How long should liver soak in milk?

The ideal amount of time to soak liver in milk is 30 to 60 minutes. Don't soak it longer than 2 hours or the texture might start getting unappetizingly soft. Keep in mind that soaking liver in milk before cooking it is optional. It is done to make the flavor less "gamey" and to tenderize the meat. The lactic acid in buttermilk (and milk) tenderizes protein. To soak liver, put it in a dish and cover it completely with milk or buttermilk. After soaking, pat the liver dry and proceed with the recipe.

Should the cooked liver remain pink inside?

The middle of the liver can be light pink inside, which indicates it's not overcooked and dry. When you slice into cooked liver, however, it shouldn't be dark red, raw or bloody. According to the USDA, "organ meats should be cooked to a minimum internal temperature of 160 as measured with a food thermometer."

How long does it need to be cooked?

If the slices of liver are about 1-inch thick, liver will cook over medium-high heat in about 3 to 5 minutes per side. If the slices are thinner (1/4 to 1/2-inch thick) it should cook in just 2 minutes per side. Once the meat is done cooking, let it rest for 5 to 10 minutes before slicing.

How do I know liver is fresh?

Liver should have a fresh, slightly meaty aroma. It should not smell sour or pungent. Fresh liver will have a reddish-purple color, not dull brown or gray, and should look moist and fresh but not slimy.

What type of pan should I use to pan fry liver?

A cast iron skillet is great for high heat cooking and keeps the temperature steady. However, you don't want the liver to stick to the pan so make sure your cast iron skillet is seasoned well. If you don't have a cast iron skillet, a non-stick pan can be used.

What does beef liver taste like?

Liver is often described as earthy and meaty with a creamy texture. Sometimes organ meat, like liver, can have a slightly metallic flavor. When it's overcooked, the flavor can become gamey and dry.

Liver is high in protein and nutrients. Whether or not you consider it "healthy" depends on your own dietary needs.

Should I add sugar to the onions while they cook?

Adding sugar to onions is a short-cut trick that helps the onions caramelize faster. Onions have natural sugars that give onions a sweet, mellow flavor if they are cooked long enough. Fully caramelizing onions can take up to 30 minutes over low heat. If you want to speed up the process, you can add a teaspoon of sugar to the onions while they cook.

How to Cook Beef Liver

Beef Liver and Onions Recipe

Print Recipe

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Liver is surprisingly easy to cook and can be a fast and affordable family dinner. Learn how to cook perfectly tender, flavorful beef liver and onions with these expert tips and tricks.

Author: Jenny Meier
Prep Time: 15
Cook Time: 16 minutes
Total Time: 31 minutes
Yield: 2 servings 1x
Category: beef and pork
Method: Pan-frying
Cuisine: Any

Ingredients

Units Scale

1 pound beef liver, cut into "steaks" that are 1/4 to 1/2-inch thick and about 2 to 4-inches wide
2 onions, thinly sliced
1 tablespoon olive oil or vegetable oil
2 tablespoons salted butter
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
2 tablespoons lemon juice
Fresh parsley or thyme for garnish

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Instructions

Pat the liver dry with paper towels.
Season both sides with salt, pepper and garlic powder.
Heat the oil and butter in a skillet over medium heat.
Add the onion.
Cook the onion until it is soft and nicely browned, stirring occasionally, for 10 to 15 minutes. You might need to turn the heat down slightly while it cooks to prevent the onion from burning.
Push the onion to the sides of the pan.
Turn heat up to medium-high. When the skillet is hot, add the liver.
Cook 2 minutes, until nicely seared. As it cooks, the sides of the liver will turn from red to brown.
Flip the slices of liver and cook 2 minutes more. If the slices are thicker (closer to 1-inch thick) you might need an extra minute or two on each side. You can slice a piece with a knife to check the middle, which can be left light pink but shouldn’t look raw or bloody.
Remove the liver from the pan. Let it rest on a plate.
Squeeze the lemon juice into the pan to deglaze the pan. Use a spatula to scrap up the crispy bits of liver stuck to the bottom of the skillet.
Stir the onions back into to the middle of the pan, moving them around to pick up flavor.
Arrange the onions around the liver on a plate. Garnish with fresh parsley or thyme if you want the dish to look prettier.

Notes

Soaking Liver in Milk

Soaking liver in milk before cooking it is optional. Soaking is done to make the flavor less "gamey" and to tenderize the meat. The lactic acid in buttermilk (and milk) tenderizes protein. To soak liver, put it in a dish and cover it completely with milk or buttermilk. Let it soak in the milk for 30 to 60 minutes, then pat it dry and proceed with the recipe.

Breading the Liver in Flour

Breading liver in a light coating of flour is optional. It's done to help the outside of the liver brown quickly. The starch in flour caramelizes quickly, giving liver a brown crust.

Cooking Temperature: According to the USDA, "organ meats should be cooked to a minimum internal temperature of 160 as measured with a food thermometer."

Storage: Cooked liver tastes best when eaten right after cooking. However, you can store it in the refrigerator for up to 3 days.

Find it online: https://www.kitchenskip.com/how-to-cook-beef-liver/