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So I'm venturing into the world of liver...

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  • So I'm venturing into the world of liver...

    I bought my first cow liver today. I'm a little freaked out about cooking it this weekend. My friends and family are telling me that I'm going to hate it. So what's a good recipe to start off my liver-eating lifestyle?

  • #2
    Fry up some bacon. Take it out to drain. Cut the liver into thin strips. Fry in the bacon grease. Don't cook the liver too long or it will be dry. If you like onions you can saute some before hand and add to the liver and bacon. The texture is what bothers most folks and I think that comes from overcooking. Also calf liver is more tender than beef liver.

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    • #3
      Originally posted by nancy64 View Post
      Fry up some bacon. Take it out to drain. Cut the liver into thin strips. Fry in the bacon grease. Don't cook the liver too long or it will be dry. If you like onions you can saute some before hand and add to the liver and bacon. The texture is what bothers most folks and I think that comes from overcooking. Also calf liver is more tender than beef liver.
      How do I know when it's done?

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      • #4
        I am new to liver as well. I just made chicken livers this week and they were good. The one thing I did that I think may have helped is I soaked the livers in cider vinegar and raw onions for about 20 minutes before cooking. They didn't have a strong flavor - so I think it helped. Good luck!!
        Using low lectin/nightshade free primal to control autoimmune arthritis. (And lost 50 lbs along the way )

        http://www.krispin.com/lectin.html

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        • #5
          Originally posted by Aly View Post
          How do I know when it's done?
          I cook mine until it is just a bit less than firm and still pink in the middle. The texture is soft, rather than grainy and dry.
          Started PB late 2008, lost 50 lbs by late 2009. Have been plateaued, but that thing may just be biting the dust: more on that later.

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          • #6
            It's also good mixed into meatloaf. It makes meatloaf taste meatier. I use half as much liver as ground meat, plus sauteed veg & raw mushrooms (to soak up juices). You can also add ground almonds if you like. Egg to bind, lots of seasoning, and you have a deeeelicious meatloaf that everyone will love!

            ETA: whiz up the liver in the food processor with the eggs - makes it easier to mix in!

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            • #7
              I LOVE liver and onions and have my entire life.

              Fast forward to '89-'90ish.... I was on a submarine and the cooks had this damn thing called the "Menu Revue Board" and somehow I got stuck with it for my division. I asked all those fuckers what they wanted and no one would fill out the little damn paper so I took it upon myself to fill it out for them. My division was the largest on the boat (20% of the crew) so when I filled in Liver and Onions for EVERY LAST SOUL in my division it made for a rather pervasive argument

              The next four months at sea were heaven for me....not so much for the rest of the crew, LMMFAO!!!!

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              • #8
                Good on you! Liver is gorgeous. Bake, broil or fry ... whatever ... cook it. Meanwhile make up a thick onion gravy and boil up some celeriac. Mash the celeriac with ghee/butter and a touch of coconut milk. Lay slices of liver over and pour on the gravy. Awesome! Improve the dish with a wider variety of vegetables.
                Paul
                http://www.pjgh.co.uk
                http://www.livingintheiceage.co.uk

                "... needs more fish!"

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                • #9
                  I'm gonna be honest, guys. I made liver and onions after marinating the liver in cream over the weekend. I started with a forkful of onions and a nibble of liver. Oh. My God. That was seriously probably one of the worst things I've ever tasted. I really can think of anything worse I've ever eaten except old salmon. You know what, I think liver might even beat old salmon on "the worst thing I've ever eaten" list. Wow. I might just throw away the pan I cooked the liver in.

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                  • #10
                    Originally posted by Aly View Post
                    I'm gonna be honest, guys. I made liver and onions after marinating the liver in cream over the weekend. I started with a forkful of onions and a nibble of liver. Oh. My God. That was seriously probably one of the worst things I've ever tasted. I really can think of anything worse I've ever eaten except old salmon. You know what, I think liver might even beat old salmon on "the worst thing I've ever eaten" list. Wow. I might just throw away the pan I cooked the liver in.
                    yeah my experiment cooking liver was pretty much the same. I NEVER throw away food, but i had to chuck that liver, it was horrible. Mine was real gritty.

                    but don't give up! i think a previous posters suggestion to put it in meatloaf would be a good idea. I eat the Liverwurst from US wellness meats & it's yummo. I still haven't figured out how to cook liver myself, and the only recipes i'll be able to try are the ones where it's "hidden" b/c my husband refuses to eat it. I might try that meatloaf idea!

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                    • #11
                      I'm considering the meatloaf idea too, but I'd hate to ruin a good meatloaf
                      Newcomers: If you haven't read the book, at least read this thread ... and all the links!
                      http://www.marksdailyapple.com/forum/thread17722.html

                      F/49/5'4"
                      Jan. 1, 2011: 186.6 lbs PBSW Mar. 1, 2011: 175.8 lbs
                      CW: 146.8 lbs
                      GW 140 lbs
                      A proud member of PETA: People Eating Tasty Animals

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                      • #12
                        Originally posted by Aly View Post
                        I'm gonna be honest, guys. I made liver and onions after marinating the liver in cream over the weekend. I started with a forkful of onions and a nibble of liver. Oh. My God. That was seriously probably one of the worst things I've ever tasted. I really can think of anything worse I've ever eaten except old salmon. You know what, I think liver might even beat old salmon on "the worst thing I've ever eaten" list. Wow. I might just throw away the pan I cooked the liver in.
                        I can't stand liver either. We had it fairly often when I was growing up and it's one of the few things I haven't developed a taste for as an adult. I did make Mark's Curried Meatball recipe that was posted to the main site a few months ago and really enjoyed them, though. The texture was muted and I couldn't taste the liver over the curry seasonings. Similarly, the meatloaf idea is great - I think I may make that later this week.
                        Peace. Love. Steak.

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                        • #13
                          As far as liver goes, nothing beats foie gras. Even while considering that forcibly imposed steatohepatitis is what's responsible for its ethereal taste and silky texture. Leads me to believe that the livers of the obese in this country might be mighty tasty (not that I would dare find out).

                          Rabbit liver is very nice, as well.

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                          • #14
                            Originally posted by Aly View Post
                            I'm gonna be honest, guys. I made liver and onions after marinating the liver in cream over the weekend. I started with a forkful of onions and a nibble of liver. Oh. My God. That was seriously probably one of the worst things I've ever tasted. I really can think of anything worse I've ever eaten except old salmon. You know what, I think liver might even beat old salmon on "the worst thing I've ever eaten" list. Wow. I might just throw away the pan I cooked the liver in.
                            It's not for everyone, and I honestly prefer it SMOTHERED in onions (must be onions in every bite) and bacon. The bacon is key here. Let me repeat: bacon.

                            Was it calves liver, or regular beef liver? Calves liver is supposed to be milder.

                            I second the liverwurst suggestion. Braunschweiger is another one I love.
                            Steph
                            My Primal Meanderings

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                            • #15
                              Originally posted by onalark View Post
                              Was it calves liver, or regular beef liver? Calves liver is supposed to be milder.
                              I can vouch for calves liver. I grew up absolutely hating liver and I eat calves liver weekly. It still has the liver flavor, but it is much less pronounced and the texture is nice and soft (unless I over cook it, which I try very hard not to do).
                              Started PB late 2008, lost 50 lbs by late 2009. Have been plateaued, but that thing may just be biting the dust: more on that later.

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