Liver in milk - basic cooking principles

The liver is washed under the tap, cleaned of all excess, remove the film and soak for several hours in milk. Then cut into small pieces and fry. Then it is poured with the same milk and stewed over low heat for about half an hour.

You can cook the liver in milk in a cauldron, frying pan, slow cooker or clay pots. For this dish, pork, beef or poultry liver is suitable.

The liver in milk is stewed separately or with vegetables. The liver cooks very quickly, so it is very important not to overdo it or dry it out. Liver in milk is served with any side dish, but it goes especially well with potatoes and rice.

Recipe 1. Chicken liver in milk with onions

Ingredients

Kg chicken liver;

Extra salt;

Incomplete glass of milk;

Ground black pepper;

Three onions;

Ground coriander;

Stalked celery.

Cooking method

1. Dry the washed liver, cut off the connective tissue and bile sacs. Cut large pieces in half. We put the liver in a deep bowl, fill it with milk and leave to infuse in the refrigerator for forty minutes.

2. Peel and wash the garlic, celery and onion. Cut the celery lengthwise and chop into small halves. Chop the onion in half rings. Garlic cloves in small pieces.

3. Heat oil in a frying pan, put garlic in it and fry for two minutes, then add celery and garlic to it. Fry, constantly stirring the onions until golden brown.

4. Remove the liver from the milk, lightly dry it with paper towels and put it in a pan with vegetables. Fry, stirring from time to time, on all sides. Pour in a little drinking water, salt, season with spices and simmer under the lid for about 20 minutes. The liver should be covered appetizing crust... Serve the liver in milk with a rice or potato side dish.

Recipe 2. Pork liver in milk

Ingredients

Bulb;

Incomplete glass of milk;

Half a kilo of pork liver;

Two pinches of ground black pepper;

Two tablespoons of table flour;

Two pinches of table salt;

30 ml of refined oil.

Cooking method

1. Wash the pork liver under running water, clean it from the ducts and cut off the film. Dip with paper napkins and cut into one and a half centimeter pieces.

2. Break the egg into a deep cup and beat it with a fork or whisk until white foam appears on the surface. Put the pieces of liver in an egg chatterbox.

3. Pour flour into a flat plate. After dipping the liver into the egg, roll it in flour.

4. Pour oil into the pan, preheat it, lay out pieces of liver breaded in egg and flour and fry for two minutes on each side. Place the fried liver in a deep refractory dish.

5. Clean and wash the onion, chop it in half rings. Transfer to a frying pan with hot oil and fry until golden brown.

6. Salt and pepper the liver in the form. Lay out the fried onions on top and fill everything with milk. We send it to the oven for half an hour. Bake at 190 C. Take out and sprinkle with chopped herbs.

Recipe 3. Liver in milk royally

Ingredients

700 g beef liver;

Kitchen salt;

Puff pastry- 150 g;

Freshly ground pepper;

Onions - 3 pcs.;

Eggs - 3 pcs.;

Milk - half a liter.

Cooking method

1. Soak the liver in water for three hours. We drain the water, cut out the ducts and the film. Cut into small chunks.

2. Break eggs into a deep cup and beat them with salt and pepper until foam appears.

Put pieces of liver in this mixture and dip well so that the eggs evenly cover them.

3. Pour flour into a flat plate and roll the pieces of liver in eggs in it.

4. Lightly fry in hot oil on all sides. We spread it in a ceramic mold with high sides. Peel the onion and cut into thin feathers. Season each layer with pepper, salt and put onion feathers on top. So we layer it until the liver runs out. Fill everything with milk.

5. Roll out the puff pastry into a layer. Grease the edges of the mold with an egg mixture and cover with dough. We close the edges tightly and grease the surface with an egg. We put in a preheated oven and bake at 180 C for forty minutes. Serve with your favorite side dish.

Recipe 4. Liver in milk with mushrooms

Ingredients

One and a half glasses of milk;

Two pinches of table salt;

Pork liver - 600 g;

Two pinches of black pepper;

A glass of flour;

Carrot;

Champignons - 200 g;

Onion - 70 g.

