Bits and PIeces

One of the commitments I’ve made to myself since I started eating Paleo/Primal is that I should include organ meats more often, and I’ve come from a standard “Ew” to a “At least every two weeks”. It definitely helps that I can buy pastured lamb liver for about $2.00 a pound.

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However, I actually do not know many ways to cook liver. So I decided to “combine it” this time. I cooked the liver in coconut oil, having seasoned it with salt, pepper and thyme, until it was cooked but not leathery, and then mixed it (including the grease from the pan) with greens that included kale, spinach and arugula. The result was a warm salad that could be eaten right there, or saved in the fridge for later consumption (in my case, as lunch).
I wanted to talk a bit about the trick of cooking liver (although I don’t have more pictures of liver being cooked). I’ve found that the best way to cook it is to fry it in butter or coconut oil, which had to be pre warmed to a decent temperature. I’ve never done it but apparently a good trick is to introduce a chopstick (wood) in the oil and if it bubbles, is ready. And when you are frying it, first you have to wait for a while – let’s say, three to five minutes; then flip it, wait a bit more, and THEN start moving it. Why? Well, liver is soft, so its outer portion can burn even if the inside is not cooked yet. Moving it prevents it from burning, but it allows it to finish cooking – after all, we don’t want a bloody liver. And yes, always try and split a piece just to make sure that the liver is cooked through. I usually like to keep it cooking for 30 seconds after seeing it cooked just to ensure everything is cooked (and not just that one bit).