Originally Posted by Caslon
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.
How do you expect it not to be chew if you just burned the darn thing into obliteration?
I understand taste concerns, but liver should only be lightly fried so it is still pink inside, especially calf liver.
One thing I may suggest, instead of frying, slice thinly and saute in sour cream.