You have to soak the beef liver. Do I need to soak beef liver in milk and how to fry it properly

If you just fry the liver, you get a fairly hard and dry product. Therefore, it is not popular with children. But it is very important that it be in the diet of every person.

This is where regular milk comes to the rescue. The liver in milk is incredibly tender, soft and tasty.

Liver in milk - the basic principles of cooking

The liver is washed under the tap, cleaned of everything superfluous, the film is removed and soaked for several hours in milk. Then cut into small pieces and fried. Then pour the same milk and simmer 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. Pork, beef or poultry liver is suitable for this dish.

The liver in milk is stewed separately or with vegetables. The liver cooks very quickly, so it is very important not to overdo it and not overdry it. 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 of chicken liver;

extra salt;

incomplete glass of milk;

ground black pepper;

three bulbs;

ground coriander;

petiole celery.

Cooking method

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

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

3. Heat the oil in a frying pan, put the garlic in it and fry for about two minutes, then add the celery and garlic to it. Fry, stirring constantly until the onion is browned.

4. We take out the liver from the milk, dry it slightly with paper towels and put it in a pan with vegetables. Fry, stirring occasionally, on all sides. Pour in some drinking water, salt, season with spices and simmer under the lid for about 20 minutes. The liver should be covered with a delicious crust. Serve the liver in milk with rice or potato side dish.

Recipe 2. Pork liver in milk

Ingredients

bulb;

incomplete glass of milk;

half a kilogram of pork liver;

two pinches of ground black pepper;

two tablespoons of table flour;

two pinches of table salt;

30 ml 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 towels and cut into half-centimeter pieces.

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

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

4. Pour the oil into the pan, preheating it, put the liver pieces breaded in the egg and flour and fry for two minutes on each side. We spread the fried liver in a deep refractory dish.

5. We 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 the fried onion on top and pour 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. Royal liver in milk

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 pieces.

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

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

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

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

5. Roll out the puff pastry into a layer. Grease the edges of the form with the 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 about 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, transfer it to the board, remove the ducts and cut off the film. Lightly dry the offal with napkins and cut into arbitrary pieces of medium size. We shift it into a deep plate and fill it with fresh milk. Let it soak for half an hour. Salt and pepper.

2. Peel and wash carrots and onions well. We rub the carrots on a grater with large holes. Chop the onion into thinner half rings. Transfer to a separate bowl.

3. Clean and rinse mushrooms under the tap. Dry on a disposable towel and chop with plates.

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

5. Drain the milk from the liver. Roll the pieces of liver in flour and place them in a hot frying pan with oil. Fry over moderate heat on all sides for a short time. We shift the fried liver into a refractory form, lay the stewed vegetables with mushrooms on top and mix. Close the 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 of garlic;

onion - 140 g;

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 cleaned offal into equal pieces.

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

3. We chop the peeled and washed onions in half rings.

4. Pour a small amount of flour into a saucer. Heat up a frying pan with a little vegetable oil. Each piece of the liver is thoroughly rolled in flour, lightly crushed and put into hot oil. Fry on both sides, two minutes on each. Lay the onion rings on top and pour over 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. Simmer for five minutes, stirring occasionally.

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

Recipe 6. Beef liver in milk

Ingredients

ground pepper and coarse salt;

milk - 400 ml;

half a kilogram of beef liver;

vegetable oil - 80 ml;

bay leaf;

wheat flour;

onion and carrot.

Cooking method

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

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

4. Pour flour into a flat plate. Heat up a frying pan with oil on the stove. Roll the liver in flour, lightly crush and fry on both sides. Fry literally five minutes on both sides. On top of the liver lay out the grated carrots and onion rings. Simmer over low heat, covered, for 5 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 milk. Milk should completely cover the liver, if it 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 crumbly rice.

Recipe 7. Berlin-style liver in milk

Ingredients

half a kilogram of beef liver;

half a liter of milk;

four apples;

three bulbs.

Cooking method

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

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

3. Put a frying pan on the stove, heat the oil in it and put the onions. Fry until light golden.

4. Put the apple slices in the 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 warmed apple slices on a plate, on top of which spread the fried liver and cover everything with fried onions.

• 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 by-product must be spotless, 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.

And minerals, as well as well absorbed by the body. However, many people dislike liver because of its peculiar taste or because it comes out tough and dry. Lifehacker's tips will help eliminate all these shortcomings and make a liver fan out of any picky.

Secrets of selection, processing and preparation

How to choose the right liver

To make the dish tasty and healthy, you need to choose a high-quality and fresh liver. To do this is quite simple.

1. Pay attention to the appearance of the product. The liver should be elastic, soft, moist and shiny, without scratches and damage. The presence of spots and blood clots is unacceptable. They may indicate a rupture of the animal's gallbladder, which automatically gives the liver a bitter taste.
2. The color of the liver should be neither too light nor too dark. Remember: good beef liver is a ripe cherry, pork liver is reddish brown, chicken liver varies from light brown to brownish red, and turkey liver is dark red.
3. Fresh liver has a sweetish metallic flavor. A sour smell indicates that the product is spoiled.
4. There should be no excess ice on the surface of the frozen liver, and it should not have an orange tint. All this suggests that the product was either frozen several times or refrozen.

