Liver Recipe: Flash Cooked Liver
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All Comments (19)
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I can't really hear a word she's saying, but I'll be trying this recipe
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i love the irony taste!!!!
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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.
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Never turn meat or pancakes more than once or they get tough. Greetings from France! Uprated.
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I'm always afraid my evoo is gonna burn. Plus, I gotta have onions with mine. Very nice vid tho
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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!!
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Great video...Thanks for the lesson!
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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.
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vitamin A, B12, iron...?
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I love liver!
1Nanalo 2 years ago 6
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