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/ck/ - Food & Cooking

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11000316 No.11000316 [Reply] [Original]

Do you ever cook liver? What is the cooking time so it doesn't become too hard to chew?

>> No.11000322

>>11000316
put it in the trash can at room temperature forever

>> No.11000339

>>11000322
Faggot

>> No.11000393

>>11000339
He's right though.

>> No.11000400

>>11000316
no

>> No.11000434

>>11000316
Not long at all, a couple of minutes per side at searing temps. Inside should be a nice and pink. Try to get the freshest possible beef liver, it makes a big difference.

Don't miss out on chicken livers, they'll stay nice and buttery if you keep your sautee temp low.

>> No.11000436

>>11000316
don't eat organs, eat muscles

>> No.11000439

imo the chewiness and texture is an important characteristic of offals if you want something thatll melt in your mouth try some tongue

>> No.11000441

>>11000316
I bought calf liver because of the nutrition. The smell alone fucking made me recoil, I almost puked eating it because I was thinking about Illuminati blood rituals and child/youth sacrifice and consumption.

>> No.11000527

>>11000441
Wow is it so bad? What does it taste like?

>> No.11000543

>>11000527
Tasted fine, the texture sucked. Its hard to chew and veiny. I couldnt get it down and it sucked. Pan fried it, and the cuts were thin. Did it with onions, my dad ate it all. The texture and the reality of what it was hurt me too much. Fine in sausage.

>> No.11000649

Just sear each side and leave it raw in the middle

>> No.11001407

>>11000316
>Combine flour and salt. Dredge the liver.
>Sear in butter in a large non-stick skillet for 2 minutes on each side.
>Add mushrooms and cream and cook until the sauce thickens.
Have not tried it yet but sounds good.

>> No.11001617

livers are disgusting no matter how you prep them

>> No.11001660
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11001660

>>11001617
I disagree

>> No.11001735

>>11000316
>What is the cooking time so it doesn't become too hard to chew?
No idea
My mother does a lebanese recipe with chicken liver and she overcooks almost anything that has meat in it and it remains tender.

>> No.11001741

>>11000316
I just chop into peices and fry in butter, delicious. Just fry it for a few mins then cut into a peice if its not raw on the inside then its cooked duhhhh.

>> No.11001745

>>11001660
>that big fat piece of fat in the middle
low quality

>> No.11001755

Seared liver with a big helping of garlicky mashed potatoes and green beans mmmmyes

>> No.11001758

>>11000316
Yeah, I cook it in butter or deep fry it. Deep fried chicken liver is so tasty

>> No.11001779

>>11001758
If you deep fry it do you precook it to make sure everything is correctly cooked inside or do you jsut throw it in the oil ?

>> No.11001857

>>11000316
I add chicken livers to my bolognese.

>> No.11001876

>>11000649
don't do this, it makes mustard gas

>> No.11001883

>>11000316
Kidney>>>>>liver

>> No.11001900

>>11001779
Just toss it in the oil for awhile, just make sure to preheat by a motherfucker and learn the color of batter that means it’s done

>> No.11001913

>>11001883
No. Kidney always has a faint taste of urine. Shit's disgusting.

>> No.11001918
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11001918

>>11001913
>knowing what urine tastes like

>> No.11001958

>>11001918
I imagine it tastes like it smells. Like most things.

>> No.11002011

>>11001779
>>11001900
About deep frying, when it floats, it's done. General rule of thumb.

>> No.11002031

>>11002011
Yeah well I just have a pan and fork. Have to flip that shit cause the next biggest thing is an electric skillet I’d have to learn how to work. I prefer my redneck method

>> No.11002034
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11002034

>>11001918
>he's not into water sports
faggot

>> No.11002572

Really have never understood the major issue people have with liver.
Liver and onions has been one of my favorite meals since I was a kid.

>> No.11002576

>>11002572
because it's an organ and not a muscle. it's a mental thing. that organ that processes whatever, urine, or all the dumb food it eats like dirt, worms, grass, half of bugs it accidentally ate. i don't want to eat that part.

>> No.11002584

>>11002576
>because it's an organ and not a muscle
Uh...your point?
Who sits down to the table classifying their food like a biologist.
>well this is icky b/c it's an organ but this is ok b/c it's a muscle
>as if muscles come from the pristine sparkling magic fairy farm
how autistic are you honestly

>> No.11002591

>>11002576
I'm sure that's true for some people.

Another part is that it's easy to fuck up cooking liver. If you overcook it even slightly it gets this horrid tough, grainy, texture. I'm sure a lot of people don't like it simply because of that.

>> No.11002611

>>11002576
>muh filter
Do people really not understand that the liver doesn't function as a literal filter, but rather it secretes enzymes which break down toxins? Things go OUT of the liver, not IN.

>>11002584
>Who sits down to the table classifying their food like a biologist.
>>well this is icky b/c it's an organ but this is ok b/c it's a muscle
you must not get out much. There are countless picky eaters who do that sort of shit.

>> No.11002625

>>11002584
It's more of providing perspective to things. People generally find offal to be more "icky" because they suddenly realise the cuts of meat they're eating served specific purposes and aren't just regular generic slabs of flesh.