How to cook soft liver

1. First you need to remove all vessels, cores and films. In the case of beef liver, this is quite simple. But, to facilitate the procedure, you can hold it in warm water for several minutes. The film of pork liver is thinner and more difficult to separate. Try to leave the offal in boiling water for 20 seconds, and then remove the film by picking it up by the edge with a knife.
2. The sour marinade will give additional softness to the liver. For its preparation, juice or lime or a couple of tablespoons of vinegar is suitable. Mix one of these ingredients with water and soak the liver in it for a few hours before cooking.
3. Baking soda can also soften the liver. It is enough to sprinkle each piece with it and wait about an hour.
4. The last way is for those who like to use physical force. To make the product softer, you can simply beat it with a hammer. Just remember to place the liver in cellophane, otherwise it will spread.

How to cook delicious liver

1. So that the liver, especially pork, does not get bitter, you can soak it in milk, after cutting it into pieces. The recommended soaking time is from 30 minutes to several hours. By the way, milk will not only eliminate bitterness, but also make the liver very soft.
2. Instead of soaking, you can quickly boil the liver in lightly salted water. This trick should also rid the dish of bitterness.
3. But to mask the specific liver taste, products with strong, pronounced aromas will help. Onions, garlic, chili peppers, and fragrant herbs such as thyme or sage are good choices.

How to cook juicy liver

1. The main thing is not to overcook. To keep the liver juicy, it is enough to fry each side in a well-heated pan for 5 minutes (or less).
2. If you dip the liver pieces in flour or batter before frying, the juice will definitely remain inside.
3. Sour cream or cream are true friends of a juicy and soft liver. It is recommended to extinguish it in them for no more than 20 minutes.
4. The last item on the list and during cooking will be salt. It absorbs moisture, so it is better to add it at the end.

Dishes from the liver

yummly.com

Ingredients:

• 900 g chopped beef liver;
• 1 ½ cups of milk;
• 60 g butter, divided into pieces;
• 2 large sweet onions;
• 2 cups of flour;
• salt;
• pepper.

Cooking

Rinse the liver carefully under cold water, place in a bowl and cover with milk. It should completely cover the by-product: if the volume of milk indicated in the recipe is not enough, increase the dosage.

The liver can only be soaked while preparing the onion, but it is best to do this step in advance and let it stand for 1-2 hours.

Place half in a large skillet and melt over medium heat. Add chopped onion, bring it to softness and set aside on a plate.

Put the rest of the butter in the same pan. Remove the liver from the milk, pat dry with paper towels and roll in the flour, salt and pepper mixture. When the butter has melted, turn up the heat and place the liver pieces in the pan.

Fry the liver on both sides until golden brown. Return the onion to the skillet, turn the heat down to medium, and simmer for a while longer.

The remaining cooking time depends on your preferences, but still, you should not fry the liver too much. It is enough that it browns well on the outside, and remains a little pink inside.

yummly.com

Ingredients:

• 400 g chicken liver;
• 300 g of softened butter;
• olive oil;
• 2 shallots;
• 2 cloves of garlic;
• a few sage leaves;
• 1 pinch of ground mace (muscat color);
• 1 small glass of brandy;
• sea ​​salt;
• freshly ground black pepper.

Cooking

Place half of the butter in a heatproof saucepan and place over low heat. Wait for the butter to melt: this should take about 10 minutes. Then strain the melted butter into a separate bowl and set aside to cool. For the pate, you only need refined yellow butter, light residues can be thrown away.

Peel and finely and garlic. Heat a small amount of olive oil in a frying pan. Sauté the onion and garlic over low heat until soft (about 10 minutes) and transfer to a plate.

Wipe the surface of the pan with paper towels, raise the heat, and add the liver with most of the sage leaves. Fry the liver on each side for two minutes so that it browns on the outside and remains pink on the inside. If overcooked, it will lose its delicate texture and the pâté will turn out grainy.

Add brandy. Be careful: alcohol can flare. Salt and pepper the liver and simmer it for about a minute.

Remove the liver from the heat and, along with the onion and garlic, transfer to a food processor. Grind the ingredients to a puree, then add the mace and most of the melted butter. Continue grinding until smooth.

Transfer the pâté to the prepared container, sprinkle the sage leaves on top and use a spoon to cover with the rest of the melted butter. Place the dish in the refrigerator for an hour. After this period, the pate can be eaten. Although, if the integrity of the top layer of oil is not violated, the liver treat can be stored for up to two weeks.

commons.wikimedia.org

Ingredients:

• 500-600 g of pork liver;
• 3 tablespoons of pork fat;
• 1 shallot;
• 500 g fresh forest mushrooms;
• 3 tablespoons of olive or butter;
• 1 large onion;
• 1 clove of garlic;
• 1 sprig of thyme;
• 2 sage leaves;
• 2 tablespoons of dry sherry;
• 50 ml dry white wine;
• 250 ml chicken broth;
• 100 ml heavy cream.

Cooking

Heat a large frying pan over high heat, put in the pork fat, and when it is melted, add the liver. Fry it on all sides until brown.

Transfer the browned liver with chopped shallots to a saucepan and then simmer for 20-25 minutes. When the liver is firm (or when the food thermometer shows that the temperature in its thickest part has reached 55 ° C), remove it from the heat and leave it in a warm place, covered with a lid.

While the liver is cooling, start cooking the mushroom stew. Place a large saucepan over medium heat, heat oil in it and add . When they turn a little more brown and the excess liquid has evaporated, add chopped onion and garlic to the pan. Continue cooking until mushrooms soften. Then add thyme and chopped sage leaves. Mix well and pour sherry and white wine into a saucepan.

Increase the heat to high and wait until half the liquid has evaporated from the pan. Add broth and repeat the previous paragraph. When the stew thickens, pour the cream into the saucepan and stir. Taste the dish, salt and add more seasonings if necessary.

