How to cook liver

To cook liver, start by rinsing it under cold water and patting it dry. Slice the liver into even pieces, about 1/2 inch thick. Heat a skillet over medium-high heat and add a bit of oil or butter. Season the liver with salt and pepper, then cook for 2-3 minutes on each side until browned and slightly pink in the center. Let it rest for a few minutes before serving.

Cooking liver requires attention to detail to ensure it remains tender and flavorful. Begin by choosing fresh liver, which usually comes from beef, chicken, or lamb. Rinse it under cold water to remove any impurities, and then pat it dry with paper towels. This step prevents it from steaming when it hits the hot pan.

Next, it’s essential to slice the liver into even pieces, ideally around 1/2 inch thick, to promote uniform cooking. You can season these slices with salt, pepper, or any preferred herbs and spices. If you’d like, marinating the liver for a couple of hours in buttermilk or a mix of wine and herbs can help soften its texture and reduce bitterness.

Heat a skillet on medium-high, add a tablespoon of oil or butter, and allow it to warm until shimmering. Carefully place the liver pieces in the pan, avoiding overcrowding; this ensures even browning rather than steaming. Cook the liver for about 2 to 3 minutes on each side. The goal is to achieve a nice sear while keeping the inside slightly pink–overcooking can lead to a tough and dry texture.

Once cooked, take the liver out of the skillet and let it rest for a few minutes. This resting period helps retain its juices, improving the overall flavor. You can serve it with caramelized onions, sauces, or alongside fresh vegetables to add a lovely contrast to the rich taste of the liver. Enjoy this delicacy that boasts both culinary history and significant nutritional benefits!