How long should you soak the liver in milk so that it tastes tender?

Publication in the group: Meat and offal dishes

Liver is considered a useful product because it contains easily digestible protein, collagen, amino acids and mineral elements necessary for adults and children. There are many recipes for preparing offal with vegetables, mushrooms and various spices. However, to obtain a juicy and appetizing treat, the product must be soaked in milk.

What kind of liver can be soaked in milk and why do it?

Giving the liver a delicate and soft texture is considered the main task when soaking the offal in milk before cooking. The procedure helps eliminate specific odors and bitterness. It is imperative to soak the product if it is of questionable quality.

The need for soaking will depend on the type of offal:

• Beef. It is considered a soft type of liver, but it must be soaked in milk so that the offal becomes appetizing and not too dry. To prevent the liver from burning, all liquid must drain completely before frying.
• Chicken. It has a more delicate and pleasant taste, so this offal can be fried immediately. However, if the quality of the liver is questionable, it is advisable to soak it.
• Pork. It is the toughest and fattest, so it needs to be kept in milk with seasonings. Thanks to this, the specific bitter smell can be eliminated. When you include cinnamon in the liquid, it will make the flavor more pleasant.

Not all formulations require this procedure. It is often performed before frying the offal. During boiling and stewing, moisture will accumulate during the cooking stage, resulting in the liver being soft. During the frying stage, the product becomes tougher and drier.

How to properly boil mushrooms for freezing

There are also those that need to be pre-soaked. Be sure to wash it well, you can use a brush.

You need to boil them as follows:

• Thoroughly clean from dust and other dirt;
• Cut off the bottom;
• Thoroughly rinse the gifts of nature;
• Cut large mushrooms into pieces and place in a metal or enamel container. Small ones can be left in their original form.
• Fill the container so that the mushrooms float freely in it.
• Place the container to heat, wait for the liquid to boil and boil for 20 minutes, depending on the variety, if the mushrooms are bitter, then increase to 40 minutes;
• Stir occasionally, do not allow the contents to stick to the bottom;
• If desired, you can add salt before removing the dish. The same can be done during subsequent preparation of the dish;
• Transfer the boiled products to a sieve to drain excess liquid.

Dried

1. Rinse the mushrooms with running water, place in a container and add 1.5 cups of water.

2. Soaking depends on the degree of dryness - from 1 to 5 hours.

3. Transfer the product into a container and add the water in which they were soaked.

4. Let the liquid boil and cook for another 25 minutes.

Fresh

This method will help determine the presence of poisonous mushrooms among edible ones in a pan. During cooking, you need to lower the peeled onion; if it turns blue, it means there are poisonous mushrooms in the pan.

Readiness is determined quite simply: cooked mushrooms float to the surface, while raw mushrooms remain at the bottom.

Frozen

1. Before boiling, shake the frozen product a little in the bag, then defrost using any of the following methods. This can be done on a shelf in the refrigerator, or you can leave the mushrooms to defrost at room temperature or put them in warm water. A microwave oven is suitable for quick defrosting.

2. Boil the liquid at the rate of one glass of water per glass of frozen mushrooms, add salt with a pinch of salt.

3. If necessary, cut the mushrooms into smaller pieces if they are large in the pack. Place them in water.

4. Boil honey mushrooms, chanterelles and champignons for a quarter of an hour.

5. For frozen store-bought products, increase the time to 25 minutes.

6. Mushrooms that are frozen independently without pre-cooking should be boiled for about half an hour.

It is recommended to slightly dry the prepared product, package it in plastic bags or place it in containers, and then put it in the freezer. Plastic containers are also useful for these purposes.

The same amount of time will be required to cook boletus mushrooms.

1. Mushrooms are cleaned from the bottom of the cap.

2. Wash under running water to remove dust and dirt.

3. Place in an enamel bowl, which is filled with water so that the mushrooms move freely in it.

4. After waiting for it to boil, boil the product for 20-60 minutes, depending on the type of mushroom. Make sure that the contents do not stick to the walls or bottom of the pan.

5. At the end of cooking, you can add salt and spices, or do this during the subsequent cooking stage.

1. Before proceeding to cooking, the product is thoroughly cleaned, rinsed and prepared for further processing.

2. It is recommended to fill them with milk or cool water for an hour and a half. This will make the chanterelles more tender.

