A couple of technical tweaks would make this recipe a lot better:
1- Soak the liver in salted milk before cooking to get rid of excess blood. This gets removes the unpleasant irony taste that many people associate with liver.
2-The liver should only be turned once, so each side gets properly seared and the juices dont escape and it becomes dry and flavorless.
3-To thicken sauces with flour, it should be cooked into the fat in the pan for a couple of mins before adding liquid to avoid lumps.
Oh my goodness! I love liver! I recently discovered liver of wild Alaskan salmon. OMG, it is sooo delicate, after i cook it I can spread it on a toast, its so soft.
Just a general question because this could be why I don't like liver and if there is another way I'd like to try it. Does liver have a very soft, mushy, almost creamy texture to anyone else?
i'm really fearful to cook meat. I've made myself sick in the past with my ... "cooking" so i shy away from meat. but she slices them so thin, i think i could handle making this.
Flash frying is the best way to cook many meats. Crispy on the outside, juicy on the inside. With liver, it's especially important, because most people cook it way too long and it ends up dry and yucky.
I can't really hear a word she's saying, but I'll be trying this recipe
Alchiexander 2 months ago
i love the irony taste!!!!
thelastdan85 5 months ago
A couple of technical tweaks would make this recipe a lot better:
1- Soak the liver in salted milk before cooking to get rid of excess blood. This gets removes the unpleasant irony taste that many people associate with liver.
2-The liver should only be turned once, so each side gets properly seared and the juices dont escape and it becomes dry and flavorless.
3-To thicken sauces with flour, it should be cooked into the fat in the pan for a couple of mins before adding liquid to avoid lumps.
TheDave000 5 months ago
Never turn meat or pancakes more than once or they get tough. Greetings from France! Uprated.
CuteCatFaith 6 months ago
I'm always afraid my evoo is gonna burn. Plus, I gotta have onions with mine. Very nice vid tho
smooretogo 8 months ago
Oh my goodness! I love liver! I recently discovered liver of wild Alaskan salmon. OMG, it is sooo delicate, after i cook it I can spread it on a toast, its so soft.
Love your videos!!
Gdaiva1 1 year ago
Great video...Thanks for the lesson!
TheVittleVlog 2 years ago
I love liver!
1Nanalo 2 years ago 6
Thank you! That was just what I needed. Going to try that now =)
jmarbas 3 years ago
Just a general question because this could be why I don't like liver and if there is another way I'd like to try it. Does liver have a very soft, mushy, almost creamy texture to anyone else?
roblou62 3 years ago
Yes, My daughter says that liver tastes like mud!
:)
I just don't know how to cook it right.
turn2wall 2 years ago
Thank you Rebild for posting this video. Lots of helpful tips. Yummy!
zzladybug 3 years ago
i have a taste for liver all of a sudden, hence me coming to see this video. what could i be lacking that i want liver?
shakaama 3 years ago
blood!!.. heeheeehhee
chiefouko 3 years ago
vitamin A, B12, iron...?
razmatazz00001 2 years ago
i'm really fearful to cook meat. I've made myself sick in the past with my ... "cooking" so i shy away from meat. but she slices them so thin, i think i could handle making this.
shakaama 2 years ago
Flash frying is the best way to cook many meats. Crispy on the outside, juicy on the inside. With liver, it's especially important, because most people cook it way too long and it ends up dry and yucky.
dastardlydude67 3 years ago 5
That was very good ..i will try that tomorrow..thank you for posting *S*
justabrit 4 years ago
yummy!
calhounbros 4 years ago