/ck/ - Food & Cooking

Does that even qualify as a recipe? It's just cooking liver and onions in a pan.

As for liver... Idk you just slice it in 2-3 cm thick slices and then put it onto a pan, pour some cream onto it and mix with some meat broth. Serve with potatoes and lingonberry.

Let the thinly sliced pigs liver soak in water
Change water, repeat
Pat dry
Pan nice and hot
Garlic and chilli, in
Fry til fragrant
Liver, in
Stir fry on highest heat 1 minute
Add tbsp soy sauce at the end
Serve rare

Delicious

No thanks goldsteinberg

>>18207987
Not sure it counts as a recipe but I like liver for street taco’s
Salt, pepper, 1 clove of garlic, some onion, all in a skillet.

Put with cilantro and raw onion, squeeze of lime. Add the stuff you coat the corn with to the taco if you get bored.

The only good liver comes from happy, over fed geese in France.

what's up with /ck/ and organ meat lately

>>18208236
We have many many other tasteful recipes for abats, but yes foie gras is well known for good reasons.

>>18208441
Ketolards

>offal
I don't know its pretty delicious to me anon!

>>18208236
>happy
>overfed

>>18208441
More diverse nutritioun and variety than just eating muscle meat. Not eating the offal is quite recent thing

Need a lamb heart recipe please
Bought some but don't know what to do with them

>>18207987
offal meat? More like awful meat!
Get a job and buy a steak, fucking poorfag parasite

liver with roasted onions + applesauce and mashed potatoes
i noticed that liver always goes well with potatoes.

>>18210313
Make any kind of stuffing like you would for chicken, stuff them, salt the outside, and roast. Or you can stuff with a mix of ground meat and your choice of herbs and spices.

>>18207987
liver w sage onions peppers and mushrooms
cook onions, peppers mushrooms in butter
add sage
salt, pepper throughout
reserve when soft brownish
liver cut into chunks, flour dredge
fry in same pan
when both sides are brown, dump the veg back in
add more sage
maybe some red pepper flake
cook for a bit til done

optional - deglaze w red wine and make a gravy with the pan drippings

If the liver you buy isnt sweet and tastes good without having to do anything to it then you shouldnt be eating it in the first place. Liver should be eaten fresh and ideally from a young animal, and best way to cook it is to just pan sear it with some salt and pepper.

>>18207987
Sounds like you already have a plan
Why ask?

>>18210752
forgot to add liver is nasty no matter how you cook it

Everybody always says liver and onions, and it is good. But for someone who's new to liver it might be too... livery and put him off trying it again.
I'd suggest starting out using it in a stew or pie or grinding it up and mixing it with "regular" meat for meatballs or sausages. It's just a lot more approachable that way.
You can't go wrong with a nice stew.

The same kinda goes for heart although I'd also suggest braising that whole. Cram it full of some parsley and truss it, brown and braise with some onions and whatever else you like. The gravy from that will be to die for and the heart becomes delicious and tender.

Sadly, people seem to have caught on with the organ meats. I have to shop around for sales to find a swineheart for two dollars now. They used to give them away if you bought something else.

>>18210766
>Sadly, people seem to have caught on with the organ meats
A part of it is actual meats having gone up wildly in price so people looked for alternatives.

>>18210768
By the pound, porkshoulder and belly are cheaper than liver or heart here in Denmark now.
I hate it.
On sale, this piece of swinebelly costs about the same as one heart and unlike heart it goes on sale pretty frequently.

>>18210823
Yeah but they are 70% fat/bones so you are really just paying a premium for not a lot of meat, while a heart is all lean meat, and most people are averse to fats nowadays.

>>18207987
Creamed kidney (add Jasmine rice)

Ingredients:
Kidney (Pork or Mutton, whichever you prefer, I prefer pork.)
Shallots
butter
Button mushroom
Green pepper corn
Soy sauce
Heavy cream
Cognac/Armagnac/brandy
salt
Some regular all purpose flour or maizena//corn starch
Optional: Nutmeg

Preparation:
0. Slice mushroom.
Prepare kidney by flash boiling it, trimming it, and then slicing it into smaller crescents. Finely chop shallots.
1. Sweat mushroom in pan on high, with some salt, after they have sweated well, remove them from pan and save for later.
2. adjust heat to medium, then add butter to pan, and add shallots. Cook on medium until shallots start getting translucent.
3. add the kidney and mushroom into the pan and cook together with shallots on medium for 2-2.5 minutes.
4. Add a generous splash of cognac and stir.
5.Once the alcohol has evaporated to a large degree ( usually takes less than a minute), add the green pepper corn, and stir again.
6. half a minute later or so, add some flour and stir.
7. a minute per tablespoon of flour later, (never go above 2 tablespoons, no matter how big your batch) add the heavy cream and stir.
8. let putter on medium for 2 minutes, then add soy sauce to season.
9. Once properly thick, serve with rice, and enjoy.

>>18210766
Adding ground up or chopped up liver to either a pasta ragú or a stroganoff style sauce is great, too.

>>18210838
That cut is boneless and definitely has more meat than a heart.
The fat will be saved and used for other things when it melts off.

You're still right, though. People are retards and don't know what's good.

>>18210752
because there's much more offal meat that I have hardly any idea how to cook, like heart and kidneys, and there might be more interesting recipes for liver

>>18207987
>give me your best recipes for offal meat, heart, liver, tripe
While the heart IS meat, offal, liver and tripe are NOT meat.
Eating that shit is an abomination.