Cooking method

1. We wash the whole liver under running water, put it on a board, remove the ducts and cut off the film. Lightly dry the offal with napkins and cut into arbitrary pieces of medium size. We transfer it to a deep plate and fill it with fresh milk. We leave to soak for half an hour. Salt and pepper.

2. Carrots and onion clean and wash well. We grate the carrots with large holes. Chop the onion into thinner half rings. Transfer to a separate bowl.

3. Let's clean and rinse the mushrooms under the tap. Dry on a disposable towel and shred with plates.

4. Add oil to a preheated pan and put the chopped mushrooms and vegetables. Salt and pepper, stir and cook over low heat, covered with a lid. Saute until vegetables are tender.

5. Drain the milk from the liver. Dip the pieces of liver in flour and put them on a hot frying pan with butter. Fry on moderate heat on all sides for a short time. We shift the fried liver into a refractory form, lay out on top vegetable stew with mushrooms and mix. Close with a lid and leave to infuse for half an hour.

Recipe 5. Liver stewed in milk

Ingredients

80 g sour cream;

200 ml of milk;

Coarse salt and black pepper;

10 g garlic;

Onions - 140 g;

80 g flour.

Cooking method

1. We wash the liver under running water. We take two fingers by the edge of the film and carefully cut it off with a sharp knife. Cut the peeled offal into equal pieces.

2. Pour milk into a deep bowl, put the prepared product in it and leave for 20 minutes. Milk will relieve the liver from bitterness and make it softer.

3. Shred the peeled and washed onions in half rings.

4. Pour a small amount of flour into a saucer. Preheat a frying pan with a little vegetable oil... Thoroughly roll each piece of liver in flour, lightly crush and put in hot oil. Fry on both sides, for two minutes on each. Lay out on top onion rings and pour the milk in which the liver was soaked. It should almost completely cover the pieces of the liver. If there is not enough milk, pour in a little boiled water. We simmer for five minutes, stirring from time to time.

5. Pour the sour cream into a cup and dilute it with a little boiled water. Pour in flour and mix so that there are no lumps left. Pour to the liver. Simmer for another three minutes under the lid, adding a clove of garlic crushed in small pieces. Serve with mashed potatoes.

Recipe 6. Beef liver in milk

Ingredients

Ground pepper and coarse salt;

Milk - 400 ml;

Half a kilo of beef liver;

Vegetable oil - 80 ml;

Bay leaf;

Wheat flour;

Onion and carrots.

Cooking method

1. Thoroughly rinse the liver, cut off the film and cut into pieces of medium size. Pour milk into a deep plate and put the liver in it. Soak the offal in milk for two hours. Then we drain the milk, and lay out the pieces of liver on a disposable paper towel so that all the moisture is absorbed. Transfer to a plate, salt and pepper, mix.

2. Peel and cut the onion into thin rings. Peel the carrots and grind them on a grater with fine holes.

4. Pour flour into a flat plate. Heat a frying pan with butter on the stove. Dip the liver in flour, lightly crush and fry on both sides. We fry for literally five minutes on both sides. Lay out grated carrots and onion rings on top of the liver. Simmer over low heat, covered for five minutes, stirring.

5. Pour the remaining milk into a deep saucepan and bring to a boil. Add bay leaf, salt a little and crush with pepper. We spread the liver with vegetables in the milk. The milk should completely cover the liver, if there is not enough, pour in a little boiled water.

6. From the moment the milk boils, make the fire smaller, cover the pan with a lid, and simmer until tender. Serve the liver in milk with boiled potatoes or loose rice.

Recipe 7. Liver in Berlin-style milk

Ingredients

Half a kilo of beef liver;

Half a liter of milk;

Four apples;

Three onions.

Cooking method

1. Prepare the liver. Rinse it under the tap, cut off the ducts and film. Cut not too much in large pieces... Transfer to a deep bowl and cover with milk. Soak the offal for about half an hour.

2. Peel and chop the onions into thinner half rings. Wash the apples, remove the seed boxes and cut them into wedges.

3. Place a frying pan on the stove, heat the oil in it and add the onions. Fry until lightly golden.

4. Lay out apple slices in a pan and heat for literally three minutes so that they do not become completely soft and do not fall apart.

