Struggling to keep up with the taste-texture of liver
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Anyone here who might have gone through the same problem? I am not disgusted by liver but I find it really hard to cope with the taste and texture
I am consuming a single beef liver daily in an attempt to increase Retinol (Vitamin A) to help eliminate Acne
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lots of caramelized onions, and mashed potatoes or at least white rice and ketchup., with Coca Cola or Pepsi etc to wash it down works for me.
I switched mainly to chicken livers which go good with the above plus the addition of hot sauce. im not sure hot sauce works with beef liver but with chicken liver it's actually pretty good. Nando's actually serves chicken livers with hot sauce although they probably cook with pufa oils and sunflower oil is an ingredient in one of their peri peri sauces
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doesn't milk have lots of Vit A?
The best liver dish is chicken liver pasta.
I've had beef liver but the taste was not very good.
I think chicken liver tastes way better.Basically just fry some onions and garlic in butter (and/or mushrooms), add the liver and/or herbs like parsley. You don't need to marinade the liver or anything, just salt and pepper.
Then de-glaze with red or white wine, balsamic vinegar, sherry, w/e. It's best with pasta but could go with potatoes or rice.
Just watch out for uric acid. May or may not be causing gout... Peat thought phosphoric acid and endotoxin are more active in gout. I think avoiding beer / alcohol is top priority, but, Peaty foods generally include a lot of these purine-containing foods. May be fake news though.
I think there's a genetic component to gout. A relative of mine had it for a period - he drinks beer a lot and eats all kinds of meat and ethnic foods (he's not overweight). Other people I knew were either obese and eating fast food and/or drinking beer, or, maybe had more genetic predisposition.
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This isn't really scientific, but I think that the very strong taste and smell of liver speak to its relative "potency": the body wants you (i.e., has been developed in a way such that) to have a good handle on how much you are consuming, both to get a sufficient amount, but also to avoid hypervitaminosis A. Vitamin A is a very interesting substance in this way, something critical for many basic life functions but also toxic in high doses (but not unreachably high).
In the spirit of "perceive, think, act", I would personally avoid eating more liver than feels good to do. Single beef liver per day over the course of months would probably lead to vitamin A toxicity, for instance.
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- Lots of onions and you can also put small apple slices in while cooking.
- cutting the liver into smaller pieces instead of frying it whole can also help in my experience. I don't know why this happens, but it was my experience.
- Frying the liver on rather low heat also helps with the texture.
- I have read that soaking the liver in milk for a while helps with the taste, but I have never tried it myself.
- calf/veal liver has the least unpleasant taste, but it's also way more expensive unfortunately.
- Some people put it through a grinder (in the literal sense, not figuratively) and mix it with ground beef to have a more pleasant taste.
Like I have said in the other thread and as others have already said, an entire slice of liver per day is probably too much longer term.
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@polba said in Struggling to keep up with the taste-texture of liver:
Anyone here who might have gone through the same problem? I am not disgusted by liver but I find it really hard to cope with the taste and texture
I am consuming a single beef liver daily in an attempt to increase Retinol (Vitamin A) to help eliminate Acne
not eating it is the way to solve the problem
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@polba I dice up the liver really really fine, making it into a stringy mess, to the point it looks like ground beef when I cook them and then I make cheese, and liver quesadillas using tortillas. I consume 11oz of beef liver a week easily via this method. They are kind of delicious to me haha, I am getting hungry writing this comment,
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Chicken liver pate is the only way I can stomach liver, and it gets more palatable each day it’s in the fridge. Put lots of onions and garlic and some French cognac
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@polba I find this utterly foreign to me.
I have had quasai-orgasmic experiences eating raw beef liver. It's one of the most delicious foods on the planet.
