Cooking - Liver

All of the liver is an excellent source of iron, B vitamins and should be a permanent part of a healthy diet if properly cooked liver can be delicious. Although the pay is bad press, many people do not even consider trying it. Sometimes it requires a bit of the massacre must be resourceful, that people try to pay. There are lots of recipes to choose and it's worth the experiment.

He pay the heaviest animals were young and the mildest reaction. Veal pay the fine and good, but quite expensive. Real calf liver pale red color when the parents of baby beef liver. Great taste you will find easy to choose the palest. Dark colors have a stronger flavor.

Caring for choosing the liver as the baby beef liver and sometimes difficult for the calf at the supermarket or grocery store labeled. To ensure the acquisition of the right calf liver buy a reputable butcher or a gourmet supermarket.

Baby beef liver richly flavored veal liver, but it is very good better than the real beef liver. Beef Liver dark red color of the power of taste. Beef Liver available, but many believe that is too strong for simple preparations.

Some cooks, after the acquisition of bovine liver, or soak in the milk tastes like a spicy marinade, white wine marinade before cooking to soften the strong taste. After the marinating liquid and discard the liver and pat dry before cooking.

Beautiful tender liver and heavy lamb flavor, but it is usually quite difficult to find.

It is also difficult to find that the pig liver, which is strong, but the flavor is very delicate. Pig liver again, it could be as wet or marinated beef liver.

If it is to be chosen and impeccably fresh, dry patches are smooth or clear scent.

Do you find yourself to make the whole liver, first wipe it with a damp cloth, then with a sharp knife to remove varicose veins, ditches, or connective tissue. With your fingers, peel the outer membrane is a thin, without tearing itself pay. Then you just cut diagonally to the desired width of your recipe calls for.

Liver presliced, of course, you can buy, and actually more accessible to the entire liver. If the butcher has not done so in order to remove the outer layer of the slices.

Prior to boiling, cut into 1-inch 1/8th inch out the back a piece of liver. The reason is that the liver has a tendency to shrink and curl when cooked cuts can help prevent this from happening.

Pay is ready for cooking. Liver should be cooked until it is pink, but the central location. If the liver cooked or baked at too high a temperature it harden.

Pay much richer taste than other meats in 4 - ounce serving should be enough for a main course of most appetite.