how do you cook liver at home & most importantly keep it moist?

Answer 1

Here's how I fix liver..... Sautee some onions in a drizzle of oil. Dredge your liver in flour and add to the onions once they become soft. Cook it slow until done. Tasty! Good Luck!

Answer 2

First, trim all of the grissle out of the liver slices. Apply salt and black pepper liberally. Roll the liver pieces in flour. Barely cover the bottom of a skillet (non-stick works well) with oil (I use Crisco oil). Turn heat to medium and make sure the oil is hot before placing the liver pieces in the skillet. Brown both sides of the liver pieces (be sure to adjust the heat so that it doesn't cook too quickly. After the liver has been browned, lay sliced onions on top of the meat, pour about 1/4 cup of water into the skillet over the liver, put the lid on the skillet, and turn the heat to low. Simmer until done. You will be able to cut it with a fork and it is yummy.

Answer 3

a lot of people have a misconception about the way to cook liver....9 out 10 times it is over cooked and turns to shoe leather....i like to four salt and pepper my liver and fry in a hot pan just a few minutes on one side and turn over and cook on the other side until brown.....i remove it from the pan and add some onions to the pan with a lttlwe butter and fry til a glaze comes on them then i add 1 cup of wine to the onions to deglaze the pan but water works just a s well(this is very little only deglaze the pan this will get thick now you can add the liver for a few minutes or serve the onions with sauce on the side your prefence....i like to put liver on platter and onions on tops then some liquid....even if you dont use the sauce remember only fry liver very short time and i stand behind what i say as will any other chef that over cooking liver is wrong...

Answer 4

I season my liver, roll it in flour to coat,then pan fry till browned remove and place onto paper towels to absorb oil.When your done frying liver you should have crispy bits of coating in skillet and some oil ,you do not need a lot of oil to fry liver in,so this should leave just about enough to make gravy with.Turn skillet to high temperature setting and add two tablespoons of flour cook until flour is absorbed and is bubbling,add enough water to make gravy to whatever consistency you prefer.Once your garvy is at the right consistency turn the burner down to medium heat and add a package of dry lipton onion soup mix to the gravy,place cooked liver back into skillet with gravy and serve over rice.

Answer 5

Liver can become very tough---quickly. I always cut mine into serving size pieces-sprinkle with garlc powder-dredge through flour-fry on med.-low heat(turning only once)-remove from pan. When all is cooked-clean the pan(wipe out with paper towel)-layer liver and onions back in the pan-put lid over your meat-cook over very low heat til all meat is warmed thru.Turn off the pan, leave the lid in for adleast 10 mins.(I use a cast iron dutch oven) Now make the gravy separate, serve with mashed potatoes or over white rice.(I'm from Louisiana)

Answer 6

Use chicken livers, they are really small and dont dry out with cooking, just braise them slowly with some onions, chopped tomatoes and olive oil, u only need to cook them a few minutes cos they are littel adn tender, its yummy

Answer 7

on the stove top, lots of butter or margarine, low heat with a cover (simmer heat), and partially frozen. I always cook my liver while it is partially frozen; the excess moisture from the frozen part helps to keep the liver from drying out.

Answer 8

I fry it in a little oil with onions and bacon. I then drain off any excess oil and make up some gravy. I put it in the oven for a little while. Gorgeous with mashed potato and carrots.

Answer 9

I usually casserole it in the oven with a can of oxtail soup and onions for about an hour, it nevers goes dry and the two flavors really complement each other.

Answer 10

Clean and rinse under cold running water. Cut into strips and first place in beaten egg, then flour/breadcrumbs, fry in little vegetable oil untill golden brown