How to soak beef liver

Usually, beef liver is soaked before boiling and frying to relieve bitterness. It is advisable to remove the film from the liver so that the soaking takes place more intensively.

1. In milk – a versatile option that makes any liver a little softer and sweeter.

2. Just in the water – especially if the veal liver is taken, its taste is self-sufficient.

3. In cream – “rich” option for the main dish on the festive table.

4. In mineral water – but mineral water is not a strong assistant in leveling bitterness, it is suitable only for the softness of the liver.

It is always better to soak the store liver, it is enough to remove the ducts from the liver of home farms, soak only for taste.

How long to steep the liver? – An hour is generally enough, but you can increase the soaking time if the piece is more than 1 kilogram.

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