/ck/ - Food & Cooking

>>10905656
i just kinda scrape away the proper pieces from the stringy stuff.

>>10905656
If you dont it will be chewy

>>10905662
for instance, can i use this piece here or do i toss it?

>>10905668
yeah, i am just wondering if i am throwing away to much. and what the proper way to do it is.

>>10905676
so i would toss all this stuff out?
it's very little compared to what i sometimes toss but a lot of the livers where perfectly clean already for some reason.

I have eaten hundreds of chicken livers and never cleaned a single one. I have yet to die.

>>10905688
>the shit you're throwing out looks exactly like the other shit

Why does /ck/ love poverty food so much?

Why would you do this type of prepping on a wooden board?
yucky desu

>>10905656
I wouldn't even bother cleaning it, just cook as is.

>>10905770
This, burn the fuckin boards afterwards.

>>10905756
I dunno about poverty food, but I love delicious food. Chicken livers are delicious.

>>10905770
Why wouldn't you? Are you unable or unwilling to clean your board afterward?

>>10905688
done with most of the prep. i also need to save up for a new pan.
>>10905756
they taste better then chicken breast.

>>10905770
>>10905786
but wood is literally the best board to cut this kind of stuff on since it is disinfecting.

>>10905756
Liver is one of the most nutritious parts of the animal, all organ meats are and they all happen to be the cheapest because nobody wants them. Only in western culture do people get sqeamish about organs, everywhere else they are prized

>>10905791

Sure, all that shit juice pulls in the wood and will never get out. Use a plastic board for organ meat.

>>10905791
some pepper and salt and fry each side for 2 minutes or so

>>10905838
mushrooms, garlic and onion after removing the livers to rest

>>10905843
add green onions, dried cranberry's, port wine, chicken stock and a little bit of ketchup, simmer 1 min and put the livers back in to reheat briefly.

>>10905849
garnish with chives.

>>10905656
eek. I used to have the exact same cutting board, pairing knife, and chef knife.
Ok, chef knife not 100% sure, but still.. freaky.
They were all garbage btw. Glad I got rid of them.

>>10905837
You might be confusing the two, plastic boards will actually contain all the bacteria while the wood one will get rid of them.

>>10905861
You're talking to someone who is grossed out. Rational thoughts and logic are useless here.

Looks pretty good op. Throw some garlic in next time. Dont listen to these retards. Theyre just mad this isnt a mcdonalds shill thread. Liver and organ meat in general is delicious

Been making chicken livers for years. Never ever ever cleaned them before, because that's retarded and the entire thing is perfectly edible and delicious. Where the hell are you buying liver that it has to be trimmed of a bunch of shit before you prepare it?

>>10905873
Oh shit i missed the garlic pic. Nice

>>10905878
to be fair it was a tablespoon of garlic and i am not sure i tasted much of it. but that might be because it just gives a backnote taste that you dont notice when its there but miss when its not there.

>>10905874
i read that the sometimes green part in the middle should always be removed and most say the white veins as well.

>>10905861
I never got this. I'm afraid of using wooden spoons for stirring because I don't want the flavors to absorb/permeate it. Does it have a coating that prevents that? If so, why use wood, when it's probably the same plastic that coats the plastic spoons?

>>10905905
Wood and plastic are both filled with microscopic gaps/cracks that can trap bacteria. Plastic is inert. Wood, however, contains natural antimicrobials which kill bacteria.

The gaps/cracks in wood might be more obvious to a human being, but look at plastic under a microscope and it's full of places that trap bacteria even if your eye can't see them.

>> I'm afraid of using wooden spoons for stirring because I don't want the flavors to absorb/permeate it.
You're worried about a "problem" that only exists in your head.

>>why use wood
It's a renewable resource. It's biodegradable. and it's more sanitary than plastic because of its innate antibacterial properties. and it looks nicer than plastic.

>>10905843
Is there a reason to rest? or is it just that livers are done first so they get a good sear but only need very little time in the pan so you add them later?

>>10905979
There is no reason to rest offal like liver or kidneys. Resting only benefits muscle, like most "meat", or heart.

>>10905993
what does the resting do for the heart (and muscle) that does not benefit the livers?

>>10905854
congratulations, that's the worst chop job I've ever seen

>>10905656
Just rinse and fry them. Tastes pretty good

My batter is, 1 cup of flour, 1 or more tablespoon of garlic salt, bout the same of this spice mix I have (spicy mix stolen from noodle company) and salt and pepper However much

Dip in that, dip in egg wash, dip in flour mixture and make sure to coat it on each dip.

Then fry em.

Fucking delicious

>>10906181
Garlic powder, not garlic salt. Sorry

>>10906181
Did this exact same thing yesterday but my flour was seasoned the same way I do for fried chicken. Put some marinara over them with grated Parmesan, fucking splendid.

>>10906199
Hell yeah boy. I’m dipping some chicken hearts and gizzards fried the same way as I do my livers in some sauce made from mayo, ketchup and Louisiana hot sauce

Pretty gud

>>10906236

>>10906181
why do you need to clean livers? do you clean breasts or thigh meat?

>>10907325
I dunno. Not like it effects the flavor. And also because I also use said livers for fishing and it’s to make sure I don’t get any gunk that might’ve got on them if I was using a left over bait for such a thing

It just became habit

>>10907397
i mean many recipes call for cleaning them and then patting and i just dont understand for what.