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Home Cooking 86

Making liver palatable

Enso | Dec 27, 2014 04:56 AM

I'd like to add more liver to my diet.

What's the mildest liver out there, would it be chicken, beef, or some other?

I was thinking making pate would be a good way to make it taste better, so that I'll actually eat it. The last time I tried cooking some liver (can't remember what kind--some years ago), I threw it out it uneaten, it smelled so awful.

Anyone else out there super-sensitive to smells/tastes who has managed to make eating liver palatable. (Hint: if you love liver, your method of preparation may not work well for this situation.)

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