/ck/ - Food & Cooking

[Anonymous No.6205234]

Organs are the cheapest and most nutritional part of the animal.

Does /ck/ have any good recipies?

[Anonymous No.6205264]

they taste bad am not poor enough to have to eat them for sustenance... don't eat them...

[Anonymous No.6205279]

Soak a dozen rabbit hearts in milk garlic and parsley stem for about an hour. Mean while prepare and clean a palm hart and 4 artichoke hearts. Make a risotto of mascarpone parm shallots and fold in your prepared palm hearts and artichokes. Saute your rabbit hearts in butter Browning the butter and pour over risotto. Serve. Get laid. Heart rissoto

[Anonymous No.6205288]

>>6205234
>chicken hearts
>salt
>onion
>garlic

frying pan or grilled over charcoal

will probably kill you if eaten everyday, what with all the fat

[Anonymous No.6205296]

I saw this image on the front page and thought I saw some late deformed and aborted fetus.

[Anonymous No.6205300]

>>6205234
Cheapest, yes, but most nutritional? Not often. Hope you like cholesterol.

[OHGODTHEBEES No.6206079]

>>6205234

Beef tongue is my favorite followed closely by sweetbreads and Dim sum-style tripe.

[Anonymous No.6206086]

>frying makes everything better
OK, that may be true, but seriously, fried chicken livers are even better than tendies.

[OHGODTHEBEES No.6206103]

>>6206086

My African American colleague.

I used to eat fried chicken and waffles, but ran out of chicken breast one night and substituted livers. I'm not sure if it was really good or we were really shitfaced, but fried chicken livers and waffles with just a little drizzle of molasses over them was pretty epic.

[Anonymous No.6206310]

I love pig ears. Boil them up for a couple of hours, get some soft buns and make a sandwich with the ears and some mustard and raw onions.

Beef tongue is another favorite of mine. Needs a long time to get tender, after it's boiled for a good few hours fry it up in a little oil and serve in tacos. Otherwise a creamy mushroom sauce works perfect on beef tongue.

[Anonymous No.6206321]

Get your nutrition from fruits and vegetables. Get your protein from meat.

[Anonymous No.6206963]

Can't go wrong with liver & onions.

http://www.bbcgoodfood.com/recipes/2040637/liver-and-bacon-with-onion-gravy

[Anonymous No.6206976]

the weird texture of chicken hearts... is it supposed to be like that or do you have to cook them really short/long?

[Anonymous No.6206980]

Get your hands on two beef hearts, stuff them and prepare them like a roast. Best with earthy veggies, such as parsnips and turnips. Heart doesn't taste very organy, so it's a fine substitue for a lot of other meats too, I like lamb personally. I also like to throw some finely diced liver and heart in my bolognese/lasagna, but you have to be careful with the liver or the taste will permeate the entire dish. Never made kidneys, is it a lot of work soaking them and removing the veins?

[Anonymous No.6206987]

>>6206086
You misspelled 'gizzards' there, friend
Livers can fuck off

[Anonymous No.6206995]

>>6206980
Preparing them isn't so tough. I recommend trying them.

The texture is similar to liver but it is much lighter and more delicate tasting

[Anonymous No.6207000]

>>6205234
My favorite is liver, but I've discovered the magic of beef heart recently.

I like to render the excess fat, cut and filet the heart into steaks (have to get rid of those annoying sinews first), and then soak it in milk for an hour or two. Then I fry it in the rendered fat with a little bit of salt, pepper, and garlic.

My fat fuck roommate who eats chicken tendies everyday freaked out when he saw me butchering a whole heart. But then a few hours later he came down to investigate and taste what I was cooking because he thought I was cooking burgers it smelled so good.

[Anonymous No.6207003]

>>6206987
no u

[Anonymous No.6207005]

Where can I buy them?

[Anonymous No.6207112]

This is when you know who's a good co/ck/ and who isn't.

Any douchebag can make a fillet, take a picture and post it on /ck/. The real niggas are the ones who can take a pile of ugly meat and organs and turn it into a great dish.

[Anonymous No.6207118]

>>6205234

lol,fggt. I can get chicken quarters for .59/lb but the fucking guts are .99/lb and up; what the fucks with that?

[Anonymous No.6207176]

>>6205234
meat is organs, m8

[Anonymous No.6207186]

>>6207005

Any butchers really. Because they aren't the usual cuts that people order you may be able to haggle a good price.

[Anonymous No.6207189]

is there any way to make kidney not totally disgusting? because i sure haven't found one

[Anonymous No.6207213]

I tried many times to eat hearths or livers that ended with failure.

I can't get out of my head the fact that im eating organs.

I use them to make broth though.