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3. Pour the product into a suitable container.

4. You will need twice as much liquid as the chanterelles themselves. For 1 glass of product you will need 2 glasses of water.

5. Season with salt or do not do this at all if you plan to prepare dishes based on them in the future.

6. Cooking duration: 20 minutes.

7. Periodically it is necessary to remove the foam.

8. Place the finished chanterelles in a colander and let the liquid drain.

9. If the chanterelles are dry, pre-soak them for an hour, and then cook in the usual way for about 20 minutes.

Preparing offal for soaking

Before soaking, the liver needs to be prepared. To do this, it must be defrosted if the offal was in the freezer compartment. After thawing, it should be rinsed well, removing the bile ducts with the film. The prepared pulp can be cut into portions, but this procedure is not necessary.

For soaking, the milk must completely cover the offal. After a certain period of time, the liver must be transferred to a colander to drain the liquid. Afterwards the product can be subjected to heat treatment.

To get a more appetizing and juicy treat, you need to get rid of all the veins with the film, otherwise it will be bitter and tough.

Liver in milk sauce

Liver stewed in milk turns out very tender and tasty. This dish will perfectly complement any side dish.

Liver dishes should be eaten more often. And not only for the sake of raising hemoglobin, but simply for variety, when meat dishes become boring and boring. You can prepare even the most banal “liver” treat in an elegant way – for example, by adding milk to a saucepan. It will make the dish more tasty and tender! Beef liver stewed in milk is an excellent option for lunch or dinner.

For the recipe you will need:

• veal liver (or beef) - about 400g
• milk (at least 3% fat) - 1.5 cups
• flour - 1-2 tbsp.
• salt, ground black pepper - to taste
• vegetable oil for frying.

Recipe:

Rinse the liver, remove the film, cut out the ducts.

Cut into slices - large or as for beef stroganoff (as you prefer). Lightly beat each slice. In a flat dish, mix flour with salt and ground pepper. Bread each slice in flour.

Heat vegetable oil in a frying pan and fry the liver slices on each side until a crust appears. The inside of the liver should still be raw. Transfer the liver to a plate and cover with a plate to keep it warm. Cut the onion into thin rings and fry well (you can “until crunchy”). Add the liver to the onion and stir.

Pour in milk. The liquid should cover the liver almost completely, because Not only the amount of sauce depends on this, but also the softness of the finished liver. Simmer under a loosely closed lid for about 20-25 minutes. Check the liver for doneness before removing the pan from the stove: if you cut into the liver, it should be brownish when cut, but not red. As a side dish for the liver, you can serve boiled rice with pickled cucumbers and salted porcini mushrooms.

Recipe for liver soaked in milk

Liver in milk, the recipe for which involves only flour with carrots and spices, is suitable for lunch and dinner.

Liver in milk, a simple recipe.

The treat becomes nutritious and satisfying, with a pleasant milky taste and aroma.

What ingredients will you need?

List of required products:

• laurel leaf – 2 pcs.;
• vegetable oil – 80 ml;
• milk – 400 ml;
• carrots – 75 g;
• flour - for sprinkling;
• liver – 500 g;
• salt and pepper - as needed.

Salt must be coarsely ground. Any type of liver can be used as the main ingredient. However, when using chicken by-product, the exposure time in milk must be reduced to 30 minutes.

Step-by-step cooking process

Step-by-step cooking process:

1. Rinse the prepared liver and cut into medium pieces. Pour the milk into a deep container and lower the component into it. Soak the product for 2 hours.
2. After the specified period of time, drain the milk and place the liver pieces on paper napkins to absorb excess moisture. Transfer the offal to a plate, sprinkle salt and pepper on top and stir.
3. Peel the carrots, wash and chop in a fine shredder.
4. Pour sifted flour into a bowl. Heat oil in a saucepan. Roll the liver pieces in dry product and fry in a container on all sides. The frying period is 5 minutes. for each side.
5. Place chopped carrots on top of the offal. Simmer the contents of the saucepan under a closed lid on low heat for 5 minutes. Stir the composition periodically.
6. Pour the remaining milk into a deep frying pan and bring to a boil. Add the liquid with salt, pepper and bay leaf. Transfer the offal with carrots into milk. If the liquid does not completely envelop the liver, pour a small amount of boiled water into the saucepan.
7. When the milk boils again, turn the heat to low by covering the saucepan with a lid and simmering the contents until done.

