New Posts  All Forums:Forum Nav:

calves liver problem

post #1 of 4
1/25/09 at 1:57am
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
Reply
post #2 of 4
1/25/09 at 3:23am
SOUNDS TO ME LIKE IT WAS FROZEN ,THAWED, FROZEN AGAIN.

Check your supplier ,Organic or non organic wont make a bit of differece
Reply
post #3 of 4
1/25/09 at 5:21am
A few things come to mind;

Have you kept it for too long? Liver deteriorates very quickly and should be eaten within a couple of days.

After washing liver thoroughly pat dry with paper towels, also dredging in flour helps.

Have you changed your supplier? Organic is way better, maybe it is just poor quality.
Reply
post #4 of 4
1/26/09 at 11:19am
Alcoholic cow.... :beer:
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs Forum