Text 25392, 90 rader
Skriven 2012-05-27 07:39:41 av Dave Drum (1:18/200.0)
  Kommentar till text 25346 av MICHAEL LOO (1:123/140)
Ärende: Frying Liver
====================
-=> MICHAEL LOO wrote to DAVE SACERDOTE <=-

 ML> Deep fried, usually floured but I believe in former days
 ML> served in a cornmeal batter at Kentucky Fried Chicken -
 ML> a big tub for a buck. I'm wondering if a quick saute and/or
 ML> weighting with a brick might make the livers firm enough for
 ML> a fast trip through the fryer without too much spattering.

 DS> Wait, are we talking about deep fried chicken liver, or deep fried
 DS> mammal liver?

 ML> Chicken. Just because it cost a buck doesn't mean that it
 ML> came from a buck. Chicken liver is so moisturous that I
 ML> have a hard time frying it. I usually stir-fry it, which
 ML> poses no problem (if one is adept) except that the exterior
 ML> doesn't get that browned crunchiness that I like.

Never had a problem frying beef or pork liver. Poultry livers though ......
they seem to contain, as you point out, so much internal liquid that when it
turns to steam - grease all over the place. As my mother used to say "It takes
a tough nut to fry livers in the nude."
 
 DS> The only problem is that it's harder to get the liver done to
 DS> the right degree. Fried that way, it's too easy to overcook it
 DS> and I really hate dry overcooked liver.

 ML> My preference for liver is pink inside, just solid, but I will
 ML> ingest without demur liver that is the texture of clods of clay
 ML> or even dry dirt, which last I encountered at a restaurant a
 ML> couple days ago.

I'm with you on preference when cooking poultry livers. However, poultry liver
is one of the (very few) items with which I prefer to limit the garlic. In
cooking livers a hint, the whisper, of garlic will suffice for me. And if it's
cooked too dry - it's still chicken liver and inherently tasty so long as there
is beverage available to re-moisten the mouth.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Salade de Foies [Livers Salad]
 Categories: Offal, Poultry, Pork, Salads, Booze
      Yield: 4 Servings
 
    1/4 lb Smoked bacon
      1 lg Onion
           Black pepper
      1 lb Chicken livers
    1/4 fl Cognac
           Salt; (opt)
           Water-cress
 
  Cut bacon in sticks; put over low heat in a large skillet.
  Chop the onion finely; when the fat of bacon is
  translucent and some has melted in the pan, add the
  chopped onion.

  Clean thoroughly the livers. When onion is wilted,
  increase the heat to high, add pepper, livers and saute
  them a few minutes, until they color to brown-black and
  begin to sweat some blood drops.

  Add the cognac, deglaze a few seconds, then flame, let
  burn a few seconds, then turn the heat off, wait until
  flames disappear, cover, let rest 1 or 2 minutes. 

  Dress a bed of water cress in each plate, ladle livers and
  juices evenly, serve immediately with toasted French bread
  and a good dry rose wine.
  
  Notes:
  
  Salt is normally not needed, as bacon is already salted;
  if however needed, add it just before serving.
  
  No need of seasoning the salad, there's enough juices.
  
  The point is, if overcooked, livers are tough and dry, if
  undercooked, they're raw. One has to have to find the good
  moment, but awaiting for blood drops appearance, and not
  more, seems the good way.
  
  Recipe & MM by Denis R Clement, LMY, 03/1998

  Uncle Dirty Dave's Kitchen
 
MMMMM

... There is no such thing as TOO MUCH GARLIC!!! -- Dave Drum
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