| All liver is a great source of iron and B vitamins | | | | cooking.A lovely tender well-flavored liver is lamb |
| and should be a regular part of a healthy diet and | | | | liver but this is generally quite difficult to find.Also |
| if cooked correctly liver can be delicious. Although | | | | hard to find is pigs liver, which is strong in, taste |
| liver does have bad press and many people will | | | | but extremely tender. Again for pig's liver it can |
| not even consider trying it. Sometimes it calls for | | | | be soaked or marinated like the beef liver.When |
| the cook to be somewhat inventive to get people | | | | choosing liver it should be impeccably fresh with |
| to try liver. There are many recipes to choose | | | | no slimy or dry patches and should have a clear |
| from and it is worth the experimentation.The best | | | | scent.Should you find yourself preparing a whole |
| liver is the liver from young animals as it is mildest | | | | liver first wipe it with a damp cloth, then with a |
| and tenderest. Calf's liver is delicate and delicious | | | | sharp knife remove any exposed veins, ducts or |
| but fairly expensive. Real calf's liver is paler in color | | | | connective tissue. With your fingers peel away |
| than the redder more mature baby beef liver. For | | | | the thin outer membrane without tearing into the |
| a mild flavored liver choose the palest that you | | | | liver itself. You then just slice on the diagonal to |
| can find. The darker the color the stronger the | | | | the desired thickness your recipe calls for.Of |
| flavor.Take care when choosing liver as | | | | course presliced liver can be purchased and is |
| sometimes baby beef liver is labeled calf's liver in | | | | actually more commonly available than whole |
| the supermarket or grocery store. To ensure | | | | livers. If the butcher has not done so remove the |
| purchasing true calf's liver buy from a butchers or | | | | outer membrane on the slices.Before cooking |
| a reputable gourmet supermarket.Baby beef liver | | | | make 1/8th inch cuts at 1-inch intervals around |
| is stronger in flavor than calf's liver but is very | | | | the outside of the liver slice. The reason for this is |
| good and preferable to actual beef liver. Liver | | | | because liver has a tendency to shrink and curl |
| from beef is dark red and the color corresponds | | | | when it is cooked and these cuts will help to |
| to the strength of flavor. Beef liver is readily | | | | prevent that from happening.The liver is now |
| available but many believe it is too strong for | | | | ready for cooking. Liver should be cooked until it |
| simple preparations.Some cooks after buying beef | | | | is pink but firm in the center. If liver is |
| liver soak it in milk or a flavorful spicy marinade | | | | overcooked or cooked on excessively high heat it |
| such as a white wine marinade before cooking to | | | | will toughen.Liver is a lot richer in flavor than many |
| soften the intense flavor. After marinating throw | | | | other types of meat so a 4-ounce serving should |
| the liquid away and pat the liver dry before | | | | be ample as a main course for most appetites. |