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What I'm looking for specifically is a way to keep the liver from getting chewy or rock hard (yes those have been the outcomes of the the first two attempts). I'm not doing much with the liver (except salt) before cooking and only using olive oil in a copper pan - Any ideas?

  • Salt after frying only. – Robert Apr 22 '17 at 21:55
9

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

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4

I usually let the livers soak overnight in milk. Then i pat dry and fry with onions. even if i cook them for longer they will still stay moist. You can flavour the milk if you want. I usually put thyme and garlic.

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0

After cooking liver & onion in bacon grease, add 1/4 cup water, cover and steam liver for about 5 minutes. this adds moisture back to the liver. of course, don't overcook liver to begin with, but this works for me.

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0

I flour and pan frie my liver first about 2mns on each side on med to high heat then remove, fro pan. add onions along with some of my flour sautee until light brown add water, stir then re-add liver cook on low for 10mns. Moist and delicious.

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  • 1
    Welcome to Seasoned Advice. You should add punctuation marks to the proper places in your sentences. Would make reading your contribution much easier. – Johannes_B Apr 10 at 3:53

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