Michaela Elmore Cogswell Posted January 9, 2013 Share Posted January 9, 2013 We had beef liver last night and I noticed a number of recipes suggest you soak the liver in milk to remove some of the harsh liver flavor. Is this a no go on the whole 30? The milk would be down the drain once I was done soaking and it wouldn't be a temptation to either of us. My husband was complaining that the liver taste was much stronger than he's had before. Thanks! Link to comment Share on other sites More sharing options...
melliemoo Posted January 9, 2013 Share Posted January 9, 2013 I've always salted mine, but I prefer the milder taste of chicken liver. Link to comment Share on other sites More sharing options...
Nupilot Posted January 13, 2013 Share Posted January 13, 2013 I rinsed and salted some calves liver. Then dredged it in ground hazelnuts. Fried in coconut oil. Yummy! Link to comment Share on other sites More sharing options...
HealingWithin Posted January 14, 2013 Share Posted January 14, 2013 I only grind liver up and at it to ground meat recipes. You can't taste it all that way. Add 1/4 lb for each lbs of meat. I learned that from someone here but can't remeber who. I add it to meatballs, meatloaf, shepards pie, hamburgers, etc. Link to comment Share on other sites More sharing options...
Kirsteen Posted January 15, 2013 Share Posted January 15, 2013 I find the taste of beef liver too strong, I much prefer lambs liver, it's milder. Calves liver is very difficult to get over here. M & S have started selling it but, honestly, it's dearer than rib eye steak! Link to comment Share on other sites More sharing options...
Terez Posted January 15, 2013 Share Posted January 15, 2013 I've heard that lamb's liver is milder. I bought some from a local farmer. @Christiei, I also grind it up and put it in meatballs or meatloaf. I can definitely taste it but that's been with cow's liver. And it's not a bad taste! Gives it a "pate" flavor. Will be making something this week with ground meat and lamb's liver and will be interested to see if I taste it. Link to comment Share on other sites More sharing options...
HealingWithin Posted January 19, 2013 Share Posted January 19, 2013 Terez, I use grass fed beef liver and don't taste it. At least not in the ratio I mentioned above. This week, I increased it to 1/2 lb per lb of meat but haven't eaten it yet. Link to comment Share on other sites More sharing options...
Terez Posted January 19, 2013 Share Posted January 19, 2013 The livers I'm using are grassfed as well. I made chili using 2 lbs ground beef + about 1/3 lb ground lamb's liver and I couldn't taste the liver at all. I have a good supply of lamb's liver in my freezer so I won't be trying the beef liver again until I'm out of this. I don't remember the ratio I used for the meatballs/meatloaf where there was a distinct liver flavor but I think it was less liver proportionately than this. Now, the chili I made is more highly spiced than my meatballs were. That may account for some of it. Spoke to the farmer today and asked for more organs. She said she can offer pork liver and will ask the processor about kidneys from all the animals. Link to comment Share on other sites More sharing options...
Michaela Elmore Cogswell Posted January 20, 2013 Author Share Posted January 20, 2013 Our beef liver is grassfed as well. I'd imagine smaller animals don't have quite the strong liver taste that beef liver does. We tried the soak in milk trick and it worked nicely. The overwhelming liver taste was gone but it still had a decent liver flavor. I wish we could get our hands on other organ meats but I haven't found a suitible source. Everything is factory farmed that I've seen. Link to comment Share on other sites More sharing options...
praxisproject Posted October 21, 2014 Share Posted October 21, 2014 Great thread, I'm about to soak chicken livers, but I've run out of coconut milk. I'm going to try the salt and rinse method Link to comment Share on other sites More sharing options...
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