Whats the best way to cook liver,when i cook liver and bacon casserol,my liver always seems abit chewy,thanks.!
Answers:
liver and onions
Ingredients
1 1/2 lbs liver
1/4 cup flour
3 slices bacon, halved
1/2 cup onion, sliced
1/2 cup beef broth
1/4 cup water
1/8 teaspoon pepper
1/8 teaspoon tarragon
Directions
1Coat liver with flour; set aside!.
2Brown bacon; drain on paper towels!.
3Brown onions in drippings!.
4Brown liver quickly in same skillet, about 1 minute on each side!.
5Drain fat!.
6Combine broth, water, liver, pepper and tarragon!.
7Cover and simmer 20 minutes until liver is fork tender!.
8Uncover; top with bacon!.
9Simmer uncovered 5 to 10 minutes until sauce is consistency of gravy!.Www@FoodAQ@Com
Ingredients
1 1/2 lbs liver
1/4 cup flour
3 slices bacon, halved
1/2 cup onion, sliced
1/2 cup beef broth
1/4 cup water
1/8 teaspoon pepper
1/8 teaspoon tarragon
Directions
1Coat liver with flour; set aside!.
2Brown bacon; drain on paper towels!.
3Brown onions in drippings!.
4Brown liver quickly in same skillet, about 1 minute on each side!.
5Drain fat!.
6Combine broth, water, liver, pepper and tarragon!.
7Cover and simmer 20 minutes until liver is fork tender!.
8Uncover; top with bacon!.
9Simmer uncovered 5 to 10 minutes until sauce is consistency of gravy!.Www@FoodAQ@Com
Beef Liver & Bacon Casserole
4 slices bacon
1 package of dry lipton onion soup mix
6 tablespoons flour
1 1/2 teaspoons salt
1/4 teaspoon fresh coarse ground black pepper
1 lb beef liver, cut into 2 inch strips
1/2 cup of chopped celery
1/2 cup of chopped onions
1 (10 1/2 ounce) can condensed beef broth
6 medium potatoes, pared and halved
6 carrots, cut in 2 inch pieces
Saute the bacon in skillet until crisp!.
Drain and crumble!.
Reserve pan drippings!.
Combine 4 Tbs of the flour, the pkg!.
of dry onion soup mix, salt, and pepper!.
Put into a paper sack!.
Add the liver strips and shake until dredged in the flour!.
Save the flour that remains!.
Saute liver, celery and onion in bacon drippings until liver is brown!.
Place in a 2 quart casserole!.
Top with crumbled bacon!.
Add bouillon!.
Bake, covered, in a 350 degreeF!.
oven for 30 minutes!.
Add potatoes and carrots and bake, covered, for 45 minutes or until vegetables are tender!.
Remove the meat and vegetables to a warm platter!.
Add the flour remaingin in the sack to the skillet!.
Stir in to the liquid from the casserole!.
Cook, stirring constantly, until thickened!.
Pour over liver and vegetables and serve!.Www@FoodAQ@Com
4 slices bacon
1 package of dry lipton onion soup mix
6 tablespoons flour
1 1/2 teaspoons salt
1/4 teaspoon fresh coarse ground black pepper
1 lb beef liver, cut into 2 inch strips
1/2 cup of chopped celery
1/2 cup of chopped onions
1 (10 1/2 ounce) can condensed beef broth
6 medium potatoes, pared and halved
6 carrots, cut in 2 inch pieces
Saute the bacon in skillet until crisp!.
Drain and crumble!.
Reserve pan drippings!.
Combine 4 Tbs of the flour, the pkg!.
of dry onion soup mix, salt, and pepper!.
Put into a paper sack!.
Add the liver strips and shake until dredged in the flour!.
Save the flour that remains!.
Saute liver, celery and onion in bacon drippings until liver is brown!.
Place in a 2 quart casserole!.
Top with crumbled bacon!.
Add bouillon!.
Bake, covered, in a 350 degreeF!.
oven for 30 minutes!.
Add potatoes and carrots and bake, covered, for 45 minutes or until vegetables are tender!.
Remove the meat and vegetables to a warm platter!.
Add the flour remaingin in the sack to the skillet!.
Stir in to the liquid from the casserole!.
Cook, stirring constantly, until thickened!.
