Sun, Oct-11-15, 06:58
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Doing My Best
Posts: 4,924
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Plan: LC/CancerRecovery
Stats: 170/135/130
BF:24%
Progress: 88%
Location: Nevada Desert, USA
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Interesting take, Cotonpal, since overcooked liver becomes grainy in texture. I suppose everybody likes it different.
Personally, I like mine pink inside. If I were using those three ingredients, I'd saute lots of onions in the bacon fat while I breaded the liver in a bit of seasoned flour (you choose which kind). The coating protects the meat from turning to leather.
Empty the onions out of the pan and reserve.
Add more bacon fat, get it hot, add the liver. Brown on both sides, return the onions and finish cooking.
If you don't want it pink inside, cover the pan, turn down the heat and let it simmer for awhile.
Remember, I warned you that the texture becomes grainy if cooked to death.
I hate gray meat.
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