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But which liver should the OP try ?
I've recently done all this myself - turned off liver 40 years ago as a kid. Back then it was all overcooked in a frying pan. Stringy pigs liver.
Started this time with ox - no thanks - knife fell through it - I like a bit of texture. Pigs is better as long as its not overcooked like my mother would have done. So that leaves lambs and chicken. That's where I would recommend.
I also tried soaking the liver in milk for a couple of hours - works but its not a dramatic change.
I've recently done all this myself - turned off liver 40 years ago as a kid. Back then it was all overcooked in a frying pan. Stringy pigs liver.
Started this time with ox - no thanks - knife fell through it - I like a bit of texture. Pigs is better as long as its not overcooked like my mother would have done. So that leaves lambs and chicken. That's where I would recommend.
I also tried soaking the liver in milk for a couple of hours - works but its not a dramatic change.
ClassicMercs said:
But which liver should the OP try ?
I've recently done all this myself - turned off liver 40 years ago as a kid. Back then it was all overcooked in a frying pan. Stringy pigs liver.
Started this time with ox - no thanks - knife fell through it - I like a bit of texture. Pigs is better as long as its not overcooked like my mother would have done. So that leaves lambs and chicken. That's where I would recommend.
I also tried soaking the liver in milk for a couple of hours - works but its not a dramatic change.
Calves liver.I've recently done all this myself - turned off liver 40 years ago as a kid. Back then it was all overcooked in a frying pan. Stringy pigs liver.
Started this time with ox - no thanks - knife fell through it - I like a bit of texture. Pigs is better as long as its not overcooked like my mother would have done. So that leaves lambs and chicken. That's where I would recommend.
I also tried soaking the liver in milk for a couple of hours - works but its not a dramatic change.
I hated liver as a child, but have now discovered why, it wasn't calves liver! I thought my 8/9 month old son should try liver and bought a pack to try. A minute and a half each side and it tasted like a good steak. I served it in a casserole and just with mushrooms, onions and mash and we both loved it.
Bought some lambs liver on offer the other day *bleaugh* the cats will get the rest!
The liver is a detoxifying organ, and therefore I'd be very reluctant to eat any liver which is the product of intensive farming.
Ox and pig liver I'd never eat in a million years - the strong taste for one thing. Lamb is good as it's pretty much free-range and organic; as is organic chicken liver.
To cook, turn it in seasoned flour and fry it gently in butter. It can be a little pink inside provided it's hot (60C) all the way through.
Ox and pig liver I'd never eat in a million years - the strong taste for one thing. Lamb is good as it's pretty much free-range and organic; as is organic chicken liver.
To cook, turn it in seasoned flour and fry it gently in butter. It can be a little pink inside provided it's hot (60C) all the way through.
Pretty much as MC says. Lambs or calves liver. Crisp up some bacon then gently fry with onion until caramelised, remove and keep to one side, Slice the liver thinly, lightly flour with S&P then fry on a high heat with thyme, bay, and black pepper corns for 30 seconds each side (until crisp) then add red wine and beef stock plus onions and bacon.
Serve with a garlic mash.
Serve with a garlic mash.
When I was a kid my Mother liked her meat well done and used to cook liver until it resembled leather and wondered why I didn't like it very much. When I started cooking I used to try everything and discovered that the only way to cook pretty well any meat is rare.
I don't bother with pigs or ox but lambs liver is really good and calves liver is absolutely excellent, the best way to cook both is to wash and trim then dust with seasoned flour and pan fry in oil and butter until medium to rare. Lambs liver is lovely with bacon, onions and gravy but calves liver deserves a nice Madeira or Marsala sauce.
If we're really talking liver though the daddy of all livers is part of tonight's menu, Tournedos Rossini.
I don't bother with pigs or ox but lambs liver is really good and calves liver is absolutely excellent, the best way to cook both is to wash and trim then dust with seasoned flour and pan fry in oil and butter until medium to rare. Lambs liver is lovely with bacon, onions and gravy but calves liver deserves a nice Madeira or Marsala sauce.
If we're really talking liver though the daddy of all livers is part of tonight's menu, Tournedos Rossini.
Edited by TeeRev on Tuesday 16th April 13:48
I'm quite enjoying cooking chicken livers at the moment. £0.99 gets a decent size vac-bag at Tesco that we use for one of our main meals during the week. I just trim the sinewy bits, toss in seasoned flower and pan fry, before adding some onions, stock and other bits and bobs to create a bit of a sauce.
As others have said, the trick to cooking liver is to not overcook them, or the can go grainy and chewy. Done right, they're velvety and tender and extremely yummy. Definitely my best 'bang for my buck' meal option at the moment.
As others have said, the trick to cooking liver is to not overcook them, or the can go grainy and chewy. Done right, they're velvety and tender and extremely yummy. Definitely my best 'bang for my buck' meal option at the moment.
We used to have overcooked liver when I was a kid - delicious gravy, meat like eating an old rubber soled shoe.
Calf, lamb or poultry liver, sliced thin, fried pink, that's another matter. I was put off liver completely by my childhood experience of it until someone offered me a taste of the calf liver they had ordered in a good restaurant.
Calf, lamb or poultry liver, sliced thin, fried pink, that's another matter. I was put off liver completely by my childhood experience of it until someone offered me a taste of the calf liver they had ordered in a good restaurant.
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