Anyone know if kashering liver will reduce the nutrient content? I've always loved liver in the form of pate and braunschweiger but have always disliked unprocessed liver. I want to at least try to acquire a taste for it in its natural state. I figured that taking baby steps would make it easier to develop a liking for it, and I found some recipes for kosher preparation. My thoughts about kashering, or purging the blood: it seems like it would reduce some of the metallic taste but that it might also blood reduce the amount of iron content? What about the other nutients? Are they mainly in the organ itself or in the blood that is contained in the organ? Lastly, if anyone knows the ratio of lemon juice to water for the kashering process, it would be appreciated as well! Thanks!!
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Help - I need a course in Liver 101