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Cooking liver

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  • Cooking liver

    So, tonight is my first time making a dish with organ meat. Can these be eaten
    rare like muscle meat? The recipe I'm following has a very short cooking time, and I'm still seeing blood when I cut into the livers. I usually don't worry about blood in muscle meat, but is it different with liver and other organs?

    Thanks! :]

  • #2
    Liver, especially calf's liver, is best served rare. It has a much juicier texture when rare. Enjoy
    Four years Primal with influences from Jaminet & Shanahan and a focus on being anti-inflammatory. Using Primal to treat CVD and prevent stents from blocking free of drugs.

    Eat creatures nose-to-tail (animal, fowl, fish, crustacea, molluscs), a large variety of vegetables (raw, cooked and fermented, including safe starches), dairy (cheese & yoghurt), occasional fruit, cocoa, turmeric & red wine

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    • #3
      I wish I had seen that post before I finished it. I made the mistake of researching this halfway into preparing the dish. At the advice of my friends, I cooked it well-done, and I literally could not swallow it. That was probably the most disgusting thing I've ever tasted.

      Do you have any good recipes for liver, then? I don't want this to deter me from making it in the future. Thanks for your help!

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      • #4
        Google "fegato veneziana"
        Four years Primal with influences from Jaminet & Shanahan and a focus on being anti-inflammatory. Using Primal to treat CVD and prevent stents from blocking free of drugs.

        Eat creatures nose-to-tail (animal, fowl, fish, crustacea, molluscs), a large variety of vegetables (raw, cooked and fermented, including safe starches), dairy (cheese & yoghurt), occasional fruit, cocoa, turmeric & red wine

        Comment


        • #5
          I eat a lot of liver
          - cut into strips or even smaller pieces
          - marinate for about 1-2 hrs - usually something acidic - citrus or vinegar, with spices - just google liver recipes
          - very quick stir fry - I like it rare
          - always cook with bacon, onions & mushrooms - usually stir fry in some other veggies too
          - I love liver, but my family not so much, so often I will add some beef to the stir fry, about 50-50, but sometimes it's as much as 80% beef.

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          • #6
            There was a long thread about liver cooking on here recently - have you tried the search facility?

            Quick advice - cook quickly! In butter with sage is good - add cream for a sauce - add smoked paprika and caraway for a liver stroganoff sort of thing (very good...). But if it does over cook and get tough then it needs stock or wine and a good braise low and slow when it will become tender again but taste and texture change.

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            • #7
              if you overcook it and just can't eat it, turn it into pate.
              i think barry groves gave me this idea; saute mushrooms then the liver pieces, stir in sour cream and just heat until desired temp. season to taste, or course.
              really good.

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