I love both chicken and beef liver, but I always dread cooking it, particularly beef liver, because I have a lot of trouble telling when it's done because it seems like the inside remains quite reddish way past done-ness. I don't have much trouble with regular meat but I feel like with the brown reddish color of the liver meat I really have no idea when it is done and I usually end up trying to play it safe but overcook the liver. The texture of the liver is also very different than muscle meat and I find the 'press test' doesn't help me much.
Do you have any tips on how to tell when the liver is done?
Also, is it ok to eat liver less than well done? I've only ever seen it served well done so I've always just assumed unlike muscle meat it's not ok to eat less than well done, but if I'm wrong let me know.
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