It turns out that the secret to making perfect fried liver is adding. granulated sugar..
It would seem that a sweet component can only spoil the dish..
In fact, when used correctly, sugar makes the liver more delicious and soft.
An unusual culinary trick was told by the expert of the online publication ‘Belnovosti’ in the field of culinary arts, cook, fourth-category baker Yulia Arkhipova.
How to use sugar before cooking liver
It’s very simple: before you put the liver in the frying pan, you need to sprinkle the product with a small amount of sugar.
As a result, two positive effects will be achieved at once.
Firstly, the dish will become soft. The liver will definitely not harden and will turn out very tender: gourmets will be delighted.
Secondly, the taste of the dish will be improved. It often happens that the liver is bitter. Granulated sugar masks this bitterness. But the additive helps the pleasant aromas to open up.
An important point: you can’t overdo it with sugar. After all, the chef’s goal is to get fried liver, not some kind of sweetness. One pinch of granulated sugar will be quite enough to soften the liver and rid it of bitterness.
It turns out that the secret to making perfect fried liver is adding. granulated sugar..
It would seem that a sweet component can only spoil the dish..
In fact, when used correctly, sugar makes the liver more delicious and soft.
An unusual culinary trick was told by the expert of the online publication ‘Belnovosti’ in the field of culinary arts, cook, fourth-category baker Yulia Arkhipova.
How to use sugar before cooking liver
It’s very simple: before you put the liver in the frying pan, you need to sprinkle the product with a small amount of sugar.
As a result, two positive effects will be achieved at once.
Firstly, the dish will become soft. The liver will definitely not harden and will turn out very tender: gourmets will be delighted.
Secondly, the taste of the dish will be improved. It often happens that the liver is bitter. Granulated sugar masks this bitterness. But the additive helps the pleasant aromas to open up.
An important point: you can’t overdo it with sugar. After all, the chef’s goal is to get fried liver, not some kind of sweetness. One pinch of granulated sugar will be quite enough to soften the liver and rid it of bitterness.
It turns out that the secret to making perfect fried liver is adding. granulated sugar..
It would seem that a sweet component can only spoil the dish..
In fact, when used correctly, sugar makes the liver more delicious and soft.
An unusual culinary trick was told by the expert of the online publication ‘Belnovosti’ in the field of culinary arts, cook, fourth-category baker Yulia Arkhipova.
How to use sugar before cooking liver
It’s very simple: before you put the liver in the frying pan, you need to sprinkle the product with a small amount of sugar.
As a result, two positive effects will be achieved at once.
Firstly, the dish will become soft. The liver will definitely not harden and will turn out very tender: gourmets will be delighted.
Secondly, the taste of the dish will be improved. It often happens that the liver is bitter. Granulated sugar masks this bitterness. But the additive helps the pleasant aromas to open up.
An important point: you can’t overdo it with sugar. After all, the chef’s goal is to get fried liver, not some kind of sweetness. One pinch of granulated sugar will be quite enough to soften the liver and rid it of bitterness.
It turns out that the secret to making perfect fried liver is adding. granulated sugar..
It would seem that a sweet component can only spoil the dish..
In fact, when used correctly, sugar makes the liver more delicious and soft.
An unusual culinary trick was told by the expert of the online publication ‘Belnovosti’ in the field of culinary arts, cook, fourth-category baker Yulia Arkhipova.
How to use sugar before cooking liver
It’s very simple: before you put the liver in the frying pan, you need to sprinkle the product with a small amount of sugar.
As a result, two positive effects will be achieved at once.
Firstly, the dish will become soft. The liver will definitely not harden and will turn out very tender: gourmets will be delighted.
Secondly, the taste of the dish will be improved.It often happens that the liver is bitter. Granulated sugar masks this bitterness. But the additive helps the pleasant aromas to open up.
An important point: you can’t overdo it with sugar. After all, the goal of the cook is to get fried liver, and not some kind of sweetness. One pinch of granulated sugar will be quite enough to soften the liver and rid it of bitterness.
