SC - liver (was rare foods at feasts-rant)

[Elaine Koogler]

One thing we do is to soak it in milk prior to cooking.  It takes some of the
strong, sometimes bitter taste away.  I flour it and cook it much as you
describe.  I must sometime try the deglazing with stout or wine...that sounds
wonderful!

Kiri

"Decker, Terry D." wrote:

> Most places over-cook liver and often use beef liver which is strong
> flavored.  Fresh calves liver generally has the best taste and texture.  I
> prefer to fry it quickly in butter (no more than you would a piece of fish)
> in which I have sauted the onions.  Remove the liver to drain and deglaze
> the pan for the sauce.  To flour or not to flour the liver before cooking is
> personal taste, but floured liver makes a thicker sauce.
>
> For my taste, the interior of the liver should be a very light pink and have
> a slightly mealy texture.  Well done, I think liver resembles shoe leather.
>
> Of course, liver is very much a matter of personal taste, so perhaps some
> others will share their recipes and opinions.
>
> Bear
>
> > *pout* You are all  mean mean people! I love the smell of liver and
> > onions, but every time I try to taste the stuff- it tastes
> > like flavored
> > cardboard. *sigh*
> >
> > Jadwiga Zajaczkowa, mka Jennifer Heise
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