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Liver & onions ??


 
J

John Furdyn

TVWBB Pro
This really isn't A BBQ question, but I thought someone might know this.

went to our fav resturarnt for dinner the other night for liver and onions. Cant get over how tender and tasty it was. You could cut it easily with a fork. It was Browned nicely as well.

No matter how we try to make it at home, we never get it that tender, we soak it in milk sometimes, which is suppose to tenderize it, but I don't know.

Does anyone know what these restaraunts are doing ? I'm wondering if a pressure cooker might be involved ?

Any thoughts comments etc appreciated.

Thanks
 
GM John...I love liver and onions too and I cook it at home. I find that CALF'S LIVER is a bit more tender. Good luck...

joe
 
Second for Calf's Liver -

This is how my grandma used to do it:

Soak the liver in milk for about an hour

Saute the onions with some butter, in a skillet over medium heat until they start to turn clear.

Then push 'em off to the side - flop the liver slices in a little flower, then put the slices in the pan until they start to brown a little around the edges.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Furdyn:
This really isn't A BBQ question, but I thought someone might know this.

went to our fav resturarnt for dinner the other night for liver and onions. Cant get over how tender and tasty it was. You could cut it easily with a fork. It was Browned nicely as well.

No matter how we try to make it at home, we never get it that tender, we soak it in milk sometimes, which is suppose to tenderize it, but I don't know.

Does anyone know what these restaraunts are doing ? I'm wondering if a pressure cooker might be involved ?

Any thoughts comments etc appreciated.

Thanks </div></BLOCKQUOTE>
Milk marinade tenderizes the liver. Same with chicken livers. Don't use too high of a heat.
 
When I worked as a line cook in a restaurant in college we'd put the livers on the griddle with a few cubes of ice and put a cover over it for the 3 or 4 minutes per side.

After it's steamed we'd take the cover off move to a new section of griddle and "crisp" up the sides. Had onions and gravy ready to go for reasonably fast service.


Brad.
 
Brad

That makes sense to me, the liver is steamed, therefore very tender, and then just crip it up at the end.

Did you soak it in milked before cooking ?

Thanks
 
John,
No we did not soak the livers in Milk. You could try milk or maybe even buttermilk. However, our Livers were the only thing served at the restaurant that wasn't bought through a big distributor. The livers come from a local butcher and were always fresh and never frozen.

Brad.
 
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