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Old 07-31-2011, 10:28 PM   #1
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Pierogi Princess

My husband loves chicken liver and onions. I cooked it for the first time tonight. I did not do bad, but they had a strong liver taste. How can I reduce that strong taste. Please help. Thanks.

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Old 07-31-2011, 10:55 PM   #2
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Originally Posted by Pierogi Princess View Post
My husband loves chicken liver and onions. I cooked it for the first time tonight. I did not do bad, but they had a strong liver taste. How can I reduce that strong taste. Please help. Thanks.

It's liver, it's supposed to have a strong liver taste.

You could try soaking the livers in milk for a few hours.
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Old 07-31-2011, 11:00 PM   #3
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Maybe adding a white sauce at the end of cooking, or even on the side. It would act as a bland counterpart to the strong flavored liver.
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Old 07-31-2011, 11:06 PM   #4
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Can you also suggest an alternative breading than flour, I am not sure that was my best decision. I will try the milk - definitely.

Zhizara, I am a very amateur cook, I will need help with a sauce please.
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Old 07-31-2011, 11:24 PM   #5
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Can you also suggest an alternative breading than flour, I am not sure that was my best decision. I will try the milk - definitely.

Zhizara, I am a very amateur cook, I will need help with a sauce please.
White sauce is the simplest sauce of all:

2 Tbs. butter
2 Tbs. flour
2 Cups milk

Melt the butter, stir in the flour, add milk gradually while stirring. Salt & pepper to your taste.

Master this one sauce and you will be able to make any kind of gravy or sauce.
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Old 07-31-2011, 11:40 PM   #6
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THANKS ZHIZARA, I have it copied and close to my heart, can't wait to try it. My husband also likes white sauces. I am not a fan, but you never know, maybe I never had a good one.
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Old 07-31-2011, 11:42 PM   #7
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Originally Posted by Zhizara View Post
White sauce is the simplest sauce of all:

2 Tbs. butter
2 Tbs. flour
2 Cups milk

Melt the butter, stir in the flour, add milk gradually while stirring. Salt & pepper to your taste.

Master this one sauce and you will be able to make any kind of gravy or sauce.
P.Pierogi, you need to keep heating on medium while stirring until it thickens.
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Old 08-01-2011, 12:26 AM   #8
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topping it with bacon never hurts.
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Old 08-01-2011, 12:37 AM   #9
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Calfs liver or Turkey liver are mild.
I live under the same principle as Tom, you just cant have too much bacon.
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Old 08-01-2011, 06:35 AM   #10
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I had chicken liver for the first time a few nights ago, then again last night. It was in a sauce (and a stuffing), but the liver flavor still shown through. I thought it tasted like beef liver, which I like just floured and cooked in bacon grease. I never got into the whole onions and peppers thing as it took away from the liver, IMO.
So I'm with Andy. I think to tame down the taste you need to do something before you cook it. Milk sounds like a good idea.
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