"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 04-06-2018, 11:38 PM   #1
Executive Chef
 
Caslon's Avatar
 
Join Date: Sep 2007
Location: Ring of fire. So. Calif.
Posts: 2,799
Tenderizing calf's liver before frying

My local supermarkets haven't been stocking fresh Foster Farms calf's liver lately. I bought some frozen calf's liver that actually thaws out looking OK. It fries up okay too, but is a little bit chewy in areas. Will soaking it in milk help? BTW, I like my calf's liver really fried to almost black. It seems to tone down the liver taste a little. Smothered in caramelized onions and squeezed mustard on top, of course.

__________________

Caslon is offline   Reply With Quote
Old 04-07-2018, 12:37 AM   #2
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 12,187
Caslon, no wonder it's chewy if you over cook it. If that's the way you like it, so be it, but it will will never be tender even after a milk soak.
I really enjoy calf liver lightly floured and quickly fried in very hot bacon fat keeping it still barely pink in the middle. You might give it a try, and if you don't like it, it can always go back into the skillet.
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 04-07-2018, 12:51 AM   #3
Executive Chef
 
Caslon's Avatar
 
Join Date: Sep 2007
Location: Ring of fire. So. Calif.
Posts: 2,799
Noted Kayelle. The thing I like about frying calve's livers is that they aren't too thick, like cows liver are. That's too much liver taste for me.
Caslon is offline   Reply With Quote
Old 04-07-2018, 12:58 AM   #4
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 12,187
All beef liver is sliced Caslon. The thickness and evenness of the slices depends on the skill of the butcher. No machine can slice it. My Dad was a master at it, and when he'd hire a butcher, it depended on how perfectly he could slice beef (or calf) liver.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 04-07-2018, 02:56 AM   #5
Executive Chef
 
Caslon's Avatar
 
Join Date: Sep 2007
Location: Ring of fire. So. Calif.
Posts: 2,799
Nice. I like the taste of liver, but not when it's too thick.
Caslon is offline   Reply With Quote
Old 04-08-2018, 10:26 AM   #6
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 3,572
Quote:
Originally Posted by Kayelle View Post
Caslon, no wonder it's chewy if you over cook it. If that's the way you like it, so be it, but it will will never be tender even after a milk soak.
I really enjoy calf liver lightly floured and quickly fried in very hot bacon fat keeping it still barely pink in the middle. You might give it a try, and if you don't like it, it can always go back into the skillet.
Agree. Frying to medium is enough. Any more and the liver will get tough.
Calves liver is extremely tender to start with. So is beef liver. Both are tender before cooking.
So tender I keep partially frozen to season, flour and put in pan.

The liver we get here is for sure cut mechanically, as its always perfect. Each slice is identical to the others in the pack. Usually 3 or four slices at most per package frozen.
I do see it occasionally in the meat display. But most always sliced and frozen solid.
Roll_Bones is offline   Reply With Quote
Old 04-08-2018, 11:13 AM   #7
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 21,227
Quote:
Originally Posted by Caslon View Post
My local supermarkets haven't been stocking fresh Foster Farms calf's liver lately. I bought some frozen calf's liver that actually thaws out looking OK. It fries up okay too, but is a little bit chewy in areas. Will soaking it in milk help? BTW, I like my calf's liver really fried to almost black. It seems to tone down the liver taste a little. Smothered in caramelized onions and squeezed mustard on top, of course.
I don't eat liver, but yes - it's very tender and you're overcooking it. However, I keep reading that soaking liver in milk makes the flavor somewhat milder. So if reducing the strong flavor is the goal of overcooking it, maybe try soaking it for a few hours before cooking it less and see if that helps.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 04-08-2018, 11:22 AM   #8
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 12,187
Quote:
Originally Posted by Roll_Bones View Post
Agree. Frying to medium is enough. Any more and the liver will get tough.
Calves liver is extremely tender to start with. So is beef liver. Both are tender before cooking.
So tender I keep partially frozen to season, flour and put in pan.

The liver we get here is for sure cut mechanically, as its always perfect. Each slice is identical to the others in the pack. Usually 3 or four slices at most per package frozen.
I do see it occasionally in the meat display. But most always sliced and frozen solid.
Yes, these days I can imagine it's cut mechanically, although I'm sure it must be frozen before it can be done. My memory is of my Dad and his extraordinary mechanical knife skills at his butcher block. Mind pictures are wonderful treasures to be sure, the old rotary fan above his head, the fresh sawdust on the floor, and him in his white apron.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 04-08-2018, 12:56 PM   #9
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 12,187
Actually, I haven't cooked liver in a very long time because SC can't stand it. We have a favorite cafe/diner that has it on the menu though and when I order it I always warn the waiter that if it's over cooked I'll be sending it back, and I have.
For me, overcooked liver is like shoe leather on a plate. Now I'm really hungry for it so we may be visiting Hill Street Cafe for dinner tonight.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 04-10-2018, 10:49 PM   #10
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 2,902
Quote:
Originally Posted by Caslon View Post
...., but is a little bit chewy in areas. Will soaking it in milk help? BTW, I like my calf's liver really fried to almost black. It seems to tone down the liver taste a little.
Cas, it is the soaking in milk is what tones down the strong taste. NOT the overcooking it, which, as previously mentioned only toughens it.

so try it and let us know how it goes...

(I heard buttermilk was fabulous for this soaking)
__________________

__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:33 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.