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Old 09-22-2007, 03:23 PM   #31
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Liver is like beets. Most people grew up eating the wrong kind (i.e. canned beets or frozen liver) so those foods developed bad reputations. Like others have said, get a high quality product and you'll be able to taste the difference.

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Old 09-22-2007, 09:59 PM   #32
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Originally Posted by Claire View Post
If your liver is "chewy", boy did someone screw up. Liver takes only a very few minutes to cook, if it is chewy you've cooked it way, way, way too long. The texture should be very smooth, almost velvet-y. But even so, if you do not like liver, you simply don't like it, period, enough said. I have a freind who claims to hate liver, but he loves it in almost everything. Dumplings, pate, spreads, etc. When Thanksgiving comes around, I put the heart and gizzard into the gravy, but save the liver as a treat for ..... the cook, me.
Tell that to KFC!

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Old 09-22-2007, 10:58 PM   #33
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Try making liver like swiss steak,, sear it and put in a roasting pan with a couple of onions and cover wirh brown gravy and cook for a couple hours coverd your liver will be tender and will not have the taste associated with liver but it will be succulent and tender. a old short order cook taught me this years ago make sure you gravy is thin becauce it will tighten up while cooking Mazel tov
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Old 09-28-2007, 10:58 AM   #34
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Yes. for discovering liver, auntdot is spot on. Go with cow liver especiallly with calf's liver.
evn though a lot of us really likes chicken liver, for you its best to start with calfs liver. Chicken livers can give you a distinct flavor of, well, liver and you might get shocked with the accompanying mouthfeel: pasty and smooth. It takes a little bit to get used to. But its just a little bit.
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Old 09-29-2007, 12:32 AM   #35
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I dont have specific recipes because I generally play it by ear when I make them but I use chicken liver for breading then frying (I usually also make chicken gizzards to go with the livers) and calf liver for sauteing with onions.

I grew up eating lots of both and love them! :)
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Old 09-29-2007, 05:41 AM   #36
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We used to have liver at least once a month, but with elevated cholesterol, that was the first thing the doctor said not to eat, but occasionally. I could probably eat it once a week if there wasn't a problem. I never liked chicken livers - the texture is too grainy for me.

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