archie bunker wrote:
For nearly 22 years now, my wife has refused to allow liver to reside in our fridge because she is disgusted by it. The fact I have allowed many disgusting substances to reside there is irrelevant. You know, cottage cheese, yogurt, 2% milk, oysters one time.
Anyway, I made my stand today, and have 4 slices of calves liver in there now, and was wondering if any of you can tell me the best way to cook it. Onions too. Liver, and onions.
My grandmother made the best ever! The stuff I get in restaurants just isn't like hers was.
If anyone can help, I would appreciate it greatly since I'm cooking it tomorrow. Win lose, or draw!
For nearly 22 years now, my wife has refused to al... (
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Many, many years "fine dinning" cooking, here is my best
Make sure pieces are cut small, about 4 Oz pieces.
(Do not use egg) when cooking liver, it is best over high heat, cooked quickly to keep it from drying out. The high heat and egg will give a bad after taste and bring out a undesirable gamey taste.
Salt and pepper each piece
Season flour with salt and pepper
Pre-heat pan on medium high heat
Add approx 2 + tablespoons of butter, roll pan side to side helping butter , an even melt and to keep it from burning
Place seasoned/floured liver pieces in pan and turn heat on high, cooking on each side for 1-1 1/2 minutes (one minute usually does it, unless pieces are thicker).
Place cooked liver to the side, wipe our pan and add 2 tablespoons of butter, on high heat ( while constantly turning) cook for 3-4 min. Trying to accomplish a translucent color, and a light carmelized onion slices.
This is best if a large serving spoon of cheesy potatoes au gratin , two slices of cooked liver placed over the top, then covered with onions.
Tip; cooking liver fast, keeps it tender and a good golden color from flour. Placing liver on a plate from fry pan and allowing it to sit for 6-8 min allows meat to bleed out, and then re-absorbed moisture.
Best liver is "veal" liver, or butcher calves liver. A traditional butcher will select younger calves, where commercial meats use a more mature calf.
Enjoy
Any questions?