Glazed liver

Glazed liver is often confused with cookies, but these are two different products. Let's start with the fact that the liver (as well as the lung) is used as a raw material for the production of liver delicacies, although you can also find this delicacy in its natural form; it is an offal obtained from the gall bladder of an animal (ideally bovine, since it tender in taste and has a pronounced salty taste). The eye liver (candied), which is eaten, has a yellowish color and pronounced crystallization. The structure is similar to jelly with a crunch. Thus, the difference between liver and glazed liver lies in the presence of sugar in the glaze and the yolk-yeast contained in it, as well as in the peculiarities of its formation. And if the liver has a pure bitter taste with a noticeable aftertaste of bitterness, then the glaze is cloying, sometimes even sweet (which does not correspond to the original recipe). The raw materials for the glaze can be sour cream, mayonnaise, butter, tartar sauce, Tabasco paste and many other ingredients.