liver and onions

[pablohoney1]

how long do you cook the liver for, i made it last night and it seemed really tough. i didn't do anythign differerent tossed the liver in flour, quickly fried it then put in the oven for 30 mins with the rest of the ingrediants

was chewier than my slippers

[merciasounds]

What liver was it? - 'Strong' livers, like ox need soaking in milk first, and cut thinner, and sautée-ing gently - then just heated through in onion gravy. Did you 'skin' it first? As soon as the skin hits hot fat it'll cause it to curl up and toughen.

[coccinelle]

It'll have been the 30 mins in the oven that did it. Poor thing....

[pablohoney1]

it was lambs liver, i trimmed it all off (and i always do it like this, its usually lovely and tender)

[jackthehat]

You should have either fried it, or cooked it in the oven.......but doing 'both' will have accounted for the unpleasant consistency.

I usually have pig or ox liver, never bother soaking it in anything but cover it in flour (sometimes with a little Turmeric) and then fry it.......15 mins or so usually does, but it can depend on how large/small the chunks/slices are.

[emmie]

only cook lambs liver, and not for long, flip one side, sizzle a little, flip back sizzle a little, eat, many people cook ox or pigs liver which is too heavy.

[merciasounds]

fried at too high a heat then cooked too long in the oven - I usually skin it, dip in seasoned flour, sauée in a little butter and a dash of oil to stop it burning, then make the gravy in the pan, don't use the oven at all

[shivvy]

I only ever fry it pablohoney1 and don't see the need to put it in the oven. Although if that is how you usually do it and it isn't always tough then maybe it was a dodgy or particularly tough bit of liver?

[pablohoney1]

this is the recipe i follow, have been doing it this way for years and always ok

must be one of those weird things!

http://www.bbc.co.uk/...edliverandonion_88079

[jackthehat]

Right........so it's a Braised recipe......a different animal.

The liver only needs to be sealed on the outside....a very few minutes should do that.

But if it is usually successful and this one wasn't, it is probably down to that particular batch of liver you purchased.

[mccfluff]

i think i'll just blame my husband

[mccfluff]

which makes no sense as i'm in the wrong thread

sorry can;t help, liver and onions are on the banned list

[scotman]

Frying pan with butter and oil. Gently fry for 1 minute, turn off heat, turn liver over and put lid on pan, leave for about 1 minute more.

[scotman]

^^

that was for lamb's liver

[Safiya]

I've always found ox liver the best and I think its the cheapest too, I usually fry it for a few minutes then put it in gravy and cook for half hour...always falls to pieces :)

[I.Don No]

it is probably because you forgot to fry some bacon with it.

OMG liver and onions without bacon??? we are all doomed!