Has anybody here conquered a beef liver aversion? If so, please share your method and recipe!
I tried soaking in homemade pickled jalapeno juice for 5 hours, sprinkled with cumin and cinnamon, sliced fajita style, then cooked for three minutes on medium low in a hot pan with (already cooked) 1/2 pan of peppered bacon, onions, garlic, butter and a bit of chipotle in adobo sauce. I was improvising from this recipe for Higado Encebollado
I hoped that my love for spicy Mexican food would mask the infamous beef liver taste. Sauce was delish, but the texture was just too squishy--almost like I was eating meat that had already been chewed for awhile. Also there is this "funk" taste in my mouth that won't go away. I have already downed one glass of Pinot Noir and that is not cutting the aftertaste at all.
I'm really disappointed--I am a foodie, love to cook, love foie gras and pate. This is my first try with beef liver, any suggestions?
the way i consume liver sounds disgusting but is fast and effective. i take a frozen liver and grate a pile of it with a cheesegrater, throw in the blender with tomato juice and the juice of a lime and some cayenne and chug it down.
A trick my parents taught me is to soak the liver in milk (or diluted heavy cream) for at least half an hour before cooking it (though in your case, I'd try a couple of hours). It gets rid of a lot of that gamey / bitter taste. I don't do this myself, as for me that taste is just part of the liver experience, but the time I tried it, the liver definitely tasted less "strong".
When you're done soaking the liver, discard the milk. I then fry up some onions in lots of butter, and then fry the liver. As for the texture, I find that if I slice it more thinly, it doesn't need to be fried for as long, and doesn't become as "chewy". I add half a sliced apple in there halfway through which balances the bitterness of the liver. After I take if off the pan, I salt generously.
ahhh liver, it is all mental. you have to re-wire your mind to like it. if subconsciously you still hate the taste/texture you never going to enjoy it.
i used to hate mushy texture but trained myself that it's the best tasting food. over time i started to like it. so much that i eat liver raw because i enjoy its sweet taste which goes away when cooked.
also, beef liver has the mildest taste, stay away from lamb/bison/deer livers.
if you have issues with liver taste you probably don't want to try kidneys. kidneys have stronger taste than liver, they smell like piss.
My mom always used to "batter" it in egg, and pan-fry it that way. I actually quite like it that way, but then again, I'm from Russia, and we eat weird things. ...Speaking of, I'm cooking a beef tongue tomorrow...
Maybe try a piece that way? You can even dunk in almond meal after the egg. Just make sure it's cooked through pretty well - it makes it tougher, and somewhat gets rid of the grainy texture.
I use a very traditional recipe
Use calves rather than beef liver Slice thinly Fry up some bacon and piles of onions Fry up the liver until firm but not dry in the bacon fat Eat with piles of bacon and onions
The beef liver I buy comes frozen in slices. I don't marinate it or anything...I just thaw it, blot it with paper towels and then fry it in butter, until its done all the way through, on high heat so that it frys and doesn't steam or boil. It gets just like I remember liver being when I was a kid and I really like it. It gets firm and not mushy.
I saute it with onion and mushrooms, and sometimes dice it into scrambled eggs.
I think liver is what it is. You like it or you don't. I like (not love) beef liver, but I can't take chicken liver.
Vitamin B12 and Acne 0 Answers
Is there vitamin-D in liver? 5 Answers
Chicken vs Beef vs Pork liver 6 Answers
Ground beef recipes??? 7 Answers