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Thread: Cooking liver

  1. #1
    Omelet Guest

    Default Cooking liver

    I've only ever just lightly fried liver slices in a little olive oil
    with salt and pepper. I prefer to keep the centers warm but pink.

    Overcooked liver is nasty...

    How do y'all like to cook it? I rarely eat it but am considering eating
    more of it for health reasons so am looking at other ways to prepare it.

    I plan to google for liverwurst recipes as I love the stuff. ;-)
    --
    Peace! Om

    "Any ship can be a minesweepter. Once." -- Anonymous

  2. #2
    George Guest

    Default Re: Cooking liver

    Omelet wrote:
    > I've only ever just lightly fried liver slices in a little olive oil
    > with salt and pepper. I prefer to keep the centers warm but pink.
    >
    > Overcooked liver is nasty...
    >
    > How do y'all like to cook it? I rarely eat it but am considering eating
    > more of it for health reasons so am looking at other ways to prepare it.
    >
    > I plan to google for liverwurst recipes as I love the stuff. ;-)


    I have never heard of anyone cooking it. I seldom buy it because it is
    an organ meat and also half fat but it does taste good. I buy it at the
    third generation evil mom & pop German butcher shop in a nearby town.
    I like a thick slice of it and a thick slice of white onion on a good
    rye that is smeared with a grainy brown mustard. I have also made a
    variation of Banh Mi. Take a crusty baguette and split it. Put mayo on
    one side, add slices of liverwurst + pickled daikon, pickled carrot,
    jalepeno (or a squirt of sriacha) and cilantro.

  3. #3
    Janet Guest

    Default Re: Cooking liver

    Omelet wrote:
    > I've only ever just lightly fried liver slices in a little olive oil
    > with salt and pepper. I prefer to keep the centers warm but pink.
    >
    > Overcooked liver is nasty...
    >
    > How do y'all like to cook it? I rarely eat it but am considering
    > eating more of it for health reasons so am looking at other ways to
    > prepare it.
    >
    > I plan to google for liverwurst recipes as I love the stuff. ;-)


    I love pate and liverwurst but abhor liver.

    If you are going to eat it for health reasons you might want to consider
    buying only organically-raised liver. Otherwise it will be full of the
    toxins fed to the animal.



  4. #4
    Margaret Suran Guest

    Default Re: Cooking liver

    Omelet wrote:
    > I've only ever just lightly fried liver slices in a little olive oil
    > with salt and pepper. I prefer to keep the centers warm but pink.
    >
    > Overcooked liver is nasty...
    >
    > How do y'all like to cook it? I rarely eat it but am considering eating
    > more of it for health reasons so am looking at other ways to prepare it.
    >
    > I plan to google for liverwurst recipes as I love the stuff. ;-)


    I like Calf liver. I pan fry thin slices in a small amount of butter
    and when they resembles shoe leather, they are done and delicious when
    served with sauteed onions and mashed potatoes. I like liver well done.

  5. #5
    Sheldon Guest

    Default Re: Cooking liver

    On Jan 11, 8:29�am, Omelet <ompome...@gmail.com> wrote:
    > I've only ever just lightly fried liver slices in a little olive oil
    > with salt and pepper. I prefer to keep the centers warm but pink.
    >
    > Overcooked liver is nasty...
    >
    > How do y'all like to cook it? �I rarely eat it but am consideringeating
    > more of it for health reasons so am looking at other ways to prepare it.


    I only like calves liver or chicken livers... pan fried is good but so
    is broiled or grilled. Chicken livers dusted with seasoned flour and
    deep fried is excellent... same with strips of calves liver (liver
    fingers). I'll eat beef liver if it's mild but it's usually kind of
    strong tasting. Of course the classic is grilled/broiled liver with
    bacon and *smothered* with caramelized onions.

    > I plan to google for liverwurst recipes as I love the stuff. ;-)


    I like liverwurst/braunschieger too but I don't think it's worth the
    trouble to make ones own unless you have people to help eat... it
    doesn't keep well and it doesn't pay to make a small amount. Besides,
    liverwursts are fairly inexpensive, even the good stuff in natural
    casing is usually around $4/lb.

