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/ck/ - Food & Cooking

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6864011 No.6864011 [Reply] [Original]

What's the best way to prepare liver?

>> No.6864015

With some fava beans and a nice Chianti.

>> No.6864024

>>6864011
Very thinly sliced
Dipped in flour
Fried on a very high heat for 20-30 seconds
With lime
Or bacon

Alternatively

Thickly sliced
Dipped in flour
Fried til crispy
With lime and toasted pitta bread
Or bacon

>> No.6864028

I've never had liver before, what's it like?

>> No.6864032

>>6864028
gritty

>> No.6864040

>>6864028
Rib eye steak sometimes taste of liver

>> No.6864043

Depends on the sort of liver it is. Just as you wouldn't prepare beef brisket the same way and chicken breast, you wouldn't prepare pork liver the same way as lamb's.
As far as lamb's liver goes, because that's what your pic is of, I'd go with thinly filleted and fried in bacon grease with bacon-grease-caramelised onions.
Pork or chicken are best as pastes, sausages/meatballs or in soups. Pork liver is also good smoked. Beef liver I've never much been a fan so I can't recommend anything, but calf's liver is nice VERY thinly sliced and pan-fried in butter with plain onions and finished with salted capers, lemon and mustard to make a pan sauce.

>> No.6864060

>>6864028

Best way I can describe it is rich.

>> No.6864198

>>6864011
Soak in buttermilk. Pat dry. Pan fry with onions.

>> No.6864316
File: 90 KB, 720x960, fava beans and chianti.jpg [View same] [iqdb] [saucenao] [google]
6864316

>>6864015
it's actually not bad.

>> No.6864323

>>6864011
I soak in acidulated, salted water, squeeze gently, and soak in buttermilk before dredging in flour with a bit of cumin, salt and pepper - fried with onions

>> No.6864378
File: 23 KB, 300x240, 301.jpg [View same] [iqdb] [saucenao] [google]
6864378

I don't know about the best but I sure know the Wurst...

>> No.6864400

>>6864011
My mom used to make it all the time and I used to enjoy it.
She just pan roasted it in butter with salt.
Nowadays it's said not to be healthy to consume large amounts of liver and kidneys, so I just stick with hot dog sausages.
As an adult I havn't cooked itin the past 6 years of living on my own.

>> No.6864468

>>6864011

>eating the poison filter of a living being

>> No.6864501

>>6864468
Full of good things for you. The waste is excreted.

Also you're a faggot.

>> No.6864512

I had lamb's fry the other week not knowing what it was, fucking disgusting

>> No.6864523

>>6864501

non-waste processing meat is also full of good things, your mom is excreted, also there's nothing wrong with being a faggot :)

>> No.6864533

>>6864015

Fffffssss sss Fffftttt Fssss

>> No.6864547

>>6864011

If it's pork liver, you find his heart and his skin and his lips and grind it all up, cook it alongside spices and cornmeal, pour it into a loaf pan and let it gelatinize into a brick, then cut it in slices and fry it, and you have scrapple, the best breakfast meat on God's green earth.

>> No.6864549

>>6864547
That's not quite how you make scrapple, but okay.

>> No.6864553

Cribbed from past threads about liver:

Lamb liver I am not familiar with, but with beef liver I slice them into pinky finger thick steaks and pan-fry them in butter at medium-high heat for no longer than 2-3 minutes a side. Try to keep it pink inside. Goes wonderfully with bacon, smetana/heavy sourcream, long green beans and lingonberries too, or a gravy made of drippings deglazed with brandy, onions, heavy cream and a goodly dollop of honey.
I kinda think this is a good idea. Liver fries in a flash, of course, so you'll probably want 1-2 minutes per side, at medium heat, with butter. Seasoned with salt and pepper. Let it rest for a bit afterwards, too.

For things that serve well with liver, the most famous ones are bacon and onion sauteed together in the drippings on your pan. Then hit the pan with either heavy cream, or smetana if you have it, and add a dollop of honey, some s&p and optionally fresh parsley or chives to it. On the side, steamed long green beans and rösti. Or hash browns, tater tots, or whatever you call them out there.

