4

votes

de-odorize liver?

Answered on August 19, 2014
Created March 30, 2010 at 3:24 PM

intellectually, i very strongly desire to start eating liver... frequently.

in practice, the odor has always made me nauseuous.

is it not possible to de-odorize liver during preparation?

04293f705870e1837b8670d3c1cd5f67

(2261)

on August 14, 2010
at 04:14 AM

Oh, love all those tips..thanks for sharing

77877f762c40637911396daa19b53094

(78467)

on April 03, 2010
at 03:41 AM

Sometimes your body tells you when to add a particular food into your diet- just listen. I used to hate avocados and one day I decided I needed to eat some- I was probably missing something that they provide.

77877f762c40637911396daa19b53094

(78467)

on April 03, 2010
at 03:37 AM

One of the best dishes I made with liver had a red wine sauce on it. I just made it up at the time, but it probably had onions sauteed in butter as a base.

Eae21abfabb19c4617b2630386994fd9

on March 31, 2010
at 09:45 PM

Your body is telling you you haven't eaten it much before.

93f44e8673d3ea2294cce085ebc96e13

(10502)

on March 31, 2010
at 05:34 AM

Don't eat it. Your body is telling you something.

33b6c516904a967ef8ecb30f1dbd8cf2

(7073)

on March 30, 2010
at 09:01 PM

Yes, make it into a liquid by putting it in a blender or immersing a hand-held blender into it and liquidizing it to within an inch of its life.

6f0efd477208f51d145bea6d7272256e

(627)

on March 30, 2010
at 06:16 PM

What exactly is meant by "liquidize"? Does the liver liquidize in the stock/gravy if its chopped finely enough? Immersion blender?

03aeff8d87a3b53a449b5b8e9158da98

(3268)

on March 30, 2010
at 04:10 PM

Great tips, Louisa!

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6 Answers

7
33b6c516904a967ef8ecb30f1dbd8cf2

(7073)

on March 30, 2010
at 03:42 PM

I wouldn't say that you could 'de-odorize' it as such; I think it is more a case of masking the smell and the texture as much as possible. I do this for my children who will not eat it 'straight'. The most common way I serve it to them is by chopping it very finely (after it has been fried in a pan with a little butter for three minutes on each side) and adding it to spaghetti bolognese sauce. They have no idea it is in there - the taste of the sauce is not altered.

Another thing I do is brown the liver off in a pan as above, chop it finely, pop it into gravy made from stock and drippings from a roast and liquidize the whole thing. The liver acts as a thickener, so there is no need to use corn flour if you like thick gravy. It's great for pouring over meat. You could use the gravy for sausages or pork chops or even bacon.

The same technique (of liquidizing the liver) can be done for soups too; onion soup is delicious with the extra depth liver gives it and it is also possible to add it to chicken or vegetable soup. The possibilities are endless.....

Of course, the classic way to mask the taste of liver (but to a lesser extent) is to make pate. The taste will be less 'liverish' if you add some alcohol. In the basic recipe you can use any liquer such as Brandy, which loses its alcohol content when it is cooked (add a splash just before liquidising the pate to preserve the alcohol content!) Butter is poured on the top of the pate to seal it, so it maybe kept in the fridge for up to a week. The texture is nothing like eating liver straight; it is smooth and very palatable.

Here are some more interesting (and unusual) liver recipes: http://www.florilegium.org/

p.s. I eat liver no more than once a week.

6f0efd477208f51d145bea6d7272256e

(627)

on March 30, 2010
at 06:16 PM

What exactly is meant by "liquidize"? Does the liver liquidize in the stock/gravy if its chopped finely enough? Immersion blender?

03aeff8d87a3b53a449b5b8e9158da98

(3268)

on March 30, 2010
at 04:10 PM

Great tips, Louisa!

33b6c516904a967ef8ecb30f1dbd8cf2

(7073)

on March 30, 2010
at 09:01 PM

Yes, make it into a liquid by putting it in a blender or immersing a hand-held blender into it and liquidizing it to within an inch of its life.

04293f705870e1837b8670d3c1cd5f67

(2261)

on August 14, 2010
at 04:14 AM

Oh, love all those tips..thanks for sharing

4
245c53790116339bcc79fb789f6f9c9d

(744)

on March 30, 2010
at 04:47 PM

Not strict paleo, but many people soak liver in milk for 1/2 hour to 2 hours (and then discard the milk) to lighten the odor and flavor of liver.

0
77877f762c40637911396daa19b53094

(78467)

on April 03, 2010
at 03:39 AM

My Mum used to fry it quickly in butter with a bit of orange zest in it. That knocked the odour down a couple of notches.

0
8564091e3cf82ea53843c0dbcf57857a

(990)

on March 30, 2010
at 06:32 PM

I have some liver recipes you might be interested in here: http://scdkatfood.blogspot.com/2009/08/liver.html I'm picky when it comes to eating liver. I hate the taste and texture of it, so I try my best to come up with different ways of preparing it. Soaking in lemon juice is a must. Also start with pork or lamb liver which has less of a strong flavour than beef/calf liver.

0
9722850c9a1c47b79edf7c4233040248

(1276)

on March 30, 2010
at 06:11 PM

Soaking it in milk or lemon juice for a half hour before cooking works nicely. I prefer lemon juice, since it helps cut through the thick, fatty taste the same way that drinking red wine with steak does. For that matter, try drinking red wine with liver, I find it can really improve the flavor of a so-so liver dish. Lemon juice is probably also a better deodorizer than milk, since that's what you're looking for.

77877f762c40637911396daa19b53094

(78467)

on April 03, 2010
at 03:37 AM

One of the best dishes I made with liver had a red wine sauce on it. I just made it up at the time, but it probably had onions sauteed in butter as a base.

0
C8521a858edd480815a55f683afff86a

(2065)

on March 30, 2010
at 06:09 PM

Yes- soaking is an absolute must for lessening the odor and making the taste milder. Milk, lemon juice or vinegar water all work well. I also agree with the above suggestion to consume liver in pate. It is much more delicious this way. If all else fails you can even just swallow pill sized pieces of raw grass fed beef liver straight from the freezer. This is an excellent way to get raw animal food + organ meat in one. It must be liver from a 100% grass fed animal from a reasonably small farm and you must freeze it for 14 days to kill parasites. Eating the liver raw is a great energy booster, just cut little pieces off and swallow with water. Easy!

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