Beef liver advice

[Anonymous No.18685244]

How do you cook your beef liver? What is your favorite beef liver recipe?

Please give advice, I love beef liver (yeah im weird and quirky xD) but i've not cooked it for many years due to lack of availability where I am. saw some in the shop just 30 minutes ago and immediately bought it.

[Anonymous No.18685264]

Slice a bit thick, pat with salt, pepper flour and fry in lard to rare, overcooked liver is dry and what makes it taste livery. Serve with onions fried in lard and whatever else you'd like. There's no need to overcomplicate the onions, but you can add a herb like sage.

[Anonymous No.18685269]

>>18685244
>Dust in seasoned flour
>Shallow fry in butter
>Lots of grilled onions
There's a reason it's a boomer food. Even a retard can make it.

[Anonymous No.18685275]

>>18685244
Overnight marinade in lime juice, salt, pepper, garlic, onion, cumin. Sear in a pan, the lime juice did most of the cooking so don't overdo it.

[Anonymous No.18685278]

what do you guys think of the meme where you soak your liver in milk for like a couple hours. does it make liver taste even better?

[Anonymous No.18685289]

Beef liver is vile but the micros are too good to not eat it a couple times a week.
>briefly sear the outside
>toss in a blender with a splash of water
>chug as quickly as possible
I wish poultry liver compared more favorably against beef liver when it comes to nutrient content because it's actually edible.

[Anonymous No.18685295]

>>18685278
>does it make liver taste even better?
Not even better but less bad

[Anonymous No.18685310]

>>18685275
Sounds vile.
>>18685278
Soaking does nothing.
>>18685295
What's wrong with the liver you eat if it tastes bad? I only eat delicious liver.

[Anonymous No.18685317]

>>18685310
>Soaking does nothing.
seirously? soaking liver in milk does nothing? and for the record i do like the flavor of liver

[Anonymous No.18685358]

>>18685289
>Beef liver is vile but the micros are too good to not eat it a couple times a week.
What exactly is it about beef liver that makes it so healthy. I mean, which micronutrients does beef liver have exactly that makes everyone get into a real ballyhoo over this cut of meat?

[Anonymous No.18685366]

>>18685275
>soaking protiens in acid.

Ngmi.

[Anonymous No.18685369]

>>18685289
Just mince it and combine with ground beef for burgers, anon. You don't have to make the world's shittiest pate out of it.

[Anonymous No.18685374]

>>18685278
I don't know what to believe anymore. Honestly I made liver recently and didn't soak it and yes, it was a little bitter.

Anyways anon make liver pate. Chop the liver up roughly.

Diced some onions, fry them in oil, add some garlic, fry that too until it is all light brown.

Add the chopped liver and cook until no longer pink just barely.

To 1 cup cold cream, add 1 packet of unflavored gelatin, or half a sheet of leaf gelatin, but yeah you want some gelatin, and let that sit for 10 minutes

add the cream and 1/2 cup chicken stock and bring that to a boil

reduce to a low simmer and add any fresh herbs you like, tarragon, oregano, thyme, rosemary, sage, or you could do more hispanic and use lime juice and cumin and cilantro

either way I would add something a little sour at the end for contrast, sour cream, lemon juice, lime juice, and a tiny bit of sweetness, maybe 1 tbsp honey or maple syrup, but a good bit of lemon juice, don't under-do it

put that all in a blender and puree it and chill it

>>18685317
it reduces the bitterness but it is not absolutely necessary

[Anonymous No.18685378]

>>18685358
iron and vitamin a, I feel more energized after consuming liver, like it replenishes my strength
>>18685369
make good pate and make your own crackers
i made pita crackers recently and they were delish

[Anonymous No.18685379]

>>18685374
>either way I would add something a little sour at the end for contrast, sour cream, lemon juice, lime juice, and a tiny bit of sweetness, maybe 1 tbsp honey or maple syrup, but a good bit of lemon juice, don't under-do it
good advice

what are some other sides/ingredients that contrast well with liver?

[Anonymous No.18685381]

>>18685317
If the gall bladder has burst bile onto the liver, soaking in milk will help remove the bile flavour. But that's more an issue with chicken liver, and only if you see green smears.

[Anonymous No.18685383]

>>18685381
how long should you soak it in milk for?

[Anonymous No.18685386]

>>18685381
oh that's what that was, I tried to remove it but
i guess I didn't get all of it
that explains a lot
I need to get liver from the farmers market next time
I was eyeing it at this butcher shop but I already had 50 dollars worth of face bacon and pork trotters

[Anonymous No.18685395]

>>18685264
This is the answer, a friend's gran used to cook liver like this, it always came out more like a steak and less like a chalky overcooked mess that most people prepare, I fuckin love liver

[Anonymous No.18685396]

>>18685383
An hour or two, but you're better off taking care to avoid contaminated liver in the first place. Unless you like bile, which some people do.

[Anonymous No.18685399]

>>18685244
Here you go. 2 star michelin recipe from MPW himself. The techniques and flavor combos are a great start to an easier recipe. It's your choice.

[Anonymous No.18685540]

>>18685358
Massive amounts of all b vitamins except thiamine (still there, just not in massive amounts like the others)
Vitamin A
Copper/Iron/Selenium/Zinc
Pic is a 100g serving. It covers a huge amount of micronutrients that are often hard to find elsewhere - vitamin A and niacin in particular.

>>18685369
I've tried mixing it with other stuff but it just ruins the flavor for me. If I'm making a burger I'd prefer to make one I'm going to enjoy. Liver smoothies aren't pleasant but it's a few minutes out of my day so whatever.

[Anonymous No.18686180]

https://food52.com/recipes/2790-portuguese-marinated-liver-iscas-com-elas

[Anonymous No.18686284]

>>18685244
>chop into cubes
>saute in lard or butter