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8

Have you asked the meat departments of the stores you shop in? They may not carry it simply due to lack of demand but could order it for you. Calve's liver is often sold frozen in small quart size containers due to the fact it's not a high demand item. Check your freezer section as well as the fresh meat section. Also look in the yellow pages of your ...


7

Liver (like any offal) needs to be as fresh as possible. Liver naturally has a dense texture, so over-cooking it results in the dry shoe leather effect that causes most people to hate it. Soaking it in milk is a common technique, but I grew up with venison liver cooked quickly in a pan with spice mixes (usually a slightly spicy "cajun" or lemon-pepper). ...


6

General Tips from Joy of Cooking (with liver): Soak for several hours in milk or a spicy marinade Never toughen liver by cooking it too long or over excessive heat Never cook beyond the point of tenderness Good ingredients that pair with liver are Maderia, white wine, sour cream, nutmeg, or thyme Good sauces that pair with liver are Bearnaise, Barbecue, ...


4

Yes, you can safely soak it at room temperature, but why would you? There's no reason not to refrigerate. Meat is safe for about 2 hours in the temperature danger zone of 40F/4C to 140F/60C. Beyond that, it should be cooked or refrigerated. So, if you do decide to soak at room temperature you should cook or chill it promptly.


4

My knowledge about the phenomenon itself is limited but I did see it mentioned in "Modernist Cuisine" (Nathan Myhrvold, p. 147) Many recipes for foie gras, liver, sweetbreads, and other offal include a soaking step before cooking. For kidneys, this step serves a very simple purpose: to remove any trace of the animal's bodily fluids. Recipes often call ...


4

Liver is very sensitive to over cooking, Fry the onions first and then throw in the liver for just long enough to cook it through


3

Try a Chinese supermarket with meat produce.


2

Here is a great place to go to compare identified inards with what you have. http://www.eatmedaily.com/2009/11/offal-of-the-week-turkey-offal/ Personally, when making gravy, I just use the drippings from the turkey, sometimes I throw the neck in for a little extra, if I need to make some more. Call me squimish, but I usually toss the rest, but that's ...


2

A few finely diced mushrooms or olives can add a lot of extra flavour, Worcester Sauce is of course an option too for quickly adding flavour. There are quite a few 'proper' recipes which recommend fried and blended celery but I've never found it to work that well, it can add body if thinly sliced but doesn't do much flavour wise. Personally I'd add a good ...


1

The flavor doesn't come from one thing, but from the sum of its parts. In the recipe you posted you have many different ingredients, for instance sage, mace, shallots, and brandy. All these add complexity and depth, and combine to make the flavor. As for what is it that makes you personally like pate there's no possible way to answer that on this forum, ...


1

For presentation: Philo dough cups precooked with either sprigs of dill or whittle blueberries on a Sterling Silver Plate or Platter. Sterling Silver makes anything look elegant.


1

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.


1

slice it, put a bit of flour on the slices, fry it with onions (and bacon if you like). Have it with chips(french fries) and brown sauce or gravy. Its a staple of english cafes.


1

use them all. i make one gravy (often a jar-name brand is usually best) without the good stuff, and one, again using a jar, with the neck boiled for hours the rest fried and simmered for the last hour of turkey cooking, minus what i eat. to answer the question, the 2 soft dark red parts are most likely the liver. if they feel muscularly or hard, it is the ...



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