How to clean the beef liver from the film. How to clean the liver from the film
Beef liver is healthy and tasty, many people are also partial to pork liver. However, despite the love for this offal, not all housewives cook it. Someone is stopped by the price, a good beef liver from private traders sometimes costs more than pulp. But most housewives do not like the preparatory process, which includes removing the film and removing the white bile ducts. It also stops the fact that the liver often turns out to be hard and dry. One of the reasons for this problem is improper preparation of the product.
So, first of all, you should get rid of the tightly adhering translucent film covering the surface of the liver. Many simply hook it with a knife and tear it off. This is fast, but part of the liver itself is removed along with the film. It happens that this method does not work, or the film does not come off well, or it often breaks and you have to pry it with a knife again and again. The structure of the liver is delicate, as a result of such actions with a sharp weapon, it is easy to damage it.
We will return to the issue of removing the film later, but for now we will learn how to choose the right liver, since even the most skilled chef will not be able to cook an initially poor-quality product.
Rules for choosing beef / pork liver:
Fresh liver has a slightly sweet smell, and poor-quality offal gives off an unpleasant acid;
It is important to pay attention to the color: high-quality beef liver can be identified by the rich color of ripe cherries, giving off a slight brownish tint. Pork offal is an order of magnitude lighter;
If you press your finger on the liver, then the resulting hole should quickly return to its original position;
The surface must be clean and free of any damage or stains.
How to remove the film from beef liver
SaltThe film is rubbed with coarse salt, after which it is also removed from the edge with a fingernail or knife and removed. The withdrawal process should go faster.
Removing the Film from Frozen Liver
It was mentioned above that vitamins are lost as a result of freezing, but sometimes a food supply is indispensable in the house. As a result, a frozen offal is available.
It is recommended to act without waiting for defrosting. To begin with, the liver is transferred from the freezer to the bottom shelf of the refrigerator, where a slow thawing process will begin. A little more and you can remove the film. To help, a sharp knife is used to pry off the film and calmly remove it (it quickly comes off the frozen liver).
By the way, you can freeze a fresh liver by holding it for half an hour in freezer. During this time, the vitamins will not have time to collapse, and the by-product will reach a condition convenient for easy removal of the film.
Lemon juice
The process is identical to the salt method, only in this case the surface of the liver is rubbed with lemon juice, and then after a couple of minutes the film is removed without much effort and damage to the structure of the product. By the way, such a lemon “massage” will benefit the liver, it will turn out to be more tender.
How to remove the film from the pork liver
The film with pork liver is not easy to pry with a knife, because it is very thin, almost transparent.
What to do? Washed pork liver under running water is laid out in a clean bowl and poured hot water. After 15 seconds, the offal is taken out, laid out on a cutting board, and immediately the film should be carefully removed from the uncooled liver.
This method is also suitable for beef liver, only in hot water it stays for 3 minutes.
There is another way to remove the film from pork liver, which will also improve the taste of the future dish from this product. The method consists in pre-soaking in milk, which will help to easily get rid of the film and soften the liver fibers. To process a kilogram of pork liver, half a liter of milk is required.
The liver washed under running water should be lowered into a deep bowl filled with milk. After a two-hour bath, the liver is removed and dipped in a paper towel. Film removal shouldn't be a problem.
In addition, milk will remove the characteristic bitterness of pork liver, which repels many eaters. Although due to its composition, this product is very useful for the body.
Bitterness from pork liver can also be removed with soda. The offal is cut into portions and sprinkled with baking soda. The pieces should be mixed and left for 1 hour, after which they are washed under running water. cold water, dried with a paper towel and fried in a pan or used to prepare any dishes.
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 delicious and healthy meals from the liver, since it contains a significant amount of folic acid. Just one portion of the liver contains the daily intake of vitamin A necessary for an adult, which is very important for treatment and prevention. urolithiasis. It also includes the incredible beneficial substance- heparin, which keeps normal blood clotting. 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 cook this tasty and healthy offal correctly, even small children will ask you for more. Not all housewives know how to cook a liver. In particular, some of them do not know that it is necessary to remove the film from it, and also carefully 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 cook is incredibly tasty. HOW EASY TO REMOVE THE FILM FROM BEEF LIVER? The easiest way is to remove the film from a large frozen piece. To do this, it must be washed well with warm water or briefly put in boiling water. 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 prying it with a knife and pulling it towards you. If you are using a piece of chilled beef liver, use the following tips: You can pre-scald the liver 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 facilitate cleaning, you can sprinkle the raw product with coarse table salt, or dip your fingers in it. So the film will slip out of the hands less. In addition, table salt can save your dish from the unpleasant bitterness that this offal sometimes gives during cooking; Some housewives, before starting to cook, do a “contrast shower”. In this case, you need to put a 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 lower the liver into hot water, and then it must immediately be transferred to cold water. After that, it is enough to make an incision, slightly pull, - and, voila, the film is removed! IS IT MANDATORY TO REMOVE THE FILM FROM PORK LIVER? Pork liver is somewhat different in structure from beef. The film that covers this by-product is very thin, and its removal can cause serious difficulties for housewives.
The liver is an unthinkably suitable and appetizing offal. Chicken, beef and pork liver contain a huge number of different minerals, vitamins and amino acids.
The benefits of liver
Especially this product is rich in iron, which is so necessary for children and pregnant women. Expectant mothers are also obliged to eat as much as possible more appetizing and suitable dishes from the liver, because it contains a significant amount of folic acid.