Cut the rested and slightly cooled liver into thin pieces. Transfer them to a warm plate and place the mushroom stew on top.

Bon appetit!

The liver is prepared in almost every family, as it is affordable and easy to use. Every housewife should know how to properly fry the liver. She prepares very quickly. But before cooking, soak in milk for at least 30 minutes. This is done so that all the bitterness comes out and the liver is tender. So, the liver must be washed, cleaned of film and bile ducts, cut into pieces, which are beaten with a hammer and soaked in milk. In a frying pan with hot sunflower oil, put the onion cut into half rings, fry for a few minutes and put on a plate. Drain all the milk from the liver, roll each piece in flour, then put it in the oil left over from the onion and fry for 5 minutes until golden brown. The question is often asked how to fry pork liver? Everything is done exactly the same. The main thing is not to overdo the liver, otherwise it will be hard and dry. Mix the fried liver with onions, reduce the gas to a minimum and leave for 15 minutes.

An important role is played by the freshness of the product. Before frying, you need to think about how to choose a liver on store shelves? Are there certain rules by which you can determine whether a product is fresh or not? Be sure to pay attention to the color of the liver. If it is too light, it means that it was soaked in water, that is, it is no longer the first freshness. A very dark color (almost brown) also indicates that the product is old and already stale in the window. Fresh liver has a bright red color, it should be even and elastic, without any spots. When buying a liver, you need to press on it with your finger and if a dent remains, then the liver is old. In a fresh liver, the dent disappears quickly. Loose, uneven liver, also of poor quality. And of course, the product should smell good, and not have a sour smell.

Any experienced housewife knows how to cook the liver correctly. Why cook it, many will ask, because fried is tastier? Boiled liver is used in salads. And also for young children it is recommended to give the liver only in boiled form. Be sure to know several ways to prepare this valuable product. How to properly fry the liver, how to boil it, how to cook a delicious liver salad - all these recipes are simply necessary for housewives. And then you will not need to rack your brains about dinner or lunch. After all, dishes from this product are not only tasty, nutritious, but also healthy. Doctors advise to include this wonderful product in your daily diet. And the fried liver, previously soaked in milk, is very tender and incredibly tasty.

The liver is a useful product that is used to prepare many dishes. It is worth noting that this offal requires special preparation, which will get rid of bitterness and unpleasant odor. Milk is ideal for this purpose.

How to soak the liver

Soaking in milk is an obligatory stage of preparation.

To begin with, the beef liver must be thoroughly washed in running water to remove all bile, and then cut out the ducts that can worsen the taste.

After that, put the offal in a deep container and pour milk so that the product is completely covered with liquid.

There is no difference between soaking a whole piece or individual pieces.

The duration of the procedure depends on how old the animal was, as well as how long the product was stored. It is best to soak for 2-3 hours. After the offal, dry with paper towels.

Fried beef liver in milk

Ingredients:

• 0.5 kg beef liver,
• 125 ml cream
• 55 g sour cream
• 15 g flour
• 75 g butter
• salt and pepper.

We will prepare like this:

1. first, soak the offal in milk, as described above;
2. melt the butter over low heat and lay out the liver, after cutting it into pieces;
3. when the color changes, add the onion, which must first be chopped in half rings. Put salt and fry for 4 minutes;
4. after the time has elapsed, add flour and fry for another minute;
5. it remains only to put sour cream and cream. Mix everything well, add a little pepper and simmer everything for 10 minutes. The dish must be served hot.

Beef liver stewed in milk

At the very beginning, the offal should be cleaned of films and veins, and then soaked for an hour.

Ingredients:

• 0.5 kg of liver,
• 300 ml milk
• a couple of cloves of garlic
• 2 bulbs
• sour cream,
• vegetable oil,
• flour,
• salt and pepper to taste.

Cooking:

1. soaked liver must be cut into equal pieces, the thickness of which should be 0.5 cm;
2. cut the peeled onion into half rings;
3. Pour a little flour in a saucer, and heat the oil in a frying pan. Roll each piece in flour, and then send them to the pan and fry for 2 minutes. from each side;
4. send the onion to the pan and fry for a few more minutes;
5. now pour in the milk that remains after soaking, it is important that its level covers the contents of the pan. Otherwise, add water. Simmer for 5 minutes, but do not forget to stir from time to time;
6. in a separate container, mix sour cream with 1 teaspoon of flour, and pour in some cold water. It is important to mix everything well so that there are no lumps. Pour the resulting sour cream sauce into the pan;
7. cover with a lid and simmer for another 3 minutes. Then put in the minced garlic. You can serve with chopped herbs.

Chicken liver in milk in a slow cooker

Thanks to the use of technology, the dish is prepared simply and quickly. It is not necessary to soak this by-product.

Ingredients:

• 0.5 kg of liver,
• 1 st. milk,
• large bulb,
• 10 g butter
• salt, pepper and a little nutmeg.

Cooking steps:

1. Rinse the offal in running water, dry, remove excess fat, and then cut each piece into halves.
2. Cut the peeled onion into small cubes.
3. Put oil in the multicooker bowl and select the "Frying" mode, but if there is no such program, then "Baking" is also suitable. Add onion and sauté until browned, stirring occasionally. This process usually takes about 10 minutes.
4. Put the liver, pour in the milk and put salt, pepper and nutmeg. After boiling, close the lid and select the mode "Steam Cooking". Cooking time - 15 min. As a result, the liquid should evaporate and only a thick sauce remains.

