this post was submitted on 04 Jul 2024
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8 to 10 mins is ridiculous. Liver is nicest when hot through but still succulent. 2 mins at MOST. The strongish flavours in the recipie would work.
Had liver at a restaurant once that was over the moon delicious. A crispish floured coating and the slices were 1 cm thick and hot and succulent. A taste sensation. Did not taste "livery" at all. Some of the same vibes as blue steak.
Edit d'escalier: I think it's the grainy gritty texture of overcooked liver that turns people off. It does me. I only eat it if I've cooked it myself to my liking nowadays. Ditto kidneys.
What you described sounds like how my mum used to do it - floured thin slices, quickly fried. I do remember it being tasty, particularly when served with gravy.
Chock full of vitamins etc. too. Organ meats are so damn easy to stuff up when cooking, but done well are truly scrumptious. I love a good fricasee of sweetbreads too.