The Cooking Thread…

Chocolate Lab

Chocolate Lab

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Here's a different one...

My mom is the rare American who is underweight and doesn't eat enough. But one thing she likes is chicken livers, so I've been getting them for her at this regional fast food chain around here (Chicken Express). I've grown to actually like them and want to cook some. Anyone have a recipe or tips to fry some up, or even grill them somehow? I've never fried anything myself (don't faint, NoDak) but kind of want to now.

I can just fry them in a cast iron skillet, right? Don't really want to buy a special electric skillet (or whatever they're called).
 
NoDak

NoDak

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Never watched Lonesome Dove. Never fried anything... You need to start living, my friend.


And yes. A cast iron frying pan is the best thing to fry things in. And soak your chicken livers in milk or buttermilk before frying them. Just google a simple coating for them before frying. It'll have flour, spices, etc...
 
mcnuttz

mcnuttz

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If you've never fried anything, here's something to keep in mind...don't drop anything in the oil until it's reached at least 350.

Also, to keep your food from getting soggy once you take it out of the oil, rest it on a rack of some sort...don't put it on paper towels.
 
Chocolate Lab

Chocolate Lab

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Tried it and it went pretty well. Used some prepackaged Louisiana fried chicken breading/seasoning this first time, but I'll make my own next time. Soaked them in buttermilk for an hour or so -- I guess my mom just used some kind of acidic something like a vinegar or lemon water, but I like the buttermilk. First batch, the crust wasn't as crispy as it should be, I think because the oil wasn't quite hot enough. Turned it up just a bit (my stove is super touchy and gets too hot way too easily) and the next pan was a lot better.

As cheap as livers are, I'll definitely be trying a bunch more.
 
roughneck266

roughneck266

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Chocolate Lab said:
I didn't have a thermometer! I was actually using one of those laser ones like from the hardware store. :unsure
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I usually try to get it to 350 for frying small stuff like livers. The cook quickly, so it won't burn the crust before they're done. I go lower like 300, but you definitely have to wait until your oil is fully at temp before frying anything either way, or you get greasy outcomes.
 
Chocolate Lab

Chocolate Lab

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roughneck266 said:
I usually try to get it to 350 for frying small stuff like livers. The cook quickly, so it won't burn the crust before they're done. I go lower like 300, but you definitely have to wait until your oil is fully at temp before frying anything either way, or you get greasy outcomes.
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Thanks man. Interesting that's where you keep it. I'd read that you want it between 325 and 375. I'd say my second batch that turned out well was probably 320-330 or so.

In my case, I was using grapeseed oil, which was just what I had on hand. I only had it because it has a high smoke point, so it's good for seasoning my cast iron skillet. Anyway, I put my burner on medium, but even then the oil started smoking a little and the thermometer said I was way up in the 400s. So I turned it down just a little and I guess it got a bit too cool. I have no idea why my burner is touchy like that, but it's that way for my eggs and whatever else I cook on there, too. I need to get a proper food thermometer so I know for sure.
 
NoDak

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Electric stove? Hard to regulate temp on. Gas stoves are better imo.
 
Rev

Rev

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NoDak said:
Electric stove? Hard to regulate temp on. Gas stoves are better imo.
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Whomever designed our house didn't run a gas line over to our stove. Put in a line for our water heater but not the stove that is only about 10 foot away. Frustrates my wife terribly.

May have to get @Sheik down here so I can get that done and keep adding free things on to the list.
 
Bipo

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You fags need to get on the ball and hire some hookers to cook for you.
 
Chocolate Lab

Chocolate Lab

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NoDak said:
Electric stove? Hard to regulate temp on. Gas stoves are better imo.
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I know, gas is a million times better. It takes my skillet like 10 minutes -- seriously -- just to heat up enough to scramble eggs.

But there is no gas even in my neighborhood.
 
mcnuttz

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Chocolate Lab said:
I know, gas is a million times better. It takes my skillet like 10 minutes -- seriously -- just to heat up enough to scramble eggs.

But there is no gas even in my neighborhood.
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Can you rent a tank and have them put you on a refill schedule?
 
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