    You'll probably change your mind once you see how involved it is:
    http://www.sausagemaker.com/index.as...=Custom&ID=133

    If you're into liver pate I think chopped liver is the way to go:
    http://www.amazon.com/gp/reader/0375...pt#reader-link



  6. #6
    Sheldon Guest

    Default Re: Cooking liver

    On Jan 11, 9:24�am, Sheldon <PENMAR...@aol.com> wrote:
    > On Jan 11, 8:29 am, Omelet <ompome...@gmail.com> wrote:
    >
    > > I've only ever just lightly fried liver slices in a little olive oil
    > > with salt and pepper. I prefer to keep the centers warm but pink.

    >
    > > Overcooked liver is nasty...

    >
    > > How do y'all like to cook it? I rarely eat it but am considering eating
    > > more of it for health reasons so am looking at other ways to prepare it..

    >
    > I only like calves liver or chicken livers... pan fried is good but so
    > is broiled or grilled. �Chicken livers dusted with seasoned flourand
    > deep fried is excellent... same with strips of calves liver (liver
    > fingers). �I'll eat beef liver if it's mild but it's usually kindof
    > strong tasting. �Of course the classic is grilled/broiled liver with
    > bacon and *smothered* with caramelized onions.
    >
    > > I plan to google for liverwurst recipes as I love the stuff. ;-)

    >
    > I like liverwurst/braunschieger too but I don't think it's worth the
    > trouble to make ones own unless you have people to help eat... it
    > doesn't keep well and it doesn't pay to make a small amount. �Besides,
    > liverwursts are fairly inexpensive, even the good stuff in natural
    > casing is usually around $4/lb.
    >
    > You'll probably change your mind once you see how involved it is:http://www.sausagemaker.com/index.as...=Custom&ID=133
    >
    > If you're into liver pate I think chopped liver is the way to go:http://www.amazon.com/gp/reader/0375...pt#reader-link


    Click on _Excerpt_.

  7. #7
    Michael \Dog3\ Guest

    Default Re: Cooking liver

    Omelet <[email protected]> newsmpomelet-1232D9.07293611012009
    @news.giganews.com: in rec.food.cooking

    > I've only ever just lightly fried liver slices in a little olive oil
    > with salt and pepper. I prefer to keep the centers warm but pink.
    >
    > Overcooked liver is nasty...
    >
    > How do y'all like to cook it? I rarely eat it but am considering eating
    > more of it for health reasons so am looking at other ways to prepare it.
    >
    > I plan to google for liverwurst recipes as I love the stuff. ;-)


    I love liver and onions. I do it in a pan with onions. Both sides are
    browned until done and I do it in butter instead of oil. Sometimes I'll
    soak the liver in milk. Don't know why I do this but I've always done it.
    I might be mistaken but I *think* soaking it is supposed to take away the
    gamey (for lack of a better word) taste.

    Michael

    --
    He who does not understand your silence will probably not understand your
    words.
    ~Elbert Hubbard

    You can find me at: - michael at lonergan dot us dot com

  8. #8
    Ms P Guest

    Default Re: Cooking liver


    "George" <[email protected]> wrote in message
    news:gkctdl$vac$[email protected]..
    > Omelet wrote:
    >> I've only ever just lightly fried liver slices in a little olive oil with
    >> salt and pepper. I prefer to keep the centers warm but pink. Overcooked
    >> liver is nasty...
    >>
    >> How do y'all like to cook it? I rarely eat it but am considering eating
    >> more of it for health reasons so am looking at other ways to prepare it.
    >>
    >> I plan to google for liverwurst recipes as I love the stuff. ;-)

    >
    > I have never heard of anyone cooking it. I seldom buy it because it is an
    > organ meat and also half fat but it does taste good. I buy it at the third
    > generation evil mom & pop German butcher shop in a nearby town. I like a
    > thick slice of it and a thick slice of white onion on a good rye that is
    > smeared with a grainy brown mustard. I have also made a variation of Banh
    > Mi. Take a crusty baguette and split it. Put mayo on one side, add slices
    > of liverwurst + pickled daikon, pickled carrot, jalepeno (or a squirt of
    > sriacha) and cilantro.


    So you eat raw liver?

    I use a cast iron skillet and cook the onions first. When they're about
    done I turn the heat up and fry the liver just until it's crusty on both
    sides.

    I also soak it in milk and the dust with seasoned flour.

