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Recipes for preparing delicious dishes from offal. How much do you cook a pork liver to the time before readiness? Recipes for cooking Delicious dishes from by-products Liver Pork - Delicious and useful subproduct

Today we will tell you about how to make a pork liver properly and how much time it takes. It should be noted that most of the owners determine the degree of readiness of the product mentioned, which is called "on the eye". But if you first have a case with such an ingredient, then such an approach can negatively affect the taste qualities of the final dish. This is due to the fact that with improper thermal processing of the by-products, it can remain raw or, on the contrary, to weld up, making dinner there is no way as I would like. That is why it is very important to know how much you need to cook a pork liver at home.

General information about the product

How much do you cook pork liver? Before we answer the questioned question, we want to tell what is this product.

The liver is this gentle ingredient, which is most often used in fried. Although, with proper cooking and boiled subproduction, it is quite tasty. However, it should be noted that for heat treatment in boiling water best suits the beef liver or liver of birds. As for pork, the cooks recommend using it only for frying or extinguishing. Although some hostesses are happy to use it and in boiled form.

Choosing ingredient

About how much cooking pork liver is known to many hostesses. As for its choice, there are many questions very often arise here. To get rid of doubts, we recommend adhere to certain rules.

  • The liver is better to buy in the fresh, and not frozen form.
  • When choosing such a subproduction, you should pay your attention to its fragrance. If the ingredient has an unpleasant and repulsive smell, then it is better to refuse it. The most delicious liver smells of fresh meat and steam milk.
  • By purchasing a pork sub-product, pay special attention to its color. Fresh liver should be bright and reddish. Too dark (practically black) shade - evidence that the product has already gotten on the counter.

Preliminary processing of the product

To make a delicious lunch, only little to know about how much cooking pork liver. After all, it is very important to handle it correctly. This fact is associated with the fact that such a subproduct contains a lot of bitterness. You can get rid of it by soaking the ingredient in milk. But before this, the liver should be thoroughly washed in warm water. Also from the product it is necessary to cut all the dots. This process should be done very carefully. After all, if bile falls on the meat product, it will no longer be useful.

As a result of the described actions, you must get a clean liver without a different streak, ducts, and so on.

How to soak?

Having bought a fresh subproduct for the first time, the hostess is asked only by one question: how much to cook pork liver? But before answering it in detail, you should teach exactly how to get rid of bitterness, which is inherent in the liver. To do this, a clean and processed sub-product must be placed in a deep bowl, and then immediately pour it fresh and not very fatty milk. In this case, the drink must completely cover the meat ingredient. In this state, the whole liver is desirable to withstand about an hour. If you do not have time, then the product can be chopped into smaller pieces. This will reduce the time of soaking exactly twice.

Thus, it is possible to expose the liver heat treatment after half an hour.

How much do you need to cook pork liver?

After the sub-product will be painted in milk, it should be proceeded to its heat treatment. For this, a solid liver must be put in the pan (preferably deep) and pour cold clean water. In this form, the ingredient is required to put on the stove and bring the content to boil. If a lot of foam is formed on the surface of the broth, then it needs to get rid of it using noisy for this.

So how much time to cook the liver pork? After the water boils, it is necessary to add a little salt and prepare the product under the covered lid about 45 minutes. This time should be enough for the sub-product to become soft and gentle. If you can not wait for too long, then the liver is recommended to cook not in general, but pre-cutting into medium slices. In this case, for full preparation you will need only 20-24 minutes.

Other preparation methods

Now you know how many minutes to cook pork liver. But what to do if such a product you need to put out or fry. To do this, it is also necessary to process the ingredient, soak it in milk, and then cut into the middle pieces (can be straw or cubes).

If you need to get a roast liver, then in the scenery should be heated with sunflower oil, and then lay out the entire sliced \u200b\u200bproduct. Prepare it on medium heat without a cover is recommended for ¼ hour. During this time, the liver pieces should become soft and gentle, and also lose all blood.

