Glassy
Member
I’m not a huge fan of liver but I did notice that it tastes better when fresher and that lamb liver is less strong a flavour than beef liver. I found that chicken liver had a horrible texture but this could have been the freshness of them.
My standard go to for cooking liver is to partially freeze it first and then slice finely before chopping into small pellets (less chewing required). Freezing the liver is handy because when I find fresh liver I can freeze it for later and it takes the sliminess out of the preparation. I then fry beef mince bacon and onions then add a can of tomatoes and cook down a bit before adding the chopped liver to quickly cook through. I add some cream and a good amount of salt then serve on sticky white rice.
The beef mince seems to dilute the intensity of the liver and makes it enjoyable to the point where leftovers are worth keeping. It does make for a greater volume of liver mix to consume but the more I eat it in this way, the more I seem to enjoy it.
My standard go to for cooking liver is to partially freeze it first and then slice finely before chopping into small pellets (less chewing required). Freezing the liver is handy because when I find fresh liver I can freeze it for later and it takes the sliminess out of the preparation. I then fry beef mince bacon and onions then add a can of tomatoes and cook down a bit before adding the chopped liver to quickly cook through. I add some cream and a good amount of salt then serve on sticky white rice.
The beef mince seems to dilute the intensity of the liver and makes it enjoyable to the point where leftovers are worth keeping. It does make for a greater volume of liver mix to consume but the more I eat it in this way, the more I seem to enjoy it.
