/ck/ - Food & Cooking

It’s important that you soak the liver in soapy water for 24 hours before cooking

>>15482229
Marinate the liver in milk for a couple of hours, then throw out the milk. Fry the liver and onions in a pan with a bit of salt. That's basically it.

>>15482243
What does marinating liver in milk do to the liver? What is it like without the milk marinade?

>>15482246
I'm not sure exactly what it changes but without that step it's very bitter.

>>15482243
This.
I like to give the liver a dusting in seasoned flour also

>>15482229
-Chop bacon into bits, slice onion, thaw out the liver (usually it's frozen, but not always).
-Render the bacon, set aside
-Start searing the liver in the bacon fat, throw in onion slices.
-Salt and pepper
-Flip, keep searing, maybe deglaze with something sweet like white wine or juj it up with parsley
-Eat with buttered spaetzel or some shit
>Wa La!

>>15482229
I don't understand the appeal of trying to make liver palatable. Just eat the good meat and throw the shit in the garbage, you aren't poor.

>>15482357
But liver is delicious, pleb. And the rich also eat it, ever hear of foie gras?

>>15482376
>foie gras
>supporting animal abuse
fuck off fag

>>15482246
>>15482252
A completely clean liver won't be bitter, but if the gall bladder or bile ducts are damaged during butchery bile will soak into the tissue of the liver and make it bitter. Inspect your liver for any hint of green to greeny-yellow slime or discolored spots. If you find any, the liver is definitely going to be bitter and should be soaked in milk or alkaline water (add a 1/2 tsp of baking soda per litre of water).

Since soaking doesn't change the taste of the actual liver much, while drastically reducing bitterness from bile, it's usually easier to just soak the liver every time, but if you're confident the liver is free of bile it's unnecessary.

>>15482229
>Drain on paper towel before hand to get the blood out
>Don't overcook it
>Use a lot of butter
>Deglaze the pan with worcestershire sauce
>Season with salt and pepper
>Add some mustard to taste
Wala

>>15482382
Guess you should hunt for your own food and know which animal your meat comes from then, because it's no different than any other factory farm. Guess what? I do. Effeminate cocksucker.

>>15482405
>he posts images from google to pad his arguments on 4channel.org
kill yourself you dumb larping faggot

>>15482332

>>15482376
Liver & onions is beef liver you fucking retard, it's literally trying to make offal edible. People ate it only because there was nothing else to eat, and you're nothing more than a hipster faggot for pretending it's trendy.
>>15482424
Kek

>>15482429
>t. faggot who doesn't hunt
eating liver out an animal is keyed and tastes great

>>15482424

>>15482432
>being this poor
Oh, a subhuman who can't afford to participate in society. Enjoy eating trash meat I guess.

>>15482405
>manly man on the 4chan(nel)

>>15482432
>keyed
unbased

>>15482452
I never said it was manly, little girls can hunt. I called you an effeminate cocksucker.

>>15482229
>I would like to make liver and onions.
Translation: I want to be a boomer now.

>>15482466
and now everyone in this thread is BTFO of you, you are a massive faggot

>>15482466
well I do suck your cock...

>>15482474
>>I would like to make liver and onions.
>Translation: I want to be a boomer now.
Translation: I am fucking based

>>15482246
>What does marinating liver in milk do
ruins milk

>>15482405
>hitchhiker's thumb

>>15482229
Chop raisins and hazelnuts. Heat cognac to cover raisins and hazelnuts, cover and steep. Place 1/2 pound butter in small sauce pot and heat until slight action is observed after it is melted. Maintain this heat until the milk solids have separated, sank to the bottom of the pot, and browned. Do not let it scorch, as this will happen relatively quickly once it begins to brown. Strain the butter oil through a fine sieve lined with doubled cheesecloth, avoiding pouring any of the liquid sitting underneath the oil. The raisins should now be plump. Strain through a fine sieve lined with doubled cheesecloth and reserve the cognac for later use. Remove veins and membranes from grade A foie gras. Take care not to handle too long, as your body temperature will melt it. A paring knife and perhaps tweezers can help, or place the liver back in the fridge as needed. Trim and portion the foie gras to 1/2 inch thickness, then score the surface diagonally crosswise, place back into refrigerator. Sliver yellow onion and select a pan large enough that slivered onion will fit without piling. Place pan on heat with some butter oil and a couple whole cloves. Once the cloves begin to sizzle, remove them and add the slivered onion. Maintain that heat level, gently stirring periodically until the onions caramelize. Deglaze with reserved cognac, adding vanilla at the same time, then gently stir until dry. Toss some chopped marjoram and thyme into the warm onions. Toss some chopped parsley in the raisins and hazelnuts. Place a good pan for searing on heat. Season foie gras as pan is coming up to heat. Sear foie gras. Once the fioe gras is tender and a golden brown crust has formed, remove from pan and squeeze 1/2 an orange into the pan and stir while agitating the pan off heat until a sauce is created. Plate foie gras over onions, raisins and nuts over foie gras, then drizzle pan sauce on top.
Or don't pussy foot around. Grill some liver and onion.

>>15482382
There's free-range foie gras if you care about that sort of thing.
Ducks gorge themselves seasonally, force-feeding was developed when some rich people wanted foie gras out of season.

>>15482766
this is by far the most obvious bullshit I have ever read on this website

the only animals that "gorge themselves" are humans...

>>15482357
You may not be poor of money, but you are extremely poor of taste.

>>15482773
Animals gorge themselves all the time, retard. Whether they're migrating or hibernating for winter, they need yuge energy reserves and that takes gorging.

>>15482773
>the only animals that "gorge themselves" are humans...

>>15482229
Slice it into thin filets, lightly salt and pepper, grease up a pan and throw them in with onions. Deglaze with red wine, continuing to cook until the liver still barely "bleeds". Serve to someone who claims to hate liver and onions, and watch as they change their mind immediately

https://www.youtube.com/watch?v=XdFd2KmJn-A

>>15483056
Incredible

>>15482229
the secret to making liver with onions is to use chciken liver

>>15483149
Is there a marked difference in taste or texture between cow and chicken liver?
Why have you been keeping this secret from the world?

>>15482794
shu the fuck up toxo brain...no one cares about your disgusting vermin for a pet

>>15483168
ckicken liver is mild in taste and it's way harder to overcook it which makes it the superiour product. not that big animal livers can't be delicious. it's just better with chciken liver

>>15482332
>just add seven pounds of bacon bro! it's delish!

>>15483268
More like two pieces to render enough fat to fry up the rest in. I forgot to mention, but it goes without saying, garnish the end dish with the bacon bits.

>>15483171
No need to spaz out just because you were proven wrong. Most animals will eat as much as they possibly can, sometimes to the point of death. Gorging is the natural state of things.

>>15483286
>BABISH SAYS TO RENDER THE FAT FIRST!

>>15483321
Literally who?

>>15483330
>Literally who?