    Ms P


  9. #9
    Sqwertz Guest

    Default Re: Cooking liver

    George <[email protected]> wrote:

    > I have never heard of anyone cooking it. I seldom buy it because it is
    > an organ meat and also half fat but it does taste good.


    Beef liver is less than 5% fat. That's leaner than chicken.
    But don't let facts keep you from eating it.

    -sw

  10. #10
    Sheldon Guest

    Default Re: Cooking liver

    "Michael \"Dog3\" wrote:
    >
    > I love liver and onions. I do it in a pan with onions. Both sides are
    > browned until done and I do it in butter instead of oil.


    Liver fried in butter is nasty... fry it with bacon instead.



  11. #11
    George Guest

    Default Re: Cooking liver

    Ms P wrote:
    >
    > "George" <[email protected]> wrote in message
    > news:gkctdl$vac$[email protected]..
    >> Omelet wrote:
    >>> I've only ever just lightly fried liver slices in a little olive oil
    >>> with salt and pepper. I prefer to keep the centers warm but pink.
    >>> Overcooked liver is nasty...
    >>>
    >>> How do y'all like to cook it? I rarely eat it but am considering
    >>> eating more of it for health reasons so am looking at other ways to
    >>> prepare it.
    >>>
    >>> I plan to google for liverwurst recipes as I love the stuff. ;-)

    >>
    >> I have never heard of anyone cooking it. I seldom buy it because it is
    >> an organ meat and also half fat but it does taste good. I buy it at
    >> the third generation evil mom & pop German butcher shop in a nearby
    >> town. I like a thick slice of it and a thick slice of white onion on a
    >> good rye that is smeared with a grainy brown mustard. I have also made
    >> a variation of Banh Mi. Take a crusty baguette and split it. Put mayo
    >> on one side, add slices of liverwurst + pickled daikon, pickled
    >> carrot, jalepeno (or a squirt of sriacha) and cilantro.

    >
    > So you eat raw liver?


    Not recently, I read the liverwurst recipe part and the "other liver"
    became liverwurst.


    >
    > I use a cast iron skillet and cook the onions first. When they're about
    > done I turn the heat up and fry the liver just until it's crusty on both
    > sides.
    >
    > I also soak it in milk and the dust with seasoned flour.
    >
    > Ms P


  12. #12
    PLucas Guest

    Default Re: Cooking liver

    Omelet <[email protected]> wrote in newsmpomelet-1232D9.07293611012009
    @news.giganews.com:

    > I've only ever just lightly fried liver slices in a little olive oil
    > with salt and pepper. I prefer to keep the centers warm but pink.
    >
    > Overcooked liver is nasty...
    >
    > How do y'all like to cook it? I rarely eat it but am considering eating
    > more of it for health reasons so am looking at other ways to prepare it.
    >
    > I plan to google for liverwurst recipes as I love the stuff. ;-)



    http://allrecipes.com.au/recipe/7016...on-kebabs.aspx


    http://www.sainsburys.co.uk/food/rec...?recipeid=3232


    http://www.sunshinerecipes.com/liver...asserole.shtml


    Sorry...... I can't think of anything else to go with liver, except bacon.

    Call it a flashback to my past!!


    --
    Peter Lucas
    Brisbane
    Australia

    You will travel through the valley of rejection;
    you will reside in the land of morning mists...and you will find your home,
    though it will not be where you left it.

  13. #13
    PLucas Guest

    Default Re: Cooking liver

    On Jan 12, 2:43*am, PLucas <PeterLu...@brissie.com> wrote:
    > Omelet <ompome...@gmail.com> wrote in newsmpomelet-1232D9.07293611012009
    > @news.giganews.com:
    >
    > > I've only ever just lightly fried liver slices in a little olive oil
    > > with salt and pepper. I prefer to keep the centers warm but pink.

    >
    > > Overcooked liver is nasty...

    >
    > > How do y'all like to cook it? *I rarely eat it but am considering eating
    > > more of it for health reasons so am looking at other ways to prepare it..

    >
    > > I plan to google for liverwurst recipes as I love the stuff. ;-)

    >
    > http://allrecipes.com.au/recipe/7016...on-kebabs.aspx
    >
    > http://www.sainsburys.co.uk/food/rec...?recipeid=3232
    >
    > http://www.sunshinerecipes.com/liver...asserole.shtml
    >
    > Sorry...... I can't think of anything else to go with liver, except bacon..
    >
    > Call it a flashback to my past!!
    >
    > --
    > Peter Lucas
    > Brisbane
    > Australia
    >
    > You will travel through the valley of rejection;
    > you will reside in the land of morning mists...and you will find your home,
    > though it will not be where you left it.


