Cooking Technique Question

Okay, this will probably gross some people out, but my husband and I were having a nostalgic conversation, talking about when our grandmas used to feed us liver and that we actually like it. So I bought some the other day.

I can probably count on one hand how many times in my life I've actually prepared liver and onions. And if my memory serves me correct, I don't think I did a very good job of it. (Even though I consider myself a good cook ) Anybody got any tried and true techniques or recipes for a good old fashioned dish of liver and onions??

You didn't say whether you were using beef or calves liver. I prefer calves liver, but it is pricey so most of the time I use beef liver. I have always followed my grandmother's and mother's way of soaking beef liver in milk. This is the recipe that I have followed since moving into my new house five years ago since I still have't found my grandmother's hand written cookbook.

http://allrecipes.com/recipe/absolute-best-liver-and-onions/detail.aspx

Please note that the recipe starts out with this quote: "This recipe will turn liver haters into converts. Very simple! The three things that will set your liver above all others are: 1) soak in milk, 2) turn liver as little as possible and 3) don't overcook!" I totally agree! You must abide by these principals when cooking beef liver no matter what recipe you follow.

I also like to prepare liver, onions and BACON!

I've never tried soaking liver in milk. Will have to give that a go!

I always sauteed onions in a little bacon grease, removed the onions when they were starting to carmelize and get a little golden brown. Dredge liver in seasoned flour and sautee quickly (turn only once). Add the onions back to the skillet after the liver is "done"; turn off the heat; cover for a couple of minutes and serve.

Well, Lois, you may not have soaked the liver in milk, but you have one of the other basics down pat: "turn only once" which equals or bests "turn as little as possible."

Thanks... I did buy calf's liver. Kroger had it on sale and since I'm sure Nick and I will be the only inhabitants in our house that will eat it, I just needed one pack. Our teen daughter took one look at it when I got home from the store and declared her daddy and I as disciples of Hannibal Lector. I'm sure she'll opt for a grilled cheese tonight.

I am certainly going to try the milk soaking method. That may have been my problem before when I've made it... Because if I remember right, it would always have a really strong taste.

Thanks for the tips!

Do the soak in milk, it makes a world of difference on flavor and texture.

My favorite recipe is a Martha Stewart one for Calves' Liver with Bacon and Capers. Same method as mom's old fashioned recipe, just start with some bacon and cook the onions in the bacon grease. Finish it with some cream/milk, capers, chopped bacon and some seasonings.

http://www.marthastewart.com/recipe/cal ... and-capers

Soaking in milk does take away the strong, "livery" taste; similarly, cooking it to rare (medium rare at most) also does the same, so doing both leaves you with more of a beefy flavor than livery.

We used to order calves liver STEAKS from the butcher. I'm calling it "steaks" as we asked for them to be cut at least 1" thick (which you'll never find in the store, but which allows it to be cooked rare). It took at least a day for them to get in livers and cut them for us. We'd grill them to rare, take them out to rest for 10 minutes or so (leaving them medium rare), and then serve them.

Our guests always asked where to buy the tenderloins, as they were juicier and more flavorful than any tenderloin they'd had before!

Sometimes (making them even less nutritious) we'd wrap them in bacon before broiling!