I don't like liver, but now I have to start eating pork liver because of its high iron content.
There are some ingredients which I have disliked for years, then suddenly started liking when I discovered how tasty they can be when prepared properly. An example is an aubergine: throw it into a stew as it is, or deep fry it so it soaks up three times its way in oil, and I don't want to see it. Blanch it to reduce the bitterness, dry it before it touches fat, combine it with rosemary, and it becomes one of the best veggies ever.
I was wondering whether there is some cooking technique which transforms liver into a lovely treat. My biggest issues with liver are
At least, it tastes that way when my mother or grandmother prepare it, I have never eaten it in a restaurant.
Do you know a way to mitigate these problems? Advice on good combinations, be it side dishes or herbs/spices, is also appreciated. Also, what is the optimal pH range? I'd tend to use some acidic components because of the fatty flavor (e.g. make a sauce by deglazing the pan with lemon juice), but is this really a good combination, and how does it affect the texture if the acid is added while preparing?
Best Answer
Liver (like any offal) needs to be as fresh as possible. Liver naturally has a dense texture, so over-cooking it results in the dry shoe leather effect that causes most people to hate it.
Soaking it in milk is a common technique, but I grew up with venison liver cooked quickly in a pan with spice mixes (usually a slightly spicy "cajun" or lemon-pepper).
I would suggest looking up some more modern recipes to see if you can find one that appeals to your tastes. Chefs like Hugh Fearnley-Whittingstall, who are keen on re-introducing people to these less popular cuts, tend to have recipes that will appeal to a modern palate.