film are removed, after which the offal is sent to the fire.
- Milk. Milk will not only help cleanse the liver, but also delight you with a culinary masterpiece. Gourmets complain about the bitterness that pork liver has. Pre-soaking the offal in milk will eliminate this unpleasant aftertaste. This marinade will also soften the fibers. For 1 kg of offal you will need 0.5 liters of milk. Soaking lasts about 2 hours. Then follow the usual procedure: rinse with running water, dry, and remove film and veins.
To learn how to remove the film from pork liver, watch the video below.