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Related websites
Why does certain red meat once cooked have a liver taste
Apr 26, 2012 · In 2008, R. Wadhwani submitted his graduate thesis at the University of Utah on the the very subject of liver off-flavor in beef steak (Google: "Cause and prevention of liver off flavor" for the pdf). Around page 22 of his thesis he presents his hypothesis that the liver off-flavor is a result of inefficient blood drainage from the beef carcass.
Cheftalk.comCalves Liver Vs Beef Liver What's the Difference? - Chef Forum
Amazingrace;258137 said: Mature beef liver has a stronger flavor, which many people find unpleasant. In addition, the texture of older liver can be kind of "mushy" (for lack of a better description). Baby beef or calf's liver tastes "clean", since fewer toxins have been filtered through this organ in the younger animals.
Cheftalk.comWhat is the best way to cook veal liver? - Chef Forum
Jun 5, 2008 · Best way for me is to slice the liver "emince" or in thin strips about 3/8" by 3/4". Oil in the pan smoking hot, lightly seaoned liver in (no overcrowding) and when almost done, toss in chopped herbs and garlic. Sage is wonderfull, plain old parsley, thyme, rosemary, etc. Acompanied with "Roesti" (Swiss potato pancake) and I'm in heaven.
Cheftalk.comLiver and Onions | Chef Forum - cheftalk.com
Jul 31, 2008 · 2 tbs butter, divided. Technique: Rinse the liver in the sink, shake it dry and place it in a baking pan. Pour enough milk into the pan to completely cover the liver, and turn the liver in the milk. Cover the pan with cling wrap and reserve …
Cheftalk.comLiver and Lamb | Chef Forum - cheftalk.com
Apr 11, 2010 · P.S. there is great information on here re how to prepare liver - do a search and lots of informed peopple with good ideas talking about it. What Nicko said about calves liver will still apply to beef liver - good advice. I'd go a red wine every time, for my taste - a claret or merlot.
Cheftalk.comGrass-fed Beef Flavor | Page 4 - Chef Forum
Oct 23, 2012 · Any opinions as to the relevance of this? (Recall that my initial post described the odor of the cooking beef as "like pig liver".) In 2008, R. Wadhwani submitted his graduate thesis at the University of Utah on the the very subject of liver off-flavor in beef steak (Google: "Cause and prevention of liver off flavor" for the pdf).
Cheftalk.comDiscovering The Deli How To Make Corned Beef - Chef Forum
May 9, 2011 · Place the brisket in a container large enough container to accommodate the beef and the brine. Pour the brine over the brisket, cover and set in the refrigerator for five days. In a pot large enough to hold the brisket, pour half of the brine and add fresh water enough to cover the meat. Discard the remaining brine.
Cheftalk.comWhy does certain red meat once cooked have a liver taste
Nov 5, 2004 · The liver taste is coming from cows (beef)f and is always moist so that is not the problem. Plus my sister tasted the same thing - different package of steak. The first time she cooked this brand steak, she charcoal grilled it & didn't taste it - so that goes with one of the comments on that website - use a lot of spices/herbs.
Cheftalk.comGrass-fed Beef Flavor - Chef Forum
Oct 24, 2012 · Grass-fed Beef Flavor. Growing up working in a gourmet butcher shop taught me to love the flavor of good food, skillfully prepared, but especially beef. For me, a standing rib roast or a 2" steak on the grill with, of course, the side dishes and a nice, big Red is The Ultimate. I was drawn to try grass-fed for its health benefits.
Cheftalk.comReal Chopped Liver | Chef Forum
Nov 14, 2007 · Very interesting thread! When I have many chicken liver (or turkey) I make liver paté: raw:bacon, liver, onions, heavy cream, S&P. Purée in the blender then pour in ramkins and in a 325F oven until set (65C or more core temp). cool in …
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