Pre-cook liver before frying?
If I am making fried liver tempura style should I pre-cook the liver? I think when you make an item like, say, shrimp tempura, the shrimp is cooked beforehand because the tempura frying is not sufficient to fully cook the shrimp. Is the same true of liver?
Best Answer
It's not exactly the same for liver, but there is some reason to roast it before frying:
Some people believe in roasting (grilling) before the cooking/frying in order to make the blood drip out of the liver. Can do on fire or in an oven; doesn't matter.
Personally I prefer to go directly to the pan and just fry so it gets less dry. It is definitely sufficient cooking for the liver.
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How do I soften my liver before cooking?
Add beef liver in a medium bowl, followed by buttermilk \u2013 add enough to cover liver. Let it sit in the fridge for about 2 hours or more. This helps tenderize liver and also eliminates gamey taste and bitterness.Why do you put flour on liver before cooking?
Another great way to make Liver and Onions is to dredge the liver in flour before frying. The flour gives the liver a flavorful crust and a more nutty flavor, which some people find more palatable.Do you need to soak liver before cooking?
Soak the liver in a dish or bowl of milk for 30-60 minutes. This is an important step in removing the bitter flavor from the liver. Salt and pepper the liver generously, and leave it out at room temperature while you prepare the remaining ingredients.How is liver supposed to be cooked?
Livers should be cooked until they are no longer bloody in the core. Colour is not a reliable indicator of effective cooking. Studies have shown that liver tissue can remain pink after it has reached a safe temperature (see figure 2). Ensure juice from uncooked livers does not leak onto other foods.Top Tips on Preparing Liver | Steve Lamb
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Answer 2
Unlike a heart which would only include residual blood, other organs, especially digestive and some of the defecating body organs, often need extra steps to prepare (eg: kidneys--try cooking them without at least a presoak). Therefore, I would either cook the liver first, or at least marinate it in a vinegar based marinade.
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