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Old 29-08-2008, 21:33
fat controller
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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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Old 29-08-2008, 21:37
VickiGri
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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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Old 29-08-2008, 21:40
TVTina
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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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Old 29-08-2008, 22:19
Lemonhunny
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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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Old 29-08-2008, 22:44
kingjeremy
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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.
Haha same, although I think I might of had it with bacon, it's vile stuff either way, vile vile stuff
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Old 30-08-2008, 11:40
SHAFT
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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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Old 30-08-2008, 11:48
indianwells
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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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Old 31-08-2008, 09:15
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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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Old 31-08-2008, 10:05
Granny Weatherwax
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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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Old 31-08-2008, 14:19
Vic.
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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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Old 31-08-2008, 16:17
Rhino Horn
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chicken liver chopped up really small in ragu sauce is lovely
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Old 31-08-2008, 19:28
Espresso
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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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Old 01-09-2008, 13:37
LQS
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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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Old 01-09-2008, 16:05
NIKKID
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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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Old 01-09-2008, 16:07
indianwells
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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!!
Gawd, that sounds revolting!
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Old 01-09-2008, 16:07
Vic.
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just fry it NIKKID
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Old 01-09-2008, 16:11
NIKKID
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just fry it NIKKID
Wonder why she boils it first then???
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Old 01-09-2008, 16:17
Vic.
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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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Old 01-09-2008, 16:36
Vic.
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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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Old 12-09-2008, 20:54
fat controller
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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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Old 13-09-2008, 11:46
geordiegump
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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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Old 13-09-2008, 12:48
♣ Moya
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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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Old 13-09-2008, 16:02
fat controller
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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....
I don't mind it as long as its not really dry and rubbery - I'm more concerned about Mrs C and Little C turning their nosed up at it I couldn't even consider eating it warm and raw though - spiritual properties or not!

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.
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.
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Old 13-09-2008, 18:17
♣ Moya
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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.
One word - Gallbladder

Enjoy!
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Old 13-09-2008, 18:29
Minky_Bum
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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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