Liver with vegetables in milk

Thanks to this recipe, a complete dish is obtained that does not require a side dish, since vegetables are used. If you wish, you can supplement the composition of the products, for example, you can take a very healthy type of cabbage - broccoli.

Ingredients:

• 0.5 kg of liver,
• 55 g butter,
• 400 ml milk
• carrot,
• bulb,
• 4 medium potatoes,
• bunch of parsley,
• 2 cloves of garlic
• 75 g of hard cheese,
• a mixture of peppers and salt.

Cooking scheme:

1. Cut the liver into pieces and pour milk for half an hour.
2. At this time, peel the potatoes and cut them into strips. In the same way, chop the carrots, and cut the onion into half rings.
3. Take the form and put vegetables there, and pieces of offal on top. Put salt, pepper, chopped herbs and chopped garlic. Stir and pour in the liquid remaining from the soak.
4. It remains only to sprinkle everything on top with cheese, chopped on a coarse grater, and put pieces of butter on top.
5. Send the form to the oven, heated to 180 degrees, and cook for half an hour.

Royal liver in milk

The feature of this recipe is the edible “lid”.

Ingredients:

• 700 g liver,
• 150 g puff pastry,
• 3 eggs,
• 2 tbsp. milk,
• couple of bulbs
• flour,
• salt and pepper.

Or cockroaches in the head? One of the most iron-rich foods, and most importantly, the absorption of iron from it is much greater than from vegetable foods ... But the liver, a cleansing organ ... Why is it bad? Or is it fairy tales ... *** The topic was moved from the conference "SP: gatherings"

Discussion

there are arguments, it is tasteless, beef is delicious

I don't eat pork liver or pork itself. The turkey liver is the most delicious - tender, sweet, quickly cooked and large. But I don't eat beef either - only small and stupid birds, fish and rabbits.

They brought it, heart, fear to look, liver (we usually eat only chicken). Advise what to do so that it is not difficult and the children would eat? *** The topic was moved from the conference "SP: gatherings"

Discussion

one heart and one liver? This is not so much. Wash, cut off the vessels, if there is a lot of blood left in the heart, then you can soak it in water for a couple of hours. Then stew it all together and make either a pate or a filling for pancake pies. Scroll everything together in a meat grinder, add vegetables, as advised below, take less than if you cook each separately. In general, we buy both for ourselves, I like the liver most of all in cream or sour cream, stew, cut into thin strips, with onions.

boil the heart, cut off the vessels, eat a sandwich

Squeeze the minced meat out of the sausages, add to the beef. Pour in the breadcrumbs, beat in the raw eggs, pour in a little olive oil, salt and pepper and mix well. Grind chicken breasts in a food processor, add bread soaked in milk and well squeezed, pistachios, lemon zest, ground coriander, a little olive oil, salt and pepper, knead thoroughly. Let the spinach leaves boil for a couple of minutes, put them in a colander and let the water drain. Put the minced meat on a large sheet of baking paper and roll it into a rectangle about 1 cm thick with a rolling pin. Cover the meat with spinach leaves. Lay the chicken on top in the middle along the long side.

NG - readiness No. 16. After 18:00 do not read!.

Discussion

For dessert (not the fact that I will cook it for New Year's Eve), but the recipe is simple and New Year's :) so I share with the masses [link-1] - snow cookies from Chadeika. Only yolks are used there, and proteins, respectively, can be put on meringue (especially if there is an electric oven).

And all with mayonnaise (((or butter ...

School breakfast or lunch - to go. Recipes from chicken and liver in a slow cooker and not only

Discussion

Many children will not eat chicken soufflé and other hash. The point is that it can be cold cracked? It’s good when the child is born, my cold doesn’t eat: (In my opinion, the first dish can be called a “big chicken cutlet”, and the second meatballs will be kept in a mikre for the rest of the centuries. You will have to try chicken with cottage cheese in half. From myself I want to suggest not to torment the roof, make ordinary chicken cutlets, freeze them - and steam them with vegetables "as needed". And in a thermos with a wide neck. My child will only agree with steam broccoli, and cheriki (although it is strange to see cherry tomatoes with branch, in my opinion, this is a portioned plate, and not a common one, and it’s somehow strange to dump a kilogram of cherry with a branch into a common one, maybe they are also unwashed :-)

Everything was great until I got to 2-3 tablespoons of brandy :-)

Let's talk about saving and eating?)).

I decided today, in the wake of yesterday’s and the day before yesterday’s themes of Good and Jaws, to try to “live” on 1250 cash in my wallet and ancient leftovers in the refrigerator, among which: 200 grams of carpacci (or gazpachi, dry-cured meat karoch), two small pieces of cheese - imperial Ichalka and leftovers sanction, purchased BEFORE the start of the law on the destruction of Gruyere, 6 eggs, 1 cod fillet, 3 bell peppers, Crimean onions, summer garlic, manaise, potatoes, a couple of beets and 1 lemon. I paid for food with a card...

Discussion

it worked out well. Class!

Moreover, if you do not take dairy and turkey from farmers, it will be even more economical. But! There is a big but. cheap (up to 50 rubles) vegetables will soon, very soon run out. Milk and eggs will take off, sausages have already flown away. there will be budget cereals and pasta.

family recipes. Tillotama's blog on 7ya.ru

Today it hit me again about food :) Sorry, that again by the night :) I remembered about family recipes, probably a little national. The first thing that came to mind was chicken soup with dumplings. In Russia, probably, they are called dumplings. In an almost cooked chicken soup, instead of vermicelli, a thick, viscous dough is placed in a spoonful (flour, egg, salt, soda-vinegar and unsweetened water). These funny clouds quickly float up and grow three times in size. There is always a lot of greens in the soup. Interestingly, the husband and...

