Liver
- Thread starter jsmoke
- Start date
Soldato
I've always been squeamish about eating organs.
Its annoying, as I know its childish and I know they are cheap, healthy and apparently taste good, but I just cant get my preconceptions out of my head to try them with an open mind
Kidneys taste pretty nasty though IMO, I'll stand by that, open mind or no open mind.
Its annoying, as I know its childish and I know they are cheap, healthy and apparently taste good, but I just cant get my preconceptions out of my head to try them with an open mind
Kidneys taste pretty nasty though IMO, I'll stand by that, open mind or no open mind.
Soldato
Absolutely love liver, but save it as a special treat. It must be cooked pink and always be accompanied by onion gravy.
LOL - Devilled kidneys lovely dish too ...
irony that despite diversity of foods in the shops, food allergies are rife (contributed by lack of exposure in early years), childrens picky eating habits too (pandyied too by parents), and folks are addicted to fast food options.
irony that despite diversity of foods in the shops, food allergies are rife (contributed by lack of exposure in early years), childrens picky eating habits too (pandyied too by parents), and folks are addicted to fast food options.
Soldato
Love liver. Mum cooks the most amazing Liver and Onions. She adds crispy bacon bits with it, thick beef gravy with lashings of onions, mash potatoes, and some veg.
Sadly, my wife hates it so the only time I get to have it is if I visit mum alone for a treat
Sadly, my wife hates it so the only time I get to have it is if I visit mum alone for a treat
Soldato
Anyone else like calf/veal liver?
Oil in pan. Get it hot. Fry off sage leaves until they curl up. Briefly fry veal liver (you want the centre still on the rarer side or it'll go grainy). Remove liver, add marsala wine to pan, reduce. Pour over liver to serve with mashed or crushed potato and steamed veg.
Oil in pan. Get it hot. Fry off sage leaves until they curl up. Briefly fry veal liver (you want the centre still on the rarer side or it'll go grainy). Remove liver, add marsala wine to pan, reduce. Pour over liver to serve with mashed or crushed potato and steamed veg.
Associate
- Joined
- 17 Nov 2007
- Posts
- 107
What's wrong with sweetbreads? Not much difference between an internal organ and a gland, really.
Liver thread revival
I Don't usually buy lambs liver, usually a devilled kidney person, but on whim picked some up in Aldi yesterday,
gentle quick fry 1 min a side in pan, with some onions, deglaze+stock+dash/sherry and thickened juices, into oven casserol + carrots 160/1hr.
came out grainy/disintegrating, an unappetizing texture
cookery experts - is this poor technique, or poor quality liver. ?
(some threads would suggest quick is the only way https://cheftalk.com/threads/lambs-liver-fast-or-slow.95346/ )
I Don't usually buy lambs liver, usually a devilled kidney person, but on whim picked some up in Aldi yesterday,
gentle quick fry 1 min a side in pan, with some onions, deglaze+stock+dash/sherry and thickened juices, into oven casserol + carrots 160/1hr.
came out grainy/disintegrating, an unappetizing texture
cookery experts - is this poor technique, or poor quality liver. ?
(some threads would suggest quick is the only way https://cheftalk.com/threads/lambs-liver-fast-or-slow.95346/ )
You should have eaten at the quick fry on each side stage. I'm not surprised it was horrible after destroying it for an hour in the oven.
I use a heavy cast iron pan get it smoking hot, cut the liver into 1" pieces and fry in butter for about 1 minute just to brown the outside then it's done.
Then fry onions in the same pan add brandy, heat off and finish with a bit of cream and mustard.
Soldato
Haven't had liver for ages.
I used to get it a least once a week, must be good for you as it was the only raw meat that my cat, once he got a whiff of it, would immediately jump onto my leg and clamp his claws tight until he got some!
Offal seems to be harder to get these days, Sainsburys used to sell fresh kidneys but stopped selling it years ago (where I live), no longer shop there any more.
As said above, fry in a hot, oiled pan for a few minutes a side is enough.
I used to get it a least once a week, must be good for you as it was the only raw meat that my cat, once he got a whiff of it, would immediately jump onto my leg and clamp his claws tight until he got some!
Offal seems to be harder to get these days, Sainsburys used to sell fresh kidneys but stopped selling it years ago (where I live), no longer shop there any more.
As said above, fry in a hot, oiled pan for a few minutes a side is enough.
Soldato
I like lambs liver, I find pig liver a bit too strong (but I'd still eat it) I don't like liver rare though, I'll either have it fried but really well done, but the nicest way I've found is make a stew with it, liver, tinned chopped tomatoes mushrooms and potatoes, really nice. Really cheap as well.
Also I'm not squeemish about rare meat, I'll eat steak basically mooing, just prefer liver well done.
Also I'm not squeemish about rare meat, I'll eat steak basically mooing, just prefer liver well done.
ok - I think you are probably right ... lamb must be more delicate than calves(nee veal) liver whih I have cooked in a similar manner and remained tasty