26-03-2017, 05:28 PM
51
Re: Liver and Onions
Twink, I'm always a bit frightened of undercooking liver, wondering if it's safe to eat with blood still coming out. I suppose it does depend on how thick it is as to how long it needs in the pan but I cook it pretty much the same method as you but will have a go in the slow cooker some time.
26-03-2017, 06:12 PM
52
Re: Liver and Onions
Originally Posted by Val J
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Twink, I'm always a bit frightened of undercooking liver, wondering if it's safe to eat with blood still coming out. I suppose it does depend on how thick it is as to how long it needs in the pan but I cook it pretty much the same method as you but will have a go in the slow cooker some time.
27-03-2017, 07:12 AM
55
Re: Liver and Onions
Originally Posted by Muddy
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What a bunch of carnivores !enought to turn a vegan/vegetarian's hair white .
I used to feed liver to my dogs .
Never been to S.Korea, so I don't know what dogs taste like. Will perhaps have to consult Hannibal Lecter.
27-03-2017, 07:45 AM
56
Re: Liver and Onions
Originally Posted by Muddy
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What a bunch of carnivores !enought to turn a vegan/vegetarian's hair white .
I used to feed liver to my dogs .
27-03-2017, 02:03 PM
57
Re: Liver and Onions
Originally Posted by Val J
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I love liver and onions with thick onion gravy but it has to be lamb's liver. A lot of folks turn their nose up at it and I don't think my grandkids have ever tasted it.I remember when it was rationed at our butchers and we had to wait for our turn to come round, it was considered a luxury. How things change. My hubby doesn't remember it being rationed, just wondered if anyone here remembers this?
At school we were forced to eat our school lunches, so I always carried a little bag in my pocket in which to put the liver, when the teacher wasn't looking!
27-03-2017, 02:04 PM
58
Re: Liver and Onions
Originally Posted by Gravitas
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I've meant to eat liver and onions to boost my iron intake. But I've been put off actually doing it as I used to eat it a lot (just steamed) and it looked awful and tasted awful. I once had some from a chippy and it was really tasty and looked totally different. Any tips for me? What type, etc.
I'd go with Twink's idea and definitely don't overcook it. I cook mine JUST until I see the pink fading, then remove it from the heat. I don't like my liver bloody (which is odd because I love rare steak) but I like it just on the verge of turning from pink to brown.
I personally like beef and chicken liver the best.
Originally Posted by Twink55
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Try lambs liver, thinly sliced and quickly browned on both sides in the frying pan (no more than a minute!). Remove from the pan, put on a small plate and then soften some chopped onion,and maybe some chopped bacon if you like it,in the same pan for about 2 mins. Stir in 1 level tablespoon of plain flour and about 300 mls of lamb stock, added slowly, to make a rich gravy. Return your liver to the pan for a minute and serve with your chosen veg & potatoes. Make sure you don't overcook your liver or it will go hard and chewy. Season to taste, if required.
27-03-2017, 02:11 PM
59
Re: Liver and Onions
Originally Posted by Linda0818
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Steamed liver, gads. I can't even imagine eating it that way, it sounds horrendous.I'd go with Twink's idea and definitely don't overcook it. I cook mine JUST until I see the pink fading, then remove it from the heat. I don't like my liver bloody (which is odd because I love rare steak) but I like it just on the verge of turning from pink to brown.
I personally like beef and chicken liver the best.
That sounds delicious
27-03-2017, 09:26 PM
60
Re: Liver and Onions
Originally Posted by Twink55
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You can use whatever liver you like, but here is another tip. If you have left over veg from the day before, you can put them in the microwave..... that way you only dirty one pan.
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