Cook the liver correctly.
- Rising hemoglobin in the blood
- Cleaning the body from slags
- Healing Ran.
- Beneficial development of the fetus in pregnant women
Therefore, it is very important when preparing it is not only the preservation of taste, but also all useful substances.
Knowing some secrets of cooking, you can achieve the desired result easily and simple.
How much cooking beef liver piece to readiness to be soft?
Cook the liver beef kosk how much? The most useful is the beef liver.
External distinguishing features of high-quality cheese product:
- Dark red
- Dense, smooth structure
- Thin, smooth, shiny surface covered with film
Cooking:
- Put in a saucepan with warm water for 2-3 minutes, we rinse well
- Cut a slightly from the edge prepared whole piece on 4-5 centimeters
- Engage the film, remove from the whole surface
- Large veins cut out, cleaner, like "eyes" in potatoes
- Magnify milk or cold water for an hour
- In boiling water put a waterproof liver
- Cook 40 minutes
- Readiness check by a spinning knife - if sucrovica does not stand out, the liver is ready
- Solim in 5 minutes before readiness
IMPORTANT: soaking in milk gives the product softness, removes bodice inherent in the beef liver. Solim before the very willingness so that the liver is not a rigid
How much can cook chicken liver until ready?
How much cooking chicken liver to readiness? Dietary and refined is the dish of the bird cooked from the liver, this also applies to chicken.
- Prepare it similarly to beef liver, but without prior soaking and removal of the film
- It is boiled in a saucepan much faster - 10 - 15 minutes, from the moment of water boiling
- The finished liver has a homogeneous dark color on a cut.
IMPORTANT: Do not stand for too long to boil the chicken liver. Superior heat treatment time gives it hardness
Breaks such a liver:
- In a double boiler - 30 minutes
- In a pressure cooker or microwave stove - 10 minutes
Video: Chicken liver is easy and fast
How much and how to cook turkey liver?
More calorie than chicken, is the turkey liver.
It is very rich in vitamin K. Many potassium, sodium, magnesium, selenium, macro, microelements useful for the human body. Due to what the turkey failure is recommended to include in the diet of young children.
Cooked in boiling salted water 35-40 minutes, without pre-winding
How and how much to cook the Liver Baranu? Beautiful dietary dish with fairly low calorie - 101 kcal / 100 grams
Cooking:
- We run by the sub-products with boiled water
- Cleaning from film
- We send to boiling water
- Cook 7 minutes after boiling on medium heat
IMPORTANT: Baigue Liver Solim when serving in a finished dish. Salt during cooking makes her tough.
- It is better to cook fresh or cooled liver, as the frozen product turns out hard
- The light color of the liver breakfast, suggests a more gentle and soft finished product.
- In a multicooker in the "Cooking Cap" mode or in a barrailer Barbage Failure Cooking 15 minutes
How much time cook pork liver until ready?
How much time to cook the liver pork to readiness? Pork liver is as saturated with vitamins and microelements like beef. It is much more nutritious, other species. But it has less pleasant taste. In addition, some culinary pushes her bitter taste.
- You can get rid of bitterness using longer soaking in milk - 2-2.5 hours
- In a saucepan with cold water put a washed liver
- Solim, Supil seasoning
- Bring to a boil, cook 50 minutes on ordinary fire
In the pressure cooker, the process will take 15 minutes, in a multicooker -60 minutes
IMPORTANT: in counterweight beef liver, pork on its surface has a mesh grain. Bile moves in it are missing
How much and how to cook bunny liver?
How much and how to cook bunny liver? A digestible dietary product containing a large amount of vitamins, mineral salts, animal proteins is useful to both children and adults.
- We prepare within 30 minutes, after boiling. Previously clearing films and ducts
- Solim in the process of cooking, to taste
- Soaking these sub-products do not require
How much can liver caliper?