    And I forgot to mention that I am soooooo lily-livered.



  14. #14
    Chris Marksberry Guest

    Default Re: Cooking liver

    > I've only ever just lightly fried liver slices in a little olive oil
    > with salt and pepper. I prefer to keep the centers warm but pink.
    >
    > Overcooked liver is nasty...
    >
    > How do y'all like to cook it? I rarely eat it but am considering eating
    > more of it for health reasons so am looking at other ways to prepare it.
    >
    > I plan to google for liverwurst recipes as I love the stuff. ;-)
    > --
    > Peace! Om


    Here's a slightly different way.


    * Exported from MasterCook *

    Venetian Liver and Onions

    Recipe By :Bon Appetit
    Serving Size : 2 Preparation Time :0:45
    Categories : Fried Italian
    Variety Meats

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    4 tablespoons olive oil
    1 1/2 medium white onions -- sliced
    1 teaspoon dried thyme -- crumbled
    1 teaspoon dried sage
    1 clove garlic -- flattened
    2 tablespoons all-purpose flour
    salt and pepper
    12 ounces calves' liver -- sliced 1/4" thick
    1 tablespoon butter
    1 1/2 tablespoons Italian parsley -- minced

    Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onions,
    1/2 teaspoon thyme and 1/2 teaspoon sage and saute until onion is tender and
    brown, about 20 minutes. Transfer to bowl. Add remaining tablespoon oil
    to skillet. Add garlic and cook until golden brown, about 2 minutes.
    Discard garlic.

    Combine flour, remaining 1/2 teaspoon thyme and remaining 1/2 teaspoon sage
    in bowl. Season with salt and pepper. Pat liver dry. Add liver to flour
    mixture and toss to coat. Add butter to garlic oil and melt over
    medium-high heat. Add liver and stir until beginning to brown on outside
    but still pink inside, about 3 minutes. Add onions and saute until liver is
    just cooked through, about 5 minutes. Stir in parsley.





  15. #15
    Kathleen Guest

    Default Re: Cooking liver

    Omelet wrote:

    > I've only ever just lightly fried liver slices in a little olive oil
    > with salt and pepper. I prefer to keep the centers warm but pink.
    >
    > Overcooked liver is nasty...
    >
    > How do y'all like to cook it? I rarely eat it but am considering eating
    > more of it for health reasons so am looking at other ways to prepare it.
    >
    > I plan to google for liverwurst recipes as I love the stuff. ;-)


    My kids and my husband find the idea of eating liver repulsive so I
    don't bother buying it. I actually like chicken liver, but have enough
    concerns about consuming a filter organ from a non-organically raised
    animal that I don't buy them.

    What I will do, occasionally, is take the liver from the giblets package
    of a whole chicken, sprinkle it with a bit of kosher salt and pepper and
    fry it up in a little butter for a snack. I have to be sneaky about it,
    though, and put the pack outside before I get the bird out of the fridge
    because house rules are that the dogs get the innards.

    Ironically, when I make garlic liver treats for the dogs my
    liver-loathing daughter will steal baked chunks of the treat, salt them
    and eat them. Go figure.
    http://webpages.charter.net/dhfm/hom...vertreats.html


  16. #16
    Pete C. Guest

    Default Re: Cooking liver


    Sqwertz wrote:
    >
    > George <[email protected]> wrote:
    >
    > > I have never heard of anyone cooking it. I seldom buy it because it is
    > > an organ meat and also half fat but it does taste good.

    >
    > Beef liver is less than 5% fat. That's leaner than chicken.
    > But don't let facts keep you from eating it.
    >
    > -sw


    He was referencing liverwurst, not plain liver, but don't let the facts
    get in the way...

    I like liverwurst almost as a condiment on a good sandwich, a thin slice
    of liverwurst in place of say mayo and then topped with other sandwich
    items, all on a good hearty bread of course.

    For regular liver, either the liver and onions routine, or a
    shake-n-bake style coating, good mashed potatoes on the side in either
    case.