Help me figure it out! To characterize the baby, it can be playful, it can be completely humorous. I’m making a postcard to a friend who gave birth, at least something was written on the rest of the letters, even the Internet didn’t help on E ...

Discussion

1. Liver - lamb.
2. Pieces - small, a couple of cm in any dimension
3. Buy at least a little fat tail.
4. String - two pieces of liver, one - fat tail. The latter can be eaten, you can throw it away later.
5. Fry - minimal. first it is better to experiment, start from 1 minute on each side :)
6. Salt and a little red pepper (a mixture of sweet and hot) - after frying.

What for? Slightly missed and immediately tires.

Dukan again. Go...

Chicken soufflé. for 0.5 kg of minced chicken 1 or 2 eggs, finely chopped onion, sometimes chopped mushrooms there, salt, pepper - I mix everything, if not too lazy, beat with a mixer. I put it into molds, sprinkle with a little grated low-fat cheese on top, and bake in the oven until golden brown, about 40 minutes at about 175 C.

Discussion

Ginger mint freshness

Ginger root 3-4 cm,
mint leaves,
cinnamon stick,
juice of half a lemon.

Ginger mode in thin strips, put mint and cinnamon stick in a thermos and pour boiling water, add lemon juice.
I don’t even put sahzam and it’s so delicious. In addition, it is very useful, and it improves metabolism. Enjoy your tea party, by the way, cold is also delicious.

1 boiled egg
1 large crab stick or 2 small ones
half a can of tuna in its juice.

Finely chop the egg and crab stick into cubes, knead the tuna with a fork. Salt, pepper to taste. Dressed with Dyukanovskiy mayonnaise.

More Dyukanov's recipes (useful for life :)).

BUZHENINA WITH MUSHROOMS [link-1] 1 kg of chicken fillet, 0.5 kg of champignons, pieces of dry paprika, pepper, salt to taste, a few cloves of garlic. Cut the chicken fillet into small pieces. My mushrooms, cut them not very finely. Mix meat, mushrooms, seasonings, paprika and garlic, stir vigorously so that everything mixes properly. We pack all this in a heat-resistant sleeve, tie it tightly and do not pierce it. We put in the oven for 40-45 minutes, the temperature is about 170 *. You yourself will feel...

Discussion

MIMOSA EGGS WITH TUNA
[link-1]
4 eggs,
1 can of tuna
3 tsp liquid curd 0%
2 tsp mustard

Boil hard boiled eggs. Let cool.
Cut each in half. Take out the yolks. Set aside 4 squirrels.
In a bowl, crush 4 yolks and 4 proteins with a fork, add cottage cheese, mustard and mix well.
In a separate bowl, crumble the canned tuna and add a few drops of vinegar.
Take whole squirrels and stuff them with egg mixture, then top with tuna.

CHICKEN BREAST MUSS
[link-1]
1 chicken breast
1 egg
0.5 cups of milk
salt and pepper.

Cut 1 chicken breast into pieces and grind with a blender until smooth, add 1 egg, about 0.5 cups of milk, salt and pepper. Blend again with a blender.
Put the resulting homogeneous mass into silicone, ceramic or metal molds for a cake or cocotte maker.

You can bake in the oven, but I prefer the mousse cooked in a double boiler - it is softer and more juicy.

"Pepsi Cola"

I don't even know how to write. If I hadn't seen it myself, I wouldn't have believed it. I went to one friend on the case (to transfer documents). She invited me to come in, chat a little and drink some tea. I don't mind. She has children - 1 year 7 months and 4 years. And so further the most interesting - the little boy asked to drink. She took out a bottle of Pepsi-Cola, poured it into the bottle and gave it to him. The child happily began to suck this liquid from the bottle. And as I immediately understood, he did this not for the first time. And when she...

Discussion

Thanks to everyone for the comments and helpful tips. I learned something interesting and useful for myself. Thank you!!!

1. Yes, I would say, and I would explain in a nutshell why. Next up is Mom.
2. Water only. Tea is not good for a child at a young age.
In general, I calmly relate to everything that is in moderation, but a cola in a bottle for such a baby, yes, this is horror, horror, IMHO.

Cholesterol is found in animal products such as eggs, meat, dairy products and fish. In reasonable amounts, it is essential for metabolism. Only excess cholesterol creates health problems. In case of liver dysfunction or with reduced dietary fiber intake, 90% of cholesterol returns to the liver, increasing its dysfunction. Why does dysfunction occur? One cause of liver dysfunction may be the predominance of unhealthy saturated fats in the diet. In other words, fatty and high-calorie foods carry a great threat. Having entered the bloodstream with food, fats accumulate in the liver cells, which, like cleaning filters, let the blood through. Drops of fat "settle" right inside ...

Discussion

Congratulations on the day of "jam" (according to Carlson) !!! 13 years is a short time! But, nevertheless, all the same age!!! I'm glad that the site's birthday coincides with mine! True, I am "a little" older (by 53 years old), but I am very glad to communicate with you! SUCCESS!

Yes, we don’t mind, all organs need support when losing weight))) Especially if you sit on apples alone))) But it seems to me that you need to ask a specialist to prescribe pills, and not just take it anyhow.

Girls, maybe someone knows for sure ... We are already more than 9 months old, and we still don’t have teeth ... The dentist at the reception in early May said that the gums were all swollen, soon there would be teeth. Here we are waiting, waiting, but so far it is useless. At the eldest, at the age of 8 months, the first ones hatched, and here is such a thing ... Until how many months should you not worry? I read on the internet that the norm is even in the year when the first ones appear. This is true? The nurse reassured me that there was not a single case in history that teeth did not appear :))) But maybe ...

