How do I cook a polish liver?

If you want to cook the calves, you will usually have to start preparing the liver surface so that it is as smooth as possible. Then cut the liver to cut the flour on the slices and fry it in the pan, even if the roasting works. You will have to make sure that the meat has cooked enough to be safe for human consumption, but not so much that it becomes dry and leather. Although it is not necessary, many people serve this meat with boiled onions.

Before cooking the liver, a little preparation is required. If the membrane on the organ has not been removed for you, you must take it off. Often you can simply separate them with your fingers and then use a knife to remove all the veins you see. At this point, you can cook the liver if you want, but you can decide to soak them instead in milk for several hours. This step is not mandatory, but many experts say it contributes to finer liver.

People often decide to cook a polish liver in a pan. Cook experts usually recommend cutting the liver into slices,that have about a quarter of inches (6.35 millimeters). It is said that slicing meat helps reduce toughness and makes it easier to ensure thorough cooking of the liver before you are handled. If the liver has a lot of fat on it, you can also trim it. You can then immerse the slices in a little milk and slightly dress them in a small amount of flour before placing them in a hot pan, to which you added several teaspoons of oil.

Because you cook this meat on slices, usually just a few minutes of cooking on each side. You will probably get an ink that this will be done when the outer coating changes the medium brown color. Most food safety experts recommend ensuring that the internal temperature of the meat is about 145 ° Fahrenheit (62.77 ° Celsius) before you give it. The meat can still have a pink tinge at this point, but it is considered normal and does not mean that the meat has not boiled enough. If you cook it too long, the meat is likely to be difficult.

Many people eat polish liver ending with onions.If you want to prepare the liver in this way, you will have to peel and cut a large onion. Onions can then be saute in a pan that has a small amount of butter or cooking oil. The aim in this case is to caramelize onion, which means cooking them until they are brown and tender. Once the onion is ready, you can a teaspoon to the top of the calf liver before handing it.