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Old 11-29-2010, 05:13 PM   #1
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Liver

Hey guys; Its been way to long since I have fried up some liver and well its time :) BUT I know it has to be "just" right, so...any ideas of time on each side??? Hubby has only had it twice and kidlets Im not sure. I dont think Ive done it for them here. I TRULY want them to enjoy it cause it is so so so very good if done right! Oh and I seem to have more coming when I get my beef soooooo......Please help??

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Old 11-29-2010, 05:18 PM   #2
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I prefer the bolder taste of beef liver, but since it tends to be tougher than calves liver, I tenderize by putting it in a bowl with a little milk. Don't leave it more than 10 or 15 minutes or it will tenderize itself into mush.

Frying shouldn't take more than 2 minutes a side. It cooks very quickly and any more time results in shoe leather. Just before I take it out of the pan, I cut into the middle of one of the slices. A little pink is perfect and tender.
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Old 11-29-2010, 05:19 PM   #3
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im interested in this too....ive never liked liver, but its been a long time since ive tried it, and for some reason i think my tastes may have changed.....i'd like to hear how to fry it perfectly, as well as some other liver dishes for non-liver-lovers...also, what kind of liver are we talking here? i need all the details
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Old 11-29-2010, 05:28 PM   #4
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I sold Liver Fingers in my restaurant for a while and they went well. Basically, you cut them in strips and do the, flour, eggwash, seasoned bread crumb thing and then deep fry. Then I would serve them with an onion gravy.
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Old 11-29-2010, 09:54 PM   #5
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Quote:
Originally Posted by Zhizara View Post
I prefer the bolder taste of beef liver, but since it tends to be tougher than calves liver, I tenderize by putting it in a bowl with a little milk. Don't leave it more than 10 or 15 minutes or it will tenderize itself into mush.

Frying shouldn't take more than 2 minutes a side. It cooks very quickly and any more time results in shoe leather. Just before I take it out of the pan, I cut into the middle of one of the slices. A little pink is perfect and tender.
Z is right on the mark........it should never be overcooked...it should be pink. In addition to the milk, I lightly flour mine. To me, you can't have beef liver (or calf liver) without fried onions and bacon. I prefer calf liver, but beef liver will do. I fry the onions and bacon first (keep warm) so I have the bacon drippings for the liver. Ohmygosh liver is now on grocery list......I love it and it's been ages since I've made it!!
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Old 11-29-2010, 10:20 PM   #6
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I cook liver at least once a month. I cook bacon and onions first. The liver is triple dregded in seasoned flour, then fried.
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Old 11-29-2010, 10:37 PM   #7
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AND the bacon fat has to be screaming hot!! Pretend you are frying an egg to hard cooked, and no more.
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Old 11-30-2010, 01:16 AM   #8
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I can buy Turkey Livers, I butterfly them dredge in seasoned flour the fry till pink in butter, they are not quite calves liver but at 2.80 a Lbs.
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Old 11-30-2010, 06:51 AM   #9
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You're right Kayelle. I neglected to mention I either dredge in flour or sometimes bread crumbs. I just wanted to make sure to pass on the milk marinade trick and not overcooking.

I either have liver on hand or on the grocery list. I usually have it once of month or so. A pound of beef liver is only $l.50 so it is not only good for you, it's very economical.
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Old 11-30-2010, 03:15 PM   #10
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I am not big liver lover, but i do eat it if served. I was in this etnic restaurant few month ago and served cow liver cooked in an intersting way. The liver was cubed, say an inch or just a bit smoller, and also there were same size chunks of fat. It was not even season. On a kebab sticks, you know those wouden things, and fried right on the open fire, well like on a grill. It was so tender and so tasty, I loved it. This was for sure the first one for me.
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