- Apr 17, 2013
Is anyone here taking desiccated liver power supplements instead of actual liver?
Bruv said:I don't know what your reasons for wanting some form of liver are but I don't think dessicated liver contains very much if any of the fat soluble vitamins A and D that you would get in fresh liver.
Like Mittir said, cutting it up in super small pieces really does help the taste. It's extra work but totally worth it.tomisonbottom said:Ok, thanks for all the tips; I'll try cooking it differently, soaking it and seeing if that works or try it raw/frozen if it doesn't.
I get fresh liver from my butcher. They seemed to know which liver will have good taste.
Sometime i get bad tasting liver when i buy from other stores.
Now i can spot good liver just by looking at it.
If some liver taste really bad it probably has gotten bad from
improper storage or was bad from the start.
By bad i mean not so appealing texture.
Hardcore. I'll try it. By the time you consume, it's fully thawed?Try eating some liver raw! Freeze it for a couple weeks first, then thaw it out a bit and score the hell out of it with a knife to increase it's surface area. (easier to digest) Also in this scored up state you don't even have to chew it, just put some in your mouth and swallow it. I think it honestly tastes better than cooked liver and it's more convenient. :2cents
Hardcore. I'll try it. By the time you consume, it's fully thawed?
I do the exact same thing, but I let it fully thaw in the fridge over night then chop it up with a knife and swallow it down with some coffee (or water with a splash of vinegar). It goes down very easy (even with very small sips of liquid) and I have never been sick from weekly raw liver in 2 years. I think it's very safe. The raw liver should be very deep red and look very juicy. It will stay good for a few days in an air tight container (longer is even fine, but it gets a bit fermented/funky, but still perfectly save aslong as there is no mold).Hardcore. I'll try it. By the time you consume, it's fully thawed?
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