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Has anyone successfully hidden or disguised liver?

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  • #16
    I am going to try mixing it up with ground beef next chance I get. I keep eying liver whenever I see it at the stores, but as a kid I never tried it because it -stank- when getting cooked.

    Is "regular" store bought liver verboten? That's a big filter organ, it's bound to have a tonne of things stuck in it from when the cow died.

    M.

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    • #17
      firstly you need young liver from calves - sorry if that is not acceptable but rose veal is a fantastic meat

      young calves liver is mild in flavour (especially if you soak it first in milk, discard after)and if you cook it very quickly on a high heat, flip it and sear the other side it is delicious

      it eats like butter, melt in the mouth, full of iron flavour... cook it in butter with some garlic and throw chopped parsley on last second

      the French know how to cook it, has to be rare, if you cook it through that's when you get the horrible grainy texture, trouble is people find the concept of eating rare liver difficult

      promise you if you try it you will love it - or go to France and order 'Foie de veau a la persillade, bleu'

      deeee-lish!

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      • #18
        Add it to chili.

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        • #19
          Katsu, thanks for the tip. And, in spite of never taking any lessons in French (just Spanish, as far as Western languages go), I actually knew what that meant. What's the significance of the bleu part, though?

          M.

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          • #20
            Originally posted by Paleobird View Post
            Oh I agree. It's that squidgy factor. I just found out that US Wellness meats also has a liverwurst that is filler and sweetener free, just meat, offal and spices. Has anybody tried that one?
            Yeah, it's the main reason I still buy things from US Wellness meats, despite having local suppliers for many of my meat needs. You won't regret filling at least one shelf of your freezer with it.
            The Champagne of Beards

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            • #21
              Originally posted by MEversbergII View Post
              Katsu, thanks for the tip. And, in spite of never taking any lessons in French (just Spanish, as far as Western languages go), I actually knew what that meant. What's the significance of the bleu part, though?

              M.
              bleu means very rare, so that you get a thin piece of liver seared on the outside, barely cooked in the middle and seared on the other outside surface

              should feel like eating butter, if you have to chew it more than twice it is over cooked - takes some getting used to the idea but I assure you there is no other way I eat calves liver now (liver needs to be from a young animal though)

              I love it

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              • #22
                Just a follow-up on what I did.

                I bought a whole pastured lamb, which came with a bunch of parts no one was going to eat. I ground up the liver (huge), kidneys, hearts (3, for some reason), and lamb fries (also 3) and froze them in little 2 oz portions. I mix one portion with 2 lbs of ground meat, and my family loves it. They've had meatballs in a marinara sauce and breakfast sausage so far, and have loved them. And I'm never telling them what they're eating.
                Janeen

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                • #23
                  Have you snuck any liver past them yet, Janeen? I'm curious to know what worked.

                  There's another thread floating around here about how to disguise the taste of kale that has very different sorts of replies. Most people in that one said to throw out the kale instead of trying to disguise it or make it taste good. Here the replies are the complete opposite....work that liver in any way you can even if no one likes it.

                  My most successful lhp (liver hiding place) in the past was tomato sauce. The acid factor seems to marry well with the texture. If you make anything like a puttanesca sauce, which is the one with olives, capers, anchovies, etc....it's extremely successful at disguising the taste and also the texture. The liver sort of melts along with the anchovies.

                  Edit - whoa. Hello! We were both typing at the same time. Nice to see you found a way that worked for you. Meatballs for everyone!
                  be the hair that knots with my hair
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                  primal since oct. 1, 2012

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                  • #24
                    I was just thinking last night that liver would hide well in sausage. Then it struck me: Liverwurst already exists.

                    Also: Little vase, what on earth is your avatar? Is that a painting of something?

                    M.

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                    • #25
                      It's me White blouse, antler necklace, a boob, a braid on the left.
                      Last edited by little vase; 05-14-2013, 02:41 PM.
                      be the hair that knots with my hair
                      - - - - - - - - - - - - - - - - - - - - - -
                      primal since oct. 1, 2012

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                      • #26
                        should make some faggots and just tell them, they are meatballs in gravy. awesome food but very unpopular these days.
                        although I haven't made a primal version of them, would need to replace the breadcrumbs with something more suitable.

                        Faggots - Faggots Recipe

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                        • #27
                          Breadcrumbs can be substituted by dried ground mushrooms (I use shitakes)
                          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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                          • #28
                            Every time I see this thread I am reminded that I hid liver so well it was in the freezer for a year before I ran across it and remembered putting it there.

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                            • #29
                              Ha! I had that same thought when I was putting the little balls of offal into the freezer. What to label them so I wouldn't forget what they were and no one else would figure it out!
                              Janeen

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                              • #30
                                How could I forget boudin? Boudin Balls Recipe - CHOW I don't use the last two ingredients. You can roll them in a primally okay flour, and use a primal fat for frying. Also, if you have a sausage stuffer, this makes a great sausage - no need for the last two ingredients at all then.
                                "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

                                B*tch-lite

                                Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

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