What are good techniques to prepare liver?

Question

I don't like liver, but now I have to start eating pork liver because of its high iron content.

There are some ingredients which I have disliked for years, then suddenly started liking when I discovered how tasty they can be when prepared properly. An example is an aubergine: throw it into a stew as it is, or deep fry it so it soaks up three times its way in oil, and I don't want to see it. Blanch it to reduce the bitterness, dry it before it touches fat, combine it with rosemary, and it becomes one of the best veggies ever.

I was wondering whether there is some cooking technique which transforms liver into a lovely treat. My biggest issues with liver are

the texture, which is too crumbly, almost sandy, and a bit dry

the intensity of its earthy, fatty, almost rancid flavor.

At least, it tastes that way when my mother or grandmother prepare it, I have never eaten it in a restaurant.

Do you know a way to mitigate these problems? Advice on good combinations, be it side dishes or herbs/spices, is also appreciated. Also, what is the optimal pH range? I'd tend to use some acidic components because of the fatty flavor (e.g. make a sauce by deglazing the pan with lemon juice), but is this really a good combination, and how does it affect the texture if the acid is added while preparing?

Answer 1

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).

I would suggest looking up some more modern recipes to see if you can find one that appeals to your tastes. Chefs like Hugh Fearnley-Whittingstall, who are keen on re-introducing people to these less popular cuts, tend to have recipes that will appeal to a modern palate.

Answer 2

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, Lyonnaise, and butter sauces like Lemon Butter or Brown Butter
• Liver from younger animals is preferred, the paler the color the better

Answer 3

You may consider blanching the liver if it still has the tough outer membrane intact. Ice water on the side, boil water to cover the liver, dip for a moment or two, then plunge into ice bath to stop cooking. Loosen and peel membrane, slice, soak in milk for as long as you can, a few minutes to a few hours. Dry the slices and let them rest while you grill some onions and shiitake or oyster mushrooms, remove to platter. Coat them with spice or whole grain flour, fry in same hot pan as onion for a minute or so, turn do the same and return onion/mushroom mixture until hot. Remove to hot platter. Deglaze pan with vodka, vermouth, or broth and boil down to a slurry to drizzle over platter. OR for gravy, add some fat, the leftover flour and seasoning, cook until brown, add liquid or milk and stir like mad to keep lumps at bay. Yummy!

Re: salt: I've never had trouble with salt toughening liver; I have however, if I over cooked it.

Answer 4

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.

Answer 5

Don't salt the liver until it has started cooking in the pan. If you salt it before you cook it, it will loose some of it's moisture, and the result will be leathery.