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Ever enjoy eating something, until you wonder why it's even a food?

Beef liver (and I assume Chicken liver too) has the following functions (amongst others):

-metabolizes toxins
-produces urea (urine)
-contains ammonia
-produces bile.

So why is a toxin/ammonia/urine/bile -filled organ even edible, and why wouldn't it have a bad taste?

My theory is that cows and chickens don't consume many toxins, because their diet is so restricted.
But that doesn't explain the other 3 icky things.

-J

2006-11-21 03:55:10 · 3 answers · asked by Mike S 2 in Food & Drink Other - Food & Drink

3 answers

Because it won't kill ya.
And taste is subjective. I think lives taste terrible! To me it DOES have a bad taste.

2006-11-21 03:57:09 · answer #1 · answered by BlueSea 7 · 1 0

Humans were eating liver before they knew what the liver does for the body. Personally, I don't eat it because of the reasons you listed above, and also because it tastes bad and has a disgusting texture. I've read recommendations that humans should only eat calf liver to be on the safe side. The growth hormones and antibiotics that are fed to cows make the liver unsafe to eat.

2006-11-21 04:00:43 · answer #2 · answered by bizou_bear 3 · 0 0

I like all kinds of liver.Here's a great recipe for chicken livers: Ingredients * 1 pound chicken livers * 1 egg * 1/2 cup milk * 1 cup all-purpose flour * 1 tablespoon garlic powder * salt and pepper to taste * 1 quart vegetable oil for frying Directions 1. Place the chicken livers in a colander, and rinse with water. Drain the livers well. Whisk together the egg and milk in a shallow bowl until well blended. Place the flour, garlic powder, and salt and pepper in a resealable plastic zipper bag, and shake to combine. 2. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). 3. Place the chicken livers in the bowl of egg and milk mixture, and coat each liver. Place the livers, one at a time, into the plastic bag of flour mixture, and shake the bag to coat the each liver completely. 4. Gently place the coated livers, a few at a time, into the hot oil. Cover the pan of oil with a frying screen to avoid getting burned by spatters of oil that will pop out as the livers fry. Deep fry the livers until crisp and golden brown, 5 to 6 minutes. **************************************... Pork liver and onions is good too.Make gravy with the pan drippings and serve over mashed potatoes.

2016-03-29 04:17:41 · answer #3 · answered by Anonymous · 0 0

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