/ck/ - Food & Cooking

>>12924640
Coat with flower, fry in a little butter (pigs fat is better). I advise against cooking well done.

Dice it and make a stew. The livertaste is less intense in stewed liver than in fried liver.
You can also grind it along with some "normal" meat and make meatballs, sausages, paté, or even meatloaf. This will also be less intensely livery.

>>12924646
>”flower”

ESL so disregard

>>12924640
obvious pan fried with onions and brown gravy is obvious

chicken/duck/goose livers for pate

>>12924670
>Dice it and make a stew
How long to cook though? 40 minutes?

>>12924686
>obvious pan fried with onions and brown gravy is obvious
When I try to panfry the onions always burn and some parts of the liver stay undercooked

I wish I could eat raw liver like I used to do, its so good

http://barelynormal.co.za/chicken-liver-and-bacon-pate-ice-cream/

>>12924701
Why can't you?

>>12924680
>doesn't know how to cook liver
>gets mad over grammar mistake

go suck your boyfriend's cock, princess

>polar bear liver
>rape oil
>dredge liver in flour
>medium heat
>Caramelize onions ~30 min to 1 hr
>fry liver on oil 90 seconds - 2 minutes each side
>rest
>enjoy

>>12924701
Maybe your stews are just different from mine, I don't judge, but 40 minutes seems way too short for stew using any sort of meat. I'd say and hour and a half to two hours for a nice stew. The liverdices will will hold together very nicely but not have the slightly rubbery feel you get from more quickly cooked liver.
And it'll give your vegetables some time to cook and absorb flavour as well.
If you're burning the onions you're probably doing too high heat. Try medium or even low heat and take your time with them. And pay attention to your cooking instead of going back into the livingroom to play xBox or whatever.
When the onions are close to done you can turn up the heat and do the liver. Thinner slices will give you a more even cooking but good fried liver should be a little pink in the middle.
There are a lot of people out there who think they hate fried liver because they've only ever had it massively overcooked. I used to be one.

>>12924788
I think that was the same guy correcting his own mistake, man.

1 pound of liver
1 onion
1 cup of heavy cream
1/4 cup of cognac
3 sprigs of rosemary
3 sprigs of thyme
Salt
Pepper

For mousse/pate

>>12924887
1. Put onions in pan with some butter on low heat and leave them to caramelize, this should take about an hour. Transfer caramelized onions to your blender
2. Increase the heat and cook the liver in the pan quickly with some additional butter or olive oil until about medium rare, then transfer to blender
3. Add rosemary and thyme to the pan, allowing to infuse the remaining oil for a few minutes
4. Deglaze the pan with cognac, scraping up the fond. let the alcohol evaporate
5. Remove the thyme and rosemary sprigs, then transfer the cognac to the blender
6. Add the heavy cream to the blender along with some salt and pepper, then blend
7. Taste for additional seasoning, add if necessary
8. Strain the pate through a fine sieve into a glass jar and immediately refrigerate
9. Pate will be ready to eat in a few hours or the next day

>>12924640
Four way I adore liver. The rest, ehh, take it or leave it.

1) Jewish deli style chopped liver (spread). Trim gristle and connective tissue, and wash chicken livers, pat dry. To 1 diced onion sweated in butter (or chicken fat) on medium low heat, add liver lobes in batches until cooked through but not browned. Remove in batches to food processor. Whirl up with 1 chopped hard boiled egg, the pan drippings, salt, pepper. Get cold. Enjoy on crackers or on delicious bread.
2) Deep fried chicken livers, southern style. To a meal of really good fresh seasonal 2-4 veggies, this is a rich main to enjoy. Think succotash, sauteed mustard greens, baked sweet potato, and rich livers. Nice cornbread to finish it. Dredge soaked livers (buttermilk) in seasoned flour. Pan fry until golden all over and pierced flesh shows no pink.
3) Leberknodelsuppe Austrian liver meatball dumpling in soup. These freeze well, and will showcase a rich homemade broth on a cold winter night, warmed up. They freeze so well, you can find them in german butcher shops ready to stew. I recommend finding a youtube tutorial. To food processor, process veal or pork liver and add to bowl with binders of sauteed and blended onion, parsley, egg, coarse bread crumbs soaked in milk. Regional recipe differences add marjoram, parsley, lemon zest, minced carrot, bacon fat, and using bread that is from rolls that feature caraway, rye, sourdough, challah and so forth.
4) Big batch of dirty rice, your way. Just grind and add some liver in the ground meat, and there's a glorious fresh liver taste throughout.

>>12924640

>>12924640
>I need to eat this every week
Why?

>>12925046
>Why?
I find it helps a lot with muscle recovery, my reps go down if I don't eat it

>>12924640
Isn't every week close to the limit getting too much vitamin A?

https://en.wikipedia.org/wiki/Hypervitaminosis_A

>>12925068
Oh. I assumed you had to counter an overuse of alcohol.
That's why most folks on this board eat liver.

>>12925114
According to the article you linked but didn't read; no.

>>12925114
Vitamin A poisoning is a meme. I used to take 25,000 IUs daily for acne and goddamn did that shit work

>>12924640
I HAVE GOUT.

live, liver, livest

>>12925328
>I HAVE GOUT.
Try eating fewer carbs and cut fructose from your life
https://www.youtube.com/watch?v=rCiXyOZUrNE

>>12924640
Pork or beef or mutton?

>>12925824
Beef