Do you eat much Offal/Organ Meats? I love them - Inexpensive, readily available and incredibly dense in nutrients. With the current Corona Virus Pandemic around the world it’s getting harder and harder to get some of your more regular cuts of meat. Now might be the prefect time to start experimenting!
Love Liver for the micronutrients. I find Lamb liver easier to source at grocery stores than beef. I also prefer liver over kidney and heart. Props for the video!
Very cool! I eat liver at least 3x per week. I typically saute an onion, brown the liver, deglaze with a touch of white wine then simmer with some chicken stock and a sprig of rosemary.
@@let_go429 is overcooking a liver more of a steak-principle (medium rare or gtfo) or does it ruin the taste/nutrients (ergo, its very important you dont do this)?
I got a question...... HOW THE HELL DONT YOU HAVE AT LEAST 1 MILL SUBS?! Your channel is so informative and high quality, just wait till this channel gets known and blows up, Good luck!
Thank you. Pasta is always a great option for hard gainers - very easy to get a lot of calories in without a ton of volume compared to other carb sources
Ok, a simple recipe; chopped liver in a pan with lots of onion and garlic, and a generous amount of oil, salt, and pepper. Cook for about 20 minutes, mix regularly and serve with mashed potatoes. Simple and really good!
WOW…..a vegan who isn’t screaming bloody murder? Can you please speak with other vegans? Lol. I actually was primarily plant-based for a few years, but it simply wasn’t optimal for my personal health. But because my reasons were health rather than ethics, I didn’t align myself with other vegans at the time.
@@JPenhorwood Personal health comes first, I would do the same if I were in your shoes. Tbh I don't really shout about being vegan, I just mentioned it to show appreciation for coach lol. As for the other LOUD Vegans (or other groups), I can't relate to them. Live and let live. I got love for people trying to do better and be better, however they do it. P.S I've been grilled several times for saying I'm Vegan (and I only mention it when I have to). Shout out to you for trying though!
Awesome. Lately I've been researching the benefits of eating organ meats and your little recipe seems perfect. Even for potentially feeding my kids. Imma try it out for sure. Definitely excited
I soak mine in milk for hours, season it, bread it with flour and cornstarch, and fry it for dear life then bake it in caramelized onions, green peppers, garlic, and brown homemade gravy for hours. Serve over white jasmine rice yummmm
Thanks ET!! I love organ meats and will generally mix them through the vegetables. I'll do the same with little shrimps or dried fish. As for the cooking videos. All the delicious food that mum would make if she was a bodybuilder. 😂
Love this along with your other videos. Would love to see more recipe ideas on nutrient dense foods. Everyone talks about lean meats like breast, egg whites but never talk about the micronutrient dense foods like these! So yes would love to see more :)
Looks good, but any concern for vitamin A toxicity from regularly consuming that much beef liver in the long-term? Maybe avoid taking any additional vitamin A supplements.
@@banzaiburger9589 I don't think you can eliminate that funky taste completely,spices might help. Putting it in a pressure cooker helps make it tender for the cooking process, I only use onions and tomatoes. Try it tell me how it goes
I love liver! I've been eating carnivore for the last 45 days and liver has been great. I usually just salt and pan fry it, then have some eggs with runny yokes on top. So good. Also, please make a video on how you get such incredible lighting for your videos. I could use the tips for my channel.
Liver can be substituted for beef in almost any recipe. Big liver steaks, thai liver salad, liver and peppers. It has a similar flavour profile and is as "tender" as a really nice cut of beef, though lacking the fat... Which can be added. I like to cook liver in rendered out beef tallow or sausage fat 😊 it really elevates it and smooths it out. Don't fear it. Just make sure to remove the gall bladder unless you like the flavour of bile.
I've been waiting for a video on beef liver for a while so Thank you Chef Eugene! Also, I just realised you woof instead of swear. Who knew... and stuff! haha 🤘🏽🤤🔥
I'm so happy to have found this recipe!! I am trying to incorporate more organ meat into my diet for various health issues. Just wanted to ask I've heard that peeling off the membrane before cooking the liver can help keep the meat tender- is this something you've found as well?
I can't really relate to the recipe as I eat plant based but the format of the video, editing, presentation etc was very good. I'd like to see plant based protein focused meals from you such as curries, bean stews, this sort of things :)
Thank you for this video I'm a carnivore I don't eat plants at all so this is great I'm just a meat eater and liver and or shall I say organs are the best!
I love Cow and Chicken liver. The strong taste and texture is amazing. I described the texture as being kind of chalky and the flavors are very sharp rich flavor. Most people don't like it but they're missing out the rich flavor and nutrition is unbeatable. Mom used to pan fry them as a treat instead of a dinner.
Keep making video like this please.. and make a diet menu for bodybuilder.. like what is the benefit for us, the negative impact.. and explain the fuction and tips for all of those ingredients.. Thank you😁🙏🏻
I’m a little late to this liver party…but…I keep it simple stupid…I dredge beef liver in some corn starch and spices…and…pan fry it…and…depending my tastes for that day…I would simply sauté some onions and mushrooms…and…put the onions and mushrooms on top…or…I make a onion mushrooms gravy…and…place that on top of the live…either way is good…and…it kinda looks like a steak on the plate…😋
As a Chinese growing up in the 80s, my kindergarten used to force!! force!! us to eat livers every week. Every weekend my dad came pick me up only to find out that I was not allowed to go home until I finish my piece of liver. He still tells this embarrassing story every now and then.
