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/ck/ - Food & Cooking

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19739272 No.19739272 [Reply] [Original]

I want to give liver another chance. I want to find some very good quality, fresh liver near me. Should I get beef, calf, lamb liver? Whole foods? Or is there another option.

>> No.19739277
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19739277

calf is softer, smoother and has less of a livery taste.

>> No.19739280

>>19739272
Lamb liver has a hazelnut taste, which is interesting. If you have the money, beef liver have better nutrition.

>> No.19739302

>>19739272
Liver makes you fat and gay though.

>> No.19739404

>>19739302
Seething nutritionlet.

>> No.19739424

>>19739272
Calf is the finest.

>> No.19739453

>>19739404
>t. Fat and gay from Hypervitaminosis

>> No.19739465

>>19739272
Calf liver. The younger the animal the liver came from, the milder the flavor will be. Beef liver will be very strong and kind of unpleasant unless you just really love that metallic flavor.

>> No.19739600

>>19739272
Go to a farm or the farmers market. Not a lot of people buy organ meat so they'll sell it to you for a decent price

>> No.19739704

>>19739277
Good, because the last few times I've tried to eat liver I just don't like the smell. Very bile-y. The mildest tasting liver is what I'm going for. Like I like braunschweiger and liver pate, but fried chicken livers were too much for me.
>>19739280
Never tried lamb's liver, maybe I'll give that a shot.

I had just heard recently that the strong liver taste happens very quickly after slaughter, like within a day or two, and if you get really fresh (ideally same day), it doesn't have that funk to it that I don't like. Can any hunters confirm or deny this?

>> No.19739725

>>19739704
You can reduce that flavor by soaking them in milk overnight

>> No.19739751
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19739751

>>19739272
Calves liver. Try this recipe or use it for technique and flavor inspiration.

>> No.19739900

>>19739272
I mostly eat calves liver and the main tip I can give you for making it taste good is to cook it as little as possible. It comes in really thin slices usually, so you just want to sear it real quick on high. It will be nice and creamy without the overpowering mineral flavor of overcooked liver. Soaking in buttermilk helps with the mineraly flavor as well but I find it unnecessary as long as I don't overcook the liver.

>> No.19739918

>>19739272
try monkfish liver. it's delish

>> No.19739988

>>19739272
Liver's good, it just has to be made with care and an understanding that it's not a delicacy as much as it is the most nutrient dense part of the animal and will thus taste as such.

>> No.19739999
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19739999

>>19739900
>checked
this is exactly my experience. high heat, sear, remove from pan, add onions, tomatoes, deglaze with red wine and/or vinegar, add some butter, cook til they get some color and plate with the liver. best served over some nice lettuce. limit to once or twice a week to avoid overdoing the vitamin A.