Are there such ways? :) For my taste, the purchased caviar was too salty. I don’t want to eat it, it’s a pity to throw it away, of course. Is there anything that can be done to lower the salinity or is everything hopeless?

Discussion

Caviar in a jar or what?
Where did you buy?

I once watched the program on TV, they said that in Russia (in Moscow) they sell a lot of low-quality and dangerous to health caviar, packaged and even prepared in a handicraft way by "craftsmen" in dirty basements.

And they salt it very often in order to beat off the stale smell, and, well, to keep a more or less marketable appearance longer.

In short, properly prepared according to GOST, in the factory, caviar cannot be oversalted.

Thanks for the advice)
I tried rinsing some with milk, some with mineral water.
We managed to get rid of oversalting, but in the case of milk, the appearance of caviar becomes not quite appetizing, because. it slightly changes color from the usual to slightly milky orange, and bursting eggs become milky white))

I recently bought a ready-made liver in some kind of breading for dinner at the Crossroads, I really liked it: the softest, juiciest, the child ate it with pleasure. I HAVE NEVER BEEN SO GOOD (I roll it in flour and fry it with onions), or in sour cream sauce, delicious, but not that. There is a liver, though pork. Share your roasting experience

Discussion

The longer you keep the liver in the pan, the tougher it will be.
You have to fry it quickly.
I cut it into fairly thin plates, I hold it on each side for less than a minute.
I don't add garlic.
Then I fry the onion in the same pan so that the flavor of the liver is.
I mix with the liver, add sour cream, fry a little and it's ready.

THANK YOU!!!

I really don’t roll anything in flour at all, I just don’t like the taste. But why the liver?

Discussion

I roll it, then I like the sauce, especially if there is still fried onion

And I also definitely beat it off, add salt pepper to the flour, roll it in and fry it a bit until the flour is fried to a light brown color. Then cream for 10 minutes under the lid of medium heat and after turning off + garlic. for everything, about everything 20 minutes. From a long frying, the liver becomes callous. And I never fry pork because of the bitterness that cannot be removed.

11/13/2010 02:48:43 PM, Mar and me

How do you cook beef liver? Does it need to be soaked?

Discussion

I don't soak. I clean (film membranes), cut thickly, 1-1.5 cm long, 3-5 centimeters long. I fry over high heat in oil, literally lay out a piece and immediately turn it over to the other side in the second round. Be sure to add a lot of fried onions (I love it), then salt, sprinkle with flour, mix, close the lid and stew on low heat for another 10-15 minutes. I periodically check and remove as soon as the blood stops appearing on the incision. Moreover, the insides can be very red - under the lid they reach themselves. The minute gets bigger and tougher
I cook chicken liver in the same way, it turns out much more tender

For what? I just cut out what seemed superfluous to be more tender, rolled it in flour with nutmeg, salt and pepper - and into the pan. It is better to cut thinner, for this, cut it half-frozen, it will be smoother and thinner. Fry until it remains soft and juicy :)

If with onion-sour cream, then fry the onion separately, then pour sour cream loosened with water, put the fried liver there and warm it up, do not boil. Always in the liver pleases musk.nut and a spoonful of cognac.

Features of the process of feeding aquarium fish: dry branded food, as well as the necessary additives of plant and animal origin.
...Improving the color of the fish. Not more than 5%. Parsley, spinach, apple. No more than 2%. Onion. Not more than 1%. Juice of garlic or lemon. Not more than 1%. Carrots, pumpkin and other vegetables. Cook for 5-8 minutes before adding. Not more than 5%. Other additives Beef liver. Rich source of active substances. In minced meat - no more than 5%. You can feed the fish and just pieces of the liver no more than once a week. Egg. Connecting element of stuffing. Food for dogs and cats. Should not contain feather flour. May cause intestinal inflammation. Spirulina. Dry and frozen food for fish. Gamarus, daphnia, etc. As well as quality proprietary blends. Not more than 10%. Ground eggshell. Source of minerals. Badly absorbed. Vitamins. 1-...

I turn to you for advice, I hope for your experience. there are many people who have been losing weight for a long time, I have been reading you for about a year. during this time, following numerous advice, I began to do the following: - why do I drink warm water with honey and lemon in the morning (about 2 weeks), I don’t feel the result. And what could be the result here? - instead of regular sugar and salt, I began to use brown sugar (2 pieces per day) and sea salt. there is no result either. It can really contribute to weight loss or is it self-deception ...

Discussion

I slimmed down according to your neighbor's method. This year - 2 years. And what psychological problems can get out because of hypnosis?

