Text 14808, 144 rader
Skriven 2011-08-17 07:34:00 av Dave Drum (53589.cooking)
  Kommentar till text 14788 av MICHAEL LOO (1:123/140)
Ärende: Stinky livers
=====================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> Chicken livers don't stink up the joint. Especially not like, say

 RH> It's liver; it's got a liver smell.

 DD> If you say so. I've never noticed any smell with poultry liver. Beef
 DD> and pork liver do have a fairly pungent smell - which is noticeable.

 ML> Poultry liver has a distinct smell, though rather less strong
 ML> than quadruped livers in general.

As may be. I've never paid much attention to it as it is not objectionable to
me. Certainly there is some aroma when cooked -- mostly what I notice is the
aroma of the other ingredients being cooked at the same time. 
 
 DD> boar's liver. If you are ever offered a deal on boar's liver - run
 DD> away as fast as your legs will churn. Else your whole house will smell
 DD> of kids whizzing on a hot steam radiator.  Bv)=

 ML> Mmm. If the boar isn't in rut, the smell shouldn't be quite
 ML> so bad.

It still has more odor (and a fairly objectionable one, to me) than pork liver
from soprano singing hogs. Of course, they do not go into rut - or much of
anywhere except the processing line.
 
 RH> Thanks for the warning. I generally go for calve's liver if I'm buying
 RH> liver. Chicken and turkey livers are freebies with the bird, not bought
 RH> on their own as a general rule.

 DD> Oh, I buy both livers and gizzards ... to make gravy with and
 DD> (gizzards) for dirty rice or (livers) rumaki - which is one of my
 DD> favourites.

 ML> I buy them just to eat. Red-cooked gizzards are one of the
 ML> great foods.

I stop once in a while at Humphrey's - where they have a hot deli and get a
pound of mixed livers and gizzards and an iced tea or lemonade and munch them
as I drive down the road. Makes a nice, satisfying lunch.
 
 DD> Actually, what I do with chicken livers that are to be cut up - is to
 DD> soak them in salted water for a period of time and then change the
 DD> water and par-cook them lightly, just until they begin to firm up and
 DD> are no longer "squirmy". Works just as well as putting them into the
 DD> food processor and pulsing it a few times ... and is a lot easier to
 DD> clean up. And I don't get a lot of "liverish" aroma when I finish the
 DD> chicken livers.  Bv)=

 ML> Why bother? If you don't have gall contamination, and I presume you
 ML> and your butcher are competent enough to avoid that, parcooking
 ML> isn't necessary if you like liver at all.

For ease of handling more than anything. Much the same reason that I freeze
slices of beef or pork until they are half stiff so that I can more easily cut
them into uniform dice. "Of course, when you're half stiff all is right with
the world." (W. C. Fields)

 RH> I understand soaking in milk (buttermilk?) is supposed to take the
 RH> strong taste out too.

 DD> Poultry liver (actually any liver) does not have an objectionable
 DD> taste for me. I've never understood soaking *anything* in milk or
 DD> buttermilk to remove some taste or gaminess from that meat. Why not
 DD> just start with a bland, tasteless meat in the first place???

 ML> One doesn't soak liver to make it bland and tasteless, rather
 ML> to tame the taste. Might work with boar tainted liver, to some
 ML> degree anyhow.

I've no objection to the taste - and I doubt that anything can salvage pissy
boar's liver. But, people soak things like venison in milk to remove the
"gaminess". What's up with that? Why not just start with factory raised beef
and have done with it? 
 
 ML> Red-cooked gizzards
 ML> cat: Asian, snack
 ML> servings: 4

 ML> 1 lb chicken gizzards
 ML> 3 oz soy sauce or to taste
 ML> 3 oz rice wine or to taste
 ML> 2 garlic cloves, mashed, or to taste
 ML> 1/2 in ginger, sliced thin, or to taste
 ML> 1 star anise star, or to taste, optional
 ML> 1 scallion, knotted into a knot, optional
 ML> sugar, to taste
 ML> water

 ML> Rinse gizzards.

 ML> Combine all ingredients in a pot. Add water to
 ML> cover. Bring to a boil then lower heat to a
 ML> simmer. Cook a minimum of 30 min or up to an
 ML> hour, until the gristly connector between muscles
 ML> is translucent and gelatinous. May be served hot
 ML> with rice or cold, sliced lengthwise.

 ML> Source: moi

That looks good. And I'd not object if you left the ginger out ... and halved
it.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Giblet Vegetable Soup
 Categories: Poultry, Soups, Vegetables, Grains
      Yield: 6 servings
 
           Uncooked giblets; of 1 or 2
           -chickens
  6 3/4 c  Cold water
  1 1/2 ts Salt
    1/4 ts Fresh ground pepper
    3/4 c  Carrot; finely diced
    3/4 c  Onion; chopped
    3/4 c  Celery; fine chopped, leaves
           - too
      9 oz Can tomato juice
  1 1/2 tb Parsley flakes
           +=OR=+
      3 tb Fresh parsley; minced
    3/8 ts Paprika
      3 tb Quick-cooking oatmeal

  Wash giblets. Place in a large cooking pot with water, and
  salt. Bring to a boil and simmer about 25 minutes. Add all
  other ingredients except the oatmeal; simmer soup gently
  about 30 minutes more. Remove giblets and chop into small
  pieces. Return giblets to soup; add oatmeal, stir, and
  simmer 5 minutes more.
  
  Source: The Art of Cooking for the Diabetic by Mary Abbott
  Hess,R.D.,M.S. and Katharine Middleton

  Brought to you and yours via Nancy O'Brion and her Meal-Master
 
MMMMM

... There is no safety in numbers; or in anything else. - James Thurber 2-04-39
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