How much can liver caliper? The calf liver is more tender and young than beef. Accordingly, it will be necessary to cook it less.
- Sub-products are soaked in water for half an hour
- Drunk pouring clean water for a quarter of an hour
- Solim before readiness
How much cooking duck liver? Diversify the menu and please our loved ones with culinary delights will help dishes cooked with duck liver
- When buying a raw product, we pay attention to the uniformity of texture. Smoothness and shine surface
- Cook the washed product without soaking - 15 -20 minutes
- Experienced cooks prefer to fry or stew duck liver. Since in this way all its useful properties are preserved and the individual, spicy taste is emphasized.
How and how much cooking liver for baby beef, chicken, rabbit? - Any liver for children is prepared only by the reflection process of the product. With further grinding on the blender
- Cooking time is equally for both adults and for children
- You should not digestly, digesting the liver, as it can be digesting it to get a hard dish and lose all useful properties
The rate of beaming of insides:
- Chicken-10 minutes
- Beef - 40 minutes
- Rabbit-30 minutes
How much time to cook liver for PAstet? - Cook liver for patenta will not be difficult using the above proposed recipes
- After the heat treatment is enough to twist ready-made by-products, salt, add an egg and butter. Ready delicate and useful pate Ready
- It should be borne in mind that various sub-products have a distinctive cooking time. And if there is a desire to combine them for the preparation of pate, we take into account these features
How much time cook liver for salad? - Most often on the salad, the liver is cut by small pieces. So cooking will take no more than 10 minutes
- Not depending on the type of sub-products, during boiling by large pieces, we reduce the time of approximately half
- Then you can additionally fry until readiness
Video: How to cook liver?
How much time cook liver for pies?
How much time cook liver for pies? Optimal ledge options. But if necessary, you can cook mince from any offal.
- Since the hepatic minced meat is dry, it is better to boil the product to the half of the readiness. Almost almost leaving half. It takes no more than 5 minutes
- Must be changed only the color of the surface, inside - the color does not change
- When piercing, Sukrovitsa occurs abundantly.
- Patties are subject to additional heat treatment, so the liver will be ready in the process of further cooking.
- Stuffing thanks to such a cooking is juicy and fragrant. In any case, if there is a desire to cook liver for the filling until complete readiness - choose the cooking time depending on its type
The liver is very thin in the preparation of the product, the slightest ignorance of the rules of cooking leads to very scouring results.
Proper preparation - allows you to enjoy both the dish of it, both an independent option and combining with other products.
You can liver, of course, fry and stew, but the most optimal option suitable for healthy diet is the cooking.
Video: How to choose and cook beef liver?
Stewed or fried beef liver - taste familiar to everyone since childhood, but not everyone knows how it is right and how much to fry (stew) this product so that it is gentle and tasty, so in this article will understand this issue.
Small tricks in cooking beef liver. Preparation of beef liver to frying and extinguishing
The frying and extinguishing of the liver is not a difficult process, the main thing is to know some tips that will help make a liver not tough and juicy:
- For frying it is better to use a liver, which was not in deep frost (in the freezer), a good option is a slightly cooled fresh liver after the purchase.
- Many hostesses advise to remove the film from the liver before hot. It is not difficult, the liver is washed with conventional cool water, then it is put on a couple of minutes in warm water, after which it cuts off with a sharp knife with a sharp knife and takes off neatly.
- So that the pieces of the finished liver were softer, during the preparation of the liver to frying and carving, bodies and large veins can be cut out, which can add stiffness to the finished product.
- Cut with beef liver advise small pieces (cubes or stripes).
- In order for the liver, both beef, so the calfs prepared soft and gentle, it is soaked for 20 minutes in ordinary water or milk before cooking (even before cutting, after it was washed).
- If the liver is pecked at the beginning of frying and quenching the calf, then it will be less smell.
- Solish beef liver is only in the very end of the frying so that salt does not stretch all the juices and the liver has not become tough and dry.
