Fried liver

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Joined Mar 18, 2021
I like fried liver, but first time I tried it years ago. Didn't turn out that well and haven't tried since. Recently tried looking for a recipe, but didn't like the way they were done.

No coating in flour. No soaking in milk

Finally found one, but minor glitch.

Part of the instructions for liver about 3/8" thick. I prefer it under 1/2", so close enough

  1. Heat the oil in a large skillet to medium heat, then add the onions and sauté very quickly for about 1-2 minutes. Set aside in a bowl.
  2. Reduce the heat and add the liver steaks to the skillet. Cook for 4-5 minutes (depending on the thickness of the liver steaks) until the bottom sides turn a little brown around the edges, then flip to cook on the other side for 3 more minutes.
Problem is. Reduce to what temp? Didn't say and an old posting

Med. on my stove is 6, so what would be a "Reduce the heat" temp be? 4?

I like mine with a little pink in the center. Would the liver cook at 4?

Thanks

DON
 
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It means to reduce the temperature to something less than medium like medium low. In your case, somewhere around 3 and 4. If your stove is gas, I would start with 3. If electric, 4.

As the liver cooks, adjust heat accordingly, if necessary. The doneness of the liver would be determined more by time rather than temperature. Generally speaking, for a piece 1/2 thick, probably about 2-3 minutes per side. You want to make sure the exterior is seared while not overcooking the interior. This would require a temp that's a bit higher.

Pro Tip: When you place the liver in the pan, make sure that its room temperature or, at least, not straight from the fridge. Cold meat saps the heat in the pan and can cause the meat to stick. If the meat doesn't begin to sizzle the moment it touches the pan, the pan isn't hot enough.

If you're unsure about the doneness, you can always trim a piece off and check it.

Cheers! :)
 
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Just fry on both sides until cook to the amount of doneness you like. I would always fry after dredging in seasoned flour. You just have to make sure you have enough fat in the pan to fry it.......Have you ever tried Chicken Livers ?????????????
 
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Joined Mar 18, 2021
OK, Thanks for the info. My original thought was turn the heat higher. Every time I poked it with a fork. Just kept oozing red, so cranked it higher.

Ended up having pizza for dinner

As I have electric. Will try it around 4 and see how it goes

Sunday dinner or pizza again

chefbillyb - missed the part about no flour, no milk. My mother never did it when she made it, so following her method

Should have paid more attention to the liver instructions. At least the prime rib recipe turned out great

Thanks

DON
 
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One other thing, Don... I don’t know where that recipe came from but the onions probably won’t be done enough if only 1 or 2 minutes.
 
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Thanks Brian. Onions only there to add some flavor along with a little salt and pepper. I scrape them off the liver, so will only add a small amount and cook a bit longer.

Other choice is use onion powder

DON
 
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Joined Apr 18, 2021
i love liver dishes but precook onion in a pan until caramelized, splash of white wine, then cover with Jus or Demi glace, and let reduce until thick enough. adding some herbs as bay leaf, thyme or rosemary or Majoran. When it comes to cook liver we tranch about 160g of veal into thin stripes, coated gently with flour then panfried on high heat for about 1-2 minutes on one side, less than a minute on other side, inside should be rare don't overcook! add butter the onion jus season with salt and pepper and serve.
 
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Joined Apr 19, 2021
I love cooking liver and my mom gave me a nice receipt of it - it tastes amazing. First of all, I fry it to make it semi-ready. I add only a little bit of pepper and salt. While it's cooking, I caramelize onion and then add it to the liver. To the mix of liver and onion, I add a little bit of garlic and sour cream and mix it all together. After it, I put everything to the oven, and cook till it's ready. The liver is very soft and tastes amazing
 
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The way I learned to cook liver was to cook bacon first until crispy. Remove bacon and reserve some of the fat. Add slivered onions, cook till soft. Set aside onions. Add reserved bacon fat to the pan, heat till quite hot, add liver that's been coated in seasoned flour. About 3 minutes, flip, another 3 minutes. Liver should be pink in middle. Place liver on plate and top with onions and the crisp bacon.
I'm surprised no one has mentioned the bacon. I thought that was universal.
 
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Joined Mar 18, 2021
So I finally got around to try my hand at cooking liver. Bought a 3/8" thin piece of calf liver and a second I thought was thin, but turned out to be about 5/8" (looked thinner in the butchers pan).

Cooked it about 4-5 minutes on one side and 3 minutes on the other. 5/8" piece didn't look cooked enough, so let it cook an extra 2 minutes.

3/8" piece was excellent. 5/8" was a bit chewy. Will stick to thinner pieces for next time.

Thanks for the info

DON
 
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When I cook venison liver I trim the membrane off then soak in milk (buttermilk if I have some) and a dash of hot sauce. Book bacon, season and dredge your liver slices 3/8" is perfect. Dredge in seasoned flour and let it rest on a wire rack. Then I fry it in the drippings till just done and pink in the middle. My mother used to over cook liver and it wasn't until I had lambs liver at Greektown that I got a lesson from Gus on how to make it.
 
7
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Joined Mar 18, 2021
When I cook venison liver I trim the membrane off then soak in milk (buttermilk if I have some) and a dash of hot sauce. Book bacon, season and dredge your liver slices 3/8" is perfect. Dredge in seasoned flour and let it rest on a wire rack. Then I fry it in the drippings till just done and pink in the middle. My mother used to over cook liver and it wasn't until I had lambs liver at Greektown that I got a lesson from Gus on how to make it.
Thanks, but as stated in the original post - No coating in flour. No soaking in milk

When my mother made it. Never done that way. Little salt and pepper on each side and some sautéed onions

Will try beef liver next time. Not sure what my mother bought

DON
 
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I tried pork liver. To my surprise, it was milder than beef, or calves liver.

I enjoy live as the original OP state, simply sautéed to a medium (?just lightly pink i, an I also like it lightly seasoned with salt, pepper, and fried onions. My grandfather dredged his liver in seasoned flour, tenderized it with a spring loaded veggie chopper, and fried in bacon grease, like chicken-fried steak. It was yummy. The only way my wife could eat liver was if it was floured, fried, and then cooked in a marinara sauce. That was tasty as well.

My recipe for liver pate' is very simple, and produces a creamy-smooth, well flavored, soft pate, very rich. The secret ingredient is ginger. Who'd of thunk it?

Poach 1 lb. of pork, or chicken liver until barely done, in salted water along with 1 stick of salted butter, 1 tsp. dried sage, 1/4 tsp. fine grind black pepper, and 1/4 tsp. ground ginger. Place into a blender, or food processor Process until silky smooth. Refrigerate.

Seeeeya; Chief Longwind of the North
 

phatch

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My mother did beef liver in flour, fried in butter. I hated it, with the metal flavor and tough grainy texture. My sister would slather it in mustard to cover up the flavor. But I've come to learn mom overcooked it. I still associate that metallic organ flavor with unpleasantness, but I do like it in some pate type offerings.

The things our nurture has done to us.
 
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Joined Sep 21, 2010
My mom cooked it medium rare, still pink, in butter. My dad, on the other hand, said it would poison us and wouldn't touch it, More for mom and me to enjoy! usually calves liver, my grandfather was a butcher and brought it home for us.
 

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