Gone Peating
Member
- Joined
- Sep 16, 2018
- Messages
- 1,006
Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
Click Here if you want to upgrade your account
If you were able to post but cannot do so now, send an email to admin at raypeatforum dot com and include your username and we will fix that right up for you.
I disagree! I can only find liver palatable if cooked well-done in a LOT of butter, which to me is like 2 tbsp - also needs generous saltAnd it tastes better when it’s pink(ish) in the middle anyway. Nothing worse than overcooked, tough liver.
I disagree! I can only find liver palatable if cooked well-done in a LOT of butter, which to me is like 2 tbsp - also needs generous salt
It's great that you're conscious about preparing your food in a way that reduces toxins, but I don't think it's enough:
- Retinol and beta carotene content of indigenous raw and home-prepared foods in Northeast Thailand
Have you considered carbonizing it?
25 % Vitamin A (retinol) lost when cooking.
Source: Nutritional Effects of Food Processing
http://nutritiondata.self.com/topics/processing
Freezing, Drying, Cooking, and Reheating.
Note: I fry it 1 min. on each face, in coco fat, then add a cup of warm water (240 ml) and sea salt + pepper. Cook an additionnal 5' with cover.
Tasty so and not too hard / dry (soft).
I eat both, like a miso soup.Isn’t that a lot of water you’re using? Or are you removing the liver from the water once cooked?