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Has anyone successfully hidden or disguised liver?

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  • #46
    I've made frozen liver goo according to these instructions - I freeze pureed liver in ice cube trays and small containers, then thaw and add to chili or curry. Strong spices mask the liver flavor very well
    My blog: Pretty Good Paleo
    On Twitter: @NEKLocalvore

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    • #47
      I didnt read all 5 pages, but a friend of mine chops it real fine and adds it to meatballs and spaghetti sauce. Her family was clueless for years.

      Sent from my SGH-T989 using Tapatalk 2

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      • #48
        As a kid my dad would soak it in buttermilk with Tabasco, then bread and chicken fry it, man it was good, liver candy.
        I ate enough of that to develop a likeing for it.
        Sausage with about 1:3 organ to muscle, with the spices and texture no one will notice

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        • #49
          My co-op had pastured lamb liver for $2.99/lb. Sliced thin and pan fried, I can't imagine any meat-eater struggling with it. Goes really well with Chinese mustard, assorted pickles, and of course onions.
          37//6'3"/185

          My peculiar nutrition glossary and shopping list

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          • #50
            Julia Child's Chicken Liver Mousse recipe with one half of a tart apple added to the recipe is actually quite good. there is also a paleo recipe for crispy fried chicken livers served with lemon juice and fresh chopped onion. It is decent.
            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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            • #51
              Chicken liver has the mildest taste, and in pate is yummy. My family who dislikes liver eat pate happily.

              Livers mixed in with other meats in curry usually hides it.

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              • #52
                Originally posted by girlhk View Post
                Chicken liver has the mildest taste
                Lies! I think lamb's liver is far milder than chicken.
                The Champagne of Beards

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                • #53
                  We eat lots of lamb liver and heart. Cooked in a pressure cooker (or dutch oven) with lots of onions, garlic, small can of tomato paste water just to cover salt, ground cayenne and cumin. Also, rice dressing, yummmmmm!!

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                  • #54
                    Agree lamb is more mild and would be easier to hide .
                    I haven't done it but would imagine need,
                    Blend the liver in processor or chop finely then mix with some ground meat into patties & season herbs spices cooked onion garlic etc , as u want then good to go.


                    From London England UK

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                    • #55
                      That's exactly what I'm doing. And successfully, I might add. . I had access to a bunch of grass-fed beef liver, so I grind it up and mix in small amounts with ground beef. My family has been eating it in burgers, sauce, chili, etc. for months!

                      And, on top of that, I got some chicken livers. I marinated them in lemon juice, then cooked them up with bacon, onion, garlic, etc and made pate. It's surprisingly good!
                      Janeen

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