Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [liver]

26 questions
29
votes
11 answers

How does soaking liver in milk work?

Soaking liver in milk is said to be a common technique that supposedly helps to remove impurities, softens flavour, and tenderises the liver. I tried it, and the liver turned out alright, but it got me wondering: how does this work? What's the…
SáT
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9
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6 answers

What are good techniques to prepare liver?

I don't like liver, but now I have to start eating pork liver because of its high iron content. There are some ingredients which I have disliked for years, then suddenly started liking when I discovered how tasty they can be when prepared properly.…
rumtscho
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1 answer

How to make chicken liver less explosive?

I like fried chicken livers with onions quite a bit, and they are very quick and easy to make... unfortunately quick and easy doesn't translate to safe. These livers explode HARD. And of course they splash big globs hot oil/fat everywhere as result.…
SF.
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8
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1 answer

Do you need to rinse liver?

I got into an argument about liver when I saw someone boil a tub of chicken livers by pouring the entire contents of the tub (blood) into a pot without rinsing the liver. I always though that the rinse was required for health reasons (and to also…
Hoytman
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5 answers

How can I Saute Liver & Onions and keep the liver moist?

What I'm looking for specifically is a way to keep the liver from getting chewy or rock hard (yes those have been the outcomes of the the first two attempts). I'm not doing much with the liver (except salt) before cooking and only using olive oil in…
AttilaNYC
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1 answer

How to identify fresh pork liver?

I cook pork liver very often. Sometimes when grocery shopping, I find pork liver that's kind pale in color and with not much blood. Other times, I find liver that's very red and full of blood. Is fresh, good pork liver supposed to be darker/redder…
alexchenco
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2 answers

How to identify turkey liver

Making turkey gravy - the recipe says to not use the liver. How can I identify the liver from the magical bag of turkey bits? I ended up with 4 things. The first looked like 2 organs connected by some sort of tendon. The 2nd was more firm and sort…
Ryan Elkins
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2 answers

Pre-cook liver before frying?

If I am making fried liver tempura style should I pre-cook the liver? I think when you make an item like, say, shrimp tempura, the shrimp is cooked beforehand because the tempura frying is not sufficient to fully cook the shrimp. Is the same true of…
Drisheen Colcannon
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1 answer

Is poaching a foie gras torchon really necessary?

Is poaching the torchon really necessary? Can't I skip the poaching and just wrap, chill, and serve?
Joseph Neves
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3
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1 answer

Ballotine of Foie Gras - chop or not?

I am in the process of making a ballotine of foie gras. The liver has been cleaned of veins and is currently in 2 large pieces. It has been marinading in Sauternes / salt / pepper for the last 24 hours. Should I chop the Foie Gras, or leave it in…
geedubb
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1 answer

Which ingredient gives Chicken Pate its flavor?

I just made my first Chicken Pate using the Old-school chicken liver parfait recipe. It tastes amazing just as I was hoping. My question is, where does the unique Pate flavor come from? I find the Pate flavor quite different from each of the…
user18979
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1 answer

How to keep chicken livers intact?

I am trying to duplicate the chicken livers as made in South Africa (eg the Mozambique paprika livers Nando's has), but in my first attempt the livers appeared to partially disintegrate into an unappetizing ca-ca looking mush, yet with still some…
Spehro Pefhany
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1 answer

Why isn't liver bitter?

I know that the liver is the organ that produces bile. I also know that it has a lot of bile ducts leading to a hepatic duct. Given that all of this bile duct and bile is in liver and bile is bitter(just from my knowledge(Mainly from when I have had…
Caters
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What would be the result of using chicken livers when making liverwurst?

Is liver just liver or is there some basic difference in beef, swine, chicken. If I take a liverwurst recipe and use chicken liver instead of pork am I gong to get the same results within + or - 10%. Is liver from a shoat the same taste as a 60 kg…
JS Lane
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2 answers

Should I be scared of chicken livers? Can I make them less scary? (Ragu Bolognese)

I am planning to make this Ragu Bolognese. The recipe looks so good, and I am due for a fun freezer filling project. The thing is though, that I hate, hate, hate liver. On the other hand, I really don't want to miss out on anything. Part of what I…
Jolenealaska
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