I was given some beef liver.....
The secretary at the office get beef by the half cow. In her order was the liver also. She asked me if i wanted it as she did not. I am always willing to try new food and new things to cook so i agreed to take them.
I have only eaten it once and it did not taste very good. But who knows how much the USAF actual went into preparing it right. The only way i have been told how to cook them is let it set in milk for 45 min to extract some of the strong taste. cook in a skillet with butter and onions.
So i guess i am asking...
What ways do you prefer and prepare beef liver?
The few times I've made liver, I did it this way.
Slice it THIN. Chilling it almost to the point of crystallization helps this.
Dredge it in a seasoned flour. Not overpowering seasoning, a little salt and pepper is adequate.
Fry it in HOT oil and don't overcook it.
A side of fried mushrooms and/or caramelized onions is a nice touch
I agree, slice it thin. That way it fits over a treble hook and does not actually block the barbs. Beef liver is good fish-bait.
Originally Posted by jpsmith1cm
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I soak it in milk and fry it in butter. I do the fried onions separatly and pile them on top when I serve it. Make a gravy with the pan dripping and a little of the milk. And you diffinately have to have mashed potatoes with this meal.
This is not a meal for the calorie conscience.
Try boiling it, all kinds of stuff comes out Then pan fry with olive oil, pepper ect. Mashed potatoes.... um good.
Mom made liver and onions quite often when I was a kid. I didn't care much for it then, but I get cravings for it now that I'm older. It was always pan fried with white onions and she made mashed potatoes with it.
It's definitely a taste you either love or hate.
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Liver lovers seldom marry.
Originally Posted by Fabrk8r
Boil it, then grind and mix with flour and eggs, and spoon onto a baking sheet. Makes great dog biscuits. Other than that use it for catfish bait or fill it with rat poison and feed it to cats. This is meat not fit for human consumption.
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I happen to like it. (My Neanderthal heritage.) It is a great source of cholesterol.
However, chicken livers are disgusting. Go figure.
Taste is clearly a matter of taste.
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How about on a smoker? Never tried that.
Organ meats are very high in nutrients, our ancestors ate them before they would eat the so called prime cuts.
Heart, liver and brains were particularly prized.
Now that I've offended tender modern sensibilities.
I've only had liver pan fried. Nice with carmelized onions.
Liver this way has a strong taste. It takes some getting used to.
I'll order it occasionally at some diners that serve it. Perhaps 5 times in the last 30 years.
BTW, my dad had fond memories of scrambled eggs and brains.
I don't have any idea on how the brains were prepared.
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We raised and butchered a pig once upon a time. An old Polish fellow took the brain and scrambled it up with some eggs. It was actually pretty good.
Originally Posted by allan38
While we are on the subject. Do anyone know how to make GOOD liver pate' ?
And this coming from a guy that would eat the nutz right off the poor moo cow.
Originally Posted by spotts