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