Serving rules, decoration

Stewed liver is served with rice porridge or boiled potatoes. If desired, the dish can be decorated with chopped onion feathers.

How to soak dried mushrooms?

Dry mushrooms are a fragrant reminder of warm summer and generous autumn. They are easy to store in this form. They do not take up much space, and when soaked they expand 6–10 times. That is, if the recipe calls for adding 300 grams of fresh mushrooms to a dish, then the dry equivalent will be 50 grams.

How to soak dry workpiece?

1. Pour the mushrooms into a clean container, add water and rub thoroughly with your hands. Drain the liquid.
2. Pour water over the mushrooms in a ratio of 1 to 10. Leave for 1–8 hours.

What water should you soak dried mushrooms in?

To soak mushrooms, use clean water at room temperature. To speed up the swelling process, you can warm it up slightly.

How long should you soak mushrooms for soup?

A tasty broth is of great importance for soup. When dried mushrooms are soaked, they release most of the nutrients and flavor into the water. Therefore, it is not drained, but filtered and used in cooking. If the mushrooms are dirty, then fill them with water 2 times. The first time - for 30 minutes to rinse thoroughly.

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How long does it take to soak before cooking the soup?

• Minimum – 2 hours.
• Maximum – 8 hours.

Woody Chinese mushrooms, which are sold in briquettes, take longer to soak than others. You can absolutely safely leave them in water overnight.

In general, it is correct to navigate not by time, but by the degree of increase and softness of the mushrooms. If they are cut into thin slices, then the process can take much less time - 10–15 minutes.

How long should you soak mushrooms for frying?

Dried mushrooms are also soaked before frying.

But in this case it is important not to overexpose them in water.

After what time should you start frying? The correct answer is in 2–3 hours. After this time, the mushrooms should be thoroughly rubbed with your hands, rinsed with running water and drained in a colander.

If you plan to use dried porcini mushrooms for frying, experienced chefs recommend using full-fat milk instead of water. How tasty and juicy boletus mushrooms are! The soaking process takes the same amount of time. Beforehand, the mushrooms are thoroughly washed and the milk is boiled.

So, soaking mushrooms is not a difficult task. The main thing is to know what kind of water they should be in. It is best to use clean water at room temperature. The duration of the procedure may vary. If these are dry preparations, then it is correct to focus on appearance. Have the mushrooms swelled, gained fullness, become soft? It's time to start cooking!

Beef liver soaked in milk with onions

Liver in milk, the recipe for which allows you to stew beef offal with onions in milk sauce, has a rich aroma and piquant taste. Thanks to pickles, there are notes of sourness in the taste.

The calorie content of the treat is 88 kcal per 100 g serving. The dish can be eaten by those who adhere to a dietary diet.

What ingredients will you need?

Ingredients required for cooking:

If desired, beef liver can be replaced with chicken liver. When choosing a second product, it must be freed from bile, otherwise the dish will taste bitter.

Step-by-step cooking process

Step-by-step cooking process:

1. Soak whole beef liver in 500 ml of milk for 3 hours.
2. Chop the pickled cucumbers into small cubes. Initially chop the onion into thin half rings, then cut into quarters.
3. Squeeze out excess liquid from the soaked offal and dry with a paper towel. Cut the pulp into small bars, the thickness of which is no more than 1.5 cm.
4. In a saucepan with heated sunflower oil, saute the chopped onion until golden.

5. Place the liver pieces into the roast, adding salt and pepper and stirring. Stir the mixture periodically to prevent the offal from burning. Fry the liver for 4 minutes until it turns a light gray color.
6. Pour 200 ml of milk into the contents of the saucepan and add chopped pickles.
7. After the milk boils, add flour to the mixture and stir.
8. Simmer the treat under a closed lid for 6 minutes. at minimum fire power.

Serving rules, decoration

Beef liver with onions is served hot with spaghetti or rice porridge. Vegetable slices from tomatoes are suitable as an addition.

Soup with dumplings and mushrooms

The recipe is multi-step, and the result is incredibly tasty. This time we won’t cook the mushrooms, we’ll just soak them, cut them and fry them until golden. When soaked, there should be 250 grams of them per two-liter pan of soup.

