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How to make liver edible?

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  • How to make liver edible?

    I have only had cold cuts of beef liver which are gross. But I decided to by a whole raw liver. I'm pretty sure I'm not gonna like this either. Any recipes to make it more edible?
    well then

  • #2
    Couldn't imagine cold liver. I quickly fry it in ghee, or after cooking bacon. If you have a high-ish heat, you can crisp it up which is really nice. Lamb's liver is the mildest tasting Or you can chop finely and add to mince dishes (um, ground beef I think you call it?)

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    • #3
      Yes - cut small, fry fast, and do not cook for too long. I've been known to refrigerate the result and eat it as a snack, but then I'm oddly fond of liver. If you want to avoid the taste, mix it into stews, burgers, meat loaf... enjoy.

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      • #4
        Before frying,you can put a little salt into it,then wait a few minutes. when you frying it, you can add some onion,it's very delicious.

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        • #5
          I really like this recipe: WHFoods: Healthy Sautéed Calf's Liver and Onions
          Ignore the CW idiocy spreaded around the site...only way I make liver.

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          • #6
            How about this?

            Silky-Smooth Chicken Liver Pâté | Mark's Daily Apple

            I just made this and spread it on freshly-baked flax-coconut flour bread and really liked it.

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            • #7
              Liver is sweet, so you need to compensate for that. Here's my personal recipe:

              1 shallot, diced.
              A handful of crushed cashew nuts
              Smoked bacon, diced
              Spicy chorizo, sliced into discs about 5 or 6)
              Fresh leafy roquette salad

              Fry the shallot, bacon and chorizo until you can vividly smell the flavours. Should take about 20 seconds. Add the liver, and cook for 30 seconds per side. Place on top of he salad, the tip th contents of the pan over it, juices and all (so much flavour!). Finally sprinkle with he crushed cashew nuts nd grab your fork!

              Perks

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              • #8
                Oh the pate looks fab, gonna try that.. think I may bash some chicken breasts and spread pate inside then roll up and cook. I love pate but can't abide eating liver! Contradiction I know!

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                • #9
                  Originally posted by pinknemo111 View Post
                  Oh the pate looks fab, gonna try that.. think I may bash some chicken breasts and spread pate inside then roll up and cook. I love pate but can't abide eating liver! Contradiction I know!
                  Haha! Nah that's perfectly normal! I remember when I first tried liver, the look on my face was apparently priceless, my head Chef almost wet himself!
                  Pâté is loooooovely!
                  Perks

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                  • #10
                    I am a plain liver and onion girl 9served over mushed cauliflower), but below is the link to couple recipes I tried to entice my 5 yo to eat liver (and succeeded).

                    http://www.marksdailyapple.com/forum/thread56182.html

                    General tips on cooking liver: you can soak it in milk overnight prior to cooking to take off a bit of liverness, and it is essential to NOT overcook it. Once it's fried with onions, it can be nice, calories permitting, to add a splash of cream or full-fat sour-cream to make a quick sauce for it.
                    My Journal: http://www.marksdailyapple.com/forum/thread57916.html
                    When I let go of what I am, I become what I might be.

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                    • #11
                      When I posted this thread a while back, the best answer I got was "hide it in something else". So basically I now put 1/4 lb of liver in with 2lbs of ground when making this...

                      My Favorite Chili Recipe | theclothesmakethegirl

                      It almost gives it a "beany" type element. It's delicious.

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                      • #12
                        I cut the whole liver into fist-sized chunks and froze them all. Now I eat one chunk a week. Thaw for two days, get pan oiled and hot, add liver and cover with lid. Medium heat for around 8 minutes, or slightly higher heat for five. Should be slightly raw toward the center and not too tough on the outside. Best to cut it up into small bites. Fennel, cumin, turmeric and black pepper go a long way toward making it taste like sausage.
                        Crohn's, doing SCD

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                        • #13
                          I like the idea of making a chili with liver. Maybe curry as well?
                          My Journal: http://www.marksdailyapple.com/forum/thread57916.html
                          When I let go of what I am, I become what I might be.

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                          • #14
                            Meat grinder. Mix it in with other ground beef for burgers.
                            Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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                            • #15
                              Originally posted by ChocoTaco369 View Post
                              Meat grinder. Mix it in with other ground beef for burgers.
                              I've done the burger route too, much more noticeable than in the chili..

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