Other things that go well with liver are lingonberries, cranberries, red wines, sauerkraut, lemon, brussels sprouts, chevre, sweet grilled tomato, and most mushrooms. I once had a very good sauce that was red-wine based, but had lingonberry jam in it, and I suspect it would fit liver very well - if I only knew the recipe for it...

>> No.6864603

>>6864549

I've been making scrapple for just under ten years. Enlighten me with your method, friend.

>> No.6864626

>>6864553
a medium red with lingonberry, pan drippings/scrapings wouldn't need much, I wouldn't think... maybe a bit of shallot, but maybe even just a pinch of pepper... sichuan pepper would be a nice touch.

>> No.6864681

>>6864468
YEah anon, of course there are some debris in the liver (dirt, antibio, alcohol) but you eventually flush it out.

>> No.6864830

>>6864011
https://www.youtube.com/watch?v=3o5m_mXadoU

>> No.6864837

>>6864011
Thrown in the trash

>> No.6864840

>>6864028
Yummy.

>> No.6864842

>>6864468
you eat the poison filter so you absorb its power and your own becomes stronger, duh

>> No.6864850

>>6864028
It tastes like grainy piss if it's not cleaned properly.

It tastes like slightly gamey, rich, buttery meat when given a proper clean and fry.

>> No.6864905

>>6864011
With alcohol.

>> No.6864916

>>6864850
I guess I've only ever found them ready-cleaned, because I've never had liver taste anything like grainy piss.

>> No.6864917

>>6864837
this

its a gross cut of meat

>> No.6864918

>>6864316
ok hannibal

>> No.6864944
File: 45 KB, 600x600, My pepe A 5-15-2015.jpg [View same] [iqdb] [saucenao] [google]
6864944

>>6864316
Fuccboi faggot

>> No.6864956

>>6864830
the best way to prepare liver is to have it fucked out of a woman?

>> No.6864990

>>6864918
discovered a pretty good chianti because of it.

>> No.6865005

Put it in the trash.

>> No.6865016

>>6864944
(╯3╰)

>> No.6865017

>>6864011
Cook the piss outta it!

>> No.6865046

>>6864043
this

Duck liver should be chopped, mixed with salt, pepper, and shallots, then fried quickly in butter.

>> No.6865104

>>6864043
All liver is good sliced and fried with onions, except I prefer to slice it about an inch and a half thick. And obviously there's no need to slice it at all if it's poultry liver.

All liver also works well as a pate.

I've never tried smoking it, so can't comment.

>>6865046
This too will work well with any liver.

>> No.6865160

Sliced onions, butter, salt, pepper, and some garlic . Cooked in a cast iron pan. Eat. Delicious.

>> No.6866824

>>6864028
slightly metallic from the iron

>> No.6867777

>>6864850
cleaned? It's a fucking liver. Unless you blew through the animal's GI tract and tainted your meat, it should not taste anything like that.

>> No.6867792

>>6864011
Raw.

>> No.6869553
File: 12 KB, 200x300, 1360751474911.jpg [View same] [iqdb] [saucenao] [google]
6869553

With some finely chopped onion salt and paper. You don't need anything else.

>> No.6869566

>>6869553
What kind of paper do you recommend?

>> No.6869573

>>6869566

Just normal black crushed kind you get at the market. No need for anything fancy.

>> No.6869579

>>6869573
You spelled pepper wrong you silly

>> No.6869585
File: 60 KB, 384x269, 1415014433410.gif [View same] [iqdb] [saucenao] [google]
6869585

>>6869579
>implying i don't know
>implying i didn't just pretend to be oblivious of that fact and innocent to guilt trip you for making joke of my engrish

/Devilish/

>> No.6869588

>>6869585
RARE PEPE
A
R
E

P
E
P
E

>> No.6869592
File: 84 KB, 357x339, 1441393367335.png [View same] [iqdb] [saucenao] [google]
6869592

>>6869588

Don't steal please.

>> No.6869777

>>6864990
It's Amarone in the books though, Hopkins just says Chianti because it sounds better. Chianti does not go well with liver.