If a stewed sub-product is needed to prepare any dish, it should first fry in oil for 7 minutes, and then pour out some water, close the lid and prepare about 13 minutes.

Such thermal processing is well suited for those who want to get a stewed liver with a tasty and fragrant lunge. Together with its spices, as well as adding sour cream or tomato sauce, you will get a hearty and tasty goulash.

How much do you cook pork liver? Do I need to cut it and additionally process? What add spices, and how to use subproduction after cooking? You can find answers to these and some other questions in our material.

Cooking right and tasty

Pork liver - product peculiar. It can be both tasty and nasty enough. That is why many hostesses do not risk contact with such a delicacy. In fact, it is possible to prepare a gentle and soft liver of pigs, if you first soak it 2-3 hours in milk, water or light soda solution. Then the bitterness will go away, the film is easily removed, and you will not need to invent the souza options that the unpleasant taste will be muted.

As for how much, it is necessary to cook pork liver, then according to the culinary standards, this process lasts from 40 to 50 minutes. If you spend the whole hour for you - it's too much, cut off the subproduction on pieces, slices or stripes and boil. In this case, the cooking process barely takes 20 minutes. But know that in the cut-off form, the pork liver will lose its soft and porous structure.

With cooking, a multicark is perfectly coping with a perfectly. You only sufficiently follow the following instructions:

  1. As for cooking on the stove, pork liver must be soaked in milk, and then rinse in cold water.
  2. Then pour hot water into the multicooker bowl so that the liquid completely covers the offal.
  3. Close the lid and set the "Creamp" mode with a timer for 1 hour.
  4. 5 minutes before the end of cooking in the broth, you can add salt, onions, carrots and spices.

As you can see, in general, the time of cooking pork liver in a slow cooker and on the stove is the same, so I can not recommend choose one or another method. Usually, the hostesses choose a convenient way for them.

But those who are catastrophically busy at work or remembered the liver shortly before the arrival of the guests, pressurwark will come to the rescue. In it, the product will be completely ready after 10 minutes after water boiling. True, saline the liver in this case is better at the end of cooking.

Remember that whatever options have been selected by you, the answer to the question, how many minutes to cook a pork liver, will largely depend on its size. The standard weight of the sub-products - 1.5-2 kg, it is it and boiled 50 minutes. Little weight liver is preparing faster.

Delicious recipes

So, with how much you need to cook a pork liver, we have already decided. Now the new question is, the new question is: what to cook? Options where you can add a boiled sub-product, not so much. It is basically homely pate, soup, sausage or salad. And if you bought a pork liver for other purposes, it is better to try her bake or grind it. In any case, our recipes will come to your rescue.

Light salad

Most often, the question of how much cooking pork liver is set by those who are going to prepare this sub-product for salad. In fact, there are no special differences, but if you wish to get a really soft liver with a pleasant creamy aftertaste, then boil her better in milk.

Structure:

  • 300 g of pork liver;
  • 1 Owka head;
  • 2 carrots;
  • 5-7 marinated cucumbers;
  • mayonnaise or sour cream for refueling;
  • spices - to taste;
  • 2 tbsp. l. Sunflower oil.

Cooking:


About how much time to cook the liver pork, a lot has been said. And with all this, we somehow forgot that the sub-products can not only cook, but also fry. Especially delicious are hepatic crockets, pate or filling for pancakes with mushrooms. But we start with a traditional dish - liver kitt.

Structure:

  • ½ kg of pork liver;
  • 2 outer heads;
  • 2 eggs;
  • ½ st. Wheat flour;
  • 2 tbsp. l. sour cream;
  • spices and spices - to taste.

Cooking:


step-by-step recipe with photos

The basis of many salads is often encountered by boiled liver. But sometimes all works can go to the pump, if the liver is prepared wrong. It tastes too tough, bitter or damp. That's right, the welded liver should be tender and tasty. About how to cook it right, we will tell.

