Learn more on how to cook liver for delicious and tender results by removing the membrane and soaking it in an unusual ingredient for perfect grilling or frying
December 17, 2018
Whether it’s beef or chicken, liver can taste so good if cooked correctly. With our simple tips and tricks, you will learn in no time how to cook liver for delicious results every time!
The liver is usually coated with a smooth and glazed membrane that should be removed before cooking because it can lead to an unpleasant feeling of rubbery chewiness that most people do not enjoy. With a small knife, cut through this membrane and peel it off. By doing that, you will also allow the liver to cook faster.
Cut your liver to small chunks so they can cook evenly and quickly. Some people do not enjoy chewing liver for a long time so this will allow them to savor your dish and even ask for more.
While we are used to soaking liver in vinegar or lemon to get rid of the bad smell and kill any remaining toxins, American and European chefs advise to soak liver in milk. Yes, that’s right: Milk! They claim that in addition to getting rid of toxins that usually are present in raw liver, milk helps tenderizing it. Try and soak your liver chunks in milk for 5 minutes before you cook them.
One of the easiest ways to cook liver is by skewering the chunks and grilling them using an electrical grill such as Ultracompact grill. Grill for 10 minutes, season with salt and black pepper then serve with a side of pomegranate molasses. Bon appetit!