Re: being sneaky about liver

[Guest guest]

I mix liver into ground beef for hamburgers, meatloaf, tacos, etc.

I noticed that many of you mix liver into ground beef type foods. Can you be

a little more specific about how you do this? Do you grate the liver or chop it

up? Do you add it raw, or cook it first? What is I get my liver frozen? Would

I need to defroast it first, then cook it and then add it, or could I add it

while still frozen? I'm at the beginner's curve on liver, so any advice would

be greatly appreciated : )

Thanks,

Sheryl

[Guest guest]

Sheryl,

I use a food processor right now but I have my eyes on a meat grinder.

I try to add it in raw, since if I add it in cooked it ends up getting

cooked twice.

I don't know about adding it while frozen. You could probably grate

the frozen liver into whatever you were making.

-Lana

On 1/2/06, The Schwartz Family <ams1088@...> wrote:

>

>

> I mix liver into ground beef for hamburgers, meatloaf, tacos, etc.

>

>

> I noticed that many of you mix liver into ground beef type foods. Can

> you be a little more specific about how you do this? Do you grate the liver

> or chop it up? Do you add it raw, or cook it first? What is I get my liver

> frozen? Would I need to defroast it first, then cook it and then add it, or

> could I add it while still frozen? I'm at the beginner's curve on liver, so

> any advice would be greatly appreciated : )

>

> Thanks,

> Sheryl

[Guest guest]

[sheryl] I noticed that many of you mix liver into ground beef type foods.

Can you be a little more specific about how you do this? Do you grate the

liver or chop it up? Do you add it raw, or cook it first? What is I get my

liver frozen? Would I need to defroast it first, then cook it and then add

it, or could I add it while still frozen? I'm at the beginner's curve on

liver, so any advice would be greatly appreciated : )

[Mike] I like to make big salads mixing pretty much anything, and so small

amounts of any one food with a very strong flavor are masked. I've done this

many times with raw liver. I cut it into very small pieces and just toss it

in. You really don't notice the liver this way. I don't mind eating slices

of raw liver plain, but sometimes I'm not in the mood and it's much nicer to

have a complex mix of flavors, with every mouthful a little different and so

on. I recommend mixing greens like kale (typically cooked, sometimes raw)

with fruits like grapes, citrus, etc, grated ginger, garlic, turmeric, etc,

germinated almonds, peanuts, various sprouts and so on... At least a dozen

ingredients, maybe as many as 30... I tend to use whatever's on hand and try

to balance textures between mushy and crunchy. Very few things don't mix

well as long as you don't use too much of any one pungent item. You can get

a decent amount of raw liver past most folks this way. They probably won't

even notice if you don't mention it. You can get some ridiculously

nutritious meals this way. Add a kimchi warmup, a bowl of fat-laden

stock-based soup, and possibly a little " protein " dish (cup of kefir, egg

yolk, some simple meat preparation, or whatever) if the other dishes don't

cover that already, and you've got an amazing meal with the salad as the

main dish.

Mike

SE Pennsylvania