SC - liver (was rare foods at feasts-rant)
kathleen.hogan at juno.com
kathleen.hogan at juno.com
Wed Sep 27 19:47:57 PDT 2000
On Wed, 27 Sep 2000 13:44:46 -0500 "Decker, Terry D."
<TerryD at Health.State.OK.US> writes:
> 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.
>
> Of course, liver is very much a matter of personal taste, so perhaps
> some others will share their recipes and opinions.
>
Another important fact is that freezing the meat also makes it tougher
and damages the fragile texture of the liver. I am fortunate to have a
REAL butcher shop where I can get fresh liver on those rare occasions
nobody else will be home for dinner.
I also like to quickly saute the liver in the butter I've cooked the
onions in. I lightly flour it in flour seasoned with garlic powder and
finely ground lemon thyme.
Gee....I wonder how soon I can figure out how to chase everyone out for
an evening??????
Caitlin nicFhionghuin
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