/ck/ - Food & Cooking

I'd slice it no thicker than 3/4 of an inch and let it warm up for about 1/2 hour @ room temp. Seared should be all you need, depending on thickness, temperature, and heat applied. Just until it's fork tender. If it's not tender, you can put it in the oven for a little bit, but it really shouldn't be needed.

Goes great with a side of bull balls and dick. Garnish with eyes and toenails.

Fucking retards.

>>4545507
room temperature issue is not a huge deal since they are supposed to be thinly sliced and the heat goes through them quickly anyway even if they are thicker - it's not fucking muscle, only a couple of minutes per side

>>4545553
go away, you fucking picky eater baby piece of shit

Seared no more than 3 min
Deglaze with vinegar
salt pepper

>>4545553
>"But mooooooooom I wanted chicken fingers!!!"
>thisishowgayyouare.tiff

>>4545501
Slice it, gently fry it with onions, apple and vegetable stock. Serve with mashed potatoes. Or make schnitzels out of em and serve them with sauteed mushrooms.

Do you fry it in butter, olive oil?

Damn i want to eat liver and other organ meats because they are healthy as fuck but I just hate the taste.

>>4545927
>liver and other organ meats
>healthy as fuck

>meat
>healthy

ahahahahaha. Truly hilarious times.

>>4545944

You're really really stupid and uninformed about nutrition. Have a nice life of ignorance.

>>4545501
Grill it lightly then chop it very finely with onions. Eat with crackers.

>>4545977
mmmmmmmmm

>>4545950
>You're really really stupid and uninformed about nutrition

Backwards day rulez!

>>4545950

Why do you say that?

>>4545553
Why the fuck are you on a cooking board if you are so fucking judgmental about food? Offal is good eating. Also you can bet your ancestors used to hunt all day for wild game and for fucking sure ate the organs, you should be ashamed. FAGgot.

>>4545944
Please tell what is unhealthy about eating organs or lean meat?

>>4545553
>2013
> Not liking cow testicles

Well, lamb testicles are better but...

>>4546054

Acidifies the body

>>4546070
So what happens when the pH balance of your body is overly acidic?

>>4546087
The buffers in your blood even it out and you live another day.

>>4546092
So by using these buffers do you shorten your life span?

>>4546092

By leaching calcium from your bones in an attempt to neutralize it. Hence why high meat consumption goes hand in hand with osteoperosis

>>4546094

yr body just makes more, it's usually just pleb shit like calcium carbonate

>>4546094
Most definitely. Death molecules secrete from the anal glads as this goes on.

>>4546098
>>4546098
>Bone can take up H+ in exchange for Ca++, Na+ and K+ (ionic exchange) or release of HCO3-, CO3- or HPO4-2. In acute metabolic acidosis uptake of H+ by bone in exchange for Na+ and K+ is involved in buffering as this can occur rapidly without any bone breakdown
>without any bone breakdown
How is this bad for you.

>>4546121

Unfortunately meat doesn't have phosphorous

>>4546126
What are you talking about? You have phosphate in your bones. Phosphate contains phosphorus. What does that have to do with what I just posted?

i would just sear it
not sure what i would serve it with though
1stt thing that comes to mind is caramelized onions & mushrooms or if you can get a hold of some morels although quite expensive

>>4546126
Yes it does.

Content is kind of all over the board on content, but almost all meat contains phosphorus you dumb bitch.

>>4545944
fuck vegan

>>4546070

Which is balanced out by eating alkaline shit like vegetables and fruits you dumb fuck.

>>4546165

>having to supplement your diet with plants

Ha ha ha

>>4546241
post a pic of your gut

>>4546241
>having to supplement your diet with B12

Ha ha ha

This shouldn't be a fucken veg/omnivore thread. This should be a fucken liver thread.

I like dredging liver (sliced as>>4545507 said) in flour seasoned with paprika, salt, pepper and maybe cumin or ground coriander seed or another fragrant spice and frying it off in butter until barely cooked through. Maybe 90 seconds each side, but probably less.
Let rest for five minutes, serve. I like it with green leafy vegetables like kale, or mashed onions or mushrooms and bacon or real old-school English with onion gravy and mashed potatoes.

>>4546070
I guess you don't know how digestion works, or what blood buffers are, or anything about human biology, which is probably why you're a dumbass vegan

My grandmother made great liver when I was a kid. I think all she did was brown some onions in butter and sear each side in the same pan, then season with salt and pepper. You really don't have to do much with it to get a good result. Just don't overcook it.

Other people have already suggested mushrooms, and I remember her making a mushroom sauce once. I don't remember much about it, but it's an idea.

>>4546398
How long per side did she cook it, and how thick was the cut? I've never had good liver, it's always been overcooked (tastes like rubbery rust) and I'd like to make it for myself for once.

>>4546428
I think 5 minutes in total, and she kept them relatively large, just under the length of a thumb. Looking back, she had it in a bowl with some kind of liquid. No idea what it was, but that might have helped some.