Ingredients

  • pork liver - 1 pc.
  • milk (to cover the liver)
  • crash salt and bay leaf

Cooking

1. So, we take a fresh liver, we rinse it in cold water, shake off the remnants of the droplets. Lower in a saucepan or a deep bowl with milk. We leave it to dull for half an hour. It must be done that bitterness leaves from the liver.

2. After 30 minutes, we pull the liver from milk and remove the film from it.

We pour cold water into the pan, add salt into it, bay leaf, put the liver here.

3. Turn on the slab to a small fire, put a saucepan with a cookie on it. Boil the liver in a calm mode, without rapid boil, periodically remove the resulting foam on the surface of the water.

4. After approximately 40 minutes, we check whether the liver was welded. To do this, pull it out of the broth on the plate or a cutting board and pierce the fork or a wooden stick (you can any sharp object). At the site of the puncture should be highlighted. Here we will evaluate the degree of the readiness of the liver. If he is light - then the liver is ready, if dark - you need to cook it yet.

This is such a red juice indicates that the liver is not yet ready.

5. But the ready-made liver is already released.

6. For the liver to boil faster, it can be cut in advance to pieces. Then for her complete readiness will be enough ten, or even five minutes. However, this method is better to use only with a lack of time, since the liver boiled entirely, it turns out more and more tastier. Yes, and she has more aesthetic and appetizing.

Almost the same way you can cook a chicken liver or any other bird liver. It will go with her even easier, because From the liver, the birds do not need to remove the film or soak in milk. And it is brewing about 10 minutes or a little more.

The boiled liver is cooling and cutting into a salad or snack, passing out of pieces of vessels from pieces.

The liver has a property quickly torn. It needs to be cooled into the food film or cover the top plate.

That's all! With such a liver, your favorite salads will be even tastier and gentle. Have a good cooking and pleasant appetite!

Hostess at a notes

1. For soaking one-piece liver, you will need a lot of milk. It will be needed much less, if you first cut the sub-product along two plates and fold them into a bowl with a wide flat bottom. Why not save? Technology and boiling time will remain the same.

2. If the topic of savings are affected, it is necessary to think that it should be prepared on a rather concentrated and nutritional boujondo. If there is no time to push it, then you can cook thick pea or bean chowder. Missed through fine sieve, it will become the basis for vegetable soups with cauliflower, broccoli, multicolored sweet pepper, onion, green peas. The caloric content of such a first will be low, and the benefits are high.

3. Wet and warm liver can not be covered in a film, foil or tightly close in plastic box, otherwise it will fall back and quickly deterrent. Like any meat products, it is better to put it in glass, ceramic, faience dries with covers after a complete cooling.

4. Since 67 percent mayonnaise is allowed as a refueling as a refueling, provided that the accompanying components will be moderately calorie (sweet corn, beets, carrots, etc.).

The liver is a gentle product, which in most cases people are used in a fried form. But with its proper cooking and boiled liver is quite tasty. I would like to note that the liver of poultry or beef meat is best suited for cooking. But pork is better to use for frying or extinguishing. So let's find out with you, how to brew the liver and how much time.

How much time to cook pork liver?

Pork liver - the product is quite in demand, because it has a gentle taste and is saturated with trace elements. But it is this liver that most often has a mustard. To avoid this, to begin with soaking it in water or even better in milk and leave to stand for about 30 minutes. Competently exposed liver will result in much more gentle and cease to taste. Then carefully drain the fluid, we shift the liver in the saucepan, pour clean water and drunk on slow heat for 40-50 minutes.

And any spices will help to drown a specific smell. In general, to boil any liver best on the lowest fire. If you are in a hurry, then you can reduce, but for this we will pre-cut the pulp on small slices of small size. In this case, cooking time will be about 5-10 minutes. The only drawback of this method of boiling is that the liver is welded with a large piece looks much appetizing and more attractive.

How much do you cook turkey liver?

