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Thread: Cooking liver page

  1. #1
    tarek's Avatar
    tarek is offline Senior Member
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    Cooking liver

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    So, tonight is my first time making a dish with organ meat. Can these be eaten
    rare like muscle meat? The recipe I'm following has a very short cooking time, and I'm still seeing blood when I cut into the livers. I usually don't worry about blood in muscle meat, but is it different with liver and other organs?

    Thanks! :]

  2. #2
    peril's Avatar
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    Liver, especially calf's liver, is best served rare. It has a much juicier texture when rare. Enjoy
    Four years Primal with influences from Jaminet & Shanahan and a focus on being anti-inflammatory. Using Primal to treat CVD and prevent stents from blocking free of drugs.

    Eat creatures nose-to-tail (animal, fowl, fish, crustacea, molluscs), a large variety of vegetables (raw, cooked and fermented, including safe starches), dairy (cheese & yoghurt), occasional fruit, cocoa, turmeric & red wine

  3. #3
    tarek's Avatar
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    I wish I had seen that post before I finished it. I made the mistake of researching this halfway into preparing the dish. At the advice of my friends, I cooked it well-done, and I literally could not swallow it. That was probably the most disgusting thing I've ever tasted.

    Do you have any good recipes for liver, then? I don't want this to deter me from making it in the future. Thanks for your help!

  4. #4
    peril's Avatar
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    Google "fegato veneziana"
    Four years Primal with influences from Jaminet & Shanahan and a focus on being anti-inflammatory. Using Primal to treat CVD and prevent stents from blocking free of drugs.

    Eat creatures nose-to-tail (animal, fowl, fish, crustacea, molluscs), a large variety of vegetables (raw, cooked and fermented, including safe starches), dairy (cheese & yoghurt), occasional fruit, cocoa, turmeric & red wine

  5. #5
    Jack Mac's Avatar
    Jack Mac is offline Junior Member
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    I eat a lot of liver
    - cut into strips or even smaller pieces
    - marinate for about 1-2 hrs - usually something acidic - citrus or vinegar, with spices - just google liver recipes
    - very quick stir fry - I like it rare
    - always cook with bacon, onions & mushrooms - usually stir fry in some other veggies too
    - I love liver, but my family not so much, so often I will add some beef to the stir fry, about 50-50, but sometimes it's as much as 80% beef.

  6. #6
    breadsauce's Avatar
    breadsauce is offline Senior Member
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    There was a long thread about liver cooking on here recently - have you tried the search facility?

    Quick advice - cook quickly! In butter with sage is good - add cream for a sauce - add smoked paprika and caraway for a liver stroganoff sort of thing (very good...). But if it does over cook and get tough then it needs stock or wine and a good braise low and slow when it will become tender again but taste and texture change.

  7. #7
    jem51's Avatar
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    if you overcook it and just can't eat it, turn it into pate.
    i think barry groves gave me this idea; saute mushrooms then the liver pieces, stir in sour cream and just heat until desired temp. season to taste, or course.
    really good.

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