5. Drain the milk from the liver, lightly dry the pieces and fry on all sides until a delicious crust appears.

6. Put the heated apple slices on a plate, on top of which put the fried liver and cover with fried onions.

Liver in milk - tips and tricks from the chef

To easily remove the film from the liver, rinse it, scald it with boiling water, and then place it in boiling water for a few seconds.

When buying a liver, pay attention to the color and smell. The surface of the offal should be free from stains, smooth and glossy.

To make the liver soft and airy during frying, cut it into pieces no more than one and a half centimeters wide.

It is better to salt the liver at the end so that the salt does not absorb moisture and the product does not turn out dry.

Methods for steeping beef, pork and chicken livers in milk and water.

Liver - dietary and very useful product... At correct preparation, it will be appreciated by both adults and children. In terms of nutritional value, the offal is not inferior to meat, but at the same time there is much more benefit. After all, this food can increase hemoglobin and become a building material for muscles.

This procedure is optional if you are confident in the quality of the product. If you are in doubt and purchased an offal from an unknown seller, then soaking is a mandatory procedure. Chicken and goose livers are rarely soaked as they are soft enough to be cooked straight out of the packaging.

Soaking options:

• In spiced water. This option is more suitable for pork liver, as it allows you to remove foreign tastes and saturate the product with the aromas of herbs and spices.
• In milk. Usually beef liver is soaked in it. This is necessary in order to remove the characteristic bitter aftertaste and make the product soft. After all, beef liver is quite tough.

The entire soaking procedure is aimed at eliminating extraneous odors, bitterness and harshness. After soaking, the liver becomes soft and loses its bitter taste. In addition, milk can improve taste qualities product. This is especially true with beef liver that is bitter and tough.

It all depends on your preference. Some housewives soak in a whole piece, but many are immediately cut into portioned pieces, and only then soaked. This is the right thing to do, as more pores will absorb milk.

Tips:

• In milk. You need beef or pork liver Divide into portions and place in a bowl. The product is poured over with milk and left to soak for 3 hours. Do not add spices and salt to milk. Chicken and turkey livers are not soaked. If you are in doubt about the quality of the product, you can soak for 1 hour.
• In water. The product is cleaned of films and bile ducts and laid out in a bowl. Filled with water. After that, spices and quite a bit of salt are poured in. Some housewives add sugar instead of salt. Duration of soaking 2 hours.

Experts advise not to soak the liver if you are going to boil it. She will be soft anyway. Your task is to clean it well and remove the bile ducts. It is necessary to soak beef and pork offal, as the taste is quite specific. In this case, the liver can become tough during frying. That is why soaking in milk is carried out.

Soaking features:

• Pork. Many culinary experts recommend pouring portioned pieces with cold water and add spices and a little salt to it. Sprinkle with cinnamon before frying. This will give a unique flavor during frying. Dry the product on paper towels before frying.
• Beef. Such a liver is also pre-cut into pieces and poured with warm milk. Salt, pepper and herbs are added to it. Enough 1 hour. Before frying, the product is thrown into a colander and the milk is allowed to drain. Then you can dry it with towels.
• Chicken. In general, this by-product does not need to be soaked. But if you wish, you can pour cold water with pepper and herbs for 1 hour. Such a product is rarely soaked in milk.

As you can see, everything is quite simple. When soaking and picking the correct recipe, you will surely surprise your household with delicious and healthy dishes.

I offer you a recipe for chicken liver in a slow cooker with sour cream. Delicious and useful combination time-tested products. And cooking chicken liver in a multicooker will allow you to get perfect option classic dish.

Chicken liver in sour cream in a slow cooker turns out to be the most delicate, fragrant - you can't drag it by the ears. But, in order to deliciously cook chicken liver in a slow cooker, you must comply with some conditions, which I will tell you about today.

Anyone who has ever cooked something in sour cream knows how difficult it is to get a beautiful and uniform sour cream sauce... Most often, when heated, sour cream goes in ugly flakes, and this irreparably spoils the appearance of the dish. Such food looks unappetizing and gives too much home cooking in the worst sense. I will tell you how to avoid such a nuisance and always get not only delicious, but also beautiful dishes with sour cream sauce.

I hope you enjoy the multicooker chicken liver with sour cream according to my recipe. So let's get started, we cook chicken liver in a slow cooker.

