/ck/ - Food & Cooking

[Anonymous No.20359940]

I was just randomly gifted some beef liver by a family member because they know I love to cook. How should I prepare it? I've never cooked a liver before.

[Anonymous No.20359944]

>>20359940
Another larper thread. Post pic with timestamp or it didnt happen.

[Anonymous No.20359952]

>>20359940
Soak in milk overnight. Then fry on both sides. Liver cooks fast, so look up how quick you have to be. Eat with fried potatoes and onion rings.

[Anonymous No.20360031]

Pan sear after soaking in milk. If you slice it thin you can sear it off really well and won't get left with extremely raw liver in the center as the rest cooks really quick.

Make some caramelized onions.. if you want, use a wed wine reduction or a sharp vinegar / herb to bring more flavour.. make whatever kinda taters are your favourite.. mash or fuckin fondant.. who cares. Cover the liver in your onion and reduced sauce and enjoy.

[Anonymous No.20360037]

>>20359940
Here! Two star michelin recipe by the most based marco pierre white.

Try the recipe or use some of the techniques/flavors as inspiration!

[Anonymous No.20360336]

>>20360031
Holy shit, you are an annoying fucking retard.

[Anonymous No.20360427]

>>20360336
Happy Easter to you too cunt.

[Anonymous No.20360445]

Is it possible to make a good pate out of beef liver? I always enjoy chicken/duck/venison liver pate/parfait at a restaurant.

[Anonymous No.20360717]

>>20359940
Don't listen to these anons, don't soak it in milk. Make sure you cook it rare thought, 1 minute or so on each side on medium-high heat. Saute some onions in the pan beforehand.

You can also make pate using this same method, just add some butter (2 sticks per pound of liver) and some lemon juice.

[Anonymous No.20361269]

>>20359940
>I was just randomly gifted some dog shit by a family member because they know I love to play with shit. How should I mush it? I've never mushed dog shit before.

[Anonymous No.20361271]

>>20359940
are you a caveman that has only been able to find berries and water to sustain on for the last 3 months and just happened on some overly nutritious nasty tasting food that you now require so you can still reproduce? no? then throw it away

[Anonymous No.20361273]

>>20361269
>t. malding soy

[Anonymous No.20361293]

>>20359952
>>20360031
not OP but what does soaking it in milk do?

[Aspiring Investor No.20361485]

>>20361269
>>20361271
I'm curious, why come to a cooking board if all you eat is chicken tendies?

[Anonymous No.20361493]

>>20361485
It's a food board.

[Rich Investor No.20361508]

>>20361485
>eating organs
It's called offal (awful) for a reason, retard. Only barbaric thirdie brownoids eat organs.
Go eat a steak like a civilized White man.

[Anonymous No.20361552]

>>20361293
takes the gamey flavor out

[Anonymous No.20361707]

>>20360717
>Don't listen to these anons, don't soak it in milk. Make sure you cook it rare thought, 1 minute or so on each side on medium-high heat. Saute some onions in the pan beforehand.
This.

[Anonymous No.20361797]

isn't the point of the carnivore ketoschizo meme about eating what's tasty and natural? organ meat seemingly need a lot of work to be edible

[Fledgling Investor No.20361814]

>>20361797
Organs are the tastiest parts. The secret truth is that people who eat flesh only don't really like meat so they can only tolerate the blandest segment of the animal.

[Anonymous No.20361822]

>>20361485
tbf tendies take quite a bit of skill to make

[Anonymous No.20361868]

>>20359940
As an alternative to milk, I sometimes soak in beer. Then I cook in butter. I've tried breading before, but I don't think it really added anything for me.

[Anonymous No.20362422]

>>20361293
Helps with flavour.. but also its slightly acidic so you sorta get some tenderization beginning.

[Anonymous No.20362434]

>>20359944
This. Nobody just randomly has extra liver laying around and thinks "Oh hey ill give this to my autistic nephew, maybe he can cook it and do a thread about it on his anime website"

[Anonymous No.20362496]

>>20362434
>nobody has extra liver
NTA, but I beg to differ. Friend bought a quarter cow some months back and threw it all into basement deep freeze. Didn't realize there was liver included. Eventually ate enough to reveal the package of liver which he hates, and gave it to me cuz I eat pretty much anything. It's still in my freezer cuz much like OP I've never made it myself before and haven't felt like experimenting.

[Anonymous No.20362573]

Can't you just eat it raw

[Anonymous No.20362589]

>>20361293
Don’t use milk. Cut the liver into thin strips, soak in BUTTERMILK overnight, batter and fry, sauté some onions, make brown onion gravy, enjoy. My granny used to make it that way, I always loved it but no one else did but other old farts. It is not an acquired taste, you either like it or not.

[Anonymous No.20362879]

>>20359940
cook with some farva beans, enjoy with a chianti.

[Anonymous No.20362917]

>>20362879

[Anonymous No.20362923]

>>20362879
>farva beans

[Anonymous No.20362925]

>>20359940
>randomly gifted liver
Be suspicious, very suspicious

[Anonymous No.20362937]

Why is this thread so suspicious?
I think Columbo and his dog needs to investigate.

[Anonymous No.20363113]

>>20362923
liter of cola for you then, champ?

[Rich Investor No.20363910]

they have a great liver n' onion

[Anonymous No.20363917]

>>20361707
This.
Also, deglaze with a little white wine.

Alternatively, just cut into flat slices, bread and fry like a schnitzel. Serve with sauce tartare and potato.

[Anonymous No.20363922]

>>20359940
beef liver is also fantastic served over a flat & broad pasta-noodle with a tomato-sauce, like tagliatelle/mafaldine or even lasagna noodles. the acidity of reduced-tomatoes cuts through the alkaline taste of liver perfectly

[Anonymous No.20363931]

>>20361508
USA is the roadkill-consumption capital of the world, wigger third-worlder