ChatterBank0 min ago
Livers - Which Sort?
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A few days ago at the local butchers I bought quite a few things including 2lbs of livers. Trouble is I cannot remember which ones- lamb, pig or calves. Is there any way I can tell just by looking at them i.e. Is there an obvious difference? And will it affect what I use them in? Was planning liver and onions, and a pate.
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For more on marking an answer as the "Best Answer", please visit our FAQ.easiest way.Cheapest to buy =pig liver.medium price=lamb.expensive =calves.
You can use all of them in liver and onions,but there is a difference in cooking times.Pig takes longer to cook,followed by lamb,then calves taking the quickest.
By the way,and this goes for all liver,you need to remove the skin and the 'tubes' that run through them.Tough as old boots otherwise.
You can use all of them in liver and onions,but there is a difference in cooking times.Pig takes longer to cook,followed by lamb,then calves taking the quickest.
By the way,and this goes for all liver,you need to remove the skin and the 'tubes' that run through them.Tough as old boots otherwise.
The cheapest to buy is ox liver. It's also the tastiest. Many say it's tough but if cooked correctly it is deliciously tender. It should be dipped in cornflour and gently fried over a medium heat for a few minutes each side, as if cooking a rare steak. I like mine still pink in the middle. The knife will cut through it like butter - it melts in the mouth.
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