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Thread: Talk to me about liver!

  1. #1
    Join Date
    Aug 2009
    SW Idaho farmland

    Talk to me about liver!

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    Okay, it's time to start eating organ meats, particularly liver. I'm a good cook and not squeamish, but I don't have any experience working with liver.

    Any tips for making tasty beef and/or chicken liver dishes?

    ETA: Sorry -- DUH. Dunno how I missed the other thread!
    Nightlife ~ Chronicles of Less Urban Living, Fresh from In the Night Farm ~ Idaho's Primal Farm!

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  2. #2
    Join Date
    May 2009
    San Diego, CA
    For beef liver, I usually just put salt and some indian masala spice mix on it and fry it up in coconut oil with onions. I love beef liver, but don't like pork liver or chicken liver very much.
    You lousy kids! Get off my savannah!

  3. #3
    Join Date
    Aug 2009
    Tacoma, WA
    I'm going to attempt to make Chicken Liver pate, I hear it's wonderful (using a recipe from Julia Childs, with lots of butter!). I figure I could start there. I hear all the benefits of eating organs, but it's not something I'm going to force myself to do unless I like it. Good luck! (to both of us!)

  4. #4
    Join Date
    Feb 2011
    I'm a BIG fan of chicken liver but not beef liver. Here is a recipe from my blog you'll love

    Another variation is to follow the same recipe just add 1/2 head cauliflower, sautee with onions and add 1 tsp curry to the dish to give a different flavor, hope this helps

  5. #5
    Join Date
    Aug 2009
    Southern California
    I had calves liver with green curry: amazing! (and I hated, no HATED, liver as a child.)
    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.

  6. #6
    Join Date
    Feb 2010
    San Francisco, CA
    I like chicken livers, especially duck livers, goat liver is surprisingly mild also, sometimes pork; but beef liver has the most funk. So it benefits by soaking in water with dash of vinegar before cooking. Basically, most livers go very well with bacon, onions and dash of vinegar.

  7. #7
    Join Date
    Jan 2010
    North Carolina
    I think liver tastes delicious as long as it's not overcooked (past medium). Still pink on the inside and it will be nice and creamy. The beef liver I get has a membrane strip running along the outside. I usually just peel it off after it's cooked. If it's not removed it makes biting off a piece tricky, haha. Also I run in to some chewy bits sometimes, but that doesn't really bother me. I love them with caramelized onions.

    I made this recipe for chicken livers and it was AWESOME: Chopped Liver Recipe : Ina Garten : Food Network
    I also used the technique in this recipe of putting the pate into ramekins topped with schmaltz to keep them fresh since I've heard that cooked liver doesn't freeze well and I'm the only one who eats it in my small household.

  8. #8
    Join Date
    Jun 2010
    Ontario, Canada
    Beef liver, cut thickly (over half inch thick), dredged in seasoned flour (I use spelt) and sauted quickly in bacon fat until just browned, pink in the middle. It's a whole different experience than thin-sliced liver. Like the most tender steak imaginable!! (I've loved liver all my life, but this new experience of thick cut is WAY beyond my previous experience - can ya tell?)

  9. #9
    Join Date
    Dec 2010
    Eastern PA
    Fry it up in bacon grease, add loads of sliced onion and the bacon, have a glass of red--you will feel better right into to your bones.
    This time, like all times, is a very good one, if we but know what to do with it. Ralph Waldo Emerson

    Any given day you are surrounded by 10,000 idiots.
    Lao Tsu, founder of Taoism

  10. #10
    canio6's Avatar
    canio6 Guest
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    I cook my onions first. In my experience it takes far longer to get nicely carmelized onions than it does to cook liver. Once they are cooked I shove them to the side of the pan and put in the liver. Season with S&P and a little paprika (or whatever spices you like). I then put the onions on top of the liver. A couple of minutes later - move onions, flip liver, season that side, recover with onions. Just be careful not to overcook the liver.

    I think the onions on top (and cooking the liver in the onion pan) adds flavor and moisture so it does not dry out. Of course, I could just be smoking crack. Either way, it is very nice

    edit: I use butter to cook the onions/liver.

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