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grating liver  

post #1 of 2
11/27/06 at 5:39pm
Thread Starter 
What's the best way to do this? Seems like frozen is easiest. I used my very fine microplane and it just seemed to take a long time. Have you used a food processor's grating attachment? With frozen or thawed? Any hints or tips? I've been adding the finely grated liver to rice and it's SO EASY to eat this way.
post #2 of 2
11/28/06 at 9:55am
I haven't grated liver before, but I agree that it probably easiest when the liver is frozen (and probably a bit less messy). But I like your idea of adding it to rice.
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Mothering › Forums › Health › Nutrition and Good Eating › Traditional Foods › grating liver