/ck/ - Food & Cooking

>>6785064
I don't cook liver, but I should try it more often. Which type of liver taste best? Also, why don't I ever see pork liver anywhere?

>>6785078
>Which type of liver taste best?
Opinions!
>Also, why don't I ever see pork liver anywhere?
Don't know. I can find them all over here.

I'm more of a calf liver guy. Milder taste.

>>6785115
Are chicken livers even milder? Those are the only ones I've seen locally.

>>6785064
>I usually soak it in milk, sprinkle with flour and then saute with some onions and grated apples

>>6785115
not much liver experience here, is calf liver more tender than standard beef liver?

>>6785175

>>6785206
They're all extremely tender unless you're overcooking them. But yes. Also, you should see if you can carefully remove any sinuous tissue before cooking.

Here in AL, most stores sell beef liver pre-sliced in 1/4" slices. You just saute it with onions. You can coat it with a little flour if you want to thicken up the pan sauce. It's good, especially if you're craving some iron. Chicken livers come in a little plastic tub, right next to the chicken gizzards. I don't like chicken livers myself, as they're too soft. Gizzards, however, I'll eat all day long.

>>6785258
>chicken gizzards
my man

>>6785264
Hell yeah dawg. If you're ever in Birmingham AL, go by a place called "Green Acres", and get the gizzards with hot sauce and ketchup. Best gizzards I've ever had. Their fried green tomatoes kick ass as well.

>>6785210
You're confused about the fact that you are a hipster? Ok. Your problem, not mine.

>>6785349
literally everyone makes liver with onion and apple, it's the german way of preparing it...

>>6785359
Thank You.

>>6785359
I don't know about apples, but yeah, if you cook liver, you've gotta have onions in there, and if you want a decent sauce you've gotta dust it with flour. The dude that's calling you a hipster is just sad cause he doesn't know what to do with the liver his hipster girlfriend wants him to cook for her.

>>6785064
Two other ways. First, layer onions and liver, then cover in cream of mushroom soup in a crock pot. I know, that soup is for trailer parks, but I know a lot of people who do it that way and love it. I find it greasy, but I'm not a huge liver fan.

The other way is to do the same with BBQ sauce. The sweeter the better. I've browned it first and tried it. Hard not to over-cook the liver which just makes it tough. But once again, I know folks who love it.

Personally, I like your method. Grated apples help because of the sweetness.

>>6785064
If it's chicken livers I like Brasilian style. They do those things AWESOME. If you're in a Brasilian restaurant, ask for them, same with chicken hearts.

traga-me corações e fígados de galinha

>>6785078
Pork and chicken liver can both be made into paté-like foods and livermush because their taste, though decidedly liver-y, are not as strong as beef liver. I detest organ meat in general, but adore livermush. It's the oddest thing.

As for what liver's best, people seem to flock to duck and goose livers. Again: not a fan of liver in general, so neither really does much for me.

And pork liver is pretty common. Where do you live? I've never been to a supermarket anywhere in the US so far that doesn't have pork liver or a pork-liver-based product for sale.

I like to use pork liver to make smoked pork liver soup.
Boil pork hocks and/or trotters in water to make white stock, then strain and discard skin and bones, reserving meat (if you used hocks), then stash in the fridge overnight.
Remove the fat layer from the stock and set aside.
Smoke a pig's liver over whatever wood you'd like (I like beech or chestnut, but any is good) or spent tea leaves using the indirect method or whatever it's called in English for about an hour and a half.
Cut up the liver and sauté it in the reserved lard with lots of sliced shallot and red chilie as well as minced garlic and various spices I won't get into because I doubt anyone's actually gonna smoke a pig's liver over beech or chestnut or tea leaves here. Deglaze with a little wine, too then evaporate back out.
Add the pork stock and some cut up kale.
Bring to the boil and simmer 10-20 minutes to cook the liver and kale through, then season to taste and serve.

>>6785418
To some degree, I like calf's liver sautéed in bacon grease with onions and mushrooms then dressed with sour cream. At the very least, it's palatable.

>>6785258
I'll eat both liver and gizzards. Again, I like it as a soup.
A compound dark roux flavoured with caraway, peppercorn, onion and sliced green chillies is used to thicken chicken stock with cut up chicken thigh meat as well as livers and gizzards. It's a pretty easy meal.

>>6785642
i was going to say yakitori style and this looks basically the same

>>6785064
SEAsian here. We bbq or grill it.

It's the first time I heard a milk soak for liver.

>>6786719
I've never had either chicken hearts or livers yakitori style. I never thought that Japanese restraunts would have those. I think the Brasilian ones would be better just because they go through them faster. If I'd order that in a Japanese restaurant it's likely not fresh because most folk don't order that.

>>6786719

>>6785064

try panfrying pork liver after a good marinade in garlic, black pepper and fish suace.... heavy on the garlic, easy on the black paper.

use the leftovers to make green papaya salad

>>6786738
> cooking with black paper, i'd go easy on that too.

Chicken livers the best. Nandos make delicious liver. When we're cooking it at home we usual bread, bake, then fry or cook it with a sauce with peppers and onions. Last year I had nothing in my apartment other than ready break and liver. So I used the ready break with some spices mixes in the coat it. It was amazing. Who would've thought cereal and liver would go so well together

>>6785078
In my experience pork liver tends to be a nasty grey with yellowish veins.