I've always hated the taste/gaminess of liver and I think that's a shame. I recently thought "but I also hated black coffee and cigarettes at first and now I love the taste of both" so now I'm here.Do I just start cooking with liver?
>>21750723Do it like it’s a stew. Fry first, create a sauce. Eat with pickled vinegary beetroots and potatoes. Submerge in milk 10 hours before cooking. T. Slav
Cut it up, soak it overnight in water. Fry it in a shit ton of oil/onions/mushrooms.
>>21750723>Do I just start cooking with liver?Yes
>ive always been a tastelet>do i just stop being a tastelet?stop being a faggot for starters
>>21750723Cook w bacon onions mushrooms and make gravy and its alright. Bread it as well if you want.It will always taste sorta weird but if you eat it right away before it turns green its pretty good.
>>21750723Eat it while it's hot
onions
>>21750723>how do i get a taste for liverYou don't. That shit is trash.
>>21750723>How do I get a taste for liver?Try eating it with some fava beans and a nice chianti
>>21750723Soak it in milk over night to reduce the liver taste. Then fry it and have it with onions and mustard.Or, make liver sausage.You could also bake it in a pie with some other meat.If you don't like beef liver, try duck or chicken liver. Or veal.
>>21750723Soak it in milk for a few hours before cooking. I don’t normally eat liver but I like making pâté. Cook the liver with onions, thyme, and garlic. Let it cool and blend it with equal amount of butter and add salt pepper and more garlic to taste.
Here's how I learned how to like liver: my mom always cooked it when I was a kid and my dad always told me that I should eat whatever my mom cooked. I hated liver when I was a kid but I still ate it now I love it as an adult, but my mom still makes it too dry because she fries them in oil like chicken fried steak and it always comes out very overcooked but still delicious and very garlicky
Works for pork/beef and chicken There's just one correction, I wrote saute but it was more like shallow fried. Be aware, dry them up really good and coat in flour because they explode in the pan.
>>21750723onions and add garlic nearer to the end
Start with pâté. It's cooked liver mixed with fat and spices so it's more palatable.
>>21750723>2025>still smoking
>>21750723https://www.youtube.com/watch?v=Cq3ENffl7YA
>>21750723Same as any other ingredient. Treat it as a source of one of the five base flavors and complement with the others.Caramelized onions, roasted veg. Pickles or cranberry jam. Rotkraut/Blaukraut (cooked). Bacon. Potato in any consumable form.
My country sells these pre-made boxes of liver, it's completely mincedhere's the ingredients: milk, rice, pig, chicken and cow's liver, rapeseed & field mustard vegetable oils, cyrup, iodized salt, butter, onion, white pepperI don't know how these ingredients are incorporated as I haven't made such liver mince myself, but these ones from the store are incredibly delicious
>>21752062I already completely quit nicotine 2 years ago, I just still love the smell of cigarettes.
>>21750723Mmm, I made some chicken liver pasta a few months ago which was actually quite nice I used some lemon juice/zest and mint iirc to give it a bit of a fresher taste to balance out the heaviness of the dish. I also like to have it very simply on a baguette.
>>21750895cook it in some stock or dry or with oilthanks any other pate tipsdo chicken and beef livers differ in taste much, or anything really
>>21752334> pre pre pre pre pre pre pre pre pre pre pre pre pre pre pre pre pre pre pre pre pre pre pre pre pre pre pre pre pre pre pre pre pre pre pre pre pre pre pre pre pre pre pre pre pre pre pre pre pre pre
>>21750723I put some diced liver on a margerita pizza and it went really well
The trick is to barely cook it. Almost everyone overcooks liver, it doesn't need nearly as much heat and time as meat.
>>21752966Raaaaaw liver
>>21750723Try Kebda Mchermla, a North African dish:https://www.youtube.com/watch?v=aWrYF-RlNUA
>>21750723Try this recipe.Finely chop onions, sautee them until golden or until they start to caramelize, add diced liver, seal it on all sides, add a glass of red wine, let it simmer at low temperature until the wine evaporates and makes a thick, rich sauce (liver will be cooked entirely by then too), serve with white rice, pan seared mushrooms or mashed potatoes.You can also use jerez, brandy, cognac or other mildly sweet alcohol for the sauce.
>>21750723Tip 1.: Everyone in this thread is wrong.Tip 2.: Devil them.
>>21750723You must smell like absolute shit
>>21750723I just roast it on oil, add a shitton of pepper and some salt. Then after it's cooked I mix it with broccoli and add some ketchup. Yummy. Just don't add too much of it. 200-250 grams is enough for one serving.
>>21754809I've never had deviled liver, is it like pate? How do you make it
