Fried liver will always be tender and tasty: chefs share their trick

Once you try it, you will feel that you have never tasted such an incredibly delicious fried liver. This is how chefs cook in restaurants. And it's a surprisingly easy way.

The secret ingredient is ordinary baking soda. It can add airiness and tenderness not only to confectionery, but also to meat products, such as beef, chicken, or pork liver. Soda makes the product juicy and soft, turning the dish into a real pleasure that melts in your mouth, TSN reports.

The secret is that baking soda, or sodium bicarbonate, is a weak alkali. It enters into a chemical reaction with acids contained in dietary fiber.

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This reaction neutralizes the acidity, making the liver especially tender and light.

The process of "marinating" the liver in baking soda

First, the liver is left whole in cold water for ten minutes. After that, it is cleaned from the films and cut into pieces. Then it's time for the baking soda. Sprinkle the liver pieces with baking soda, mix well, close the lid and leave for an hour and a half.

When the time is up, rinse each piece under running water to wash off all the baking soda. Now the liver is ready to be cooked according to your favorite recipe.

Earlier, we told you how to save a hard liver.

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