I was just randomly gifted some beef liver by a family member because they know I love to cook. How should I prepare it?

I was just randomly gifted some beef liver by a family member because they know I love to cook. How should I prepare it? I've never cooked a liver before.

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  1. 2 weeks ago
    Anonymous

    Another larper thread. Post pic with timestamp or it didnt happen.

    • 2 weeks ago
      Anonymous

      This. Nobody just randomly has extra liver laying around and thinks "Oh hey ill give this to my autistic nephew, maybe he can cook it and do a thread about it on his anime website"

      • 2 weeks ago
        Anonymous

        >nobody has extra liver
        NTA, but I beg to differ. Friend bought a quarter cow some months back and threw it all into basement deep freeze. Didn't realize there was liver included. Eventually ate enough to reveal the package of liver which he hates, and gave it to me cuz I eat pretty much anything. It's still in my freezer cuz much like OP I've never made it myself before and haven't felt like experimenting.

  2. 2 weeks ago
    Anonymous

    Soak in milk overnight. Then fry on both sides. Liver cooks fast, so look up how quick you have to be. Eat with fried potatoes and onion rings.

    • 2 weeks ago
      Anonymous

      Pan sear after soaking in milk. If you slice it thin you can sear it off really well and won't get left with extremely raw liver in the center as the rest cooks really quick.

      Make some caramelized onions.. if you want, use a wed wine reduction or a sharp vinegar / herb to bring more flavour.. make whatever kinda taters are your favourite.. mash or frickin fondant.. who cares. Cover the liver in your onion and reduced sauce and enjoy.

      not OP but what does soaking it in milk do?

      • 2 weeks ago
        Anonymous

        takes the gamey flavor out

      • 2 weeks ago
        Anonymous

        Helps with flavour.. but also its slightly acidic so you sorta get some tenderization beginning.

      • 2 weeks ago
        Anonymous

        Don’t use milk. Cut the liver into thin strips, soak in BUTTERMILK overnight, batter and fry, sauté some onions, make brown onion gravy, enjoy. My granny used to make it that way, I always loved it but no one else did but other old farts. It is not an acquired taste, you either like it or not.

  3. 2 weeks ago
    Anonymous

    Pan sear after soaking in milk. If you slice it thin you can sear it off really well and won't get left with extremely raw liver in the center as the rest cooks really quick.

    Make some caramelized onions.. if you want, use a wed wine reduction or a sharp vinegar / herb to bring more flavour.. make whatever kinda taters are your favourite.. mash or frickin fondant.. who cares. Cover the liver in your onion and reduced sauce and enjoy.

    • 2 weeks ago
      Anonymous

      Holy shit, you are an annoying fricking moron.

      • 2 weeks ago
        Anonymous

        Happy Easter to you too c**t.

  4. 2 weeks ago
    Anonymous

    Here! Two star michelin recipe by the most based marco pierre white.

    Try the recipe or use some of the techniques/flavors as inspiration!

  5. 2 weeks ago
    Anonymous

    Is it possible to make a good pate out of beef liver? I always enjoy chicken/duck/venison liver pate/parfait at a restaurant.

  6. 2 weeks ago
    Anonymous

    Don't listen to these anons, don't soak it in milk. Make sure you cook it rare thought, 1 minute or so on each side on medium-high heat. Saute some onions in the pan beforehand.

    You can also make pate using this same method, just add some butter (2 sticks per pound of liver) and some lemon juice.

    • 2 weeks ago
      Anonymous

      >Don't listen to these anons, don't soak it in milk. Make sure you cook it rare thought, 1 minute or so on each side on medium-high heat. Saute some onions in the pan beforehand.
      This.

      • 2 weeks ago
        Anonymous

        This.
        Also, deglaze with a little white wine.

        Alternatively, just cut into flat slices, bread and fry like a schnitzel. Serve with sauce tartare and potato.

  7. 2 weeks ago
    Anonymous

    >I was just randomly gifted some dog shit by a family member because they know I love to play with shit. How should I mush it? I've never mushed dog shit before.

    • 2 weeks ago
      Anonymous

      >t. malding soy

    • 2 weeks ago
      Aspiring Investor

      are you a caveman that has only been able to find berries and water to sustain on for the last 3 months and just happened on some overly nutritious nasty tasting food that you now require so you can still reproduce? no? then throw it away

      I'm curious, why come to a cooking board if all you eat is chicken tendies?

      • 2 weeks ago
        Anonymous

        It's a food board.

      • 2 weeks ago
        Rich Investor

        >eating organs
        It's called offal (awful) for a reason, moron. Only barbaric thirdie brownoids eat organs.
        Go eat a steak like a civilized White man.

        • 2 weeks ago
          Anonymous

          USA is the roadkill-consumption capital of the world, wigger third-worlder

      • 2 weeks ago
        Anonymous

        tbf tendies take quite a bit of skill to make

  8. 2 weeks ago
    Anonymous

    are you a caveman that has only been able to find berries and water to sustain on for the last 3 months and just happened on some overly nutritious nasty tasting food that you now require so you can still reproduce? no? then throw it away

  9. 2 weeks ago
    Anonymous

    isn't the point of the carnivore ketoschizo meme about eating what's tasty and natural? organ meat seemingly need a lot of work to be edible

    • 2 weeks ago
      Fledgling Investor

      Organs are the tastiest parts. The secret truth is that people who eat flesh only don't really like meat so they can only tolerate the blandest segment of the animal.

  10. 2 weeks ago
    Anonymous

    As an alternative to milk, I sometimes soak in beer. Then I cook in butter. I've tried breading before, but I don't think it really added anything for me.

  11. 2 weeks ago
    Anonymous

    Can't you just eat it raw

  12. 2 weeks ago
    Anonymous

    cook with some farva beans, enjoy with a chianti.

    • 2 weeks ago
      Anonymous
    • 2 weeks ago
      Anonymous

      >farva beans

      • 2 weeks ago
        Anonymous

        liter of cola for you then, champ?

  13. 2 weeks ago
    Anonymous

    >randomly gifted liver
    Be suspicious, very suspicious

  14. 2 weeks ago
    Anonymous

    Why is this thread so suspicious?
    I think Columbo and his dog needs to investigate.

  15. 2 weeks ago
    Rich Investor

    they have a great liver n' onion

  16. 2 weeks ago
    Anonymous

    beef liver is also fantastic served over a flat & broad pasta-noodle with a tomato-sauce, like tagliatelle/mafaldine or even lasagna noodles. the acidity of reduced-tomatoes cuts through the alkaline taste of liver perfectly

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