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Liver

post #1 of 7
4/29/05 at 7:36am
Thread Starter 
My facility is preparing liver for 200+. It is seared the day before and finished the next day. It always turns green in color. How can i prevent this. :D
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post #2 of 7
4/29/05 at 9:35am
Serve chicken! :D No seriously why on earth would anyone cook something as delicate as liver the day before, you are only asking for trouble. I'm not entirely sure, I know that green in liver can indicate bile products, but after being cooked I don't know. Stick with the chicken :bounce:
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post #3 of 7
4/29/05 at 1:24pm
Hey oh

I think you are partially correct. Hemoglobin, pigments, and bile all have in common IRON. The green is the colour of the oxidised iron in the pigment of blood. I have no idea how to prevent this, unless it is cooked in a sealed bag. But I would also aske WHY? Liver, reheated, can be nasty. I will at times do chicken liverers and then use them chilled in a salad, but reheating can easly lead to something that just is not nice to eat.



From:

http://www.elmhurst.edu/~chm/vchembo...bilirubin.html

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post #4 of 7
4/30/05 at 9:01am

mit schmalz, at least

this is just such a bad idea to begin with. why not take the liver and make some simple terrines? that way you can at least stabilize it at an edible place, and it holds. theres nothing remotely edible about reheated plain liver.
by the way, what kind of liver? beef, ck, pork (i hope not pork)???
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post #5 of 7
4/30/05 at 12:10pm
I just have a hard time imagining that there are actually 200 people that live within driving distance of each other who also enjoy liver! Perhaps being forced to eat it as a child has scarred me for life but I'm totally open to the challenge of enjoying liver professionally prepared.
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post #6 of 7
4/30/05 at 1:25pm
^ :D I had the same reaction after reading the post. The only person I ever knew that liked liver was my father. I'm ok with chopped liver or braunsweiger, but any other dish made with liver would not appeal to me, or anyone I know for that matter. But obviously, it's a party favourite for some.
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post #7 of 7
4/30/05 at 1:57pm
Hehehehe

NOT a lot of liver fans...

Liver can be wonderful when done right.

My father always hated it, even the smell of it cooking drove him from the house, my mother loved it, all buttery and with carmelized onions. I like chicken livers with risotto. I am guessing that the facility is a seniors facility? Seems there is a generation that is over 60 that likes liver and onions, and most under 60 don't much care for it (having been force fed it), and those under 40 look at it as an organ meat that is a source of heavy metal and organo-phosphate toxins.

Hmmm, I think I will do liver tonight now that I am thinking about it :D
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