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Old 11-30-2010, 05:22 PM   #11
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Well I failed at the Liver :( As is in Tanis took out stew meat instead of so liver and by the time I went to cook it was to late to thaw said liver, so it is going to be saved for the weekend! Thank you SO much for the hints! I always dredge them but never knew about the milk with the liver thing. Will be careful when I do do it and will certainly let you all know how it went :) SO excited!
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Old 11-30-2010, 05:52 PM   #12
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doesnt liver need to be cleaned/deveined/prepped in some way before cooking? or is it good to go from the store?

maybe im thinking foie......
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Old 11-30-2010, 10:16 PM   #13
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I cook it as is. They must take care of that during processing. I've never had any problems.
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Old 12-01-2010, 10:49 AM   #14
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Like Z, I've never had any problems. My Dad was a meat cutter, in those days known as butchers. I remember watching him slice liver in beautiful uniform slices. When he would hire a butcher for his meat market, he would test them by observing them slice liver in nice uniform slices. If they failed the test he didn't hire them. I always think of that when I buy sliced liver in the tubs at the supermarket, to see if the butcher would have passed Daddy's test. More often than not, they wouldn't have been hired.
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Old 12-01-2010, 10:52 AM   #15
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Like Z, I've never had any problems. My Dad was a meat cutter, in those days known as butchers. I remember watching him slice liver in beautiful uniform slices. When he would hire a butcher for his meat market, he would test them by observing them slice liver in nice uniform slices. If they failed the test he didn't hire them. I always think of that when I buy sliced liver in the tubs at the supermarket, to see if the butcher would have passed Daddy's test. More often than not, they wouldn't have been hired.
I have a compulsion to square mine up and make them the same size...portion control!!! Easier to cook if they are all the same size, too!
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Old 12-01-2010, 12:45 PM   #16
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How the heck does someone cut liver into even thickness slices? The liver wiggles and jiggles while you try to cut it. Does everyone do it partially frozen?

I've seen very evenly cut liver twice. One was a butcher who took the liver out of the freezer at the right consistency and cut it by hand where everyone could watch. The other time was some frozen beef liver I bought at a supermarket. It looked like it had been frozen solid and cut with a band saw.

I don't buy frozen liver after that. That liver was so awful tasting that the dog wouldn't eat it.
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Old 12-01-2010, 01:22 PM   #17
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"How the heck does someone cut liver into even thickness slices? The liver wiggles and jiggles while you try to cut it. Does everyone do it partially frozen?"
Dad didn't do it frozen, nor was the test done with a frozen liver. Dad was a very exacting task master.....I guess that's why he chose such a demanding skill for a butcher. It was certainly a different era than today.
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Old 12-01-2010, 01:25 PM   #18
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"How the heck does someone cut liver into even thickness slices? The liver wiggles and jiggles while you try to cut it. Does everyone do it partially frozen?"
Dad didn't do it frozen, nor was the test done with a frozen liver. Dad was a very exacting task master.....I guess that's why he chose such a demanding skill for a butcher. It was certainly a different era than today.
Well then, HOW? Can you do it? I'd just roast it whole and cut it after.
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Old 12-01-2010, 03:11 PM   #19
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Well then, HOW? Can you do it? I'd just roast it whole and cut it after.
OMG....the thought of a liver roast turns me green.

How can you slice a non frozen liver? I have no idea but I've seen it done many times.
Don't they have to state if a meat has been previously frozen on the package? I don't recall ever seeing that on a white tub of fresh beef liver, so I assume it must be sliced by someone in a non frozen state.
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Old 12-01-2010, 03:31 PM   #20
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OMG....the thought of a liver roast turns me green.

How can you slice a non frozen liver? I have no idea but I've seen it done many times.
Don't they have to state if a meat has been previously frozen on the package? I don't recall ever seeing that on a white tub of fresh beef liver, so I assume it must be sliced by someone in a non frozen state.
And the slices are usually very uneven nowadays. Doesn't make cooking it easy. One end is still raw in the middle when the other end is already cooked to dry.
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