Ox liver, pig liver or lamb's liver are the usual ones. They all taste slighty different, so try them out until you find one you like.
The simpest way to do the liver is to quickly dip it in seasoned flour (a bit of salt and pepper in a bowl with a couple of handfuls of flour) and then fry it.
Depending on how thick it is, three or four minutes on each side. It needs to be browned on the outside and just cooked in the middle. It's very easy to over cook liver, which leads to it turning into something akin to shoe leather.
If you're worried, cut open a piece of liver and take a look. If it's looking raw and pinkish, or the juices aren't clear, give it a little longer.
(Beef liver is perfectly safe to eat, by the way, and does not need cooking for great lengths of time, as your other answerer says.)
Chicken livers are popular as well as beef and often pork liver. All can be fried or sauteed - chicken livers are often deep fried or used on skewers and grilled with bacon wraps, while beef and pork are usually sauteed with onion. The cooking time is not lengthy - you want it tender, but not red when cut. Should be done about the time the onions are wilted and turning carmelized unless it is really thick. If overcooked it becomes rather hard and leathery - It is a good source of iorn, but also high in cholorestrol.
Oh my god, no no no...what are a majority of those human beings asserting?? nicely at first combination some uncomplicated Flour with a pinch of salt and pepper and placed onto a plate or slicing board then coat the liver in flour. warmth up a frying pan with some butter then upload the sliced onions and after approximately 5 minutes upload the liver and prepare dinner for approximately 3-5 minutes on the two part, perchance no longer whilst long as that, in simple terms poke it with a knife or fork and then while the blood stops popping out this is waiting!
My favoutrite way to make it is with pig liver. Cut it into strips and toss in seasoned flower. Fry a chopped onion and streaky bacon strips for a couple of mins, add in the liver and brown. Pour over 1/2 pint of hot stock and bring to boil. Transfer into ovenproof dish, cover and cook at 160 degrees for 45 mins. Serve with mashed potato, swede and plenty of fresh parsley to garnish - yummy !!!
beef liver is the best.put in a frying pan with a little oil and saute it until it is no longer bleeding on either side then saute onions in the same skillet, then mix 2 tablespoons of flour with water together in a cup.pour over the liver and onions stir and add water to the consistancy of gravy. simmer on low for 15 minutes. season to taste.
Most people use calves liver, which is in fact the most tasty, but it also bothers me to know that I am eating the body part of a "child" animal not yet at the age its supposed to be when slaughtered.
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Ox liver, pig liver or lamb's liver are the usual ones. They all taste slighty different, so try them out until you find one you like.
The simpest way to do the liver is to quickly dip it in seasoned flour (a bit of salt and pepper in a bowl with a couple of handfuls of flour) and then fry it.
Depending on how thick it is, three or four minutes on each side. It needs to be browned on the outside and just cooked in the middle. It's very easy to over cook liver, which leads to it turning into something akin to shoe leather.
If you're worried, cut open a piece of liver and take a look. If it's looking raw and pinkish, or the juices aren't clear, give it a little longer.
(Beef liver is perfectly safe to eat, by the way, and does not need cooking for great lengths of time, as your other answerer says.)
Chicken livers are popular as well as beef and often pork liver. All can be fried or sauteed - chicken livers are often deep fried or used on skewers and grilled with bacon wraps, while beef and pork are usually sauteed with onion. The cooking time is not lengthy - you want it tender, but not red when cut. Should be done about the time the onions are wilted and turning carmelized unless it is really thick. If overcooked it becomes rather hard and leathery - It is a good source of iorn, but also high in cholorestrol.
Oh my god, no no no...what are a majority of those human beings asserting?? nicely at first combination some uncomplicated Flour with a pinch of salt and pepper and placed onto a plate or slicing board then coat the liver in flour. warmth up a frying pan with some butter then upload the sliced onions and after approximately 5 minutes upload the liver and prepare dinner for approximately 3-5 minutes on the two part, perchance no longer whilst long as that, in simple terms poke it with a knife or fork and then while the blood stops popping out this is waiting!
My favoutrite way to make it is with pig liver. Cut it into strips and toss in seasoned flower. Fry a chopped onion and streaky bacon strips for a couple of mins, add in the liver and brown. Pour over 1/2 pint of hot stock and bring to boil. Transfer into ovenproof dish, cover and cook at 160 degrees for 45 mins. Serve with mashed potato, swede and plenty of fresh parsley to garnish - yummy !!!
beef liver is the best.put in a frying pan with a little oil and saute it until it is no longer bleeding on either side then saute onions in the same skillet, then mix 2 tablespoons of flour with water together in a cup.pour over the liver and onions stir and add water to the consistancy of gravy. simmer on low for 15 minutes. season to taste.
Most people use calves liver, which is in fact the most tasty, but it also bothers me to know that I am eating the body part of a "child" animal not yet at the age its supposed to be when slaughtered.
calf's or beef. it is a slimy thing to deal with. It is done when it get hard and is dry inside.
GROSS!