[Anonymous No.6207216]

Polish tripe soup is godly. It doesn't get better than the way they flavour it. Serve in a bread bowl for extra style points.

[Anonymous No.6207218]

>>6207213
Is that a chicken neck?
Fucking delicious.

[Anonymous No.6207219]

>>6207216

[Anonymous No.6207221]

>>6207213
Chicken neck is great for soup.

[Anonymous No.6207223]

>>6205234
1. Remove organs from packaging
2. Place in trash
3. Take out trash

Yummy!

[Anonymous No.6207225]

>>6207221
>>6207218

It's a turkey neck actually.

[Anonymous No.6207234]

I made cow liver fried in bacon fat with oregano and black pepper + garlic and onions once and it was pretty great.

Getting rid of the sinews is a pain in the ass though

[Anonymous No.6207237]

I've made spaghetti and chili with beef heart. So good. One time my butcher had beef heart mislabeled as chicken heart and i got three pounds of beef heart for like $2.

[Anonymous No.6207252]

>>6205234
>most nutritional
>most nutritious
Choose one, syndrome boy.

[Anonymous No.6207260]

whats the key to the perfect texture of liver? should the pan be very hot and less than a minute per side?

i most recently tried cooking lambs liver and i over cooked it, because when i flipped them the first time i saw blood/fluid emanating from the seared side. maybe this is normal? i didnt season or flour the liver, as i was following a recipe that said not to (liver persillade)

my favorite part of liver and onions is the onions moreso than the liver. i need more practice.

[Anonymous No.6207328]

Pork or chicken liver stew, Transylvanian-style, is pretty good.

[Anonymous No.6207383]

>>6205234

I really like rabbit kidneys, with a whole grain mustard sauce.

[Anonymous No.6207467]

>>6207213
Funny, the idea of eating organs doesn't gross me out at all. The only thing I don't like is the feeling of reaching into the cavity to pull them out of the bird. Feels like surgery or something, grosses me out.

[Anonymous No.6207499]

>>6207260
Did you soak the liver in milk for a couple hours? That helps the texture and makes the taste more palatable.
Also blood seepage is normal, but the liver need not be cooked for no longer than a few minutes per side, especially if it isn't super thick. Don't worry if it's a bit pink in the middle.

[Anonymous No.6207554]

>>6207499
deffo need to soak liver in milk to remove the harsher metallic tastes

[Anonymous No.6207570]

>>6207554
>>6207499
>breaking kashrut
Absolutely haraam.

[Anonymous No.6207574]

>>6205234
Well I made sweetbreads Grenoble for the first time yesterday and enjoyed it. I reduced the amount of lemon in the recipe to one though and I thought it had better flavor than I had had it before. Not to bad.

[Anonymous No.6207579]

>>6205264
>not making something with hearts for Valentine's Day

[Anonymous No.6207596]

>>6207579
I have beef heart sausages in the fridge right now for that, actually. 50% beef heart, 30% lean mince, 20% fatty mince, blitzed to a slurry with egg whites, mixed with corn starch, paprika and pink powder, stuffed into casings then smoked.

[Anonymous No.6207614]

>>6207260
I like my liver in an oniony gravy. What I do is fry up some onions in a pan, push them off to the side, add a bit of oil and fry slices of liver for about 60 seconds per side. Take the livers out, add flour, make gravy with some stock and then add the livers back into the gravy for another 60 seconds. That way you don't see that blood coming out from the liver which can have an off putting look.

[Anonymous No.6207636]

marinade liver overnight in oil and balsamic vinegar and it will help mask some of the heavy flavors drain the liver and fry it rare or medium if you are a pussy. fry off onions and use the excess balsamic to make a balsamic gravy and serve over mash potato. never ever cook liver well done that's what gives it the overpowering taste, shit takes literally second to cook.

[Anonymous No.6209252]

>>6207499

i did soak it for maybe 90 minutes in milk. i read (here maybe?) that soaking in milk can cook or toughen the texture. it seemed to behave like the other livers ive cooked. the tough part was disassembling the whole liver into slices. the outer lobes worked great but there was a slightly different part towards its center and that was tough to slice. i was using a nice chefs knife but it seemed to be challenged by that part of the liver.

is 1.5-2cm a good thickness per slice?

[Anonymous No.6209254]

>>6207596
what is pink powder? meat glue? are you david chang?

[Anonymous No.6209270]

>>6205234
I sure fucking love me some beef kidneys or heart, I don't know why tripe exists as a food product, however I did do a tripe challenge when 3 friends and a couple 30 cases were involved.

[Anonymous No.6209297]

>>6205264
>they taste bad
worse than a baby palate.

[Anonymous No.6209299]

>>6207636
what kind of liver we talking about here?

[Anonymous No.6209300]

>>6205300
>nutritional? Not often
my fucking sides.

