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

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


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.


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.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.