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Liver |
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#1 |
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Forum Member
Join Date: Oct 2005
Location: Slightly round the bend
Posts: 12,685
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Liver
Bit embarrassing this, but I have never cooked liver. Now, I'm not a massive fan of the stuff, but when it is done nicely, it can be quite enjoyable, and I am thinking that it would nice to do sometime soon for a change.
So, can anyone give me any tips on which liver is the best to get, and what is the best way to cook it so that it is nicely cooked through without going too dry or being burnt? |
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#2 |
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Join Date: Mar 2005
Location: USA
Posts: 3,091
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hey fc, I detest liver myself but when I was forced to have it as a kid, we always had it cooked in a casserole with sausages.
Frying it lightly in a pan would probably be good too - if you have a george foreman grill it might go nice on there? You could give it a go!
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#3 |
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Join Date: Dec 2004
Location: Devon
Posts: 359
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Lambs liver is best. I like it fried. Coat with seasoned (pepper+salt) flour first and fry until firm/browned. You can casserole it too.
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#4 |
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Join Date: Aug 2006
Posts: 1,597
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Pig's liver is disgusting - spongy texture
Lamb's liver is delicious cooked as TVTina mentions, in seasoned flour, lightly fried. Never in a George Foreman grill as it becomes dry and hard. Ox liver is the absolute best for a casserole. Lightly fry it in the seasoned flour, and put into a casserole dish. Saute one or two large sliced onions and put on top of the liver. Sprinkle some of the seasoned flour over the top. Add around a pint of boiling water with a couple of red oxo cubes, and bung in the oven (150C) for a couple of hours, making sure it doesn't go dry. If it need thickening when cooked, use a tbsp of cornflower in water. Serve with creamy mash and cabbage. Fantastic. Calves liver is the best, but quite hard to find, expensive, and more susceptible to overcooking. Whoever thought of making a liver casserole with bacon should be taken out and shot at dawn - it ruins the flavour of the liver. |
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#5 |
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Join Date: Aug 2007
Posts: 8,242
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Quote:
hey fc, I detest liver myself but when I was forced to have it as a kid, we always had it cooked in a casserole with sausages.
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#6 |
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Join Date: Nov 2002
Location: Kent, UK
Posts: 4,252
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Quote:
Haha same, although I think I might of had it with bacon, it's vile stuff either way, vile vile stuff
![]() I can't stand any type of offal. It's all pet food to me. Liver just reminds me of the rank school dinners of my childhood. |
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#7 |
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Join Date: Aug 2006
Posts: 12,236
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I've never tried it. I imagine lightly sauteed calves liver, crispy bacon, and mash with onion gravy would be quite nice.
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#8 |
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Posts: n/a
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marinade some lambs liver in olive oil and lemon juice and lightly fry till all the blood runs out. Keeps the liver quite moist.
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#9 |
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Join Date: Jun 2005
Posts: 12,381
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I have been told that lambs liver is best and should always be served pink. Personally I can't stand the stuff. It is the only food I was never forced to eat as a child cos it would make my physically boak to when trying to swallow it. I used to get burgers instead.
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#10 |
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Forum Member
Join Date: Jun 2008
Location: N.Ireland, UK
Posts: 378
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I like pigs liver fried in the pan. I don't like ox liver, too strong for me. Never tried lambs liver.
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#11 |
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Join Date: Oct 2007
Location: Brighton
Posts: 1,025
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chicken liver chopped up really small in ragu sauce is lovely
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#12 |
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Join Date: Jul 2005
Posts: 17,127
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I like both fried calf's and fried pig's liver - totally different taste.
And I think a pig liver casserole with loads of tomatoes and mushrooms, onions, garlic and oregano is rather delicious. I also like the chicken liver starters you get in decent Italian restaurants. Yum. |
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#13 |
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Join Date: May 2008
Posts: 4,280
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Soak your liver in milk for about an hour first, it removes any bitter or nasty tastes. Then coat in seasoned flour (as suggested above), and make sure you don't overcook it as otherwise it will be really tough.
