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I have a large chunk of beef liver, too much to eat in one sitting. I would prefer to cook it all up at once, but would it be palatable reheated? Would it be ok cold?

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Liver is extremely heat-sensitive. While it should be possible to reheat it and keep it palatable, it is tricky, because you risk ruining it every time you put it on the heat. –  rumtscho Dec 7 '11 at 15:28
    
I know lots of people don't, but I love chopped liver - it's perfectly fine to eat cold (assuming it's been cooked). –  Aaronut Feb 5 '12 at 18:10
    
insignificant idiom should be "cold chopped liver"? (had to say it) –  zanlok Mar 6 '12 at 22:17
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3 Answers 3

With liver I'd say there isn't much point in reheating it as it'll cook in about the same time if you cut it thinly. You could eat it cold but whether you'd like it is a matter of personal taste.

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Palatability is largely a matter of taste...

Seriously, it will likely depend upon your cooking method. If you are cooking short high-heat, then reheating may well not work as well, as it will cook further and would likely become tough.

If you originally cooked in some kind of braising sauce, you are probably just fine to gently reheat, as the liquid should help to keep it tender.

Cold - mostly a matter of preference. OK for me might not be OK for you.

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Ok, I looked at the answers and thought about how to try it. My 96 year old father said it was too tough when I reheated it the first time. Like everyone else I had too much left over. I sauteed more onions until they were almost burnt. I then cut the heat off and place a piece of liver that I had in the fridge, covered it with the onions and put a lid on it and let it sit for about 10 minutes on the off electric burner.

It was not super hot but he enjoyed it almost as if it was freshly cooked. Not tough at all. I can not eat it because of gout. Oh, I am just learning to cook at 66 years old.

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