How to Cook Liver and Make it Taste Not-Bad - The Daily Lipid

The Daily Lipid: How to Cook Liver and Make it Taste Not-Bad

Fourth, thaw out one portion the night you are going to eat it. In the morning, marinade it in something acidic, such as lemon or lime juice. After it has marinaded for a few hours, slice it very thin and cook it in a pan with a little oil, flipping or stirring it frequently, for only one minute.

Fifth, put whatever kind of nuances on this approach you want to make it more appealing. Add whatever spices you want or additional ingredients (such as sauteed garlic and onions, if that's your thing).

For the chemistry buffs out there, I'm not sure exactly why these things work, but I think part of it is that liver is high in glutathione and other thiols, which are easily oxidized during extended storage and heating. I suspect oxidation of thiols contributes to the off-taste often experienced when eating liver. Acidic environments protect thiols from oxidation by keeping them protonated. Minimizing unfrozen storage and heat during cooking also protect thiols from oxidation.


  1. I didn't grow up with liver and have had difficulty appreciating the taste. In order to get the nutritional benefit, I puree the raw, cubed, lemon-marinated liver in my food processor and then freeze it in portions via an ice cube tray. I thaw a few of the cubes at a time, storing them in the refrigerator. I usually eat a cube day. I take a spoonful or two of it right down the gullet with a swig of water!

    This is a far quicker and relatively painless way that I have found to incorporate liver into my diet--it far surpasses the Paleo-Chili with liver I had made (which I ended up not eating because I disliked it so much...though the dog did enjoy it).
  2. After cooking it oh-so-gently as Chris describes,
    I recommend flavoring it the Taiwanese way:
    Lots of raw chopped garlic and tamari.

    Liver taste? what liver taste? Are we eating liver?
  3. I follow the recipe on the PerfectHealthDiet and soak the thawed grass fed liver in raw milk for a few hours, saute in ghee with onions. Puree along with cilantro, parsley, a hard boiled egg and a tbs of raw honey..Delicious pate that most people love with minimal liver taste.

  1. Marinate overnight in Greek lemon yogurt. Even liver "haters" can manage it. Many find it delicious.
  2. Devona SherwoodMay 6, 2013 at 6:35 PM
    I just recently made a liver pate with lots of herbs, bacon and bacon grease and it was really good! Bacon grease and bacon can make even liver taste good!

    Interesting timing. Just had liver for lunch, left over from last night's dinner, and still delicious. Here's how I cook liver. Defrost on a broiler pan or something else with vents that allow the liquids to drain away, then when almost defrosted place in Pyrex container, just cover with half and half (my preference) or milk, marinate for half hour or so (gets rid of bitterness), then carefully drain off liquid (into your dog or cat's bowl), somehow without letting the liver slide out along with it. While traditional to dredge the slices in seasoned flour, this time I just sprinkled with Celtic salt, fresh ground pepper, garlic powder, and Tony Chachere's Creole Seasoning (that doesn't taste at all creole to me), or Worcestershire is good too, but season as you like.

    While marinating, fry some bacon, set aside, then caramelize (unsalted or seasoned) onions (thin sliced, separated into rings) in some of the bacon drippings and a little butter and/or coconut oil. Remove onions, add some more of the fats, then slide the liver into the pan (learning how to handle liver without it falling apart is the trickiest part of becoming good at this) and fry quickly till nicely browned on one side, turn and almost immediately remove from pan. Cook just long enough to brown (serve with the first side up). The secret to liver not having the texture of leather is to cook it no more than medium rare. If you'd like some gravy, add enough fat to the pan so there's around 2 tbls., whisk in 2 tbls. flour, cornstarch, arrowroot, etc., slowly whisk in 1 cup half and half or milk, whisk out the lumps and heat till it starts to thicken. Season with a dash of Chachere's or Worcestershire sauce, garlic powder, salt, pepper, etc. If you don't have access to the quality of liver Chris recommends, mainstream groceries likely have some frozen. Kroger's is a nice dark red, though God know what they ate. Even better, find a Middle Eastern grocery store selling Halal meats, which are usually raised locally, on smaller farms, due to dietary requirements. Neither the best option, but better than going without.