>> No.6869812

>>6864011
chicken liver. butter. garlic. salvie. high heat. pureed

>> No.6869820

On a similar note...
Kidneys can be made in the same way as liver right?
I also read in some old cooking book that it is ok to let liver, kidney, braun etc soak in milk for a few minutes.

>> No.6869932

>>6869820
>it is ok to let liver, kidney, braun etc soak in milk for a few minutes.
No that makes mustard gas

>> No.6869942

>>6869820
>Kidneys can be made in the same way as liver right?
Yes.

>I also read in some old cooking book that it is ok to let liver, kidney, braun etc soak in milk for a few minutes.
It's not merely "OK", it's done deliberately to reduce some of the metallic taste of those meats. It's often done for hours.

>> No.6869973

>>6869777
why would a chianti not go well with liver?

>> No.6870054

>>6869973
Because some wine "expert" said so. Really, that's the only reason. They never account for personal tastes.

They pass a judgment and that, as they say, is that, as if their tastes and theirs alone are as much a universal truth as mathematics. They disgust me.

>> No.6870101

>>6870054
who's this wine expert? im just curious, cuz I work as a sommelier and can't think of a single reason why there'd be a general rule that chianti doesnt work with liver.

>> No.6870536
File: 238 KB, 480x480, Gaben gets asked about ep 3.png [View same] [iqdb] [saucenao] [google]
6870536

>never been a picky eater
>koriander, of any kind tastes like soap to me
>lentils, beans and other similiar foods make me gag because of the texture
>cowliver, even the smell of it cooking, makes me nauseous. Eating it makes me automatically throw up

it is literally the most repulsive thing I can think of eating, which I hate because liver itself has a great nutritional profile and ain't too expensive.

I grew up in a house where all these things were cooked regularly.

>> No.6870565

>>6870101
liver and fava beans

>> No.6870598

with onions and apples, it shouldn't be overcooked

>> No.6870608
File: 489 KB, 500x301, tumblr_inline_mfvpi1a8521rt2432.gif [View same] [iqdb] [saucenao] [google]
6870608

>>6870565
Sfgsfgss

>> No.6870918
File: 2.81 MB, 5260x2621, IMG_20150911_132328.jpg [View same] [iqdb] [saucenao] [google]
6870918

>>6864011
I like using them mixed with ground beef spinach and garlic as stuffing for ravioli, canelloni, tortellini, etc.

Pic related, home made cannelloni with chicken liver and hand made noodles.

The chicken liver gives it a really distinct texture.

I prepared the chicken liver by frying then in olive oil for a few minutes per side, then coarsely chopping them up.

>> No.6870922

>>6870598
Nothing should be overcooked, what's even the point of mentioning that? "Over" implies it's not at an ideal doneness

>> No.6870924

>>6870536
You sound like the definition of a picky eater

>> No.6870951

>>6864011
By chucking it in the bin

>> No.6871273

>>6870924
>lists three-four things he can't stand
>picky eater

>> No.6871575

don't know about anyone else's taste, but this is how I make it for my husband, and he loves it:
slice it thin and soak in milk for ~12 hours.
Then, slice a big onion, pan fry it in butter, when translucent add liver's slices and let it cook at high temperature for 2 minutes per side.
according to the ones who tasted it, it's the best liver ever. I don't like it, so I just cook it and rely on other's feedback.

>> No.6871619

>>6870922
>autism, the post

>> No.6871624

>>6869566
>>6869573
rekd

>> No.6871625

>>6871273
>I'm not a picky eater
>but here's some objectively icky foods, lol!

>> No.6871716
File: 1.64 MB, 1437x894, 1441080414130.png [View same] [iqdb] [saucenao] [google]
6871716

>>6864400
Organs high in uric acid can give you gout.

I learned this from King of the Hill.

>> No.6872242

>>6864400
This is basically me too. I feel bad sometimes that I haven't had some of those old foods from home in so long.

>> No.6872259

>>6864547
>>6864549
>>6864603
I'm not going to try making this, but I'm going to make a point of seeking this out to try it. Sounds like it might be good.

>> No.6872322

>>6864028
Salty milk and coins