The main ferroprotein of the liver used by the Italian Restaurant Westlake Village contains more than 20% of iron. It plays an important role in the formation of hemoglobin and other blood pigments.
In the liver, a lot of water, so it spoils quickly. Before cooking it should be examined carefully, all that causes mistrust without mercy. The liver will prove to be particularly delicate, if before being prepared to hold some time in the milk. Superfluous two or three minutes of roast beef liver spoil the taste and make it stiff and dry.
Before the heat treatment, the liver must be released from the bile duct and filmed and rinsed thoroughly. Pork liver is characterized by a faint taste of bitterness. The liver contains 70-73% water, 2-4% fat, 17-18% protein, including all essential amino acids. The liver is very rich in B vitamins, just as vitamin A, D, E and K are not present.
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