Cooking Liver

"biig" <[email hidden]> dropped this news:[email hidden]:
in rec.food.cooking

Quoted message said:

DH likes liver and onions, and I usually dredge in seasoned flour and
fry in butter and olive oil. Has anyone used panko for breading
liver? Did you season the liver first, or add the seasoning to the
panko?.....thanks...Sharon

I've never used panko for liver but it sounds like a good idea. I soak the
liver in a bit of milk for awhile before preparing and cooking.

Michael

--
Children today are tyrants. They contradict their parents, gobble their
food, and tyrannize their teachers.
- Socrates

to email: dog3 at charter dot net

biig said:

DH likes liver and onions, and I usually dredge in seasoned flour and fry in
butter and olive oil. Has anyone used panko for breading liver? Did you
season the liver first, or add the seasoning to the
panko?.....thanks...Sharon

I prefer liver grilled, or broiled, just s n' p.... that's how
restaurants prepare liver and onions. I don't prepare liver at home,
while cooking it stinks,

Very occasionally and long ago I've prepared pan fried liver, that's
been lightly dredged in seasoned flour. The only time I've had
breaded liver it was deep fried, liver fingers... didn't much care for
it.

When I still lived on Lung Guyland my favorite restaurant for liver
with bacon and smothered onions was in Patchogue, NY, The
Harborside... a big thick slab of calves liver grilled to pink
perfection, generously topped with bacon and tons of beautifully fried
onions.... was usully the lunch special, served with a nice salad
($6.99) and I'd order their wonderful black bean soup, and a couple
2nis.

Sheldon

In article <[email hidden]>,

Sheldon said:

biig said:

DH likes liver and onions, and I usually dredge in seasoned flour and fry in
butter and olive oil. Has anyone used panko for breading liver? Did you
season the liver first, or add the seasoning to the
panko?.....thanks...Sharon

I prefer liver grilled, or broiled, just s n' p.... that's how
restaurants prepare liver and onions. I don't prepare liver at home,
while cooking it stinks,

That is what fan hoods and incense are for. ;-)
I prefer to prepare it at home as restaurants tend to cook it to death.
I treat them the same way I do steaks (except cooked at little longer)
and flavor them according to our mood.

Quoted message said:

Very occasionally and long ago I've prepared pan fried liver, that's
been lightly dredged in seasoned flour. The only time I've had
breaded liver it was deep fried, liver fingers... didn't much care for
it.

Ew.

Quoted message said:

When I still lived on Lung Guyland my favorite restaurant for liver
with bacon and smothered onions was in Patchogue, NY, The
Harborside... a big thick slab of calves liver grilled to pink
perfection, generously topped with bacon and tons of beautifully fried
onions.... was usully the lunch special, served with a nice salad
($6.99) and I'd order their wonderful black bean soup, and a couple
2nis.

Sheldon

--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

"Michael "Dog3"" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"biig" <[email hidden]> dropped this news:[email hidden]:
in rec.food.cooking

Quoted message said:

DH likes liver and onions, and I usually dredge in seasoned flour and
fry in butter and olive oil. Has anyone used panko for breading
liver? Did you season the liver first, or add the seasoning to the
panko?.....thanks...Sharon

I've never used panko for liver but it sounds like a good idea. I soak the
liver in a bit of milk for awhile before preparing and cooking.

Michael

--
Children today are tyrants. They contradict their parents, gobble their
food, and tyrannize their teachers.
- Socrates

to email: dog3 at charter dot net

Thanks for the reply about the milk. I've never heard of doing that. I
was just wondering if the seasoning would adhere to the panko. I guess I'll
find out soon enough......Sharon

Michael 'Dog3 said:

I've never used panko for liver but it sounds like a good idea. I soak the
liver in a bit of milk for awhile before preparing and cooking.

Michael

My mother soaked her liver in buttermilk, so I do the same. I wondered
if milk would work, and according to you, it does. Thanks.

Becca

Michael 'Dog3 said:

I've never used panko for liver but it sounds like a good idea. I soak the
liver in a bit of milk for awhile before preparing and cooking.

Michael

My mother soaked her liver in buttermilk, so I do the same. I wondered
if milk would work, and according to you, it does. Thanks.

Becca

This is how I fix it at home. Wonderful!

Texpat

Quoted message said:

When I still lived on Lung Guyland my favorite restaurant for liver
with bacon and smothered onions was in Patchogue, NY, The
Harborside... a big thick slab of calves liver grilled to pink
perfection, generously topped with bacon and tons of beautifully fried
onions.... was usully the lunch special, served with a nice salad
($6.99) and I'd order their wonderful black bean soup, and a couple
2nis.

Sheldon

biig said:

DH likes liver and onions, and I usually dredge in seasoned flour and fry in
butter and olive oil. Has anyone used panko for breading liver? Did you
season the liver first, or add the seasoning to the
panko?.....thanks...Sharon

The way you're doing it is better than breading, whether with panko or
regular crumbs. Season the meat before either flour or crumbs.
Biggest improvement you can make (sight unseen to your kitchen) is to
slice more onions than you did before and to cook them a little
slower, a little longer. I used to make liver every couple of months
until I finally realized the onions were the more important part of
the dish. Now I make liver once or twice a year but smother other
meats in onions all the time. -aem

Omelet said:

In article <[email hidden]>,

Sheldon said:

biig said:

DH likes liver and onions, and I usually dredge in seasoned flour
and fry in butter and olive oil. Has anyone used panko for
breading liver? Did you season the liver first, or add the
seasoning to the panko?.....thanks...Sharon

I prefer liver grilled, or broiled, just s n' p.... that's how
restaurants prepare liver and onions. I don't prepare liver at home,
while cooking it stinks,

That is what fan hoods and incense are for. ;-)

Whoa. Flashback.

