Cooking Tips
The majority of people believe that liver is the most delectable of the “nasty bits,” or organ meats, as described by foodies. Although most food-producing animals’ livers are safe to consume, there is one general rule that applies to all livers: the younger, the better. However, liver has a musky, metallic flavor no matter how young it is. Because of this, the majority of recipes call for dredging liver in flour before frying it. Flour gives the liver a nutty flavor and aids in browning it, qualities that are also achieved by frying the liver with onions at a temperature that is higher than usual.
Cook the liver for about two minutes total, or until it is an exterior color of dark golden brown. Stir the liver frequently so it cooks evenly. For the best flavor and texture, the inside of the liver should be supple and pink. Place the liver on a plate after removing it from the pan.
Although I prefer to consume them cold (much like liver mousse), it is probably best to only prepare what you can consume right away.
Liver is amazingly tender and sweet when cooked to medium-rare (still slightly pink in the middle). Yes, it actually has a sweet taste. But when overcooked, it becomes tough and grainy.
When you consume young calf liver, the aftertaste is less pronounced and tends to be slightly metallic. It has a rich flavor and is tender and sweet when barely cooked.
Onion: Sliced thinly and the slices separated into rings. White onions also work, but I like using yellow onions.
2. I can’t stress enough how crucial it is to avoid overcooking liver (and this also applies to chicken livers). If you prefer your meat well-done, you shouldn’t prepare this dish.