Only one lobe of the liver contains the daily intake of vitamin A necessary for an adult, the one that is very important for the treatment and prevention of urolithiasis. It also contains an unimaginably 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 cook this appetizing and suitable offal correctly, even small children will ask you for more. Not all housewives know how to cook a liver. In particular, some of them do not know that it is imperative to remove the film from it, as well as 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 cook is unimaginably appetizing.
How easy is it to remove the film from beef liver?
It’s easier for everyone to remove the film from a large frozen piece. To do this, it must be cool to rinse with warm water or briefly put in boiling water. After a short interval of time, the upper film will melt, while the product itself will remain frozen, and it will be allowed to quickly remove it by primitively prying it with a knife and pulling it towards you.
If you are using a piece of chilled beef liver, use the following tips:
- The liver can be scalded in advance with boiling water. After that, you need to make a small incision with 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, it is allowed to sprinkle the raw product with large table salt, or dip your fingers in it. So the film will slip out of the hands less. In addition, table salt will be able to save your dish from the unpleasant sadness that this offal occasionally gives during cooking;
- Some housewives, before starting to cook, do a “contrast shower”. In this case, you need to put a 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 lower the liver into burning water, and then it must immediately be transferred to cold water. After that, it is enough to make an incision, slightly pull, - and, voila, the film is removed!
Is it necessary to strictly remove the film from the pork liver?
Pork liver is somewhat different in structure from beef. The film that covers this offal is very thin, and its removal can cause important difficulties for housewives.
In this regard, many of them are wondering how and whether it is rigorous to remove the film from a piece of pork liver; tea is actually inconspicuous.
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 be very bitter. If the pork liver has huge streaks, it is better to first cut it into small pieces along the bile ducts. With small slices, it will be much easier to remove the film and veins.
Is it necessary to remove the film from the chicken liver?
Cooking chicken liver usually takes quite a bit of time. Dishes from this offal are very soft, and also unimaginably suitable. Even small children more often than anyone enjoy eating delicate pate or thin airy cutlets. Men usually choose a liver cake or different salads.
Meanwhile, housewives often wonder how it is possible to remove the film from chicken liver, the tea is too tiny, and picking it up with your fingers is actually not acceptable. In most cases, it is quite easy to remove large vessels and bile ducts, while the film can be left on.
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 identically suitable. Many mothers prefer chicken liver, because
it makes baby food that melts easily in your mouth. Meanwhile, from a piece of fresh pork or beef offal, it is also possible to 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 a spoiled liver from a store or market.
When choosing this offal, strictly follow our recommendations:
- despite the fact that a frozen piece is much easier to remove from the film, it is better to give preference to a chilled product;
- choose smaller pieces, the larger the tea, the older the animal was;
- the product should have a clear uniform color, it should not have dark crusts;
- 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. After spending only a little time, you will get unimaginably appetizing and healthy dishes that will certainly appeal to every member of your household.
Delight your family more often with tender stewed liver, nutritious meatballs and a variety of spicy sauces.
Liver dishes always turn out very tasty if they are cooked correctly. It doesn't matter if it's pork, beef or chicken. For a real chef (and many housewives consider themselves to be one) everything should be delicious. But, in the preparation of many products, there are secrets. The liver is no exception here either. Indeed, in the markets or shops it is sold in the form in which you will not immediately cook it, and therefore it will need to be prepared for this. What needs to be done for this and how to do it all faster?
We clean the liver from the film simply and quickly
So, before you start cutting the chilled into those pieces that are needed today for your dish, you will need to wash it and clean it from the film. Why should it be done?
If you don’t remove the film and stay just like that, then it will become very hard for you, which will in no way add tenderness to your future culinary masterpiece.
If you have just taken the liver out of the refrigerator and it is still frozen, then it will be quite easy to remove the film from it. But still, for this, the liver should be thawed. To achieve this, you can rinse it directly in warm water, or, alternatively, simply put it in hot water, which we pour into any suitable dish. It should not be kept there for a long time, because it will be enough for us that only the top film comes off. When it moves away, then on the cut you can easily pry it off. After that, just grab it by the tip with your fingers, pull it and it should come off well. When you remove the entire film in this way, rinse the product again with water.
It is possible that the liver is still quite fresh (if you just purchased it), then again we put it in any dish with hot water not for long - 20-30 seconds will be enough. Or you can just pour boiling water on top of it. After such a procedure, we lay out a piece on a cutting board, cut a small section of the film on one side and then also carefully try to separate it.
Another option that will help you facilitate the whole process of removing such a film is to sprinkle it on top with simple table salt (but preferably coarse) or you can simply dip your fingers directly into
The liver is a very healthy and tasty offal, but many do not like it. And the point here is not even in the specific taste and peculiar smell. It's just that the liver needs to be cooked correctly, and not everyone knows how to do it. An important point in the preparation of the liver is its proper cleaning - from the film and bile ducts. If they are not removed, the liver will be bitter, and its taste will be hopelessly spoiled.
Choose pieces of the liver closer to the edge - there are fewer films and bile ducts, which will greatly simplify its processing, and you will not lose anything in taste. It is also better to take those pieces that are lighter, they belonged to younger animals. Prepare a knife, a cutting board, a clean bowl for the peeled pieces, a handful of coarse salt. Rinse the liver under water. If you have a frozen liver, do not defrost it much, it is easier to clean it in a slightly thawed form. If you bought a steamed chilled liver, then after washing in running water, place it for a few minutes in a bowl of warm water. Rub the liver with coarse salt - this will facilitate the process of removing the films, and also remove the bitterness.
Each housewife has her own secrets for successfully cooking the liver - whether it's rubbing with salt, soaking in soda or milk, lubricating with mustard, but if you properly clean and process the liver, then you will not need all these secrets.
