I mentioned before how much of a superfood liver is and how little of it we have been consuming. It was time to grin and bear it, however, given the health-promoting properties of the offal.
By using some of the tips provided by you in the comments and through my own research I came up with a simple, familiar recipe that my family actually liked. And from here on out I will be preparing liver using these guidelines.
Some chefs insist on soaking in salt and lemon water.
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.
To Do: Cut the liver in thin strips and fry only a few minutes on each side. It should be a touch pink inside when you remove it from the heat. The residual heat of the pan will finish the job for you.
Use A Lot of Cooking Fat.
Fat carries flavors, which is why it makes things taste so good. It is also good for you, in case you’re worried about that. I recommend an animal fat like bacon drippings, lard, tallow, an unflavored coconut oil.
To Do: Use somewhere between 1/3 to 1/2 cup of fat per pound of liver + flavorings.
How does soaking liver in milk work?
FAQ
How can I tenderize my liver without milk?
Can liver be soaked in almond milk?
Do you need to soak chicken livers in milk?
How do you make liver taste good?