If you are cooking short high-heat, then reheating may well not work as well, as it will cook further and would likely become tough. If you originally cooked in some kind of braising sauce, you are probably just fine to gently reheat, as the liquid should help to keep it tender. Cold – mostly a matter of preference.
Is liver healthy? Beef liver is nature’s most potent superfood. It is an excellent source of protein and minerals with only 150 calories per serving. It is a good natural source of Iron and Zinc, and a very good source of Protein, Vitamin A, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Phosphorus, Copper and Selenium.
What are the nutritional benefits of liver? There are numerous nutritional benefits of liver. A 3.5 oz serving of liver is rich in protein with only 3.5 grams of fat (that’s only 1% calories from fat!) – and is a good, natural source of the following vitamins and minerals:
How long do I cook liver? Liver is best when it’s cooked to a temperature between 145°F and 160°F, visibly pink and juicy when cut. How long it takes to reach that temperature varies depending on the cooking method and the thickness of the slices. Quarter-inch slices can be pan-fried to that doneness in just a few minutes. Use a thermometer to accurately confirm the internal temperature of the liver.
The Original Philadelphia Neighborhood Cookbook is a delightful collection of ethnic family recipes, hand collected by the authors, Irina Smith and Ann Hazen – with just enough interesting background info, to make for an enjoyable casual reading. as well as for its useful recipes. And on page 77 is a recipe for Kalbsleber mit Wien, German of course – not surprising in Philadelphia. However, sauces for liver is a little surprising, at least for me. Liver has always seemed to me to be best rather conservatively cooked and served -at least in my home- which usually meant quickly fried, and if accompanied by anything, it was always onions, and sometimes bacon as well. I never remember my mother serving liver with a sauce.
Personally, as much as I love calves liver, I don’t think leftover liver makes for a decent dinner! I just don’t enjoy the experience. It’s especially bad if you have to apply too much heat to it – overheated, recooked liver brings out all kinds of bad stuff out. Additionally, I’m well aware that the liver of any animal is perhaps the most delicate and fragile of that animal’s organs – so I resist gambling on continued refrigeration for later cooking – I just cook it all and usually wind up throwing out the leftovers.
I thinly sliced the onion and briefly sauted it in the butter (I liked the idea of having onions in the sauce – remember that I was using leftover liver, so I wasn’t sauteing the liver in this pan. And I simply added the cloves right with the sliced onions – simple enough to remove them later. BTW, I halved everything since I was only dealing with ½ lb of liver slices. I also added 1 Tbs of Balsamic Vinegar with the sauce ingredients. If you dredge your liver slices in flour, as I do, your sauce with be nice and thick – I love that, but not all would, so adjust accordingly. Next time I think I’ll sub some fresh finely minced sage leaves for the bay leaf – that’ll be a nice touch,
Liver is one of those foods for me. I love liver, good liver that is. My favorite is a nice thick slice (hard to find thick slices these days) of calves liver, quickly seared so as to retain a soft, pink interior. Sadly, I do not live in an area with a butcher who’ll custom cut meats, so I have to buy my liver in a frozen package – which is almost always four slices of about four ounces each. For us these days, four ounces of protein at dinner is about right, especially for something as rich as liver – so the two of us enjoy exactly half of that package at dinner, but what to do with the other half?
But on Wednesday past, we had a simply delightful dinner of seared calves liver with some thickly sliced onions slowly sauteed in bacon fat – a really wonderful meal! Afterwards, I thought how unfair it would be to not try to make the most out of the remaining two pieces of this wonderful meat – I went ahead and cooked up the last two pieces, all the time remembering just having just seen an interesting recipe for a sauce to be served with liver – now, where did I see that recipe?
Eating LIVER (7 Myths BUSTED) 2024
FAQ
Can you reheat liver after its been cooked?
How long is cooked liver good for in the fridge?
Can cooked liver be eaten cold?
Why does liver go mushy when cooked?
Is it safe to reheat liver?
Yes, it is safe to reheat liver. However, reheating liver may result in a different texture. To prevent drying out, use a low-medium heat and plenty of oil when reheating liver. Additionally, using a lid or cover will help retain moisture. Trim dried parts of the liver if necessary.
Can liver disease be reversed?
Yes. In some liver conditions, the disease can be reversed. In the case of a fatty liver, the damage can be reversed by quitting alcohol. Likewise, acute liver failure can also be reversed with treatment however the only cure is a liver transplant.
How do you reheat cooked liver?
I use beef broth or bouillon so the liver does not dry out or get tough. To reheat: Slice up fresh onions if you don’t have enough left over onion. Slice cooked liver on the diagonal into 1/2″ thick strips. In saucepan, make up enough beef broth or bouillon to completely cover liver in pan (about 3 cups), Keep hot.
What temperature should liver be reheated?
When reheating, the liver should be heated to an internal temperature of at least 165°F. To maintain its quality, it is recommended to reheat liver using low heat for a longer time. This will ensure the liver is heated evenly without burning or drying out.