For a recipe on how to stew chicken liver in a slow cooker
Chicken liver	500 grams
Onion	1 small head (100 grams)
Garlic	2 cloves
Vegetable oil	1 tablespoon
Sour cream	3 tablespoons
Flour	1 teaspoon
Nutmeg (optional)	1/2 teaspoon
Black pepper (optional)	taste
Parsley	a few twigs
Salt	≈1 / 2 teaspoon

How to cook chicken liver in a slow cooker

Before you cook chicken liver in a slow cooker, you need to prepare it. We wash the liver and put it in a colander. Leave it for 10 minutes so that the water is glass. We cut the liver into two or four parts (depending on the size), along the way removing the veins.

Put the chicken liver cut into pieces on paper towels and dry thoroughly, removing excess moisture.

We clean the onion, wash it. We also clean two small cloves of garlic. Chop the onion and garlic into smaller pieces. Do not mix onions and garlic, because we will add them to the dish separately.

Now we are preparing the ingredients for the sauce. Put three tablespoons of sour cream in a saucepan or saucepan with a thick bottom. We fill the spoon with a small slide. We also need salt, a pinch of grated or ground nutmeg, a heaped teaspoon of flour and a little more than half a glass of cold tap water.

Add all the prepared sauce components to the sour cream.

Mix thoroughly with a whisk.

Now the preparatory work is over and you can proceed directly to cooking. We program the multicooker for Frying or Baking for 15 minutes. Pour a tablespoon into the bowl vegetable oil... After a minute, lay out the chopped onion. Pass the onion, stirring occasionally, until translucent. It took me 8 minutes.

Now add the garlic to the bowl and cook for another 1-2 minutes. Stir so that the garlic does not start to burn.

Well, now it's time for chicken liver and sour cream sauce. Add the pieces of liver to the onion with garlic and cook until the end of the mode. During this time, gently mix a couple of times so as not to damage the pieces. The liver should grab onto all sides and turn gray. We keep the lid of the multicooker open for now so that the excess liquid evaporates.

Simultaneously with adding the liver to the multicooker bowl, prepare the sour cream sauce. I don’t think this fact is unknown, but I had to reach it with my mind. So, if you pour sour cream immediately into the bowl with the rest of the products, even after mixing it with flour, there is still no guarantee that it will not curl up. Therefore, the sour cream sauce must first be made stable. Just simmer over the fire for a few minutes, stirring with a whisk.

Now you can, without fear, add sour cream sauce to the liver. Stir. We go to the Extinguishing mode. How much to stew chicken liver in a slow cooker in sauce? 15 minutes is enough. In my Redmond slow cooker, you can't put it in the Stew mode for less than 20 minutes, so I do it, but I finish cooking 5 minutes before the end of the mode. It is impossible to cook chicken liver for a long time so that it does not become tough.

Choosing a chicken liver. You say, what's so difficult? I took a portion from the supermarket and you're done! Could be so. Fortunately, modern local manufacturers are trying to make a quality product, and technology will help them. But it is worth paying attention to the quality of the product, especially if you are trying a new manufacturer. Through the package, you can usually see how well the liver is cleaned of traces of the gallbladder and films.

It is important that the liver is intact, and does not look like an indistinct mess. There should be no excess blood or blood ice in the liver. And it is better to choose a chilled liver, not frozen. If only because you do not need to spend time defrosting.

If you got frozen, then it is better to defrost it slowly in the refrigerator, taking care of an additional substrate so as not to stain the shelf. For a day, the amount of liver we need should defrost.

Milk VS cream. How can it be without cream, you ask? According to traditional recipes they are responsible for the smoothness of the structure and creamy taste... In fact, regular pasteurized milk from a local producer does a great job with both the flavor and the silky texture.

If you're worried about whether or not it will work out and don't want to risk it, try starting the switch from cream to whole milk. Its fat content is higher than regular milk from a bag, but much lower than cream. Those who want even more experiments with this recipe can be advised to try baked milk instead of the usual, caramel-creamy taste of the dish will be even more expressive.

But, as you can imagine, it will not do without a secret ingredient. Our magic texture converter - cornstarch... It works much better and softer than flour and is also gluten free. For more and more people, this is becoming important, and even fundamental.