Pour over liver and vegetables and serve!.Www@FoodAQ@Com
Cook it in milk by gently simmering (and completely covered), it will also remove any bitterness from ox liver, but bear in mind that liver can be poisonous, particularly if you try to eat any liver that belongs to any member of an areas prime (or upper ) member of the food chain in an area, i!.e!. polar bear in the arctic, as the top "dog" so to speak the liver contains high levels of vitamin A and will poison you, do not eat liver from lions either, or any big cat, for that matter, pick on things smaller than yourself, is the rule, and please, only eat a moderate amount, if in doubt!.!.!.Www@FoodAQ@Com
cook it very fast and only briefly!. You can do the bacon first and then the liver at last minute! Cut it into strips for even cooking!
Funny stry about liver!. I had a liver infection and was made to fast the night before a biopsy at a different hospital!. Went there, had the biopsy, came back and somebody had forgotten to order me lunch and as I got back so late the only thing left for me to eat was - yes - liver and bacon! I think somebody was taking the michael! And as it hd been sitting in warmer it was as tough as old boots!Www@FoodAQ@Com
Funny stry about liver!. I had a liver infection and was made to fast the night before a biopsy at a different hospital!. Went there, had the biopsy, came back and somebody had forgotten to order me lunch and as I got back so late the only thing left for me to eat was - yes - liver and bacon! I think somebody was taking the michael! And as it hd been sitting in warmer it was as tough as old boots!Www@FoodAQ@Com
the best way to cook a liver is take a live and covert it into small small pieces now if its weight is 500 gm then u take onion 2 big slice now take a pan put some oil in it fry the onion till brown now take it off from the pan and keep a side now add garlic and ginger past 1 tsp in that oil and 2 tsp coriander powder 1 tsp red chilli powder 1/4 tsp teromaric powder and add 1/4 cup water now stire and add lever into it!.!.!.!.!.now add 200 gm curd past into it and coverd and cook till then lever cook properly !.now grind that fried onlion with 1/2 tsp cumin seed 1/2 tsp balck pepper 1 piece of black cardomom and 2-3 cloves and grind them together make a past and now add this into the liver fry it much untill oil leave seperate!.!.!.!.!.!.now add some water for curry it is ready!.Www@FoodAQ@Com
Everyone seems to think you mean casseroled liver!. Your question, what's the best way to cook liver!. My favourite way is -: Using a frying pan!.!.!.!.heat some oil in the pan and gently cook some chopped up onion!. Removed and keep hot!. Cut the liver into finger sized strips (not too skinny) and roll in flour which has an oxo and mixed herbs added!. Re-heat the oil and when it is quite hot, place the liver strips in pan and cook for about 3/4 minutes, turning so that all sides are cooked!. I serve this quite crispy and it melts in your mouth!. Serve with creamed potatoes, sprouts (or greens of your choice) and the fried onion and lashings of thick gravy!. I use the cheapest liver which is usually ox liver but pigs or sheeps is good!.Www@FoodAQ@Com
I usually put some seasoned flour in a bag, place the live in it and give it a shake!. When cooking it do it on a low heat and not for too long!. I find if you cook liver for more than 7/10 minutes thats when it goes hard and rubberyWww@FoodAQ@Com
after looking at the recipe i cant think of a way to not make it chewy!. i think liver should never be over cooked or it becomes dry and chewy!. maybe add the liver at the last and vegies in first!.!.Www@FoodAQ@Com
I always cook it in the oven over 2 days for a couple of hours on the first day and then again on the 2nd! It also makes the gravy gorgeous!Www@FoodAQ@Com
Liver is best fried!.Dust in seasoned flour and fry on a moderate heat,quite quickly and not too long as overcooking is the biggest cause of tough liver!.Www@FoodAQ@Com
Hum, I have heard the Milk thing, there may be a Tenderizer or a Rub as well,
check here, there may be something here!
http://storesinpa!.com/recipes!.aspx
Good luck !Www@FoodAQ@Com
check here, there may be something here!
http://storesinpa!.com/recipes!.aspx
Good luck !Www@FoodAQ@Com
long and slow, cook it first in a slow cooker in oil or wine or something, then put into the other dish towards the end, say last ? hour!.Www@FoodAQ@Com
you need to soak the uncooked liver in milk overnight in the fridgeWww@FoodAQ@Com
Put the liver a pirates dish with a drop of milk!. Bake until cooked on gas mark 5!.Www@FoodAQ@Com
I always soak the liver in milk for a few hours!. dont cook very long or it will get chewy!.Www@FoodAQ@Com
I roll liver in flour and quickly fry to seal the meat (or offal)!.!. Then use it!.!. Trick is not to overcook or burn it!.!.Www@FoodAQ@Com
Use lambs liver - not chewyWww@FoodAQ@Com
i like chewy liverWww@FoodAQ@Com