Next step: boil four large potatoes and puree them. When it has cooled, beat in the egg, add four tablespoons of flour and make dumplings.

Step number three: fry an onion and a small carrot. Each housewife decides individually whether to cut or grate the root vegetable.

Fourth stage: sort out a third of a glass of buckwheat and dry-fry it a little.

At the last stage of preparation, all preparations need to be collected into a single dish. Buckwheat is first poured into boiling water, after ten minutes mushrooms and dumplings are loaded, after another five - frying, peppercorns and bay leaves. Five minutes of waiting - and lunch is ready.">

Soaked chicken liver with sour cream

The recipe for preparing chicken liver allows you to do without pre-soaking the offal in milk. However, if there is a foreign smell or taste, it is recommended to immerse the liver in milk for a few minutes. In this case, the procedure makes it possible to give the product softness and tenderness.

What ingredients will you need?

Ingredients required for preparation:

• coarse salt - as needed;
• onion head – 140 g;
• milk – 200 ml;
• flour – 80 g;
• ground black pepper - optional;
• chicken by-product – 500 g;
• sour cream – 80 g.

To give the treat a more piquant and rich taste during the stewing stage, you can add a garlic clove to the saucepan.

Step-by-step cooking process

Step-by-step cooking process:

1. Rinse the chicken component, remove the film and cut into equal pieces.

2. Pour the milk into a deep container, lowering the offal into the container for 20 minutes.
3. Peel the onion, rinse and chop into half rings. Place flour on a plate.
4. Heat a small amount of oil in a saucepan. Sprinkle the offal pieces with flour and place in heated vegetable oil. Fry the liver on each side for 2 minutes.
5. Place onion half rings on top of the offal, pouring milk in which the liver was previously soaked. Add salt and pepper to the preparation. Simmer the contents of the saucepan over low heat for 5 minutes, stirring the treat occasionally.
6. Dilute the sour cream with a small volume of boiled water and add flour, mixing the mass well to prevent the formation of lumps. Pour the sour cream mixture into a saucepan with the contents and simmer under the lid for 3 minutes.

Serving rules, decoration

The finished dish is served with mashed potatoes, pouring milk gravy on top. If desired, the treat can be supplemented with vegetable salad and fresh herbs.

How to keep your liver soft?

Continue reading →

Pork, chicken or foie gras – it doesn’t matter what kind of liver. The main thing is to salt it at the end. Otherwise, the liver will give up all its juices during frying and will be dry and hard. Liver dishes. 15 recipes

1. How to cook liver 2. Liver pancakes with buckwheat 3. Liver shish kebab 4. Liver cake “Flower Glade” 5. Liver with rice or “Pechora” from Mila 6. Liver in onion-paprika breading 7. Beef liver with banana sauce 8. Beef liver chops in paprika 9. Beef liver in tomato sauce 10. Balkan stuffed liver 11. Liver sausage in a slow cooker 12. Liver with beans 13. Croatian goulash 14. Juicy beef liver chops in batter 15. Beef liver pancakes

1. How to cook liver

Many people love liver dishes, but not every housewife succeeds in liver: sometimes it turns out to be too tough, sometimes too dry, or even completely bitter. Of course, the taste of a dish depends not least on the quality of the product itself. But there are some subtleties, knowledge of which will help you prepare the liver so that you will lick your fingers and ask for more! A few words about choosing a liver. Try to buy only fresh product, this is the only way you will be sure of its quality. Carefully inspect the liver; a quality product should not be too dark or light in color, there should be no spots on it, and its surface should be elastic and smooth. A sweetish smell indicates the freshness of the product, sourness is a sign that the product is spoiled. As for the type of liver, beef is considered tougher; before cooking, the film must be removed from it. In turn, pork is a delicate and tender product, with a slight bitterness. No matter what kind of liver you cook, you must remove large vessels and veins from it. To make the liver tender and soft, it must be cut into small pieces (no more than a centimeter in thickness) and not overcooked. Before cooking, sprinkle the liver with soda, leave for an hour, then rinse and dry. You need to fry it in a hot frying pan. Frying time on each side should not exceed 5 minutes. To make the dish more juicy, the liver should be rolled in flour or breaded in breadcrumbs. The liver will be more tender if, after frying, you stew it in sour cream, milk or mayonnaise. Approximate cooking time is 20 minutes. In this case, you need to fill the product with sour cream only after the liver changes color - it turns white. It will not taste bitter if you soak it in milk for a while. If you want to treat your household to the most delicate liver, follow this recipe: soak the liver in milk (1-2 hours), dip it in boiling water for a minute, then rinse with cold water and dry, then cut it into pieces and fry.