- If when cooking beef, the liver does not fry, but immediately go to the extinguishing - it will be sick after cooking.
- If at the end of frying or extinguishing to add sour cream or cream, then the liver will be tastier and tender.
How much time to fry and extinguish with beef liver in a frying pan?
One of the main issues that exciting many owners is how much time to stew or fry the beef liver? Regardless, you fry on the electric furnace or gas stove, but taking into account the size of the sliced \u200b\u200bpieces of the liver can be said:
- Beef liver is roasting on a hot frying pan in vegetable oil for 5-7 minutes on each side piece.
- Stew with beef liver need as much as and fry, namely from 5 to 10 minutes on medium heat (after roasting).
The longer the liver (calf, beef) in a pan will be fried or stew, the more tough it will become. Long heat treatment of beef liver is only in harm to the finished dish.
You can check the readiness of the liver. You can stick it with a neat knife if the blood does not protrude and the liver has a pleasant smell, then it is already ready.
It is considered one of the best offal. It contains very little fat, so it is perfectly absorbed by the human body. A total of one hundred grams of this product provide a daily need for vital vitamins and microelements. Therefore, it is often included in the children's diet. After reading this article, you will learn how much cooking the liver is cooking until the child is ready.
What is part of this product?
Many modern doctors often say about the benefits of this meat component. They recommend include it in the menu of people engaged in severe physical labor. Those who do not know how much it is necessary to boil the liver to readiness, will surely be wondering what is included in its composition. Immediately note that it is distinguished by a rather high nutritional value, low fat and light digestibility. It is rich in amino acids, beta-carotene, choline, enzymes and fatty acids.
In addition, the beef liver is considered an excellent source of many micro and macroelements, including calcium, sodium, magnesium, potassium, phosphorus and selenium. It has a high concentration of cobalt, molybdenum and nickel. Young mothers who wish to understand how much time to cook the liver of beef to readiness will not hurt to learn that it contains nine essential amino acids, including histidine, phenylalanine, isoleucine, leucine, threonine, valine, methionine, lysine and tryptophan. The energy value of one hundred grams of this product is 125 kcal.
What useful beef liver?
The beneficial effects of this sub-product is largely due to its protein-amino acid. Those who wish to figure out how much you need to cook the liver to readiness, it will not hurt to find out that it contributes to raising the level of hemoglobin, as well as normalization of brain and mental activity. The regular use of this sub-product reduces the risks of the formation of blood clots, regulates blood clotting, strengthens the walls of the vessels and increases their elasticity.
Who is the anti-beef liver?
Despite the fact that meat products are needed for the normal functioning of the human body, they may have side effects. Therefore, before finding out how much cooking beef cooking until ready, you should figure it out, who can not be consumed. So, this product must be excluded from the diet of people with an elevated level of cholesterol. It is not recommended to use those who have been diagnosed with some chronic diseases and kidney problems.
How to choose a quality product?
Inexperienced hostesses that do not know how much you need to cook a beef liver until ready, you must learn to choose to choose it. Since this organ is considered a kind of filter in which toxins and harmful substances accumulate, when it is purchased, it is recommended to pay attention to several important nuances. First of all, you need to ask the seller to make a certificate confirming the safety and quality of the goods offered. In the absence of necessary documentation, it is better to give up the purchase.
Those who are interested in how much cooking beef cooking until readiness must remember that the quality product has a porous structure. Its surface having a homogeneous shade (from light brown to a saturated burgundy) is covered with a tightly adjacent outer film. From the fresh product should proceed a pronounced characteristic flavor.
It is not necessary to acquire the liver, on the surface of which there is a well-visible vascular grid and other defects.
How much and how much cook beef liver to readiness?
First of all, it is necessary to rinse the product well, clean it from the film and put into the container filled with milk. After a couple of hours, the liver, aged in the dairy bath, it is necessary to shift onto a cutting board, flush with paper towels and cut into small pieces. This will significantly reduce the cooking time of the product.
