my local walmart and smart&final has frozen calf liver. it's pretty good. chicken liver is creamier but tricky to cook it perfectly. it gets chalky sometimes if you mess up.
> soak in buttermilk
Stopped reading there
It does absolutely nothing for the taste and probably make a lot of hydrosoluble and fat-soluble vitamins and minerals go into the buttermilk
> soak in buttermilk
Stopped reading there
It does absolutely nothing for the taste and probably make a lot of hydrosoluble and fat-soluble vitamins and minerals go into the buttermilk
Pretty sure soaking in buttermilk/milk is only necessary for beef liver to draw out bitter flavor and make it palatable
After i found out there is untortured foie gras i really want some, must be great
Liver is great. With chicken liver it's always good, cow liver can have shitty texture or flavor or too many veins in it sometimes.
https://i.imgur.com/oEA8Oiu.jpg
Why do you have to deep fry everything...
Looks good
How do ibprepare it?
>wash them >soak them >wash them >soak them in milk >wash them
These steps are necessary if they're smelling gross. >chop 2 tomatoes and one onion >give those onions some color >tomato on it >some water >seasonings, maybe those chicken cubes >pic related is great >put the livers on to cook till they're not red inside
Pretty good, low calorie, cheap as fuck, protein.
>Soak in buttermilk
make breading >flour >onion powder >garlic powder >salt >pepper
Shallow fry in 350F oil >fry each side 2-3 minutes depending on size
Frying things is a pain but i bet this would be delicious.
ive been thinking about getting into chopped liver and using it as a sandwich spread, like tuna salad. how long could i keep prepared livers in the fridge?
First time cooking chicken liver, it was good but I had to throw away some because 250 g is a lot of liver (I looked online and they didn't recommended having more than one serving in a week). Maybe when I am back home I can convince dad to try some
How do ibprepare it?
>Soak in buttermilk
make breading
>flour
>onion powder
>garlic powder
>salt
>pepper
Shallow fry in 350F oil
>fry each side 2-3 minutes depending on size
I finish it with lemon juice and parsley, but otherwise this is the way
My local supermarket doesn't do any other livers so I am going to try it
Thanks
If you don’t have buttermilk use 1 cup of milk and 1tbsp of vinegar, soak for a few hours or overnight
you don't even need the vinegar, plain milk is fine.
my local walmart and smart&final has frozen calf liver. it's pretty good. chicken liver is creamier but tricky to cook it perfectly. it gets chalky sometimes if you mess up.
I like to put in some green onions, let them get nice and crispy while you're frying, and then garnish with fresh chopped ones after.
> soak in buttermilk
Stopped reading there
It does absolutely nothing for the taste and probably make a lot of hydrosoluble and fat-soluble vitamins and minerals go into the buttermilk
Pretty sure soaking in buttermilk/milk is only necessary for beef liver to draw out bitter flavor and make it palatable
I want to but I'm retarded and can't find it.
Where can I buy them?
Raw or frozen meat section. Don’t forget caramels onions
Like everything it's expensive. I am so pissed off that getting a carton of chicken hearts or liver is $4-5 a fucking pound.
INCORRECT CHOICE
Chicken heart?
Gizzard my man
They’re ok, but not a fan of their tough texture. I prefer livers melting in my mouth
I love then exclusively because of the texture. To each his own I guess.
I also love giving my jaws a workout
They're like calamari, you gotta either flash fry them or braise them.
You don't "gotta" to do anything
i only eat mine in the paste form
My grandmother used to make this with Christmas dinner every year.
Me and her were the only people who ate it.
>wash for 15 minutes
>still didn't get all the blood out
yeah no thanks.
Why eat chicken liver if you can have goose or duck liver? You guys got too much time on your hands.
Evaluate your question. The answer is obvious.
hey i have the same plates
and blue mugs?
Why do you have to deep fry everything...
Exactly. I usually just sautée them in butter and serve on a bed of onions
After i found out there is untortured foie gras i really want some, must be great
Liver is great. With chicken liver it's always good, cow liver can have shitty texture or flavor or too many veins in it sometimes.
Looks good
>wash them
>soak them
>wash them
>soak them in milk
>wash them
These steps are necessary if they're smelling gross.
>chop 2 tomatoes and one onion
>give those onions some color
>tomato on it
>some water
>seasonings, maybe those chicken cubes
>pic related is great
>put the livers on to cook till they're not red inside
Pretty good, low calorie, cheap as fuck, protein.
Frying things is a pain but i bet this would be delicious.
ive been thinking about getting into chopped liver and using it as a sandwich spread, like tuna salad. how long could i keep prepared livers in the fridge?
the nose knows
Yyyeah, my dad used to give me chicken livehs.
rip God bless
A true standalone fruit in a world of fruit cocktails... or something.
First time cooking chicken liver, it was good but I had to throw away some because 250 g is a lot of liver (I looked online and they didn't recommended having more than one serving in a week). Maybe when I am back home I can convince dad to try some
i did
texture was fine but where is the flavor?
All the Vit A you’re getting