Hi, all - I've both got a tip and want tips 
First of all, I've only cooked beef liver twice. I've swallowed pieces raw several times as I've heard that's good but, anyway, cooking it and chewing and enjoying it are parts of the goal right now. Anyway, first time I cooked it I just sliced some off a frozen chunk and cooked it in butter. Pretty tough and the liver flavor is intense in a rather unpleasant way. Second time, I soaked it in lemon juice first - waaaay more tender. Still a strong liver flavor, but the lemon flavor was present, too. I read this tip in NT. They were different livers from different farms, but both grassfed and pretty local, so I really think it was the lemon juice that made it so much more tender.
I think we'd enjoy it more if it were sliced more thinly. Maybe we'd notice the butter/fried flavor more and the strong liver flavor less? I was excited b/c we bought it from Polyface Farms (from Food Inc!
) and it comes sliced, but the slices were close to .5" thick in some areas and I think that maybe just made it less palatable.
I'd love tips on how to slice it really thin. Thawed, it's sooo slippery and difficult to handle. I know I need to sharpen my knife, too. Should I slice it frozen? It was really hard to break off pieces both when I ate the raw (and frozen) chunks and when I sliced it from frozen.
Thanks for any tips
First of all, I've only cooked beef liver twice. I've swallowed pieces raw several times as I've heard that's good but, anyway, cooking it and chewing and enjoying
it are parts of the goal right now. Anyway, first time I cooked it I just sliced some off a frozen chunk and cooked it in butter. Pretty tough and the liver flavor is intense in a rather unpleasant way. Second time, I soaked it in lemon juice first - waaaay more tender. Still a strong liver flavor, but the lemon flavor was present, too. I read this tip in NT. They were different livers from different farms, but both grassfed and pretty local, so I really think it was the lemon juice that made it so much more tender.I think we'd enjoy it more if it were sliced more thinly. Maybe we'd notice the butter/fried flavor more and the strong liver flavor less? I was excited b/c we bought it from Polyface Farms (from Food Inc!
) and it comes sliced, but the slices were close to .5" thick in some areas and I think that maybe just made it less palatable.I'd love tips on how to slice it really thin. Thawed, it's sooo slippery and difficult to handle. I know I need to sharpen my knife, too. Should I slice it frozen? It was really hard to break off pieces both when I ate the raw (and frozen) chunks and when I sliced it from frozen.
Thanks for any tips
