The liver is food that divides opinion. There are those who love and those who simply hate this delicacy.
Protein is very nutritious, in addition to being rich in important vitamins and minerals, which bring benefits for the treatment of some health, such as anemia.
For those who don’t like the dish, one of the complaints is about the strong taste that predominates, even after it’s finished. Check out some tricks to make the liver taste smoother below.
Tips to eliminate strong liver taste
Leaving the liver steak to soak in milk overnight, in addition to taking away the strong taste, makes the meat softer before going to the pan.
Want a faster solution? Water, vinegar, and salt. Leave the meat in this marinade for 15 minutes and just cook.
Strong drinks such as cognac also help to neutralize the strong flavor of the meat.
The same goes for herbs such as thyme.
But attention: The meat needs to be washed in running water and dried before going to the pan. To season, salt and pepper.
How to cut and clean
Another point of attention is about the meat cut. Surely you’ve come across tough meat, looking like bubblegum after finishing. Often the problem is not even with the meat, but in the cleaning, which was not done correctly. The ideal is to ask the butcher or market you trust to do this service at the time of purchase, but it is also possible to do it at home.
How to clean liver
With the tip of the knife underneath, remove the ribs from the steak. They are the ones that make the meat tougher.
Leave the meat in the fridge until it’s time to cut. The cold improves consistency and makes it easier to cut.
The smaller the cut of the meat the faster it will cook in the pan.
