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  • Liver

    Turkey liver (boiled) - pasty and somewhat bland but entirely edible.

    I'm thinking I'll fry tonight's beef liver in bacon fat (and of course spice it). This will be my first real taste of beef liver. I've been putting this off for a while.
    In all of the universe there is only one person with your exact charateristics. Just like there is only one person with everybody else's characteristics. Effectively, your uniqueness makes you pretty average.

  • #2
    I'd like to know what spices people use to make beef liver tasty. I tried the typical "liver and onions" recipe and it was awful. The liver taste was way to strong no matter how many onions i piled on top.

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    • #3
      beef liver is a different taste - baby beef liver is usually milder. It should be cooked quickly and just enough so the pink almost disappears. Most people over cook the liver which intensifies the taste. Some people like it fairly rare- sear each side until it is brown leaving it almost raw in the middle- but that is likely not a good first experience. AFAIK there are few spices that will over come the taste. If you stir fry in little strips with other veggies, or if you use a lot of curry and putin a sauce it will somewhat mask the taste.

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      • #4
        I prefer chicken livers for taste, haven't choked down beef liver in a few months... chicken liver tastes very mild... not sure on the differences nutritionally. I assume beef liver is healthier or packed with more nutrients...
        I used to seriously post here, now I prefer to troll.

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        • #5
          Originally posted by iniQuity View Post
          I prefer chicken livers for taste, haven't choked down beef liver in a few months... chicken liver tastes very mild... not sure on the differences nutritionally. I assume beef liver is healthier or packed with more nutrients...
          I thought I tooooold ya! In another thread. Beef and chicken livers stack up pretty similarly nutrition-wise. Chicken liver is actually higher in iron:

          Nutrition Facts and Analysis for Beef, variety meats and by-products, liver, raw
          Nutrition Facts and Analysis for Chicken, liver, all classes, raw

          And yes, please be careful not to overcook your liver Alex Good. It will become dry and crumbly and nasty. Just turning pink is where it's at.

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          • #6
            Originally posted by yodiewan View Post
            I thought I tooooold ya! In another thread. Beef and chicken livers stack up pretty similarly nutrition-wise. Chicken liver is actually higher in iron:

            Nutrition Facts and Analysis for Beef, variety meats and by-products, liver, raw
            Nutrition Facts and Analysis for Chicken, liver, all classes, raw

            And yes, please be careful not to overcook your liver Alex Good. It will become dry and crumbly and nasty. Just turning pink is where it's at.
            You probably did but I forget everything all the time. I'll forget about this too... sorry! all that fish oil hasn't done jack for my memory.
            I used to seriously post here, now I prefer to troll.

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            • #7
              not gonna be popular but I usually have mine with a sauce made from tamari, japanese cooking wine (mirin) and lemon juice. I add this mixture towards the end of cooking, after searing both sides.
              Currently dabbling in: IF, leangains, Starting Strength, 5/3/1

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              • #8
                I prefer chicken livers, wrapped in bacon and baked!
                Karin


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                • #9
                  Originally posted by pacificBeef View Post
                  not gonna be popular but I usually have mine with a sauce made from tamari, japanese cooking wine (mirin) and lemon juice. I add this mixture towards the end of cooking, after searing both sides.
                  That actually sounds pretty good.

                  @iniQuity: It's like Memento, hahah. Take a polaroid snap of the nutrition data pages. Or tattoo on your chest "Fact 1: Chicken liver is not nutritionally inferior to beef liver"

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                  • #10
                    Originally posted by yodiewan View Post
                    @iniQuity: It's like Memento, hahah. Take a polaroid snap of the nutrition data pages. Or tattoo on your chest "Fact 1: Chicken liver is not nutritionally inferior to beef liver"
                    Hmmm my card for "yodiewan" says "do not trust him" ...
                    I used to seriously post here, now I prefer to troll.

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                    • #11
                      Originally posted by yodiewan View Post
                      That actually sounds pretty good.
                      I grew up with it

                      Liver Steak | Panlasang Pinoy
                      Currently dabbling in: IF, leangains, Starting Strength, 5/3/1

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                      • #12
                        i've had beef, calf and chicken livers. it all tasted the same
                        beautiful
                        yeah you are

                        Baby if you time travel back far enough you can avoid that work because the dust won't be there. You're too pretty to be working that hard.
                        lol

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                        • #13
                          Best way to cook liver (chicken, lamb, beef) in my opinion is this:

                          Chop into bite size pieces and coat the liver in a few heaped spoons of smoked paprika, ground cumin, salt, pepper. Maybe a bit of tumeric or ground coriander too. You can never have too many spices!
                          Let it sit for an hour.

                          Fry up some sliced red onions and chopped garlic in lots of butter 'til golden, then add the liver, frying quickly on a high heat. You want it to still be slightly pink in the middle but nice and charred on the outside.
                          Chop a huge bunch of flat leaf parsley and toss through the liver/onion/garlic mixture.

                          Heap onto a plate and top with a dollop of full fat Greek yogurt if you like. A squeeze of lemon goes down well too. YUM. It never ends up tasting 'livery'. It's amazing. It's my dinner tomorrow.

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                          • #14
                            I sauteed chicken livers and mashed them along with sweet potatoes, you would never know they were in there. My gf who wouldn't eat it knowing what it was ate it all up. Yeah, so I snuck in some nutrition into my gf without her knowledge or consent, problem?!
                            I used to seriously post here, now I prefer to troll.

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                            • #15
                              Grill it with onions/butter/bacon...cumin, garlic, oregano and basil...finish with a bit of Jalapeno sauce(if you like the extra kick:-)
                              Free your mind, and your Grok will follow!

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