All tips are given, all secrets are revealed, it's time to cook!

Ingredients:

Recipe Information

• Type of dish: second
• Cooking method: stewing
• Servings: 3
• 40 minutes

• chicken liver(chilled) - 500 g
• onions - 100 g
• corn starch - 1 tablespoon
• milk - 250 ml
• salt, spices to taste
• vegetable oil - 1 tablespoon

How to cook in a pan

Free the liver from films. If necessary, rinse in cold water and dry to remove excess moisture in a colander or towel. Measure out milk, starch and spices.


Heat the oil in a frying pan with high sides and fry the liver on both sides until caramel crust... To do this quickly and without splashing, you should take a pan with a wide bottom. The fire under the pan should not be too strong. It is better to lay out the liver one piece at a time, and not throw out the whole portion from the bowl at once. You should also turn over pieces of liver in a pan carefully, otherwise you can sprinkle everything around.


Add onion. You should not save on onions, take a large onion. It is in this dish not only part of the taste, but also the texture of the gravy. Peel the onion and cut it into small cubes, because the chicken liver cooks quickly enough. Pour the onions into the skillet on top of the liver.


Now it's the turn of the magic. Stir the starch in a small amount of milk, then mix with the rest of the milk, add salt and spices, mix and pour over the liver and onion.


Stir in the liver, onion and future sauce. No additional frying of the onions is required in this recipe. Its taste without roasting will be more delicate, it will simply be stewed in milk.


Cover the pan with a lid and simmer, covered, for about 20 minutes. Stir occasionally. Ready dish let stand for 5-7 minutes before serving. Liver stewed in milk sauce, it turns out to be very soft and tender.


You can serve such a dish with any side dish. Rice, buckwheat, lentils, and mashed potatoes will be appropriate and will be liked in combination with liver. The gravy in this dish is delicious and enough to compensate for the dry side dish. Perfect fit and Italian pasta, any. Thin spaghetti will add elegance to the dish, as well as bows. Small horns, feathers or spirals will make the dish perky and perfect for a children's lunch or dinner.

Chicken liver in milk is essentially a liver stewed in béchamel sauce. Milk combined with butter and flour thickens when stewing and turns into very delicious sauce... Usually béchamel sauce is prepared in a separate bowl, but in this recipe I suggest preparing the sauce in the same pan as the liver itself. This greatly simplifies the cooking process and reduces the amount of dishes that need to be washed after cooking))) In general, the most difficult thing in preparing this dish is to wash and clean the liver so that it does not taste bitter in the future. The cooking process itself takes a minimum of time and effort.

Compound:

• Chicken liver - 600 g
• Milk - 1 glass
• Butter - 20 g
• Flour - 2 tbsp. spoons
• Nutmeg - ½ tsp

Note! Nutmeg is a spice with a very specific aroma and taste. Nutmeg is necessarily added to the traditional Bechamel sauce, but if you do not like this spice, then you can not add it to the liver, but add, for example, your favorite spices.

• Salt - to taste (about 1 tsp)
• Pepper to taste

Preparation:

Wash the chicken liver and peel thoroughly, removing the fat and green parts. Without regret, cut off all excess so that bile does not get into the dish, otherwise the dish will taste bitter.

Heat the butter in a skillet over low heat.

Place the cleaned chicken livers in the melted butter. Add the fire to the maximum and fry the liver on both sides until it acquires a lighter shade.

As soon as the liver becomes lighter in color, reduce heat to low and add flour to the pan.

Thoroughly mix the flour with the liver so that there are no lumps.

Pour the milk over the liver and stir the dish lightly. Cover the pan and simmer the chicken liver with milk for 10-15 minutes. The cooking time depends on the size of the liver pieces. If the pieces are large, then you need to hold on the fire for 15 minutes, if small, then 10 will be enough.

In the process of stewing, lightly stir the liver 1-2 times so that it does not burn. 1-2 minutes before cooking, add salt, pepper and nutmeg. Stir again.

The sauce has thickened and the chicken liver stewed in milk is ready. Serve hot with any side dish of your choice. Such a dish, for example, goes well with pasta, because it is with the pasta that the Bechamel sauce is usually served, in which our delicious, soft and aromatic chicken liver is cooked.

Bon Appetit!

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