Cooking liver well involves achieving a balance between tenderness and a fully cooked interior, avoiding both rubberiness and rawness. Baking is a viable option for achieving this.
Here's how to bake liver well:
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Preparation:
- Slice the liver into even thicknesses, about 1/4 to 1/2 inch. This ensures even cooking.
- Soak the liver in milk for at least 30 minutes, or up to 2 hours. This helps to remove any bitterness and tenderize the meat.
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Seasoning:
- In a small bowl, combine flour, salt, and pepper. Other spices, such as garlic powder, onion powder, or paprika, can also be added to taste.
- Dredge the liver slices in the flour mixture, ensuring they are evenly coated. Shake off any excess flour.
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Baking:
- Line a baking dish with foil. This makes for easier cleanup.
- Place the liver slices in the prepared baking dish in a single layer.
- Dot the liver slices with small pieces of butter.
- Bake in a preheated oven at 350°F (175°C) for approximately 10-12 minutes, flipping the slices halfway through. The cooking time will depend on the thickness of the slices.
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Doneness:
- The liver is done when it is firm to the touch and no longer pink inside. Overcooking will result in a tough, rubbery texture, so it's crucial to avoid this. A meat thermometer can be used; the internal temperature should reach 160°F (71°C).
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Serving:
- Serve the baked liver immediately. It can be enjoyed as is, or with sides such as mashed potatoes, onions, or bacon.
Key Tips for Cooking Liver Well:
- Don't overcook: This is the most important rule for cooking liver. Overcooked liver is tough and unpalatable.
- Soak in milk: Soaking in milk helps remove bitterness and tenderize the liver.
- Even thickness: Cut the liver into slices of even thickness to ensure even cooking.
- Use a hot pan (if frying): If you choose to fry the liver instead, ensure the pan is hot before adding the liver. This will help to sear the outside and prevent it from sticking.
- Season well: Liver has a strong flavor, so don't be afraid to season it generously.