My partner loves my version with fried onions and apples. |
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#14 |
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Join Date: Jul 2007
Posts: 1,569
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Cant stand the stuff myself but i have watched my mum boil it first (a fluffy scum stuff forms when its being boiled) then scrape it then fry it!!
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#15 |
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Join Date: Aug 2006
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Quote:
Cant stand the stuff myself but i have watched my mum boil it first (a fluffy scum stuff forms when its being boiled) then scrape it then fry it!!
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#16 |
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Join Date: Jun 2008
Location: N.Ireland, UK
Posts: 378
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just fry it NIKKID
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#17 |
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Join Date: Jul 2007
Posts: 1,569
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Quote:
just fry it NIKKID
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#18 |
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Join Date: Jun 2008
Location: N.Ireland, UK
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not sure NIKKID, maybe she likes it tender. Boiling will make the liver fall apart easily and flavours the water. Makes nice gravey though
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#19 |
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Join Date: Jun 2008
Location: N.Ireland, UK
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I would cook 2 different liver dishes, well the only difference between them is the gravy and the way they're cooked.
Traditional liver+bacon simmer liver and bacon with sliced onion and thyme for 40-50 min ( or until tender) thicken with any brand of gravy granules serve with mashed potatoes. Chinese Liver and Bacon dilute maysan gravey concentrate, add sliced onion deep fry bacon and add to gravy shallow fry liver until brown and add liver plus juices to gravey add peas serve with chips. |
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#20 |
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Join Date: Oct 2005
Location: Slightly round the bend
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Sorry for the late return to this thread, things have been a bit mental around here recently.
Well, I bought some lambs liver at Sainsburys, and intend to have it tomorrow night =- the first thing that strikes me is how cheap it is! I think I will keep it fairly simple, and coat it in seasoned flour and then shallow fry it, maybe with some onions, and serve it with some mash and onion gravy - one last question though, does it want rinsed or anything before I coat it in the flour? |
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#21 |
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Forum Member
Join Date: Dec 2006
Posts: 1,400
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I don't usually rinse it. I put the flour and seasoning in a plastic freezer bag then put the liver in and give it a good shake up.
Pan fried is very easy and tasty - if you like the flavour and texture of it. A lot of people don't! Native American Indians used to eat it raw (and warm) immediately after they had slaughtered a buffalo or bison. It was considered a great delicacy and was I believe was thought to have 'spiritual' properties.... |
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#22 |
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Join Date: Sep 2006
Posts: 22,629
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I love liver but it's off the menu, at least for the time being.
I used to rinse it under cold water and then slice it in very fine strips. |
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#23 |
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Join Date: Oct 2005
Location: Slightly round the bend
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Quote:
I don't usually rinse it. I put the flour and seasoning in a plastic freezer bag then put the liver in and give it a good shake up.
Pan fried is very easy and tasty - if you like the flavour and texture of it. A lot of people don't! Native American Indians used to eat it raw (and warm) immediately after they had slaughtered a buffalo or bison. It was considered a great delicacy and was I believe was thought to have 'spiritual' properties.... I couldn't even consider eating it warm and raw though - spiritual properties or not!Quote:
I love liver but it's off the menu, at least for the time being.
I used to rinse it under cold water and then slice it in very fine strips. )I think I might rinse it then, before cutting it. I'll be back later to let you all know how it worked out. |
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#24 |
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Forum Member
Join Date: Sep 2006
Posts: 22,629
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Quote:
You on a special diet then? (feel free to tell me to mind my own
)I think I might rinse it then, before cutting it. I'll be back later to let you all know how it worked out. ![]() Enjoy! |
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#25 |
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Forum Member
Join Date: Nov 2006
Posts: 4,307
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Gordon Bennett I miss fois gras and chickens livers. Not allowed liver or pate whilst preggers. My first proper meal will be steak rossini (basically steak with fois gras on it). Try that Fat Controller - tis lush. Drooooool
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