I now love green salad: iceberg, romano, fresh cucumber, dill, salt, olive oil. Sometimes I add fresh cabbage :)
and so I save myself with frozen green beans and broccoli. Sometimes cherry tomatoes, I don’t even look at others :(

It is recommended to stop breastfeeding until the complete removal of the radioactive agent. When using radioactive agents, the radioactivity of milk persists from 3 days to 2 weeks, depending on the drug. Gold salts (drugs for the treatment of rheumatoid arthritis). Cause significant changes in the kidneys, liver, allergic reactions. Lithium preparations (they are used to treat manic states). Cause muscle hypotension, dysfunction of the heart, kidneys. Androgen hormones are used in some gynecological diseases. They reduce lactation, cause virilization of girls (male-type development), premature sexual development of boys. Contrace...
... Penicillins (penicillin, ampicillin, ampiox, amoxicillin amoxiclav, etc.), cephalosporins (cefazolin, zinnate, cefotaxime, fortum. ceftriaxone, maxipim, etc.), macrolides (erythromycin sumamed. vilprofen macropen, etc.), aminoglycosides ( netromycin, gentamicin, amikacin) are not usually contraindicated in breastfeeding. Penicillins, cephalosporins, aminoglycosides pass into milk in small amounts, so their toxicity to the child is low. Macrolides penetrate well into milk, but their use during breastfeeding is possible. There is a potential risk of developing complications associated with the occurrence of allergic reactions, disruption of the normal intestinal flora (diarrhea), reproduction of fungi (candidiasis - thrush). For the prevention of dysbacteriosis, it is recommended to prescribe a child ...

At the same time, the amount of fat in it is minimal (1-2%), which is also an advantage. However, the "danger" of this type of meat lies in the fact that veal proteins are in a sense immature compared to beef, they occupy, as it were, an intermediate position between cow's milk protein and beef proteins. That is why babies who are allergic to cow's milk protein most often develop allergic reactions to veal. In such cases, extreme caution should be exercised when eating veal. Pork contains less connective tissue than beef, so it's softer. The fat content of pork is mainly due to the part of the carcass that is used: for example, tenderloin contains about 19% protein and only 7%...
... Offal differ in a number of features. They have much less connective tissue, but a lot of minerals and vitamins. The liver is rich in iron (100 g of beef liver contains about 7 mg of iron, 100 g of pork liver contains more than 20 mg), vitamins A and group B, and, unlike other meat products, it also contains a lot of ascorbic acid (vitamin C ). Most vitamin A in beef liver. A 10 g serving for children (or 50 g for adults) provides a complete daily requirement for this vitamin. Chicken liver is rich in folic acid and...

We will talk about them, not forgetting about the "original source". Milky rivers, jelly shores The eternal dream of any sloth - you lie on the shore, enjoying life. No worries - just draw milk from the river and drink jelly. Let's leave these dreams to the couch potatoes, and try to figure it out ourselves: what else to do with milk if you don't drink it? For example, you can soak herring, anchovies or other salted fish in it - getting rid of excess salt, they acquire a more delicate taste. They do the same with smoked fish - cod or haddock. They are boiled in milk seasoned with pepper and bay leaf to soften the taste and discourage the smell of smoking. Further, in continuation of the fish theme, milk can be added to boiling water in which fish is boiled - very tough or with an unpleasant odor. It is also good to stew blanched...
...Let's leave these dreams to couch potatoes, and try to figure it out ourselves: what else to do with milk if you don't drink it? For example, you can soak herring, anchovies or other salted fish in it - getting rid of excess salt, they acquire a more delicate taste. They do the same with smoked fish - cod or haddock. They are boiled in milk seasoned with pepper and bay leaf to soften the taste and discourage the smell of smoking. Further, in continuation of the fish theme, milk can be added to boiling water in which fish is boiled - very tough or with an unpleasant odor. It is also good to stew blanched vegetables and mushrooms. The product is also used in baking - bread sourdough is made on its basis. And yet - prepare cereals, sauces and soups. One of the iconic dishes...

I got three kilos of liver, but pork. I never buy it, I know it's bitter, but here it's a freebie. Advise what can be made from it so that it is edible. And the bitterness can somehow be removed? Thank you in advance.

Discussion

And she never hurts me. I love it more than beef, beef is a bit dry.
Although soaked in milk - it's definitely delicious. And sometimes I stew in milk.

To begin with, freeze it in portions of half a kilo, no more. And do not try to immediately gobble up everything, otherwise you will get fed up :-))
From what quickly came to mind:
1. Pate
2. Fry in pieces, boil an additional piece of meat, scroll everything together in a meat grinder. Add fried onions and rice (optional). Use as a filling in pies and stuffed pancakes. You can also have a clean liver, without meat, but I like it better.

always wondered - what is the difference between beef and pork liver? because I rarely cook liver, so far I have not been able to catch the differences.

Discussion

Pork liver tastes better. But it is not as "clean" as beef. Given that the cow eats only grass, and the pig is everything that we are, that's the conclusion. I don’t even buy chicken because I’m omnivorous.

It's this kind of disparity that puzzles me.
apparently, you will have to form your own point of view by experience))

I bought slightly salted salmon, and it turned out to be very salty (((of course you can eat, but you don’t really want to .... does anyone know how to fix oversalting?

This is fine? after overnight soaking in water, the liver at the cut sites acquired a yellowish tint. Whose liver I do not remember. presumably beef. I am preparing a liver cake, I added more eggs with orange yolks, the pancakes generally turned yellow. Is there something that is possible?

Ananas, oranges, mushrooms Eggs, liver, kidneys B 12 Yeast, seaweed, soybeans Liver, kidneys, caviar, eggs, cheese, milk, cottage cheese, meat, herring, mackerel, poultry PP Green vegetables, nuts, whole grains , yeast, tomatoes, potatoes Meat, including chicken, liver, fish, milk, cheese, eggs C Citrus fruits, tomatoes, melon, cabbage, green vegetables, black currants – H Beans, peas, onions, lettuce, peanuts Egg yolk, liver, kidneys, salmon P Tea, chokeberry, blackcurrant, rose hips - Causes of hypo- and beriberi All causes leading to a complete or partial deficiency of vitamins in the body can be divided into internal (endogenous) and external ...

