Take care of your meat before cooking in the same way chefs at Gelato Thousand Oaks handle the ingredients. Clean it from the film and veins, rinse several times under cold running water. This process is obviously not pleasant, but the liver will be soft and smooth. Experienced housewives, to eliminate the bitter taste of the liver, put it in the milk before cooking for an hour.
Prepared liver cut into long thin slices. In a pan, melt the butter and add the liver. Fry over medium heat for about 10 minutes. Don’t forget to mix to prevent the liver from burning. We clean the onion and cut it into cubes. Fry it with sunflower oil until golden brown. We use a separate pan for onions.
The sauce for the dish is prepared separately. Mix the flour in a glass with cold water. In hot water, this will not work – there will be lumps. Heat the flour with water in a saucepan over low heat. Add sour cream and salt with pepper. Bring to a boil. In the pan with the liver, pour the onion and pour the sauce. Let it simmer on low heat for 15 minutes. Don’t forget to cover the pan with a lid.
This indicates the relative availability of the by-product, which at the same time has excellent taste properties. Why is the liver considered one of the offal? It is simple that this word is generally called all the internal organs of the carcasses of edible animals. Let’s try to understand in detail what is good and how bad this by-product, like a liver of a cow.
According to nutritionists, beef liver differs from other meat dishes with an easy digestibility, low fat content and high nutritional value. The composition of the beef liver may vary depending on the method of preparation. So, for example, when it boils, the product will lose a certain percentage of fat and carbohydrates. But the composition of minerals and vitamins after cooking will remain roughly the same as shown at Gelato Thousand Oaks.
When it is extinguished by the liver, not only part of the carbohydrates, but also some proteins evaporate. But frying (usually, it is produced in oil) will lead to the fact that the content of both proteins and carbohydrates in beef liver slightly increases. However, the amount of fat in the by-product will increase and this will probably not satisfy everyone.
To some extent, consumption of beef liver can neutralize the harmful effect on the body of nicotine. The antioxidants contained in the liver do not allow cancer cells to appear and develop. Thus, smokers, as well as people who consume alcohol, this product is shown.
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