So what is the secret to eating liver and loving it? I've tried recipes that people swore even their kids loved, I've tried it in sausages, I've tried it in sandwich spreads. No matter what form I try it in as soon as I get a whiff of it my stomach just revolts. Is there a secret to eating liver? I'm about ready to give up on it, but I know it's so full of nutrients.
The only liver I can bring myself to eat is organic chicken liver. The regular ones (full of god knows what) have a strong smell. One thing to take into consideration is the quality of livers you're buying. The typical grain-fed/hormone-injected livestock organ meats don't taste good. Livers and kidneys from these animals I would not eat, as they are the two major toxin-filtering organs in the body! If that's the kind you're getting, it may have a stronger taste. I've also heard that some people just can't tolerate the taste nor texture of cow liver, but can deal with chicken liver because it's milder and more tender.
To me, chicken liver tastes like canned corned beef hash (Hormel). Good thing I like hash! lol
Have you tried making a pate? It's got lots of butter & spices (even liquor!).
Blend about 8oz liver with 1/2 an onion in a blender, add this to about 2 lbs of good hamburger, add 3-4 eggs, chopped onion, about 6 sliced cooked bacon (chopped up) add spices (salt, pepper, etc) - mix together, form into patties, fry them up, melt cheese on top, cover with fresh guacamole or salsa.
This gets liver into anyone who hates it - cannot be smelt or tasted this way :) My son loves these burgers, we wrap them in lettuce leaves instead of a bun.
I've found not overcooking it to be the most important thing. I now only cook it to medium and both the taste and texture are much improved. Also, calf liver is a lot less "livery".
I accidentally made the yummiest dinner I've had in while the other night by putting a mighty generous pat of butter and some garlic puree into a hot skillet and then threw in a bunch of chicken livers cooked them just until they were heated through, but not quite brown in the middle. They were divine right out of the pan, but later after cooling, icko. Eat 'em fresh.
If you really just don't like liver flavor, you can mix a few frozen chunks of it in a blender with some frozen strawberries or cherries, then put it in a drink cup with a lid (so you can't smell the liver), and drink it through a straw.
A great British tradition [still seen in cafes] is liver'n'bacon.
Rinse and pat dry your liver and thinly slice, meanwhile get some onions and spices sauteing and start to cook the bacon. You'll want your cooking oil of choice at a relatively high heat as the best way to do liver is to flash fry it.
When the bacon's done to your desired level, throw the liver in and keep moving. It should take no more than two minutes to be done, and flash frying should avoid the chewy texture I remember from childhood. Serve with whatever greenery you choose. Melt butter on top. Enjoy!
Now if someone wants to do a paleo version of another childhood memory - steak and kidney pie - I'd me eternally grateful :)
Tell yourself you like it as you eat it. Conjure up feelings of adornment as you're eating. Repeat until liver eventually becomes associated with pleasurable feelings.
First I remove the outer membrane thingy. Then I cut the liver into strips and soak them in lemon juice for a couple of hours. I then dip them in egg, followed by coconut flour, and cover them with insane amounts of garlic powder, sea salt, black pepper, and sometimes cayenne pepper. Sear them in tons of butter (don't overcook - shoe leather is gross!). Delicious.
Grassfed Calf Liver!
First marinate in lemon juice for about 15 minutes.
While it's marinating, sautee some onions in a frying pan, over low heat in some ghee. Dice some good organic bacon and toss that in the pan. Add 1/8 tsp sage and a small sprig of rosemary.
Next drain the liver and cut it into 2" by 2" pieces. Add it to the pan, raise heat to med-high, and cook for 3-5 minutes or until liver is med-rare. Finish with a couple splashes (maybe 4 TBs? sorry, I don't measure anything when I cook) of good balsamic vinegar. Remove the liver to a pan, and let the bacon, onions and balsamic reduce to a nice sauce, spoon on top of liver and YUMMMMMMMM!
Honestly? If you've tried it in numerous forms that other people swear by with the same result each time, you probably just don't like it. That's ok. There are other nutrient-rich foods out there. Get cod liver oil capsules if you're really concerned.
However, you can try slicing it thinly, frying it just enough to cook it thoroughly, chop up and throw it in the food processor with enough cocoa to disguise the taste, sweetener, and coconut milk (or cream, if you're that sort) until you get a good mousse-y consistency (or thinner, like a milkshake, if you prefer). Freezing the results in an ice cream maker would probably help even more, but I haven't personally tried that part. If the smell during cooking is enough to be a problem, have someone else make it for you.
It also goes well in chili, which has a strong enough flavor that the liver isn't particularly noticeable. It thickens it nicely, and if you have small chunks, it serves as a good texture-replacement for beans.
(Personally, I found that my dislike of liver was actually 100% societal programming, and I actually love liver. But that doesn't mean someone else can't legitimately dislike it.)
Liver to me has always smelled and tasted like spoiled meat which is an issue I can't get past. The problem with most of these suggestions is that they rely on the flavor of onions to help with the taste of the liver. I DON'T LIKE ONIONS. Never have and, since I am now almost 60, probably never will. Of course, now that I live alone, I never have to cook with them again!
I vote for the Chris Kresser approach noted above - freezing small diced pieces and downing a few a day with my other pills.