Note: Some people prefer to soak the liver before frying and stewing. Most often it is kept in milk, but chilled whey is also suitable; it effectively removes bitterness and other undesirable flavors from any liver.

The liver will remain soft if you sprinkle it with sugar before frying. The liver will be juicy if it is NOT salted in advance.

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How to soak the liver

Posted: 16 Jan 2021 03:02 AM PST

Delicious and tender dishes from this offal can be easily prepared if you soak the liver correctly. It is considered a product of the highest category after meat, due to its nutritional value and pronounced taste. The better the offal is processed, the more delicious the intended dish will turn out from it, so always cook the liver only after it is well prepared. The secret of this processing method is that, due to its loose porous structure, the liver absorbs well the spices and salt with which it is soaked. It also becomes softer with this processing, which makes it very tasty.

Pork liver with vegetables

Liver in milk, the recipe for which includes various vegetables in the composition of the treat, is a nourishing and appetizing delicacy with a delicate taste.

The juiciness of the offal is given by vegetables, which release a lot of juice during the stewing stage.

What ingredients will you need?

Ingredients required for preparation:

• canned beans – 100 g;
• potato tubers – 300 g;
• onion heads – 150 g;
• vegetable oil - for frying;
• milk – 300 ml;
• carrots – 50 g;
• flour – 15 g;
• pork by-product – 500 g;
• cream – 75 ml;
• salt and pepper - as needed.

Canned beans can be added as desired since they are not the main component of the dish. Cream can be replaced with sour cream in a similar volume. It is advisable to use black and red ground pepper.

Step-by-step cooking process

Step-by-step cooking process:

1. Dip pork by-product into milk for 60 minutes. After a while, free the liver from film, veins and dried blood clots. Cut the product into slices or strips of equal thickness.
2. Chop the onion into half rings, peel and chop the potatoes into strips. Chop the carrots into cubes.

3. Sprinkle the offal with flour and fry in hot oil on all sides for 2 minutes. Place the chopped vegetables into the saucepan with the liver, continuing to fry for 3 minutes.
4. After the specified period of time has passed, add canned beans without marinade and milk that remains after soaking.
5. With constant stirring, simmer the ingredients on low heat for 5 minutes.
6. In a container, combine the cream with spices and flour, stirring thoroughly until smooth. Pour the mixture into a saucepan and simmer over low heat for 3 minutes.

Serving rules, decoration

Pork liver stewed with vegetables is tasted hot, garnished with chopped fresh herbs.

How to choose the right liver

The taste of the future dish directly depends on the quality of the purchased offal. When choosing liver in a store or market, you should definitely pay attention to:

1. The smell of the product. Fresh liver has a sweetish aroma. Sourness in the “bouquet” indicates spoilage of the product.
2. Density. Should be elastic. If, when pressed with a finger, a hole does not form or is quickly restored, you can buy it; no, it is better to avoid such a counter.
3. Color. Shouldn't be too dark. Chicken liver is brown with a burgundy tint, while beef and pork liver is the color of ripe cherries.
4. Appearance. Spots on the surface, gray coating, unevenness, scratches and dents indicate staleness or poor quality of the product (perhaps its source is an old and sick animal).

With garlic

Liver in milk, the recipe for which is very simple and quick, acquires a rich aroma and pungent taste due to the garlic cloves used. To maintain softness and juiciness, the offal is initially fried at maximum heat, then simmered over low heat under a closed lid. In this case, the volume of herbs and garlic must be adjusted at your discretion.

What ingredients will you need?

List of required products:

• spinach leaves - a bunch;
• onion – 75 g;
• vegetable oil – 45 ml;
• milk – 400 ml;
• carrots – 75 g;
• liver – 400 g;
• spicy spices - a pinch;
• salt - a pinch;
• ground black pepper - a pinch;
• garlic cloves – 3 pcs.

