8 to 10 mins is ridiculous. Liver is nicest when hot through but still succulent. 2 mins at MOST.
The strongish flavours in the recipie would work.
Had liver at a restaurant once that was over the moon delicious. A crispish floured coating and the slices were 1 cm thick and hot and succulent. A taste sensation. Did not taste “livery” at all. Some of the same vibes as blue steak.
Edit d’escalier: I think it’s the grainy gritty texture of overcooked liver that turns people off. It does me. I only eat it if I’ve cooked it myself to my liking nowadays. Ditto kidneys.
What you described sounds like how my mum used to do it - floured thin slices, quickly fried. I do remember it being tasty, particularly when served with gravy.
Chock full of vitamins etc. too. Organ meats are so damn easy to stuff up when cooking, but done well are truly scrumptious. I love a good fricasee of sweetbreads too.
I’m doing some decluttering and today it’s boxes of old books.
Came across a 1974 weight watchers magazine and thought I’d share this recipe, for anyone keen to lose a few pounds.
Bon appetit!
Oh I get it! If you consume boiled liver, it’ll put you off food for life. Smart.
Can you imagine how boiling liver would smell? I don’t reckon I’d even get as far as eating it.
Ironically, mum used to cook ‘lambs fry’ which I loved as a kid. Until I found out what it was, lol
Well, it doesn’t stipulate who’s liver but I’m gonna assume 8oz of your finest lamb. Mmmm iron packed rubber. Yummy.
Probably at least as bad as boilt brain. I love pate, but liver as a meat no thank you.
If I got served this I’d consider it attempted murder
Could come in handy for a houseguest who’d overstayed their welcome 🤔
I would definitely lose weight… by abstinence. I just can’t do organs.
Yeah, I think the concept of nose-to-tail eating is great, but feel the same way.
8 to 10 mins is ridiculous. Liver is nicest when hot through but still succulent. 2 mins at MOST. The strongish flavours in the recipie would work.
Had liver at a restaurant once that was over the moon delicious. A crispish floured coating and the slices were 1 cm thick and hot and succulent. A taste sensation. Did not taste “livery” at all. Some of the same vibes as blue steak.
Edit d’escalier: I think it’s the grainy gritty texture of overcooked liver that turns people off. It does me. I only eat it if I’ve cooked it myself to my liking nowadays. Ditto kidneys.
What you described sounds like how my mum used to do it - floured thin slices, quickly fried. I do remember it being tasty, particularly when served with gravy.
Chock full of vitamins etc. too. Organ meats are so damn easy to stuff up when cooking, but done well are truly scrumptious. I love a good fricasee of sweetbreads too.
If you use sweetened tomato juice this comes out disgusting