Bitter leftover chopped liver
I made some chopped liver the other day (with goose fat, onion, the usualingredients, more or less according to the [tag]recipes[/tag] recently posted here)and it tasted quite good on the first day, but the next day, it tastedbitter and it actually burned my throat slightly, kind of like black coffeewould. It reminded me a little of the way bad liver tastes bitter andunpleasant, except that the liver had started out being very good.
Has this ever happened to any of you? Do you have any idea why ithappened? Is it just that ordinary crummy bitter liver is old, and sincethis stuff was chopped up, it oxidized and became bitter and nasty? Doesthis usually happen?
June 8th, 2007 at 6:46 am
I also have this experience with left over liver. It’s not agood leftover food. Probably that same reason why eggs are notgood leftover foods either. Can’t really give an explanationfor why this happens because I have other dishes that are greatas leftovers.
If I have liver I just make sure I make enough and not have leftovers.
Have you ever tried liver wrapped in bacon and waterchestnuts?
Here’s a recipe for Rumaki and you can vary the recipe like II bake them instead of frying and you can use any kind of liver.I also don’t use teriyaki sauce to marinate them I just go plain.
I couldn’t stand the taste of liver and when I tried this appetizerit was so delicious that I can now eat liver and onions without thegag reflex.
RUMAKI
Makes 2 dozen
12 ounces Chicken livers4 ounces Water chestnuts, sliced1 1/2 cups Teriyaki sauce1/2 teaspoon Garlic, minced1/2 teaspoon Ginger, fresh, peeled and minced12 slices Bacon, cut into 24 piecesOil for frying
Cut the whole livers into 2 pieces. Mix together the teriyaki,garlic, and ginger. Add the livers and water chestnuts. Marinate inthe refrigerator at least 2 hours. On small skewers (or longtoothpicks) place one liver and a slice of water chestnut. Wrap thebacon around them and secure. Heat oil to 350. Fry for 3-4 minutes(Be careful! Some may “pop”).
June 9th, 2007 at 5:38 am
Thanks, I guess I’ll just make sure never to have leftovers again, then.
June 10th, 2007 at 6:20 pm
What kind of bacon do you use?
June 12th, 2007 at 2:55 am
You can use any bacon that is listed in the 2003 WestonPrice Shopping Guide. I used Yorkshire Farms Baconit’s nitrite (spelling ? )free, etc…….which I got at my health food store.
June 12th, 2007 at 4:57 pm
Where can I get this?
June 14th, 2007 at 8:45 am
I just recently became a member of WAP and they sent methe quarterly newletter (which also has sources for foodin the advertisement section, other informantional pamphlets,and a 2003 shopping guide. You can go to the weston pricewebsite for info on becoming a member.
June 15th, 2007 at 5:27 pm
I’ve never noticed it, but I made some lamb liver for my mom and she liked itthe first day, and ate leftovers a day or two later and said the flavor hadgotten a lot stronger (i.e. liver flavor=bad flavor)
June 16th, 2007 at 11:34 am
There are two possibilities that I know of:
1. If you add pepper to chicken livers before you bake them, they tastebitter, but that wouldn’t explain why it would have tasted good the firstday.
2. Chopped liver spoils very quickly. If the liver you used was alreadyold, that might have accelerated the process. Are you sure it was only oneday old? I’ve noticed that it usually doesn’t last more than 3-4 days inthe fridge. This is why serving rancid chopped liver or pate can be aproblem in restaurants. My aunt freezes extra and defrosts it when shewants it, but I was always leery of eating defrosted meat without heating itfirst, and I don’t think you would want to re-heat chopped liver. The bestsolution for me is to just make small amounts and eat it right away. In myexperience, it gets devoured pretty quickly at family gatherings.
Suggestion: Next time you could try using up what you don’t eat by puttingit in a meatloaf or making NT’s meat sauce recipe, which calls for liver.
Robin
From: Paul IdolReply-To: native-nutrition@yahoogroups.comTo: native-nutrition@yahoogroups.comSubject: [native-nutrition] Bitter leftover chopped liverDate: Mon, 14 Jul 2003 12:17:28 -0400
I made some chopped liver the other day (with goose fat, onion, the usualingredients, more or less according to the recipes recently posted here)and it tasted quite good on the first day, but the next day, it tastedbitter and it actually burned my throat slightly, kind of like black coffeewould. It reminded me a little of the way bad liver tastes bitter andunpleasant, except that the liver had started out being very good.
Has this ever happened to any of you? Do you have any idea why ithappened? Is it just that ordinary crummy bitter liver is old, and sincethis stuff was chopped up, it oxidized and became bitter and nasty? Doesthis usually happen?
June 17th, 2007 at 7:17 am
Really? Liver in a meat sauce? What an interesting idea. I hadn’tnoticed that recipe, but I’ll definitely have to check it out.
June 19th, 2007 at 4:07 am
Last year I used to eat a pound of liver a week, and I always cooked it inone shot and saved leftovers. I never noticed the liver tasting bad, but it didoften turn green. Come to think of it, I never liked it much compared tothe first time I cooked it, but I’d always figured it was because it was cold.
June 20th, 2007 at 2:58 pm
I cooked some beef liver and onions on Friday night. The liver wasstill pink on the inside (but cooked more than I meant to). I ate itFriday night, Saturday morning and Sunday morning. I reheated itSat/Sun, being careful to make it warm and not cook it further. Ittasted just fine to me. And believe me, I’m not a liver lover yet!
This was only the third liver I’ve cooked. I like it better eachtime.