/ck/ - Food & Cooking

I ASKED YOU FAGGOTS A FUCKING QUESTION.

>>17017640
Because you know how nutritious it is and it still tastes great. So doubly satisfying

>>17017439
Because it tastes good

>>17017640
Suck my cock like the faggot you are OP, it's liver and onion flavored :)

>>17017646
>>17017669
Thanks, bros.
>>17017677
Turbofaggot.

>>17017439
Good for you that you like it, I've tried it and not cared for it, you're more than welcome to my share of it

>>17017439
Great thread. Keep up the good work

>>17017439
There is no other to say it but it taste delicious. Liver an onions is something I got into recently and I really enjoy eating it too. Only thing is If I should eat it before or after a workout

Where can I get this prepared? I'm working with a galley kitchen and don't want to try making it myself only to fuck it up and hate it

>>17017439
>>17017640
What's your recipe? I've never had it. Do you eat bits of liver and onions at the same time, or one after the other so the flavor keeps going from one extreme, a nice mix, then another extreme, and back, repeatedly with each bite making you want more?

>>17017677
Gay cunt

>>17017962
>excuse the reddit spacing - will be more legible
I marinate the liver in red wine with some salt for 20 mins or so - can do longer if you want. Don't slice the liver yet - leave it as is. While that's marinating, I slice up an onion and set it off to the side.

Remove liver from the marinade, pat dry, keep marinade handy. Heat pan to medium-high heat, enough to easily sear the meat but doesn't have to be smoking like you would a steak.

Add some butter, but be ready to drop the liver in pretty much as soon as it's melted or you can scald it.

Drop in liver, sear first side until browned only, flip to get a little color on the other side, then remove to a plate. Do NOT overcook the liver - that is how most people fuck it up. You want it rare inside.

Drop in your onions, add some salt, let them cook for a minute for some color - drop in the marinade once things seem to be getting too hot/dry to deglaze and scrape the pan. Use extra red wine if you need to.

I add a little lemon juice/vinegar as well because I think it adds just some extra depth of flavor, but it's probably fine with just the wine.

Let them cook and brown up a bit, adding more liquid and deglazing if need be (can use plain water at that point). Remove to a plate.

Slice up the liver, add on top of the onions, salt to taste. Some green onions are also a nice touch.

The onions I slice thick enough so they still retain a bit of crunch after cooking, but aren't raw or anything.

I typically eat calf liver, which doesn't carry as strong of a liver flavor as beef. If you use beef liver, you will probably want to add milk to the marinade and possibly let it soak longer. If you do add milk, don't add the marinade to the pan - discard and just use red wine.

Extremely good served with some lettuce, but I always forget to grab some.

>>17017998
Both at the same time, but there is always way more onions than liver when I use a whole onion, which I think offers the best balance in flavor.

>>17018119
I think I get it, the only questions I still have are probably just because I'm still unfamiliar with cooking in some areas. If I understand correctly, marinating the liver would just be letting it soak in the red wine/salt solution? From what you said it seems like this isn't something like that German veal where it marinates for several days, it should only take the couple minutes the rest of preparation should require. And there would be enough of this solution to completely submerge the liver, but not a ridiculous amount more than that? Beside this, I'm curious how much salt, onion, and liver you use, and if you increase one by such an amount, what else would have to be increased by how much. I feel the red wine is easy enough to eyeball if I just need to be able to submerge my liver in it and maybe a little extra, but I'm not sure if you would use x grams of liver for a y gram onion, with z tsp of salt, or whatever.
This might be a bit too in detail for most people, as I've found most people eyeball their meals entirely, but I find something concrete and scientific is good for starters, which can then allow people to eyeball variations to their personal liking, with a baseline for comparison.

>>17017439
I dont know about onions but chicken livers and hearts are great when done on a skewer over a grill Brasilian style. That's really good with a beer.
Vegan fags need not apply.

>>17018273
I've heard a lot about the hearts grilled Brazilian style, but am not sure what exactly they do aside from the actual grilling. got a basic method you could share? also, do you only get the hearts from a butcher or are there other options?

>>17018119
>rare liver
Why does this sound scary

>>17018237
I don't think only a couple minutes would impart any flavor, but like I mentioned you probably only need 20 or so - nothing wrong with doing more than that. I use a shallow bowl, just enough to submerge, yeah. amount of salt is really subjective, but I don't think I exceed more than 0.5-0.75 tsp for each step... could be wrong cos I always eyeball. in my mind I am visualizing sparsely coating the full surface area. steps being: marinating, adding while cooking the liver, adding to the onion, adding afterwards to taste. it's a very small amount each time. the amount of liver is about half a pound, comes in a little tub. I use one medium-large onion for that.

>>17018585
mental block you just have to ignore. the idea of preparing something in a way you may have been warned is unsafe combined with the idea of eating something unfamiliar. if you go in expecting to hate it because it seems "icky" then you're going to have trouble getting over that block. expect nothing, let the food speak for itself independent of what you may have heard. it is essentially the most nutrient dense single item you can possibly eat, so maybe use that to help steel your nerves.

>>17017439
liver, onion, sausage, bisto best gravy and buttery mashed potatoes, good sloppa

>>17018585
It tastes much better rare, at least a little pink on the inside. Liver becomes grainy and chewy if you overcook it.

>>17017439
>Liver and Onions
why is that a thing when liver and garlic is far superior, though?

>>17018585
Problem with liver is you need to get it from a trusted source more than any other piece of meat.

>>17017439
It's good because the onions cut into the strong flavour of the liver, they're extremely complementary.

Captcha WS0YA

>likes eating an organ that filters out all the crap
>frogposter
that explains it

>>17018992
something wrong, princess?

>>17019036
newfag cancer

>>17019059
>something wrong, princess?

>>17017439
it's because of how wonderfully the onions obscure the repulsive taste of liver

>>17017439
Liver tastes like crap.

>>17018119
'Reddit spacing' is a forced /tv/ meme

>>17018808
>Imagine choosing between garlic and onions.

>>17018992
why would anyone eat the most nutrient dense part of an animal?

Rather have a frog poster than a child tastelet

>>17017439
It's delicious and still cheap, loaded with good vitamins and minerals for your body. I hope it never catches on like flank steak or hanger steaks did. I get it from my butcher for 40 cents a lbs. Veal liver is next level if you can find it.

>>17019953
Veal liver is the same as calf, right?