how done should beef liver be cooked

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Liver is lean, delicious and a nutritional powerhouse. It’s also among the least-expensive beef products at most markets, so it pays to get to know it better. While it used to be in the dinner rotation in many households, the popularity of liver has fallen so much that today many Americans don’t know what it tastes like and some supermarkets no longer carry it. Seek it out and you may be surprised by how quick, easy and tasty it is to cook. All you need is one pan and a few minutes.

how done should beef liver be cooked

How to Pan-Fry Liver

Step one: Prep the cut. If your cut has a membrane attache, separate it by using a paring knife to cut through it and peel it off. You can slice the liver, cut it into big chunks or cook it whole; if slicing, leave pieces at least 1/2-inch thick so they don’t dry out while cooking.

Step two: Marinate. Place the liver in a shallow bowl and add enough buttermilk or milk to just cover it. Leave to soak at least 30 minutes or up to 3 hours to mellow the flavors.

Step three: Season. Drain the liver and pat it dry. Season it with salt and pepper and any other spices you like. Dip it in flour and shake off excess; this will help it form a nice browned crust during cooking.

Step four: Pan-fry over medium-high. Heat oil in a heavy skillet over medium-high heat. Add liver slices (work in batches if necessary) and cook until browned on one side. Flip and cooked the other side just until browned. Cooking time will vary, but should be minutes. The liver should be pink in the middle and no more than medium.

Pieces of raw beef liver soaked in milk in a wooden bowl and ingredients for cooking on the table

Is Beef Liver Nutritious?

Liver is particularly nutrient-dense, so much so that’s it’s often referred to as a superfood. It’s much lower in fat and higher in protein than muscle meats and includes high amounts of iron, zinc, vitamin A and B vitamins. Liver is a source of cholesterol, so be mindful if cholesterol levels is a major concern.

In both animals and humans, liver performs the function of processing toxins and making them easy for the body to excrete. For this reason some people believe that beef liver is itself high in toxins, although this is not supported by evidence. If you’re concerned about unwanted elements in your animal proteins, buy antibiotic-free and organic meats.

How To Make Tender,Flavorful Beef Liver & Onions

FAQ

Does beef liver have to be cooked well done?

Livers should be cooked until they are no longer bloody in the core. Colour is not a reliable indicator of effective cooking. Studies have shown that liver tissue can remain pink after it has reached a safe temperature (see figure 2). Ensure juice from uncooked livers does not leak onto other foods.

How done should liver be cooked?

Since a raw liver has high water content, you have to cook it rapidly with medium to high heat. If you try slow cooking a liver, the meat will become dehydrated, leading to tough fibers and dry, chewy meat. Cook liver and other organ meats until they reach a minimum internal temperature of 160 degrees Fahrenheit.

Can you eat liver medium rare?

Texture-wise, when cooked right, liver is smooth, silky and cuts almost like butter. There’s little or no gristle, fat or bone impeding an easy bite through, though because it’s very lean, it’s important to cook it medium rare, lest you be left with a tough old leather boot.

Is liver supposed to be boiled before cooking?

Boil liver in salted water about 15 minutes until done; set aside. Sauté onion and garlic in melted butter until tender. Grind liver; add onion and remaining ingredients.

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