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calves liver problem

post #1 of 4
1/24/09 at 3:09pm
Thread Starter 
does anyone know why calves liver can sometimes be mushy inside

you want it to be pink but still firmish - but the last couple of times i have pan fried a 2.5 cm thick piece maybe 90 seconds a side (which is usually fine) the result has been quite disapointing

does anyone know why is this happening?
could it be that the livers act like kidneys and suck up water if they are washed
or is it my supplier?

any help would be much appreciated

Oli
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post #2 of 4
1/24/09 at 7:23pm
Is there a possibility that it had been frozen?
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post #3 of 4
1/25/09 at 1:56am
Thread Starter 
i dont think so
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post #4 of 4
1/29/09 at 5:51am
Liver from an older steer is mushier. What's marketed as "calf's" liver is often not from a calf at all.
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