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Cooks' Corner
Liver and onions
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<blockquote data-quote="flyguy1" data-source="post: 2092932" data-attributes="member: 92595"><p>Main problem with liver is overcooking="liver taste" we hated as kids</p><ol> <li data-xf-list-type="ol">Soak in salt water or milk for 24 hours</li> <li data-xf-list-type="ol">Slice 1/4" thick or so. Thicker and the outside will be overcooked</li> <li data-xf-list-type="ol">Grill (our favorite) or fry until the center is still pink; think fine steak, rare-medium rare</li> <li data-xf-list-type="ol">Fry your onions with celery salt</li> <li data-xf-list-type="ol">This is not a cook-ahead; eat it while it's hot!</li> </ol></blockquote><p></p>
[QUOTE="flyguy1, post: 2092932, member: 92595"] Main problem with liver is overcooking="liver taste" we hated as kids [LIST=1] [*]Soak in salt water or milk for 24 hours [*]Slice 1/4" thick or so. Thicker and the outside will be overcooked [*]Grill (our favorite) or fry until the center is still pink; think fine steak, rare-medium rare [*]Fry your onions with celery salt [*]This is not a cook-ahead; eat it while it's hot! [/LIST] [/QUOTE]
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