Cookbook:Liver
| Liver | |
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| Category | Meat and poultry |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
The liver is a variety of offal used in cooking.
Characteristics
[edit | edit source]Generally speaking, the liver of terrestrial animals is deep red, with little fat or connective tissue[1]—this makes it a delicate meat product.[2] The flavor and texture are said to coarsen as animal age increases,[2] but cooking also plays a significant role in the flavor and texture.[1][2] The density of vitamins and minerals in liver is high,[2] and there is no evidence to support the misconception that toxins build up in the liver thereby making it unsuitable for eating.[1][2][3]
Varieties
[edit | edit source]Livers from different animals and of different ages have slightly different characteristics. Calf liver is pinkish and among the mildest and most tender options,[1][4][5][6] coming from animals under 1 year of age.[1] Conversely, beef or ox liver has a darker color and stronger flavor.[5][6] Pork liver is also dark and strongly flavored.[4] A variety of poultry livers are eaten, with foie gras being the most luxurious, but chicken liver is also widely available and reputed to have a rich flavor.[4][5] The livers of some fish, such as red mullet, are also eaten.[4]
Selection and storage
[edit | edit source]Depending on the kind of liver, it may be available either fresh or frozen.[5] When selecting fresh liver, give it a good look to evaluate its quality. It should have a firm texture,[5] with a moist and shiny—but not slimy—appearance and no off odors.[7] Avoid liver with dark spots or significant spiderwebs of scarred tissue.[3][5] Cut open a few ducts and veins to check for cysts, parasites, or pus.[3] Chicken livers may sometimes have a slight "milky" appearance, which is acceptable and generally due to higher levels of fat.[2]
Since it is an organ meat, liver is very perishable, and deterioration will speed up as it is broken down into smaller pieces.[8] Refrigerate, loosely wrapped, for no more than a day or two.[8]
Preparation
[edit | edit source]Before cooking, the livers of many animals need to be cleaned and prepared. In some animals, the gallbladder is attached to the liver, and you may need to remove it—carefully do so without popping by cutting underneath it.[3] Remove any bits of sinew, connective tissue, and other tough bits from the liver.[3][7][9] Then, use your hands to peel the outer membrane off the entire liver;[3][6][7] the fresher the liver, the more difficult to peel.[8] You'll also want to remove prominent veins and ducts, which can trap blood and unpleasant flavors.[3] If breaking down the liver into slices, this can be done at a slight angle to get broader pieces;[6][8] this may be easier if the liver is slightly frozen.[6] Multiple sources recommend rinsing the liver and soaking in milk or brine to improve flavor.[3][4][10]
Use
[edit | edit source]Because liver is delicate, quick-searing and serving on its own is a common way to prepare it.[1][5][8] In these cases, it's generally considered best to cook just until rare and still pink on the inside[3][6][10]—overcooked liver becomes grey, dry, and unpalatable.[1][2][6][11] Liver may also be turned into sausages or dumplings,[4] and it is commonly turned into terrines and pâtés.[5][6][7][8] It is even used in some sauces as a thickening and binding agent.[7][12]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c d e f g "How to Cook Liver". Food Network. Retrieved 2025-02-02.
- ↑ a b c d e f g McGee, Harold (2007-03-20). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. ISBN 978-1-4165-5637-4.
- ↑ a b c d e f g h i Borgman, Anna. "How to Clean and Cook Liver | Wild + Whole". www.themeateater.com. Retrieved 2025-02-02.
- ↑ a b c d e f Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c d e f g h LaFrieda, Pat; Carreño, Carolynn (2014-09-02). Meat: Everything You Need to Know. Simon and Schuster. ISBN 978-1-4767-2601-4.
- ↑ a b c d e f g h Gisslen, Wayne (2014-04-15). Professional Cooking. Wiley. ISBN 978-1-118-63672-5.
- ↑ a b c d e Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
- ↑ a b c d e f Green, Aliza (2012-06-01). The Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat. Quarry Books. ISBN 978-1-61058-393-0.
- ↑ The Culinary Institute of America (CIA) (2011-09-13). The Professional Chef. John Wiley & Sons. ISBN 978-0-470-42135-2.
- ↑ a b Chesman, Andrea (2015-09-19). The Backyard Homestead Book of Kitchen Know-How: Field-to-Table Cooking Skills. Storey Publishing, LLC. ISBN 978-1-61212-205-2.
- ↑ "On Not Overcooking Liver". Serious Eats. Retrieved 2025-02-02.
- ↑ Gibson, Mark (2018-01-04). Food Science and the Culinary Arts. Academic Press. ISBN 978-0-12-811817-7.