how to cook liver for delicious and tender results (2024)

FAQs

How to cook liver so it tastes nice? ›

This liver and onions recipe will turn liver haters into converts! It's very simple to make but the three things that will set your liver above all others are: 1) soak in milk, 2) turn the liver as little as possible when cooking, and 3) don't overcook.

Traditionally, cooking liver requires slicing it into strips or diagonal slices that can cook quickly, helping minimize the risk of overcooking the meat. If you overcook liver, it will develop a tough and grainy texture.

Do Not Overcook It. In fact err on the side of just undercooked. Even though the lemon juice makes the liver a bit more tender, overcooking can really ruin it. I cooked mine until it just had a hint of pinkness left, and then removed it from the heat.

While we are used to soaking liver in vinegar or lemon to get rid of the bad smell and kill any remaining toxins, American and European chefs advise to soak liver in milk. Yes, that's right: Milk! They claim that in addition to getting rid of toxins that usually are present in raw liver, milk helps tenderizing it.

Soak liver in milk for 1-2 hours before cooking.

If you follow a strict paleo diet, you can use coconut milk instead of dairy milk; you'll get the same benefit of mellowing out the flavor. Buttermilk is also a great option!

Sauté livers for at least 5 minutes or until an internal temperature of >70°C has been reached and maintained for 2-3 minutes. Use a food thermometer to check the internal temperature of the largest liver in the batch. Livers should be cooked until they are no longer bloody in the core.

Do not wash or rinse raw meat or poultry before you cook it. Washing can cause bacteria found on the surface of meat or poultry to be spread to ready-to-eat foods, kitchen utensils, and counter surfaces. This is called cross-contamination. Rinse fruits and vegetables before eating.

Soak the liver in a dish or bowl of milk for 30-60 minutes. This is an important step in removing the bitter flavor from the liver. Salt and pepper the liver generously, and leave it out at room temperature while you prepare the remaining ingredients.

Some chefs insist on soaking in salt and lemon water. Others opt to soak in ice water or milk to lessen the intensity from an older animal. Others suggest that you should never soak a fresh liver and that its quick preparation is part of the appeal.

How to not overcook liver? ›

Just before being put into the pan, the liver should be dusted lightly with flour, since unfloured liver gives up too much of its moisture in cooking. It is particularly important that liver - especially if it is sliced thin - should be cooked only briefly and in a hot pan, preferably with clarified butter.

Cook the livers briefly, about 3 minutes per side. Don't overcook them, or they'll become tough and grainy. If there are a few thicker or misshapen slices or chunks, you can briefly cook them on the edges, too.

Adding plenty of seasoning: Adding lots of spices and strong flavors can help disguise its taste. Using lamb or calf liver: Both have a milder flavor than beef. Soaking the liver in milk or lemon juice before cooking: This can reduce its strong flavor.

The most common signal of liver trouble is a throbbing or stabbing pain in the upper-right belly sometimes it can be a dull ache that becomes noticeable when applying pressure or moving.

Do not wash or rinse raw meat or poultry before you cook it. Washing can cause bacteria found on the surface of meat or poultry to be spread to ready-to-eat foods, kitchen utensils, and counter surfaces. This is called cross-contamination. Rinse fruits and vegetables before eating.

One popular method is to soak the liver in milk for a few hours before cooking. The milk helps to neutralize the strong taste and make the liver more palatable. Additionally, you can marinate the liver in a mixture of herbs, spices, and acidic ingredients like lemon juice or vinegar to help balance out the flavor.