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.
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@sushi_is_cringe Since I've made this post I've developed a taste for beef liver, it was just the first bite that made me question the texture, but I think I'll introduce chicken liver to my diet too, does it have good amounts of Vitamin A or any other nutrition fact that's worth noting?
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@Corngold Thanks for the advice, will try applying this with beef liver and post it on here, I enjoyed reading this instruction really much
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@Rah1woot Yeah other posters have been warning me of this, I'll stick to 5 a week and not force the food into my body, thank you for the advice
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@Corngold Also, I have seen people introducing chicken liver in their Bolognese sauce when making pasta, for a more meaty flavour, should it work?
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@Luke A relative of mine uses the milk strategy for better taste but the chopping and frying of it at low heat seems to be the most appetising conclusion
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@alfredoolivas I will give this a try one day, sounds delicious
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@GlucoseGal Alcohol and liver seems to be a great combination when reading these posts
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@jamezb46 I don't trust my butcher enough to eat raw liver
I don't know if this is a symptom of something I don't know yet but raw foods, specially chicken breast, look really appetising to me, do you season your liver with something before eating raw? -
@polba it has pretty much the same nutrition as beef liver except much less copper (still a decent amount but beef liver has a ridiculous amount) and way more biotin. it's one of the highest biotin foods. it might be higher in iron too
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@polba said in Struggling to keep up with the taste-texture of liver:
Also, I have seen people introducing chicken liver in their Bolognese sauce when making pasta, for a more meaty flavour, should it work?
Oh yeah. As @Luke said, you can definitely mix the liver up with ground beef or other meats. I think it would make a good meatloaf but I haven't tried that yet. If you were going to add liver to the sauce then you'd probably want to puree it or cut it very fine so it blends well. Bolognese would work well because it is stronger / acidic and somewhat fatty.
I'm not making much headway into this topic, but the idea of food combinations seems to be very important through the ages. Ayurveda apparently records a lot of these ideas. Ancient Greek or other recipes seem to include this idea. My point being "liver and onions" seems to be an archetype. Others are
-yogurt and honey
-coffee with milk and sugar
-pork with applesauce
-green beans or leafy greens with bacon
-lamb and rice with yogurtI feel like "archetypical" dishes are so because they work digestively. Not sure if onions help break down liver, or vice versa, but they go well together.