The liver and gizzard do have a considerably high cholesterol level and they can trigger cardiovascular (heart) diseases. However, if consumed in moderation, these types of food have numerous good nutritional contents for the body.
As published on the halodoc.com website, liver and gizzard contain a number of nutrition, such as protein, iron, zinc, and vitamins A and B12.
Liver and gizzard are chicken offal which are quite often processed, whether fried, boiled, or grilled. The soft texture of the liver combined with the chewiness of the gizzard make them a favorite of off-cut meat lovers.
On the other hand, you need to be cautious in handling liver and gizzard because those parts of the chicken have a fishy smell that’s difficult to remove
For you who plan to cook liver and gizzard, these are some tips for you to try for them to be savory and tender.
Handling liver and gizzard before cooking
Some people don’t like gizzard due to its chewy and even tough texture if cooked for too long. To make it tender, first boil the gizzard. Then steam it with ginger until half-cooked to get rid of the fishy smell. If the liver and gizzard are going to be made into a fried dish, soak it in a milk and butter mixture for 1 to 2 nights.
If the above method takes too long, you can apply a simpler way by coating the liver and gizzard using instant flour. This technique is considered to preserve the tenderness of the gizzard without making it hard when you fry it. Meanwhile, the processing of the liver and gizzard is much simpler if you choose the grilling method.
Cooking liver and gizzard to make them savory and tender
Cooking liver and gizzard while they’re still fresh will create a savory and tender dish. You only need to wash the giblets under running water before processing them with seasoning. However, if you are not cooking them yet, store the washed liver and gizzard in the freezer.
Also, rub the giblets using lime juice and salt. Rub them until the slime on the surface disappears, then rinse with clean water.
Interested in cooking liver and gizzard with a different seasoning? Boil them together with spices, such as galangal, Indonesian bay leaves, ginger, lime leaves, lemongrass, turmeric, and garlic to create a yellow spices liver and gizzard dish. Using the spices will also eliminate the fishy smell from the giblets, so it won’t bother you when you’re eating them.
The processing of live and gizzard is simpler when you’re using a premium quality stove, such as the Potenza EGT7828CK Gas Hob from Electrolux. The two-hobs portable stove can generate a stable fire, ensuring that the liver and gizzard are evenly cooked. With 57% of heating efficiency, the Potenza EGT7828CK Gas Hob allows you to cook various dishes without waiting for the stove to be hot.
To avoid overcooking but with a stable fire, the EGT7828CK has the “simmer flame” feature. Using the simmer flame, the liver and gizzard cooking process will be more perfect and avoid overcooking that can cause liver and gizzard to be too tough when being consumed.