Struggling to keep up with the taste-texture of liver
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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.
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@Corngold I've been wanting to try this ancient greek liver recipe for a long time
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@polba said in Struggling to keep up with the taste-texture of 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?
Reply
Nope
Just let it thaw out slightly -
@polba share link?
Liver kebab with figs? Looks tasty. -
guys, if something taste bad to you, more likely than not it is bad for you, better not to try to hide the taste, liver can taste bad and make you feel worst, it aint positive in all cases
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@Corngold https://youtu.be/3tiNBJA8yeE?si=FaiWc96OrtfEyL24 This guys content is pretty great too, I like to watch it