Putting a saucepan with water on fire, you need to bring it to a boil, add spices (zira, coriander grains and rosemary) and liver pieces. The broth instantly becomes dark, and the foam will begin on its surface, which must be removed.
As for how much cooking a beef is a liver to readiness, it all depends on the size of the product. So, on the preparation of small pieces is quite ten minutes. If it is cooked entirely, it will take at least half an hour. Readiness can be checked using a conventional knife. So that the boiled liver does not dreamed, it is recommended to immediately place it in a closed container.
How to cook beef liver for a child in a slow cooker?
Pre-closed in milk products need to be carefully cleaned from the film and rinse under the jet of running water. Crumpled vegetables (onions and carrots) are placed in the multicooker's bowl, the number of which should be no more than a third of the mass of the coated liver. We send there and pre-cut into five-hundredth meters of subproducts. Then the container is filled with water (at the rate of 100 milliliters per kilogram of the liver) and add a little sour cream into it.
The device covered with a lid is included in the 'quenching mode "and set a timer for 20-40 minutes. The exact time of cooking is determined taking into account the total weight of the liver and the size of it pieces. For example, for the preparation of a whole piece will be required for about an hour.
Use in healthy nutrition
The liver is especially valued for the fact that it contributes to the normalization of metabolism and better absorption of fats and proteins contained in food. Of it are preparing all sorts of casserole, rolls, cutlets, pies, snacks, first and second dishes. Beef liver can be consumed in stew, baked, steam, boiled and fried. It is often prepared on the grill and in deep fryer.
This product is perfectly combined with pasta, porridge, dairy products, bean and all sorts of vegetables. It can be seasoned with almost all existing spices, including a chamber, black Tminom and cardamon.
The liver is one of the popular offal. Therefore, today we will talk about how many minutes to cook liver. Like any other dish, cook the liver is needed on perfectly clean kitchen, on which they necessarily have been cleaning and disinsection.
More often, the liver is roasted, but also a boiled liver in the case of its proper preparation is quite tasty. It is for cooking that beefs and chicken liver are more suitable, but pork is better to stew. However, any kind of liver can be used in boiled form in, snacks, pies and other dishes.
How much do you need to cook beef liver
Before putting the liver, cook, first rinse it in running water, remove the films, and put the loan for 30 minutes in cold milk. It is necessary in order to remove the mustard of meat. After soaking, carefully remove the remnants of the films and place the liver into a water saucepan. Keep liver on medium heat before boiling. Then give up the gas and continue to cook it for another 40 minutes.
The readiness of the beef liver is easy to check with a fork. If light liquid is released from the pulp, the liver is ready. Otherwise, it needs to be cooking for another 10 minutes.
In the pressure cooker beef, the liver will be ready after 15 minutes.
In the microwave stove beef liver at maximum power to prepare for 10-15 minutes.
You can skip the finished boiled liver through the meat grinder and use as a filling for pies, or cut into slices and add to salad.
How much cook chicken liver
The liver of the bird is considered a noble and exquisite Kushan. Chicken liver is no exception. Unlike beef liver, chicken cooked much faster. From the moment of water boiling, no more than 15 minutes should be ready.
Each hostess should be remembered: the longer the chicken liver is brewed, it will be tougher, so be sure to check the time. The finished boiled liver will have a smooth dark color on the cut.
Does not need preliminary preparation in the form of soaking. The only thing you purchased a frozen liver, before cooking, be sure to defrost it in cold water.
In the steamer, the chicken liver is welded in 30 minutes, and in a pressure cooker or microwave stove - in 10 minutes.
