Liver is a divisive protein. It is incredibly rich in nutrients and flavor, but it certainly has a reputation for being an … acquired taste. But, honestly, a lot of liver has fallen victim to being poorly cooked. It can take just a moment of distraction to overcook liver, resulting in a mealy, chewy, gray mess. If your introduction to liver was an overdone blob, then you haven’t gotten a fair impression of this one-of-a-kind meat. When cooked properly, liver can be a delectable, tender, and almost creamy delicacy.
Perfectly cooked liver should have a nice, crispy sear and be cooked rare to medium rare, but it’s super easy to go beyond that ideal temp. Heat a couple of tablespoons of oil in a heavy skillet over medium-high heat. Once the pan is hot, season your cleaned and prepared liver and drop it in the pan. Sear until brown, then flip and do the same on the other side, making sure the internal temp reaches 160 degrees Fahrenheit, as recommended by the USDA. Stay close during the cooking process because, like we said, it tends to cook quickly.
Go the extra mile by marinading liver in buttermilk for 30 minutes to three hours before cooking, depending on how much time you have. The buttermilk soak helps neutralize any metallic flavors and mellows out the gaminess a bit while also tenderizing the already very soft organ even further.
It’s time to incorporate this superfood into your dinner rotation
Liver is packed to the gills with essential vitamins and nutrients that your body needs to function at its best, the main one being iron, and is considered a superfood. It’s a protein found in a plethora of traditional cuisines like German, Chinese, and French. From the simple American staple of butter-fried liver and onions to a flavorful beef liver stir fry to a traditional French pate, there are lots of tasty ways to cook liver.
Beyond that, there are different kinds of livers. Chicken, beef, and calf livers are likely to be found in your local grocery store. But, there’s also lamb, pig, cod, and foie gras, which is duck or goose liver from a bird that has been fattened by force-feeding. If you’re interested in trying your hand at cooking liver, start by selecting the right kind. Chicken liver is a good place to start because it can be a little more mild and less gamey than liver from red meat. Even better? Try and select a chicken liver that is paler than its counterparts, as this indicates a higher fat content and a richer, more delicate flavor.
