How to Cook Beef Liver Like a PRO -Carnivore
How to Cook Beef Liver Like a PRO -Carnivore
How to cook beef liver. Only salt and butter. This is how you make the perfect beef liver That’s very moist, tender, not chewy, and tastes even much better than steak. The most delicious recipe I have ever found.
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I'm trying to learn to cook liver as easily as I cook a hamburger. It starts with buying thin sliced liver! I have already learned that butter and liver are a good match. And to my great surprise it is more enjoyable than a strip steak that I had this week that was too tough!
thank you for this video very informative… however I do love how you treated your assistant 🙂
thank you for making this video. i've been scared to try cooking liver. now i have the confidence to try it.
Yummy I just done it exactly like you.Thanks for sharing
I can't help it, but I have to ask…are you Hungarian?
Followed your receipe to the dot. YUMMY!!!! Thanks a lot!!!!!
Nice job on the liver.
The same sefryou use on liver, we use on most fish. Must be thin cut. My rule is no more than .250" of an inch (on fish) or about 6mm. This is because we fry them without breading, & use out own home made beef tallow from suet fat around the kidneys- with a small amountof butter added shortly befgire we start the cooking, but won'tbe doingthat on the liver.
I will be taking your advice, & cutting the liver no more than ~3mm thick, & using butter to fry in.
We use a specially concocted blend of ancient sea salt from a Dry ocean in Utah, w/organic black pepper/ & organic garlic granules to season our fish with & its fantastic. I may have to try the liver with just salt, & w/the pepper/garlic/salt as well.
What I do know is that anything that tastes gamey, fishy, or has other unpleasant olfactory issues is largely resolved by cutting the meat into thinner than normal slices & cooking in good quality tallow or real organic butter. I refuse to use any seed oils, or even Xtra Virgin olive oil, when I have access to good tallow or quality butter..
Most OO's are blended with seed oils anyway, so unless one can truly verify single source Olive oil, it's a terrible choice. I'd use coconut ir MCT before I'd use most OO's nowadays.
Thanks for the vid & the tips !!
I usually eat my liver raw. I don't like the gritty texture it gets from cooking. Does this method reduce the grit?
Where you from? Trying to place that accent.
In Sweden usually do lingonberry jam and gravy to liver. I love the mix of sweet, sour, and salty.
Add a shit ton of cumin powder and enjoy
Does it still have that iron-y taste when you cook it this way?
spice it up with garlic pepper and cumin and bread it with either flour or wheat bran for better results
I dont like liver