Step-by-step cooking process

Step-by-step cooking process:

1. Pre-wash the liver, peel and cut into pieces. Transfer the prepared offal into milk for soaking for 60 minutes.
2. After the specified period of time, transfer the liver pieces into a saucepan with hot vegetable oil. Fry the pieces for 5 minutes.
3. Cut the carrots and onions into slices and half rings, respectively.

4. Place the chopped vegetables in a saucepan with the liver. Simmer the mixture on low heat for 15 minutes.
5. After the allotted period of time, add salt, pepper and herbs to the ingredients.
6. In 2 min. Before the end of cooking, add chopped garlic cloves to the saucepan.
7. Remove the saucepan from the stove, adding spinach leaves to the contents. Cover the pan with a lid and set aside for 1 minute.

Serving rules, decoration

The liver is served hot with spinach, garlic and vegetables. Sour cream or ketchup is suitable as a sauce.

Soda lifehacks

Adding soda to minced liver

Experienced housewives use ground liver to prepare minced meat, from which cutlets, cabbage rolls, and meatballs are made. Dishes will be especially fluffy and juicy if you add a little soda to the main ingredients (1 or 0.5 tsp per 1 kg of minced meat).

Caramelizing onions for onion sauce

Caramelized onions and liver are the perfect duo for true gourmets. The same sodium bicarbonate will help caramelize the onion. It is enough to add 0.5–1 tsp to the onion, fried in a frying pan. soda per 1 kg of product. Then the caramelization process will speed up, and the onion will turn out golden and sweet.

Advice. You can add a little cognac, nutmeg, ginger, cinnamon, curry, cloves to the dish. Spices and alcohol will give a refined taste to the dish, and milk and sour cream will give a creamy aftertaste.

By the way, the Irish are big fans of liver dishes and other offal. Therefore, you can make Irish soda bread and serve it along with delicious and aromatic liver.

Useful tips and tricks

Useful tips and recommendations that will be useful to the cook when cooking:

• The soaked offal can be stewed in a saucepan in milk with vegetables or separately. However, it is advisable to cook the liver quickly, since long-term heat treatment makes it too dry.
• To easily remove the film from the surface of the offal, it is recommended to wash it, scald it with very hot water and plunge it into boiling water for a few seconds.
• When choosing a product, you should give preference to liver with a glossy, smooth surface, without stains. The smell should be pleasant, fresh and not sour. When you press on the surface of the offal, there should be no traces left.
• To obtain a soft and airy treat, the liver must be cut into pieces no larger than 1.5 cm wide before frying. To prevent salt from absorbing all the moisture, it must be added at the end of cooking, otherwise the liver will be dry.

• If possible, it is advisable to add new milk to the offal when the old one turns brown. Thanks to this, the treat will acquire better softness, juiciness and tenderness.
• To bread the liver, you can use breadcrumbs to form a crispy, browned crust on the surface. However, it is not advisable to stew the offal, because the liver will absorb a lot of moisture and become very soft inside and out.
• To maintain optimal moisture and flavor, frying each side of the liver should take no more than 5 minutes.
• Before cooking, pieces of offal can be slightly beaten to make the treat more tender and soft.
• To stew the offal in sauce, you can add 50 g of sour cream to the saucepan, which will give the dish a creamy flavor.

Liver is a specific food that you need to know how to cook. The main feature of this delicious delicacy is that according to the recipe, the offal is required to be soaked in milk. Thanks to this, you can improve the taste of the product by removing bitterness and adding tenderness with juiciness.

How to cook porcini mushrooms?

The porcini mushroom has always been considered the king of edible mushrooms. The reason for this is not only the large size of these mushrooms, but also the extraordinary aroma of these mushrooms in all kinds of dishes. A unique feature of the porcini mushroom is that, unlike other edible mushrooms, it does not change the color of the flesh when cut and subsequently dried.

Porcini mushrooms, unlike other mushrooms, are perfectly absorbed by the body. In terms of the content of B vitamins, porcini mushrooms are the champions among mushrooms. The benefits of porcini mushrooms for heart disease have been proven.

The collection of porcini mushrooms begins in the forests, usually at the end of August and ends in the first half of September. When picking, mushroom pickers prefer small-sized porcini mushrooms, with caps up to 10 centimeters in diameter. The only drawback of porcini mushrooms is that mushroom worms love them. Therefore, after you bring these mushrooms home, they should be immersed in salt water for a while so that all the worms come out. These fungal worms are not at all dangerous to humans.

