/ck/ - Food & Cooking

>>15477036
I just dip them in flour and season them, then I cook them thoroughly in a pan.
pretty simple stuff i think, i m curious to how other people will do it in the thread

>salt
>pepper
>light dusting of flour
>pan fried in vegetable oil till medium.

>>15477036
with a side of cirrhosis

I member my sister making me some livers and it had very irony taste. Not too good.

How to avoid?

>>15477036
>With Fava beans and nice chianti

>>15477082
pleb filtered

>>15477082
liverlet here, lurking for answers to this

>>15477106
You fry it in clarified butter with onions on cast iron.

Fry onions in lard until sweated down, reserve, fry some streaky bacon, reserve, lightly flour and sea so the liver, fry in a hot pan with lard, when getting there add the onions and bacon, add some beef stock, simmer enough to make gravy. I serve with (1/4 in thick) pancakes and petit pois.

>Eating livers
>From dead animal
shit naming convention

>>15477145
You sound like a fag, dish sounds good though. Good stuff.

>>15477106
Soak it in milk for a couple of hours. Takes away most of the metallic taste.

cut into chunks with scissors and choked down raw without chewing

>>15477082
If you don't like the irony taste then don't eat liver lol

>>15477042
>then I cook them thoroughly

How long is that?

>>15477036
Filter 2 handles of vodka through it every week for 15 years

>>15477036
I normally brine mine with whiskey 3-4 times a week

>>15477350
based

beef livers I like to put into meatloaf, meatballs or ragu to add some extra flavor but its too much for me on its own. chicken livers I put in the pan with onion, butter and a dash of curry to eat over rice.

With fresh fruit or fruit preserves, and onions.

>>15477036
for death? liquor and opiates. not mixed, not anymore at least..i learned why i used to puke so much and stopped that nonsense. but i still like them. for food? i dunno, only had them once when my grandpa was eating them. liked them but didn't ask questions.

>>15477036
>>15477643
well, it was liver and onions but other than that i have no idea

>>15477082
>eats liver to avoid irony
Whup!

>>15477036
Cook sliced in butter, salt, put to side. Dust a handful of sultanas with flour, put them in the pan. Salt, leave to cook for about three minutes, stir, add a tablespoon white wine vinegar and a tablespoon water, pepper to taste, stir through, increase heat and leave until liquid evaporates. Pour over liver, wala.

>prepare a 5% brine and chill it
>rinse liver three times with clean water
>cover with the brine, 1:1 liver-to-brine by weight (meaning just enough to cover generally)
>brine overnight in the fridge
>remove from brine and rinse one more time
>dry with paper towels
>fry in butter on medium heat on a non-stick pan, briefly, keep it pink
>optionally sprinkle a little more salt over it if you need it saltier, not much though because it's already brined
>pair with something sweet like fried onions to cover up the natural bitterness it still has
wa la, enjoy liver that doesn't taste like blood

>>15477400
Interesting. Nice dubs, too. Solid post.

>>15477036
I’ve tried liver from many animals that I’ve killed and even frozen store bought liver. Liver is only decent to me when it’s from a freshly killed wild animal dead less than 2 days and not all animals are good. Any more than that and it’s no good, don’t taste the same even if frozen right after removing from the animal. Store bought liver is always trash unless it’s from duck. The best liver I had came from a fat young bull elk. Cooked it gently with salt pepper and garlic, nothing came close. The second best was foie gras served at a 5 star restaurant.

>>15477036
for me its deepfried chicken livers served with a slice of lemon and duke's mayo

>>15477036
Been marinading mine in cheap vodka and strong lager for about 25 years now.

>>15477400
Fruit with liver. That does seem like something I want to try.
I mostly either do the classic quick fry with onions or I use it in quit big pieces in a stew.
Liver stews really well since it firms up and stays in one piece even with a lot of simmering, but doesn't get rubbery when cooked this way. Makes for very tasty gravy as well.
It's also a much milder liverflavour than what you get from frying it, so even people who "don't like liver" might like it this way.

>>15477076
agreed except for
?salt0
?pepper?
Seasoned flour
pAN fried in butter till rare then you make cream gravy out of the pan drippings and eat it with cornbread on your porch on a Monday mornings cause you ain't got no job. Where am I from?

>>15478311
>wa la
wa la hu hack board

>>15477082
liver always tastes like iron dumbass

>>15477036
Chicken liver makes awesome pate.

>>15478943
Cow one is great too

>>15477036
I've never eaten liver in my life and I don't plan to start now

Imagine eating internal organs

Disgusting

>>15478986
Enjoy nogains

Does anybody have a good recipe for a light, mousse-like pate? Preferably the kind with gelatin on top?
>>15477192
"lol"

>>15477036
Rare, and i eat regular steaks at least medium rare. Liver really benifits from it.

>>15477083
thtpthtphtpthpthptht

I make them like chicken fried steaks. Flour, egg, flour then fry them. Cover in white gravy.