Discussion

I personally did not learn anything new, simply because I have been interested in this topic since childhood. And there are not enough vitamins because there are fewer and fewer natural products on our tables, the soil that gives us fruits is getting poorer, we are subjecting food to more and more heat treatment.

"So, for example, to cover the daily requirement for vitamin B, you need to eat at least 1 kg of lean meat or 700 g of black bread, in order to get the necessary 70 mg of ascorbic acid, you should drink about 3 liters of apple juice per day. Of course, use this amount of food is impossible. I wonder then how it was provided by wise nature? maybe if it is impossible to eat such an amount of natural vitamins, then who came up with these norms? What guided?

The search does not work ... And I have 1 kg of liver. Fresh. What's delicious to cook?

Discussion

Well, for example :) - duck liver with mushrooms.
What do you need:
100-110 g duck liver
For the mushroom assortment:
100 g fresh porcini mushrooms
3 dry morels (2 g)
5–7 chanterelles (40 g)
1 shallot (15 g)
1 garlic clove
1 tsp topped with butter (20 g)
1 st. l. meat broth
sea ​​salt, allspice crushed pepper
arugula lettuce leaves, parsley branches
What to do:
1. Salt, pepper and quickly fry the liver without oil on both sides in a hot frying pan. Get wet with a napkin.
2. Soak morels overnight in cold water, then rinse thoroughly and chop finely. In a hot frying pan, fry mushrooms and vegetables in butter in the following sequence: porcini mushrooms, chanterelles, morels, shallots, parsley. Add garlic, pepper, salt.
3. Put arugula leaves, assorted mushrooms on a plate, fried liver on top. Drizzle with broth, sprinkle with allspice, sea salt and parsley
or just pate :)
Duck liver pate
1 kg fresh duck liver
100 ml white port
salt pepper
nutmeg
Put the liver in cold water so that the water completely covers it, and refrigerate. Soak the liver in ice water for 6 hours. Then remove all films, season the liver with white port, salt, pepper and nutmeg. Put in a clay pot and press down on top so that the liver takes the shape of a pot. Cover with aluminum foil and cook for 45 minutes in a water bath in an oven heated to 120 degrees.

or like this you can:
Peel the duck liver from the films, cut and fry in ghee for 5 minutes on all sides. Remove the liver from the oil and refrigerate.

Finely chop the shallots, sauté in the remaining fat until soft, pour over the sherry and boil until almost dry.

Grind the liver in a blender along with butter and onion, season with salt, cayenne and white pepper, thyme and refrigerate.

It turns out that if you can feed five people with one beef tongue, then you need two pieces of lamb tongues for one serving. If you bought a fresh tongue, be aware that it is stored raw for no more than a day. If you don't have time to cook it in a day, freeze it. The tongue freezes in 5-7 hours and can be stored for several weeks and even months. In any case, even before freezing, it would be good to soak it for 2-3 hours in cold water. Boiled tongue is stored for three days. Preparing a language is a simple, albeit lengthy, task. The tongue should be washed, cleaned, dipped in boiling water for a couple of minutes and the skin removed. Then it is advisable to rub the tongue with coarse salt and leave for 12, or better - for 48 hours. And then the taste will noticeably improve. If you bought a salty tongue, you need to soak it thoroughly ...
... But if it is cut into slices and frozen, then it can be safely stored for up to six months. But it is better to eat the liver fresh, it is not only tasty, but also healthy. Here are some culinary tricks that are useful when working with the liver. Before frying, put the chopped liver in milk for 10 minutes. Milk forms a greasy film on its surface, and it will not darken when fried. There is another option - you can grease the liver slices with melted butter; especially useful before grilling. In general, the liver is never fried until fully cooked, the whole process takes 3-4 minutes. They do it this way: put the slices on a heated ...

I make a liver cake (true from chicken liver).
Grind the liver in a blender, add flour, egg, salt. To get such a thick mass, as for pancakes (if you get a very steep mass, I add a little milk). I bake pancakes of medium thickness, pieces 5-7-9. Spread between them with a mixture of sour cream and mayonnaise 50/50 (you can add garlic, herbs). There should be a lot of "cream" so that the cake does not turn out dry. It is also good to pour on top, so that it drips a little from the edges, sprinkle with crushed walnuts.

If in the spring there is an excess of fat in the body, an overload occurs. She is the cause of the lethargy. The state of health is deteriorating due to a lack of vitamins and microelements, since vegetables and fruits lose their useful qualities by spring. "So it's all about the diet?" I ask. "Diet sounds very strict. Actually, there are some rules. For example, milk and dairy products are an excellent building material that a growing body needs. And if we have already grown up, why do we need it? You should not load the body in the spring with such products as white bread, pasta, buns, pies, cakes, sweets, chocolate. For the body, they are a hard-to-digest ballast, in which there are few useful substances. "In addition to these products, the doctor attributed to the sources of poor spring health: marinades, ketchup, ...
...Heavy artillery If you eat a lot of fat, you can disrupt the body's production of vitamin B2. If there are a lot of carbohydrates, vitamin B1 will be lacking. If there are a lot of cereals, you will need an additional dose of vitamin D. However, in the spring you will not get off with a green pharmacy. Therefore, do not forget about beef liver, butter, egg yolk. Be sure to include cod liver in the menu. It contains a lot of vitamin D, without which calcium is not absorbed. Of course, the body itself produces this vitamin under the sun. However, in the city, the useful rays of the sun hardly make their way through the polluted air (by the way, we spend a lot of vitamins on neutralizing toxins). So not enough pro...

But is it bitter. Try it in milk. And when you cook, do not forget to remove the film.