[Anonymous No.6209302]

>>6207213
heart is muscles, literally no different from a steak. Same for tongue.

[Anonymous No.6209327]

>>6209270
ever have tripe tacos

[Anonymous No.6209332]

>>6209254
pink powder is curing salt dummy

[Anonymous No.6209493]

>>6209254
Sorry, I thought it was known as 'pink powder' in the US.

It's a type of salt mixed with nitrate or nitrites (forget which) that's used to cure meat and turn it unnatural hues of pink, such as the case with ham.

No meat glue necessary, that's what the egg whites and cornstarch are for. As the cured sausages get smoked, the albumin in the egg whites and the meat (egg whites are nearly 100% albumin) coagulate and the cornstarch gelatinises, allowing the whole thing to turn solid and hold together, even if the casing is removed.

I am not David Chang, no.

[Anonymous No.6209504]

>>6209302
You do know there are different types of muscle right?

[Anonymous No.6209512]

>>6205234

Hearts:
Cook chicken heart soup with carrots, selerie and potatoes
boil pork/cow hearts and make a nice salad with it or just eat it with some salt.

Livers:
2 Hours soaking in Milk, then fry in the pan with some salt

Tongue:
cook with some salt, eat with salt/mayonaise

[Anonymous No.6209538]

>>6209504
Not as different as ham and cutless.

[Anonymous No.6209544]

Italy here, Florence area, tripe is a local dish around here and it's fucking delicious.
Get some pre-boiled tripe cans (or fresh tripe if you're willing to boil it for 4 hours), stir fry with onion, celery, carrots, laurel, garlic and other spices, white wine, stock and tomato sauce.

Not to mention lampredotto sandwiches.

[Anonymous No.6209707]

>>6209299
generally lambs, pork liver if you are brave but thats a strong flavor and not for the feint. calves liver should be sliced very thing and friend each side for seconds serve it with a gravy but don't marinade it or you will ruin it. you could do it with chicken livers but again they have a very mellow taste, made some good canapes with that though pairs with red onion confit well

[Anonymous No.6209719]

Where do you get "cheaper"?
At my local Grocery chicken gizzards and livers are $1.79 a pound, feet are a little more, leg quarters are 79 cents and boneless breast are 1.99.

[Anonymous No.6209740]

>>6209719
Mixed giblets are 99¢/lb, gizzards and livers $1.49/lb and livers only $1.99/lb in my area. Feet vary from 89¢/ - $1.99/lb. Leg quarters are 39-59¢/lb. Boneless breast is about the same price as what you quoted.
Chicken backs and necks are $1.19/lb and ribs are 79¢/lb.
Whole chicken is 95¢/lb frozen or thawed and $1.29-$3.49/lb fresh.

[Anonymous No.6209752]

>>6209719
>leg quarters are 79 cents

Regular chicken parts derail in an organ thread~

In order for me to get leg quarters THAT cheaply, I'd have to buy a ten pound bag. The price for two or three pound packages is $1.79/lb, or $1 if I don't mind buying them preseasoned (I usually don't mind).

[Anonymous No.6209775]

Gizzards fried with onions and garlic is phenomenal.

[Anonymous No.6209791]

Coratella my friend, bunch of recipes online and is very simple.

[Anonymous No.6209825]

venetian liver:
ingredients:
>some good veil liver
>onions
>flour
what you need to do:
>in a pan put some olive oil and a bit of water, then add the sliced onion (quite a lot, but it depends on your taste), try to cut the onion in BIG pieces
>let the onions sweat
>add the liver (cut in pieces)
>let it cook for 5 minutes over medium heat (add a bit of white wine while it is cooking if you want)
serve...trust me I'm italian and this is one of the best dishes in north Italy

[Anonymous No.6209836]

>>6209825
forgot image, also, serve with polenta (venetian cornmeal mush) for extra points!

[Anonymous No.6209883]

>>6209752
Yeah? If I get a 40lb case, they're 39¢/lb. Usually, they're 59-69¢ per loose pound since somewhere in my area will /always/ have it on special/sale/offer.

Actually, I just calcumuhlated and the case is 37.5¢/lb ($15). I bought it once. Split the quarters and deboned the thighs. Got about 5lbs of bones and cartilage for stock out of it, enough for about 2½ litres/quarts. I've noticed prices going up lately, so I wouldn't be surprised if the case is like $20 now, though.

[Anonymous No.6209902]

>>6209825
What do I do with the flour?

[Anonymous No.6209912]

>>6209902
right, sorry, just use the flour to cover the liver, but use it just a bit, so that the liver doesn't stick to the pan

[Anonymous No.6209974]

>>6205234
I remember when I was a kid grandma often put cubed chicken gizzards into various soups (mostly chicken soup though), shit was so delicious.

