/ck/ - Food & Cooking

>>4943964
I like to soak all liver in milk. It removes the inherently liverish smell and flavor that keeps so many people from enjoying it. And as a chef, I want to spread the joy to as many non-believers as I can.
It also works to tenderize, yet nowhere near as much as buttermilk does, which some people use.

Not enough pics in here. Have my last pig head.

>>4943919
After two days in the milk it hasn't much odor at all. Agreed that it's acquired, but so is coffee. Everyone should try and enjoy liver. Start with something like Pepin's Chicken Liver Pate http://www.foodandwine.com/recipes/chicken-liver-pate-march-2007
(my 7 year old nephew loves this half-butter recipe) and move on to beef liver and onions cooked no more than medium. If you still don't like it, well, you tried.

>>4943922
Amen, /ck/omrade!

>>4943923
Standard restaurant saute pan. So common I'm thinking you're fucking with me.

>>4943934
Next time, I promise. A friend took these pics on a cell phone while I was working. I had to choose the most in-focus of them for use here.

>>4943940
Thanks. Use every part of the buffalo! Yes sir. Some are tastier than others, but with the right know-how and an open mind they can all be delicious.

>>4943902
It's really not all that different from beef, flavorwise. It's a little bit tougher I guess. I've never done a side-by-side comparison or anything, though that would be interesting.

Bottom line; it's really good. Since I can get the main three livers whenever I want, I always look forward to a special treat like this. Fresh, wild, and killed 25 miles inland from my coastal Northwest town, it doesn't get much better than this.

And here it is on the plate with some herbed mashed potatoes someone brought.

Some of the guests who love liver needed a lot of convincing to give the heart a try, but all found it much milder than the liver, if not a little tougher.
Those who "hate liver" were surprised at how mild the liver was. I attribute this to not only the milk bath, but also to the medium-rare cooking. That negatively-perceived "liver texture" is so much more prevalent in fully-cooked (or over-cooked) liver.

But as per usual, after a night of all this stuff most hunters leave on the trail, tasty as it was, we were all satisfied for what will likely be another year. Now it's a freezer full of elk steaks and elk sausage.

This was fun. Thanks for viewing and commenting.

The liver is flipped and almost done, just added the strips of heart. Wish you could have smelled the aromas!

A quick seasoned flour: AP, salt, pepper, paprika, granulated garlic.

>>4943874
This time of year there is such an abundance of elk around here that I suppose I'll eventually get around to something like that -- it would be nice to use that portion of my culinary education for something.
Sadly, there just isn't much appreciation for that kind of fare. I don't even make such labor-intensive dishes for fun anymore.

But tell me, how much aspic or consomme do you think I'd end up with having started with about two cups of scraps?

This part takes much longer, so I did those before getting to the meat. Just butter, sweet onions, and salt.

>>4943866
The discarded scraps of tough cartilage and fat you see to the right were saved up, boiled, ground in a food processor and mixed into dog food.

Liver is easier to deal with. Just remove the silver skin (which I didn't bother with for the portion cut up in this photo) and cut to your desired shape and thickness.

I like my liver medium rare and cook it fast, so 3/4 inch is just right. I've cut the heart into strips.

>>4943855
Those soaked in milk, then rinsed for a couple of hours under cold water, so that's part of it.
It's also a wild animal killed two days ago, so that may explain more.

>>4943853
I'm glad you asked. Rare.

First we have to cut it up. I've found it's best to quarter the heart, then remove the fat from the outside, and the ventricles from the inside.

You're left with lean muscle that looks just like beef tenderloin.

A buddy just killed an elk and brought me the heart and liver as requested. Thought I'd cook it up and share the results with those of you at /ck/ who aren't angry vegans.

He cut the liver in half so it'd fit in two Ziploc bags for a two day milk marinade. This was taken after rinsing and prior to butchering.

>>4943806
I ate elk heart and liver. About to start a thread about it. You wouldn't enjoy.

>>4941920
I'm using leftover steamed rice. I'm essentially just steaming it again with the frozen vegetables and the bit of stock and soy sauce.

I can and do appreciate a fried rice type of dish when I want to add fat and dirty a pan, but there's nothing lacking in taste with the way I reheat these simple leftovers.

I cook professionally all day, sometimes I want something quick and simple at home.

I'll probably also hit that bowl with a post-steam drizzle of fish sauce and sambal, or whatever looks good from the old condiment collection that clutters my fridge.

>>4941256

My last BDSM evening in cooking verbs:

Oil, Massage, Rub, Truss, Whip, Mount, Insert, Dip, Repeat, Finish. ...Untie.

...Smoke. Wash. Rest.

>>4941861
Yes, this thread does not belong in /ck/.

>>4941857
I sometimes heat up leftover rice and frozen stir-fry vegetables with a little stock and soy sauce in a plastic wrap-covered bowl in a microwave.
It's really the best way to prepare a quick meal in the container it will be eaten from.

>>4941345
That's a nice once-in-a-while meal. Looks good, OP.

>>4941829
>Flatbreads in general are, in addition to "Mexican", a hipster fad

http://en.wikipedia.org/wiki/Flatbread

>>4925015
From the list: New York Seltzer and the Paws, but no redesign. Glass bottle with styrofoam label, same font.

http://www.youtube.com/watch?v=5ytBtS8Zdqo

>>4925015
I want Cappio and the Arch Deluxe back.

Also original recipe Vegetable Thins.

And Crunch Tators Hoppin' Jalapeno kettle chips.

I'd also like to see a return of the Fiesta Whopper.

Missing from my life are 7up Gold, Bud Dry and California Cooler.

Bonkers candy, too.

>>4941646
Enjoying and being educated about a wide variety of foods beyond white trash staples does not make someone a hipster. What are you doing on /ck/ (besides dumbing it down) when you're so closed-minded and dismissive?

>>4941678
You don't know how to properly use 'protip'. You aren't a pro, and that isn't a tip.

Pro tip: Duchesse potatoes should be run through a tamis and can be piped onto a sheet pan a day ahead.

Even more confusing, using 'protip' when discussing tipping in your post.