How many minutes to cook pork liver
Pork liver is no less useful than beef. She is rich in vitamins and microelements. In addition, the pork liver saturates well. However, this product has lower taste qualities than previous types of liver. The pork liver has a bitter taste, which is why many hostesses do not use it in cooking. And in vain. With the help of soaking, you can significantly improve the taste of the product. Pretty rinse pieces, put in a deep bowl and fill with milk. Unlike beef, pork liver should be pulled out 1.5-2 hours. After that, it should be shifted into a saucepan with water, add salt and spices. Boil pork liver after boiling for 50 minutes.
If you are going to use a liver for salad or skip through a meat grinder, cooking time can be reduced by cutting a liver with small pieces. In this case, cooking time will be no more than 10 minutes.
In the pressure cooker, the pork liver is welded in 15 minutes, but in a multicooker will prepare for an hour.
How much cooking turkey liver
Turkey Liver is much more tastier and reels chicken liver. Therefore, it is advised to include kids in the diet.
Before cooking, rinsed turkey liver and put in boiling salted water. After that, the delicacy should be boiled 40 minutes on quiet fire.
Faster than the turkey liver is welded in a pressure cooker. This will require only 7-10 minutes.
The liver is one of the most delicate products. It can be boiled, stew or fry.
Moreover, this product includes many useful mineral and vitamins. The liver contains iron, protein, trace elements and amino acids. If you do not know what to surprise guests, the liver is perfect for you, as adults and children eat it. Previously, the liver was appointed to people with reduced hemoglobin, pregnant women, and a puree from the liver still make for young children. The dishes from the liver are diverse, it can be a hepatic cake, pies, pancakes, or just a boiled slice with a side disk.
It is believed that the beef liver is quite difficult to cook, but if you can do it, it will not be any difficulty. Surely you have repeatedly heard that during cooking the liver becomes solid and not even tasty. With this article, which will tell about how it is necessary to make the liver beef correctly, this dish will seem like a delicacy! Properly welded liver will be juicy, soft and, of course, delicious.
Very carefully choose the liver. First of all, it should be fresh and have a normal smell and color. In its structure, it should be smooth, without any visible defects.
Rules of cooking
So to welcome the liver take the following ingredients:
- a piece of beef liver (usually 300-400 gr.);
- drinking water (1 liter);
- Salt, pepper, other seasonings (your taste).
The cooking of the liver has some subtleties so that our liver does not care, it is necessary to remove all the streaks and the film. Removing the film, it is important to pour the liver with milk or cold water and leave for about an hour. This is done in order to cook the liver to become gentle and air.
Tip: You can remove the film and accommodation and after soaking so that it is easier to do this, for this, soda the liver of a large salt and remove the film, then cut a subtle branch. Frozen liver Lower for a minute in hot water, remove and remove the film, it will move away without any problems.
After you moved the liver, put a pan with water to a preheated plate. When the water begins to throw, lower the liver in it. It can be put as a whole large piece, or cut into small cubes or strips, it depends on the purpose. If we apply the liver, it is welded faster, cooking time will be about 10-15 minutes, do not forget about it! Sung down, pepper and, if you want, add other spices, act at your discretion (it is best to salt the liver at the end). A large piece is boiled not quickly and not long, about 35-40 minutes. If you leave the liver for a longer time, it will become tough, rubber. Not to do it too can not be, as it just will be raw. Liver's readiness can be checked as follows: Press the liver with a knife or fork (any sharp object) if the liver makes light juice, then it is ready if the juice is pinkished color, then the liver is still raw.
The caloric content of the boiled liver is negligible - about 100 kcal, this dish is suitable for those who sits on a diet and no less useful it will be for the elderly. Cooked liver can be served with a garnish (buckwheat, potatoes, pasta) or add to salads. Another beef liver can make a delicious home pate. If you serve with a roasted bow, it will be very tasty! Specialty will add sour cream, it is perfectly combined with the liver.
We draw your attention to the fact that the liver is not stored for a long time. It must be used in food within 1-2 days. Freshly prepared liver is much tastier preheated. Enjoy your meal!
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