I'm.No.One
Member
Just to share some cooking tips as a liver lover
People ALWAYS over cook their liver turning it into metallic tasting mush!
Flash cook it with some ghee, no more than 30/40 secs on each side in a very hot pan.
Over cooking makes it taste way more like minerals & makes is pasty.
If you do want to cook it all the way still cook it FAST. It does really well cut into strips, breaded, & fried like steak fingers. This seems to firm it up but not cook so long that it has that mineral taste.
Also fresh thyme goes amazing with liver, waaaaay better than onions IMHO. I typically add a sprig or two to the ghee as it's heating up in the pan.
Salt, salt really balance the flavor of the minerals. A really high quality flakey salt is my favorite.
A few years back now I almost bled to death slowly & liver absolutely saved my life, the Drs were shocked.
People ALWAYS over cook their liver turning it into metallic tasting mush!
Flash cook it with some ghee, no more than 30/40 secs on each side in a very hot pan.
Over cooking makes it taste way more like minerals & makes is pasty.
If you do want to cook it all the way still cook it FAST. It does really well cut into strips, breaded, & fried like steak fingers. This seems to firm it up but not cook so long that it has that mineral taste.
Also fresh thyme goes amazing with liver, waaaaay better than onions IMHO. I typically add a sprig or two to the ghee as it's heating up in the pan.
Salt, salt really balance the flavor of the minerals. A really high quality flakey salt is my favorite.
A few years back now I almost bled to death slowly & liver absolutely saved my life, the Drs were shocked.