  17. #17
    Melba's Jammin' Guest

    Default Re: Cooking liver

    In article <gkcvc7$mce$[email protected]>,
    Margaret Suran <[email protected]> wrote:

    > I like Calf liver. I pan fry thin slices in a small amount of butter
    > and when they resembles shoe leather, they are done and delicious when
    > served with sauteed onions and mashed potatoes. I like liver well done.


    I don't you're the best gauge, Margaret. You like EVERYthing well done,
    if I recall correctly. You would have loved my mother's cooking.

    The cook in the company caf taught me how to cook liver -- thin, hot,
    and fast.

    And if you grill it outside, the inside of the house doesn't stink.
    --
    -Barb, Mother Superior, HOSSSPoJ
    <http://www.caringbridge.org/visit/amytaylor>
    December 27, 2008, 7:30 a.m.: "I have fixed my roof,
    I have mended my fences; now let the winter winds blow."

  18. #18
    Omelet Guest

    Default Re: Cooking liver

    In article <gkctdl$vac$[email protected]>,
    George <[email protected]> wrote:

    > Omelet wrote:
    > > I've only ever just lightly fried liver slices in a little olive oil
    > > with salt and pepper. I prefer to keep the centers warm but pink.
    > >
    > > Overcooked liver is nasty...
    > >
    > > How do y'all like to cook it? I rarely eat it but am considering eating
    > > more of it for health reasons so am looking at other ways to prepare it.
    > >
    > > I plan to google for liverwurst recipes as I love the stuff. ;-)

    >
    > I have never heard of anyone cooking it.


    You eat raw liver? :-) I was referring to cooking fresh sliced liver,
    or taking fresh liver and making liverwurst.

    I don't cook liverwurst either. <g>

    > I seldom buy it because it is
    > an organ meat and also half fat but it does taste good. I buy it at the
    > third generation evil mom & pop German butcher shop in a nearby town.
    > I like a thick slice of it and a thick slice of white onion on a good
    > rye that is smeared with a grainy brown mustard. I have also made a
    > variation of Banh Mi. Take a crusty baguette and split it. Put mayo on
    > one side, add slices of liverwurst + pickled daikon, pickled carrot,
    > jalepeno (or a squirt of sriacha) and cilantro.


    That sounds like fun.

    I generally just smear it on toast with a bit of mayo.
    --
    Peace! Om

    "Any ship can be a minesweeper. Once." -- Anonymous

  19. #19
    Omelet Guest

    Default Re: Cooking liver

    In article <[email protected]>,
    "Janet" <[email protected]> wrote:

    > Omelet wrote:
    > > I've only ever just lightly fried liver slices in a little olive oil
    > > with salt and pepper. I prefer to keep the centers warm but pink.
    > >
    > > Overcooked liver is nasty...
    > >
    > > How do y'all like to cook it? I rarely eat it but am considering
    > > eating more of it for health reasons so am looking at other ways to
    > > prepare it.
    > >
    > > I plan to google for liverwurst recipes as I love the stuff. ;-)

    >
    > I love pate and liverwurst but abhor liver.
    >
    > If you are going to eat it for health reasons you might want to consider
    > buying only organically-raised liver. Otherwise it will be full of the
    > toxins fed to the animal.


    That's a thought...
    I was after the vitamins that are in it. It's the best thing in the
    world for anemia.
    --
    Peace! Om

    "Any ship can be a minesweeper. Once." -- Anonymous

  20. #20
    Omelet Guest

    Default Re: Cooking liver

    In article <gkcvc7$mce$[email protected]>,
    Margaret Suran <[email protected]> wrote:

    > Omelet wrote:
    > > I've only ever just lightly fried liver slices in a little olive oil
    > > with salt and pepper. I prefer to keep the centers warm but pink.
    > >
    > > Overcooked liver is nasty...
    > >
    > > How do y'all like to cook it? I rarely eat it but am considering eating
    > > more of it for health reasons so am looking at other ways to prepare it.
    > >
    > > I plan to google for liverwurst recipes as I love the stuff. ;-)

    >
    > I like Calf liver. I pan fry thin slices in a small amount of butter
    > and when they resembles shoe leather, they are done and delicious when
    > served with sauteed onions and mashed potatoes. I like liver well done.


    <lol> Liver and onions is a classic.
    --
    Peace! Om

    "Any ship can be a minesweeper. Once." -- Anonymous

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