Cooking liver to be more digestible

[TalkingShop]

Hi,

I wondered if anybody might know how to cook liver so it is a bit more digestible?

I don't get on with vitamin supplements so have to eat liver sometimes to top up on vitamin B12, but I get indigestion late at night if I eat it.

I just wondered if maybe I should marinade it in something or cook it in a special way?

I tried to buy organic but nobody sells it around here. I tried ordering online but when it arrive the cooling packaging had failed and it had defrosted.

At the moment I just put it in the oven and cook it at 200C for about 20 minutes, and then eat it plain.

I'd be grateful for any ideas.

Thanks!

Make paté! Or buy paté

Alla Veneziana!
In a frying pan with softened onions, a little garlic powder and a splash of white wine to deglaze the pan.
Put the veal liver in thin slices at the end for 3-4 minutes. Keep it soft, not rubbery.
Pork liver can be tougher.
Are you pregnant? Best to avoid because of high Vitamin A levels.

Pig, lamb, veal or chicken ?
All are different times, but all are best fried in butter/oil on medium heat.
Coat in flour, shake off excess & season; lamb probably about 2-3 minutes per side.

I only use lambs liver. The rest are too bitter and only fit for pates. And I won't touch veal.
I quickly fry the slices, coated in seasoned flour, then put them in the slow cooker, with fried onions and lamb stock. Low for 5 or 6 hours and it melts in the mouth. Lovely with buttery mashed potatoes and spring cabbage.

OMG don't do it like that in the oven, always pan fry liver or slow cook it in liquid. Soaking it first in milk also makes it more tender.

Thanks :-)

Really simple but delicious way to cook chicken livers - fry an onion until soft. Chop chicken livers into smaller pieces (remove the gristly bits), coat in flour and add to soft onion. Sprinkle paprika and a decent amount of salt, add a small volume of water and fry for 3-4 mins over a medium heat. Absolutely delish :)

Oven cooking will make it tough, fry it gently with sliced onions, and I like it with bacon. Stronger livers like ox or pig can be soaked in a little milk before cooking. If I want a gravy I fry the onions first, dip the sliced liver in seasoned flour before adding it to the pan, then simmer with some stock until it’s thickened. I like mashed potato with mine.

I find you need to spend a while preparing it..removing the sinew and yucky bits. It's quite time consuming.
I just fry it in olive oil with garlic and a splash of wine. I like it cooked through rather than pink in the middle. It doesn't take very long and it always comes out really soft.

Liver does need some kind of ‘sauce’ IMO. One of our favourites is chicken livers dusted with seasoned flour, fried until still slightly pink inside, chopped up bacon fried and added to the chicken livers, then chuck in some wine and bubble until slightly reduced and thickened. So quick and cheap but very tasty!

Calves liver stir fry. Chicken liver pate. I wouldn't oven cook even if with onions and gravy

Flash fry in a pan after dusting with a little seasoned flour.

I usually flash fry (agree re lambs) but am going to try that recipe, it sounds great, thanks @MoonWoman69

You're welcome @Uricon2 x

I have never actually cooked liver myself, but my late mother used to marinade it in milk overnight before cooking it. It used to come out really tender, and it is the only liver I've ever really enjoyed. I can't remember what animal it was from, though.

20 minutes in the oven surely makes it like old shoe leather.

Thin slices and fried for seconds. Just until it has changed colour and then it's done.

That's probably pigs' liver - it certainly works, although a few hours was enough.

When I lived in Spain, that was all I could get as the restaurants had first dibs at the best stuff.

I used to make a liver stroganoff, which was delicious . Again quickly fried is best. There are a few recipes online.

Nobody likes liver in our household except me. I buy myself some British rose calves' liver once in a way as a treat. By far the best kind to eat flash fried. I also like liver pate.

Thre is no need to avoid veal or calves' liver on welfare grounds if you stick to the British farm assured rose type.

I only cook chicken livers ,organic from Waitrose. I make liver and bacon and onion gravy, so tasty.

@LoafofSellotape Thanks, I didn't know they sold organic chicken liver in Waitrose. I will try that. It's really hard to get organic lamb's liver.

You can put chicken livers in ragu......

I agree with above. Coating in seasoned flour and pan frying gets the best results. I love the stuff, it's one of my dcs favourites too.