Turkey liver is a tasty and nutritious product. It is much refreed, chicken liver and vitamin K. Turkey liver also contains a number of other vitamins, so it is recommended to include in the diet of young children. For proper cooking, we rinse the liver well, put it gently into a boiling, slightly salted water and cook on a weak heat of 30-40 minutes depending on the size of the piece.

Our conversation today will go about her. This product is a little kind and not like everyone. Prepare from her various dishes loves far from every mistress. Some even believe that sub-products and do not deserve attention, while speaking, that their use - Mood Plebeev. But, speaking, they, they forget that before the liver was considered a delicacy. She was often served to the table of kings. Of course, the dish of it was delicious, it must be prepared correctly. And for this you should know - how much cook liver.

Liver - the product is very useful. It contains a lot of amino acids you need, trace elements and vitamins, very rich in proteins and collagen. In it in large quantities there are copper and potassium, magnesium and zinc. A lot of calcium and, of course, iron, and that is why the liver is prescribed by a practically the main product in people suffering from anemia. But before you think about how much cooking is, you should pay attention to one important point.

The pork liver has a kind of taste and grips, so you must first hold some preparatory work. To remove bitterness, the liver before cooking should be soak. It is best to do it in milk for at least two hours. You can soak in water, slightly acidified by vinegar, also about two, but better three hours, while changing water every hour. After that, the liver should be removed, wash, dry and only then put in boiling water. Properly prepared pork liver will be more tender, and the bitter taste will disappear. So, how much does the liver cook? According to a standard preparation recipe reflected in any technological card, cooking time is from 40 to 50 minutes, depending on the size of the liver.

With how much cooking a pork liver, we figured out, it remains to know how to determine its readiness. If the specified cooking time came out, and in the readiness of the product you have doubts, then simply take a wooden wand or a conventional match. Heading a piece of liver if transparent juice will flow out of the resulting hole, then it is ready.

Most hosts question about how much cooking liver is interested in the first place when preparing salads from it. After all, it should be particularly gentle so that the salad is tasty. The digestible liver becomes tough, and in this case the product itself certainly does not deserve the approval of your loved ones. Some hostess, preparing the liver for salad, with cooking instead of water use milk. In this case, the welded liver not only becomes incredibly gentle, but also acquires a creamy taste, which gives some salads a special charm.

Of course, buy a fresh product that has not been frozen, in our stores may not always. And therefore, we usually acquire pork liver in a frozen form. Before cooking, it is necessary to defrost correctly, otherwise you can simply spoil all the dish. You should not defrost the liver in the microwave, since under the influence of rays, pieces can start steaming inside or around the edges, and these places in cooking will become very hard. The optimal way of defrosting is to just leave the liver at room temperature for a couple of hours, placing it in order to avoid drying into a regular polyethylene bag.

So, how much cooking liver we found out. How to do it right, too. Now let's talk about one of the most delicious pork liver dishes - about Pahatyte. Perhaps one of the most popular dishes from this product. Many believe that it is extremely difficult to cook at home, but this opinion is wrong. In fact, everything is quite simple. You need to cut the liver (500 grams) on small pieces. Then take about 80 grams of the scuffing, cut it as much as possible and lay out on a well-heated deep frying pan. After the fat will begin to get down fat, you need to add a sliced \u200b\u200bonion onions and grated carrots (the amount is taken to taste, that is, who likes how much how much), this mixture should be fused and bring to half-preparation.

Next, put a chopped liver in the pan, add spices, salt, pepper, various spices (optional), nutmeg. After the liver is roasted until golden color, cover the frying pan with a lid and stew until readiness. Cool, then skip through a meat grinder times 3-4 (through a fine grid) or grind in a blender. After that, you should add 100-150 ml of milk to the mixture, instead of milk you can add as many meat broth, to wash well. Put on fire and very quickly bring to a boil, then cool and mix with 100 grams of butter (soft but not melted). The resulting mixture is in a blender or using a mixer.

As you can see, nothing complicated in the process of cooking there is no liver patesta. At the same time, every hostess can show a little fantasy and add something to him, for example, champignons. Enjoy your meal!