Incense and peppermints, the color of time...

--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project moved to this site August 28th:
http://improve-usenet.org

I love liver and onions. What I like to do is fry lot's of bacon. Fry
the onions in the bacon grease till golden brown and remove from the
skillet. The after dredging the liver in seasoned flour (salt and
pepper) i then fry the liver in the bacon grease for just a minute or
two per side - you want it pink in the center - not rare, but a tad
pink. Warm up the bacon and serve with the liver and onions - love
the stuff!

Rich

Quoted message said:

DH likes liver and onions, and I usually dredge in seasoned flour and fry in
butter and olive oil. Has anyone used panko for breading liver? Did you
season the liver first, or add the seasoning to the
panko?.....thanks...Sharon

Senior moment. Many years ago I spotted a most beautiful piece of
fresh veal liver, suitable for framing, in the kosher section of my
supermarket. Foolishly I decided to purchase tomorrow. Hmmmm. Never
saw it again, or anything like it. Veal or calf. Store guy said liver
was so volatile they couldn't stock it fresh. My problem with frozen
is that once thawed it's so fragile it tends to disintegrate in the
pan. Guess I could half-thaw it and try it again. Uh! What was the
question?

stark said:

Senior moment. Many years ago I spotted a most beautiful piece of
fresh veal liver, suitable for framing, in the kosher section of my
supermarket. Foolishly I decided to purchase tomorrow. Hmmmm. Never
saw it again, or anything like it. Veal or calf.

Here veal liver is very common, but friggin' pricey: 20 euros per Kg (2.2
pounds).
Cow liver, instead, comes in at about 6 euros per Kg.
I have never seen pork liver, they say it's the ebst of the three if you
cook it properly. Then there's rabbit liver but it almost always comes in
with the hullf or half animal, I saw it sold alone only once.
--
Vilco
Think pink, drink rose'

In article said:

stark said:

Senior moment. Many years ago I spotted a most beautiful piece of
fresh veal liver, suitable for framing, in the kosher section of my
supermarket. Foolishly I decided to purchase tomorrow. Hmmmm. Never
saw it again, or anything like it. Veal or calf.

Here veal liver is very common, but friggin' pricey: 20 euros per Kg (2.2 pounds).
Cow liver, instead, comes in at about 6 euros per Kg.
I have never seen pork liver, they say it's the ebst of the three if you
cook it properly. Then there's rabbit liver but it almost always comes in
with the hullf or half animal, I saw it sold alone only once.

What about Lamb's Fry? That's the one that was traditional here in Oz
when I was a kid. Our Coles supermarket still sells both lamb's liver
and ox liver. (Hmm... Why one possessive and one adjectival? 🙂

Lamb's fry and bacon is a favorite breakfast on Queensland Rail.
(I may have mentioned this before. :-)

Cheers, Phred.

--
[email hidden]

"aem" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

biig said:

DH likes liver and onions, and I usually dredge in seasoned flour and

fry in

Quoted message said:

Quoted message said:

butter and olive oil. Has anyone used panko for breading liver? Did

you

Quoted message said:

Quoted message said:

season the liver first, or add the seasoning to the
panko?.....thanks...Sharon

The way you're doing it is better than breading, whether with panko or
regular crumbs. Season the meat before either flour or crumbs.
Biggest improvement you can make (sight unseen to your kitchen) is to
slice more onions than you did before and to cook them a little
slower, a little longer. I used to make liver every couple of months
until I finally realized the onions were the more important part of
the dish. Now I make liver once or twice a year but smother other
meats in onions all the time. -aem

You're right about the panko. I used it and DH preferred my usual seasoned
flour method. .......Sharon

biig said:

DH likes liver and onions, and I usually dredge in seasoned flour and fry in
butter and olive oil. Has anyone used panko for breading liver? Did you
season the liver first, or add the seasoning to the
panko?.....thanks...Sharon

Consider Heston Blumenthal's take on it:
<http://www.guardian.co.uk/weekend/story/0,,849676,00.html>.

Victor

(Victor Sack) said:

Consider Heston Blumenthal's take on it:
<http://www.guardian.co.uk/weekend/story/0,,849676,00.html>.

For the sauce

70g butter

2 large shallots, diced

100g smoked streaky bacon, thinly sliced

1 clove garlic, minced

1 lime, juiced and zested

50ml sherry vinegar

150ml chicken stock (ideally 100ml white chicken stock and 50ml brown)

200ml double cream

1 tsp Dijon mustard

With a sauce like that I could probably eat . . . nevermind.

"Victor Sack" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

biig said:

DH likes liver and onions, and I usually dredge in seasoned flour and

fry in

Quoted message said:

Quoted message said:

butter and olive oil. Has anyone used panko for breading liver? Did

you

Quoted message said:

Quoted message said:

season the liver first, or add the seasoning to the
panko?.....thanks...Sharon

Consider Heston Blumenthal's take on it:
<http://www.guardian.co.uk/weekend/story/0,,849676,00.html>.

Victor

Good article, but I have to keep it simple. DH is a heart patient and
liver and onions are a rare treat. I try not to add anything extra to add
to the fat content. ....Sharon