I have a food questionfor ya!?!
I have a food questionfor ya!?
I'm cooking liver tonight( yes liver); do I broil it at high or low? and for how long? I usally fry it. I've placed onion slices under the meat. If that changes the cooking time; I don't really know.
Answers:
Medium to high. And baste it with butter or oil, or it might get dry and tough. the onions won't affect cooking time.
It's a misconception that cooking longer over low heat keeps any meat from getting tough........ the longer it's exposed to heat, the more moisture it loses. cooking quickly on higher heat for less time sears the outside and seals in more juices, making more tender meat.
My mom fries it, too. I don't know about broiling though.
Usually with liver you need to cook it as slow as possible or it gets tough. That's been my experience anyway.
cook at low temp. i was also told that if you soak it in vinegar it will take away some of that chalky powdery after taste.
Liver? Ugh, I would have no clue. But I would guess NOT to broil it on high!
Broiling is touchy. Just keep watching it, at all times. High will make it go fast, low will make it go slower, obviously. Try cooks.com on how to broil liver!
grill it high for only a few minutes till just cooked, the onion will not changed the cooking time but will add flavour, good with bacon and onion gravy, mash and peas.
I would usually fry it very fast. But if you are Broiling it then it is more or less the same. High heat and cook quickly. Will keep it tender. Best of luck.. although you won't need it I am sure.
here is a website of times for broiling.
http://www.superiorfarms.com/pages/broil...
Meat cooked the at faster higher temptress will be more tender. If you put onions or mushrooms under the meat it will take away a portion of the heat and the meat will take longer to cook. Personally I do not care for broiled liver. If I broiled a piece of liver one half inch thick it would be at 450, for at least 20 minutes in a convection oven broiler. The thicker the meat the longer it will take to cook. Use a cooking thermometer if you have one, check for the interior temp of the meat to reach at least 350.
Best and most tender cooked over high to medium heat, quickly.
I first cook the onions till almost done, push to one side then add the liver.
I coat the liver, with a light coating of flour ( can put in plastic bag with flour and shake, then remove all loose flour) and place in hot pan, simmer lightly on both sides. Liver should never ne cooked to well done stage as it gets tough.
Yummy !
cooking liver
-do not cook it in advance. it should be from the pan to the dinner plate
- broil: brush or dip in oil or melted butter and broil just like how you broil other meat
-pan-fry/ griddle or saute: dredge in seasoned flour. cook in cooking oil over moderately high heat
- do not overcook, but if you like it well done / "rubber-like" go ahead
-to be moist, liver must be slightly pink on the inside
- if it's well done, it tends to be very dry
-you can serve it with onion, french fries or bacon or seasoned butter
if you want broil it i say you should heat up some oil in a frying pan and add your seasoning and put it in flour brown each side and then put it in oven add about a cup and a half of water and it will make a onion gravy make sure it don't get dry you can always add a little water