Re: Help with liver recipe

[Guest guest]

At 11:57 AM 6/24/2002 -0400, you wrote:

>I'm thinking sauteed with bacon and onions...any hints would be greatly

>appreciated!

That's my first choice!

Only one hint: like a steak, don't overcook it! I used to HATE liver until

a roomate told me to just barely cook it -- it keeps cooking when it's off

the stove. Cook the bacon first, take out the bacon. Take out the extra

fat, if there is any. Then the onions til they are nice and done, take them

out or put on the side of the pan (covering the pan helps). Then add some

of the bacon fat back (if needed) and cook the liver, until it's just " not

wobbly " . Take out the liver, smother it with the onions, bacon on the side.

YUMMM.

I buy my meat shrink wrapped in heavy plastic, and just throw the meat

still wrapped in a bowl of water (you are supposed to use cold water for

this: I use hot if I'm in a hurry, but bacteria-wise it's not a good idea

unless you don't leave it very long, cold is safer). If the meat isn't

shrink wrapped, I make a brine of salt+water and thaw it out in that -- it

defrosts and brines at the same time! (you can add wine or vinegar to the

brine too, for flavor and safety).

Heidi Schuppenhauer

Trillium Custom Software Inc.

heidis@...

[Guest guest]

> >I'm thinking sauteed with bacon and onions...any hints would be

greatly

> >appreciated!

>

> That's my first choice!

>

> Only one hint: like a steak, don't overcook it!

I agree, don't " fry " the liver. Lightly sautee it instead.

Also, a variation that I tried recently was sauteeing the onions in a

separate pan with butter until they were just starting to

caramelize. Then I added enough apple cider to fully cover the

onions and simmered it with a bit of thyme until it had reduced to a

thick syrup. I then spooned that mixture over the liver that I'd

lightly sauteed separately in butter.

It was delicious.

[Guest guest]

> I have my first piece of grassfed beef liver in my freezer. I've only

eaten fois gras (yum) and Jewish-style chopped liver (chicken--yuck, was too

bitter) before. Basically, I need to make it as delicious as possible for

myself. I'm thinking sauteed with bacon and onions...any hints would be

greatly appreciated! Especially about the defrosting part--do you all just

leave it out to defrost?

>

,

Bacon and onions with liver can be wonderful. Just don't overcook the liver.

That will make it strong flavored and tough. I much prefer it somewhat pink

in the middle.

Peace,

Kris , gardening in northwest Ohio

[Guest guest]

> Isn't " sautee " just French for " fry " ? :-) I should probably be

> more exact: I call anything frying

> that is done in a fry pan that isn't braising.

Technically, I think you're right, but the connotation isn't the

same. When you say 'fry', people usually (in my experience, which is

not universal) mean high heat and a fair amount of oil. When you

say 'sautee', people tend to think slightly lower heat and a little

less oil.

But I figure the key is the word " lightly. " I suppose you

can " lightly " fry something, too. It just sounds weird to me.

At any rate, I highly recommend the onion and apple cider and thyme

sauce for on top of the liver...whether it's fried or sauteed. ;-)

It's excellent!