My mom didn't like it though so after grandma died I didn't get to eat that.

I've been telling myself I should try doing it for years now.

[Anonymous No.6210515]

Never got the American aversion to organs, I mean, it's a part of an animal body that serves some function, just like any other bit of meat.

Liver is, of course, entry level. High iron content for all the pregnant ladies on the board. Always buy organic, as with the function of the liver you don't want the animal to have been fed on anything dodgy. Lamb>Chicken>Veal>Ox.

Kidney can be good, but can instantly be ruined if you consider that it tastes almost entirely unlike urine. If you can get past that, the texture is great for stews and some pasties. Not a beginner organ, I guess.

Hearts have been discussed already, don't really like the texture personally, same with gizzards and tripe. Great for stock though.

Lungs are for haggis, never ever eat brain, and that covers just about all the commonly eaten organs.

[Anonymous No.6210861]

I tried frying chicken liver with flour coated on them, but I had to throw them out. Firstly they were 9 days old, and there were many tears in the surface of the liver. And secondly I read somewhere that they need to be cooked until they are gray in the middle to be safe, is this true?
The flavour was nice, but I couldn't imagine eating a huge bowl of them.

[Anonymous No.6211030]

My brother and I used to love eating beef liver. But those were during the struggle says. ;_;

[Anonymous No.6211142]

>>6207000
>>6207000

nice trips

[Anonymous No.6211152]

I had haggis the first time a few weeks ago and it was extremely tasty. Does any one have any experience making it?

[Anonymous No.6211162]

>>6206980
I was thinking of preparing beef heart for Valentine's Day, is roasting the best way to cook them?

[Anonymous No.6211169]

>>6209538

[Anonymous No.6211331]

What about lungs?

[Anonymous No.6211388]

>>6209327
I guess I should be more specific, beef tripe is just evil and shouldn't exist, that's maggot food. I have never tried sheep or any others so I guess I shouldn't be so quick to judge.

[Anonymous No.6211508]

>>6209252
>i read (here maybe?) that soaking in milk can cook or toughen the texture.
I've never heard that before.

[Anonymous No.6211544]

I learned a long time ago that if you pressure cook chicken gizzards before frying them, they are soft and tender. Amazing difference.

I've used liver in a bunch of ways. Those "hide the liver" recipes you find on some sites don't hide it very well. The meatballs end up tasting like liver. So you might as well do a straight liver dish and deal with the flavors that way.

The best innards dish I've ever had was in Korea. They had a cheongol dish which I think was tripe and maybe pig guts, like chittlins. Spicy and damned good.

I've been given a few beef hearts before. I've found that once you clean it, put it in a food processor to chop up, then add it to chili or use it in tacos. Nobody will really know. Just a bit more chewy than burger, really.

[Anonymous No.6211769]

I've got a recipe that's a great way to use organ meats and left overs

Preheat your oven to the lowest temp.

Get your organ meats and set them put them in a zip lock bag.

Gather any food that is close to going bad, such as milk or eggs. Pour and crack them into the bag with the organs.

Next, take any left overs and dump them in the bag. This works well with old pizza and take out you haven't got around to eating.

Finally, lift the top of your garbage can and throw all that shit away because organ meat is disgusting. Then stick your head in the oven and kill yourself for wanting to eat that third world shit when you have access to better food.

[Anonymous No.6211788]

500g chicken hearts
marinate in tandori paste for 24h
make suace with 500g fresh tomatoes
garlic
onions
make the sauce hot and a bit sour (the tandori paste does that later)
fry hearts, add sauce

cook 1kg pasta

delicious pasta for you and some friends for almost no money

[Anonymous No.6211800]

If you eat organs why won't you eat pizzle or testes or scrote?

[Anonymous No.6211816]

Peri Peri Chicken Livers are awesome. You can even get them at some Nandos outlets.

[Anonymous No.6211835]

>>6211800
scrotum would be nice and crispy. why dont we?

I had pork colons in Myanmar, shit was damn tasty

[Anonymous No.6211843]

>>6211800
Dicks are fucking chewy, man.

[Anonymous No.6211947]

>>6205234
Was making rabbit stew for a friend and I noticed the butcher included the liver with the bunny. I had never gotten that included before and I made it into a pate with a little port wine, holy shit. Fantastic.

[Anonymous No.6213132]

The only intestines I ever tried are pork liver and beef tongue. I always liked beef tongue, really delicious as a cold cut.
My grandma used to fry little pieces of liver with onion and cream in a pan, and serve it with boiled buckwheat - I hated it as a kid but fucking love it now.

[Anonymous No.6213154]

Favorite organ meat?

For me it's
1. tripe
2. intestines
3. tongue

Honorary mention goes to brain.