Help! Which liver is the best?

phizzimum

a vote for lambs liver from me...

does the soaking in milk make much difference? what does it do, make it more tender or improve flavour?

S3quence

I'd say Liver-pool :P

JoeyEmma

I love chicken liver- although its not really suitable for making liver and bacon style food.

kirstyreanne

Hi all,

I prefer lambs liver also. My aunties recipe is my fave!

She fries off small pieces of liver & kidney in a pan, adds flour to it & makes a gravy then lets the liver & kidney finish cooking in the gravy juices. We tend to have that over real chips (not oven chips) with a piece of toast.

Mmmm - I could eat that now.....

Stephen_Leak

phizzimum wrote: »

does the soaking in milk make much difference? what does it do, make it more tender or improve flavour?

According to a poster in my other thread, it "refines" the flavour.

culpepper

I think lambs liver is the mildest and then pigs and lastly OX. We had OX a couple of weeks ago as I picked it up mistaking it for the pigs liver and it was far bitterer.
You can soak strong liver in milk overnight though to help draw out siome of the bitter taste.
I always wash mine thoroughly in salted water before cooking.

Afitos

Hi,
Thank You all for your replies. You are all really friendly over here! I don't normally read this thread but thank you so much.

Lambs liver is on my order for Monday and on the menu for the following Monday. I am going to do it like my Dad used to, sliced thinly with onions in a yummy thick gravy. Not sure what veg yet but probably mash.

I quite fancy some now, wierd how we used to have it every week 25 years ago and yet i never cook it! We used to have it on its own with a loaf of sliced bread in the middle of the table to soak up the gravy!... Memories!

Fredbare59

Lambs liver is best and along with bacon and onions makes amazing gravy.
While Pigs liver is stronger in flavour it has a more coarse texture and leaves a very dry feeling in the mouth making me very thirsty when eating it.

Blobby8_2

Calves liver from me, slow cooked in the oven, red wine gravy, lots of onions served with celaraic/potato mash.

Jojo_the_Tightfisted

Nobody's mentioned duck liver!

Best pate of all...