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/ck/ - Food & Cooking

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19803786 No.19803786 [Reply] [Original]

What is the best way to cook beef liver?

>> No.19803797

>>19803786
minced and then put into a stew.
but if you ain't got time for that, grill.

>> No.19803815

>>19803786
With bacon and onions.

>> No.19803817

I don't know man

>> No.19803818
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19803818

>>19803786
Wa-la

>> No.19803835

>>19803818
>liver is bland
not the word I would use

>> No.19803844

>>19803818
Interesting method, I've heard of this method for cooking steaks. But is 2 minutes really long enough to cook it tho?

>> No.19803946

>>19803786
Is fresh meat a scam? Whenever I buy meat from butchers I expect it to taste better than supermarket meat but it ends up being bland and tasteless.

>> No.19803972

>>19803946
I DGAF I'm trying to learn to cook liver bc it's cheap.

>> No.19803985

>>19803946
You have a crap butcher, seriously mate - avoid and find another butcher.

Meat from a real butcher does cost more but it (should) be better sourced from a smaller producer.

>> No.19803998

>>19803985
Mate this was the 3rd butchers place I've been to in my town and all of their meat has been tasteless crap. I'm starting to think my town in general is the problem.

>> No.19804059

>>19803998
Maybe a TL:DR but here goes.

Supermarkets have killed local butchers with their cheap meat (regardless of flavour) and I am guilty of their demise also. I do buy cheap meat from supermarkets for general stuff.

On rare occasions I do travel to a good butcher to get stuff but it's a 26 Mile round trip for me and I do pay premium for it but it's worth it!

In order to survive, many butchers have found a way to tap into the fast grown, high profit farming (like supermarkets use) in order to survive, can't blame them for trying but they will inevitably fail in costings and overheads.

It's a shame but we have nobody to blame but ourselves for the loss of decent meat. Myself included.

>> No.19804144
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19804144

>>19803786
Liver you ask? Here ya go!

>> No.19804182

>>19803998
At this point you basically have to buy half a cow directly from a small cattle ranch and get it processed by a butcher. It's actually a pretty economical way to buy meat but you need a big freezer and some friends to go in on it with you since we're talking 300-400lb.

>> No.19804271
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19804271

https://thomassixt.com/recipe/veal-liver/

probably one of the best ways ive had it

>> No.19804936

>>19803786
Slice it super thin, dip in egg and then seasoned flour, flash fry in tallow in a really hot pan for about 10 seconds a side. Lush.

>> No.19804958

>>19804936
thnks I'll try that

>> No.19805382

>>19804936
It was descent might do without breading next time

>> No.19805554
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19805554

>>19803786
Get a bowl. Fill the bowl with buttermilk. Toss the liver into the bowl of buttermilk and 6 in the morning and then toss back into the fridge. Wait at least 12 hours. Get egg and flour, batter the liver. Fry in skillet with big pieces of sweet yellow onions. Make gravy our of bacon grease/lard.

>> No.19805812

>>19804936
>>19804958
Accompaniments to liver are often as important as the meat itself. I discourage doing things like soaking it in milk to get rid of it's flavor, but instead pairing it with sweet and charred items. Grilled fruits, caramelized onions, compotes, charred onion rings (cooked through), etc. It goes well with a combination of sweet and bitterness.

>> No.19805830

>>19805554
this. but cut the liver into 1/3" slices. The precise measurement is crucial, even a little deviation will have tremendous effects on the flavor.

>> No.19806004

>>19803786
youre eating it for nutrition and not taste. i quickly chew it and wash it down with chocolate milk.

>> No.19806462

>>19803786
Marinate it in milk

>> No.19807866
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19807866

>>19803786
slow, very slow cooking with a lot of tomato. You first start with onions and bits of garlic, then you add the tomato and finally the liver, at first it will look and smell really unpleasant but, give it 1 hours aprox. and will taste delicious.

>> No.19808031

>>19803786
Switch to beef heart. Sliced pho soup slim

>> No.19808045

>>19803786

In a Bolognese ragu with some beef, veal, pork, duck, whatever you got