Text 26031, 59 rader
Skriven 2009-07-16 07:03:00 av Dave Drum (1:124/311)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Odd cuts
====================
-=> DAVE SACERDOTE wrote to DAVE DRUM <=-

 DD> And much simpler to process than, say, liver.

 DS> I'm curious.  When I buy liver, I "process" it by pan-frying it
 DS> with bacon and some onions.  What do have to do to liver when
 DS> your buy it?

What you get down the stupormarkup - or even from the butcher these days is
pre-processed and sliced and can be treated as you indicate. But, a beef liver
is a largish organ and needs membranes stripped, some connective tissue dealt
with, and possibly some of the larger veins disposed of. Then sliced to desired
thickness. BTW - if you ever deal with a whole liver - before slicing if you
freeze it until it's half stiff it is much easier to handle. But, then, "when
you're half stiff everything is all right" (W. C. Fields' - "The Temperance
Lecture")

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stir-fried Liver
 Categories: Oriental, Offal
      Yield: 4 servings
 
      1 lb Calves liver
      1 sm Onion
      4    Mushrooms
      4    Scallions
      1 cl Garlic
      1 ts Corn starch
      2 tb Peanut oil
      1 ts Soy sauce
 
  Slice liver thin and mix with corn starch and crushed
  garlic. Brown quickly in hot oil. Add finely-sliced
  onions and mushrooms. Stir-fry until meat is evenly
  browned, then add chopped scallions and soy sauce.

  Continue cooking with constant stirring for 6 to 9
  minutes. A tablespoon of brandy may be added to the
  meat just before frying for that little touch of
  luxury the Chinese lavish on honored guests.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives
 
MMMMM


ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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