“A British doctor says: “In Britain, medicine is so advanced that we cut off a man’s liver, put it in another man, and in 6 weeks, he was looking for a job.” The German doctor replies: “That’s nothing. In Germany, we took part of a brain, put it in another man, and in 4 weeks he was looking for a job.”.
Saturday’s weekend challenge on partner Susan and my alternate site was SEASON.
As you are probably aware by now I am the type of person who enjoys going off on a tangent now and again and the word SEAON inspired me to write an article about cooking tender and delicious beef liver.
I enjoy eating beef liver once a month as our mothers taught us all to do but there is that nagging fear in the back of my mind that I will overcook it and end up with a leather tough piece of meat.
I sought out a much touted recipe on You Tube and watched it a few times to get the essentials down pat. At the start of the video if you pause it a listing of all the ingredients used is posted.
I should mention that the amount of olive oil used listed is a bit wonky. I used 1/4 cup of virgin olive oil and that worked fine. The oil heated nicely, the onions were heated and became translucent and then I added the liver.
My major error was not reading the directions carefully. The recipe works well if you are cooking TWO pounds of liver and not the three or four pieces I was trying to cook. The killer for the attempt was the quarter cup of salt. TOO much!
I realize now that I should have read the ingredients a lot more carefully. I should mention cooking the liver on a medium heat for 30 minutes worked well. It was tender and somewhat juicy. I had to drink a lot of water to stabilize myself that day.
Overall it is a good recipe if you follow directions and don’t rush the process.
Let me know if you try this recipe with a scaled down use of ingredients.
Other than that “bon appetit”.