Porcini mushrooms, like all edible mushrooms, can be boiled, fried, dried, salted and pickled. You don’t have to pre-boil the porcini mushrooms. Due to the fact that porcini mushrooms do not darken at all during cooking, they are readily used in soups.

In order to prepare porcini mushrooms for future use, it is better to dry them. Mushrooms brought from the forest are sorted and cleared of forest debris. Small porcini mushrooms are dried whole, while large ones are cut into several pieces. Drying of porcini mushrooms is carried out in the oven or in drying chambers. At the beginning, the temperature is set at 50-60 degrees, at the end of drying it is raised to 70 degrees. At this temperature, porcini mushrooms dry out in five hours. Dried porcini mushrooms are used in winter to prepare aromatic, healthy soup.

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You need to cook dried porcini mushrooms like this.

First, dry mushrooms are soaked in water for 25 minutes. Then boil the porcini mushrooms in the same water for 20 minutes. After cutting porcini mushrooms into pieces, they are added when preparing soup or other dishes. The water in which dry porcini mushrooms are boiled is used to prepare mushroom sauce.

Porcini mushrooms can be pickled and salted, but still the taste of fresh porcini mushrooms cannot be compared with anything. You can prepare many delicious dishes from fresh porcini mushrooms; you just need to know how to cook this type of mushroom. Porcini mushrooms collected from the forest or purchased from mushroom pickers should be cleared of debris and soil and placed in salt water for several hours to allow the mushroom worms to emerge. After this, the porcini mushrooms are washed and cooked for 40 minutes. In this case, at the beginning of boiling, it is necessary to remove the resulting foam. Then add peeled potatoes cut into cubes and cook until the potatoes are ready. If desired, you can add onions sautéed in butter. Salt is added to the soup to taste. This porcini mushroom soup is incredibly flavorful. When serving, add one tablespoon of thick sour cream to each bowl of soup.

The creamy porcini mushroom soup is also very tasty.

To prepare it we need: half a kilogram of porcini mushrooms, two onions, half a glass of heavy cream, a little fresh dill, a couple of tablespoons of vegetable oil, seasoning for mushroom soup, pepper and salt to taste.

Fry the onion, finely chopped, in vegetable oil, add chopped porcini mushrooms to it, fry it all for seven minutes, then add cream and cook for twenty minutes. Add a liter of water and boil. Then, using a blender, make the soup smooth, add salt and garnish it with dill and season with spices.

Calorie content of foods possible in the dish

• Condensed milk 7.5% fat – 140 kcal/100g
• Milk 1.5% fat – 47 kcal/100g
• Milk 2.5% fat – 54 kcal/100g
• Milk 3.2% fat – 60 kcal/100g
• Milk 3.5% fat – 64 kcal/100g
• Whole cow's milk – 68 kcal/100g
• Sour cream – 210 kcal/100g
• Sour cream 10% fat content – ​​115 kcal/100g
• Sour cream 20% fat content – ​​210 kcal/100g
• Sour cream 25% fat content – ​​284 kcal/100g
• Sour cream 30% fat content – ​​340 kcal/100g
• Ground black pepper – 255 kcal/100g
• Flour – 325 kcal/100g
• Fortified whole durum wheat flour – 333 kcal/100g
• All-purpose whole durum wheat flour – 364 kcal/100g
• Cereal flour – 348 kcal/100g
• Vegetable oil – 873 kcal/100g
• Salt – 0 kcal/100g
• Beef liver – 130 kcal/100g

Calorie content of foods: Beef liver, Sour cream, Milk, Flour, Vegetable oil, Ground black pepper, Salt

Step by step recipe

Nutritional and energy value:

Tricks of experienced cooks

A professional cook or housewife with many years of experience already has several important secrets that allow you to cook liver in milk more tasty and quickly.

Our tips will help you feel at ease in the kitchen and amaze your loved ones with your skill and virtuosity:

1. When choosing a liver, always try to choose one with sharp edges. If the edge is swollen, almost rounded, do not buy, the animal was sick or suffered from inflammatory processes in the body;
2. Be sure to cut the liver yourself and take a good look at the fresh cut - if there are yellow peas with a diameter of 3-4 mm, then under no circumstances buy the offal, cook or eat it - the liver is infected with tapeworm (a parasite).

Be carefull!