Beef Liver tonight
- Thread starter #18FAN
- Start date
Ewe is good if cooked right.
Dinner Time!
1 do not take out of fridge until it goes in the pan take out of package plate season with pepper only do NOT salt and into pan that is just melted butter and a spray of oil warm we are NOT! Trying to sear like you would with a steak.
2. Flip as you see the edges just get brown do not let it burn remove from heat and back on heat to ease it in.
3 we are looking for Med to Med rare I know I know but this is why most fail and done liver is that Awful nasty tough liver everyone has ever been served.
4 let rest a min or two now we can touch it with a shake salt if you salt before it is my belief and I have proven from cooking both ways many many times
it will give a metallic taste if you salt prior to cooking
5 I can not stress enough not to overcook it.
1 do not take out of fridge until it goes in the pan take out of package plate season with pepper only do NOT salt and into pan that is just melted butter and a spray of oil warm we are NOT! Trying to sear like you would with a steak.
2. Flip as you see the edges just get brown do not let it burn remove from heat and back on heat to ease it in.
3 we are looking for Med to Med rare I know I know but this is why most fail and done liver is that Awful nasty tough liver everyone has ever been served.
4 let rest a min or two now we can touch it with a shake salt if you salt before it is my belief and I have proven from cooking both ways many many times
it will give a metallic taste if you salt prior to cooking5 I can not stress enough not to overcook it.
I'd eat that. It's a nutrient bomb.
Knock yourself out.
I'll pass.
I'll pass.
AutoMechanic
Site Donor 2024
Lots of Bacon to camouflage the tasteEwe is good if cooked right.
Sliced pork liver is part of the serving of the Cambodian/Thai cousin of pho. I kinda miss it.
there are a few ranchers and hawkers of pastured, free-range meats at the local farmer’s markets. I’ve picked up a beef heart, cheeks, speciality steaks and bones from them. I’m tempted to get a liver next.
there are a few ranchers and hawkers of pastured, free-range meats at the local farmer’s markets. I’ve picked up a beef heart, cheeks, speciality steaks and bones from them. I’m tempted to get a liver next.
gathermewool
Site Donor 2023
Except you can do whatever much or little to a Ribeye, cook it as long or little as you like and it’ll still taste pretty good.
As you’ve alluded to, liver needs to be PREPARED to taste good, otherwise it’s barely palatable.
No seriously, that is the role of the liver.