Beef liver in Italy Try to by a very thin cut off beef liver. Put the liver in a little bit of flour, just to make a thin coat of flour. Put a nut ( tea spoon) of butter in a pan and cook the liver for 2-3 min per side ( or faster if it’s thinner ) Enjoy
Fun fact eating things like just rabbit or very lean meats can make you sick. You have to eat the organs that are edible so you don't get sick. It may seem gross but it's very good for you and I can be delicious once you get passed the fact of what you are eating. The brain the heart the tongue and the liver are all edible even the food in the animal's stomach if you're desperate ( sometimes that's your only source of fruit and vegetables) so if you're in a survival situation per say and you're not able to eat very much we're at your only catching very lean meets like rabbits you going to need and want that organ nutrition. And when you start getting really hungry that stuff starts tasting really good.
I kinda want to try this ...but also kinda want to try it sous vide with something else maybe that won't cover the taste too much....I've never had it so would like to see what it tastes like by itself first
I used to enjoy cooking moose liver on a fire, while field dressing a moose. The liver was big enough for twenty men; unfortunately, too much was wasted because of the size and the difficulty in handling the liver. You need three horses to pack a moose and the liver was often left behind, because of the weight. These days, I have to make do with beef liver, a sad substitute. Thanks for the recipe. My recipe was more primitive, lay the liver on the grey embers of a fire and let it cook while you finish butchering the moose. Moose nose was another dish for the connoisseur, who worked up an appetite during the labor intensive process of butchering such a large animal.
Dude, liver is delicious don't say you're going to add pasta to 'make it palatable'. Just marinate in milk for two hours dry it off and saute in butter for 90 seconds per side. Liver should be slightly pink inside. Add some sautéed onions and you're in heaven.
I believe its fine if you are going to cook it to cut them in the same board. I know chef use different ones but I believe is to make sure to not have the raw meat touching thing that wont be cooked.
4 года назад+2
Thank you! Loved the video! Can't wait for the next ones!
Thankyou for the Video Chef Eugene Teo! If you could do a video on how you cook your whole chicken soup or your slow cooked Beef Cheeks, that would be awesome!!
This was helpful, just learning about how nutrient dense liver is, thanks for the information Mixtown, and the good way to cook it with hamburger minced
One thing about food safety. It actually makes no sense to cut meat on one board and then vegetables on another IF you are cooking them together. They are going into the same cooking vessel, they WILL cross-contaminate, you just have to cook them to safe temperatures. However, if you are cutting anything that will be served raw, you must cut on a separate, or a fully cleaned board. If you really only have one, thoroughly clean it, spray or rub it down with vinegar or lemon juice, and let it air dry completely. Then mark one side for use with meat, and the other for general use. Be fastidious about which side is which! But honestly, spend the few dollars on a separate board, it's a small price to pay.
Chicken liver pate with my poached eggs, beef liver in my roo bolognese. Haggis in a scramble or frittata. Really adds a lot to a meal if you know how to cook it.
Loving the content eugene! I'd like to see and hear more about your day to day diet. Why you eat the things you do, nutritional benefits and so on. Keep it up!
Hey Coach! Already tried Beef liver in the past but I cant get into the texture of it 😅 maybe I need to get a better ratio. Also thinking about a grounded beef liver instead. Really enjoying your content on Insta and RUclips, thanks for that. And as you already know, #JesusTakeTheWheel for RUclips algorithm
Do you eat much Offal/Organ Meats? I love them - Inexpensive, readily available and incredibly dense in nutrients. With the current Corona Virus Pandemic around the world it’s getting harder and harder to get some of your more regular cuts of meat. Now might be the prefect time to start experimenting!
Any thoughts on kidneys Coach, love a homemade steak and kidney pie
Mark Matthews love kidney!
Love Liver for the micronutrients. I find Lamb liver easier to source at grocery stores than beef. I also prefer liver over kidney and heart. Props for the video!
Great video, what sort of stuff do you prepare for breakfast? I need some inspiration
eugene teo kidney, liver, heart and intestines 😂
Very cool! I eat liver at least 3x per week. I typically saute an onion, brown the liver, deglaze with a touch of white wine then simmer with some chicken stock and a sprig of rosemary.
Delicious!
Mmm sounds like you r overcooking them liver….
@@let_go429 is overcooking a liver more of a steak-principle (medium rare or gtfo) or does it ruin the taste/nutrients (ergo, its very important you dont do this)?
let the liver sit in milk for two hours prior to cooking, it makes such a difference. I love milk soaked liver!
I hear it takes the bitterness out, even if it's soaked for 15 - 30 mins. Worth a shot!
I've never soaked my liver. I like the way it tastes. I would be upset if I had liver that didn't taste like liver.
@@nathanpyle3443 exactly
What do you do with the milk afterwards?
@@michaelsjourney777 Unfortunately, it gets chucked. It's not good for drinking.
you should make more of these eugene, loving the content as always
Thank you very much :-)
This is brilliant! More of these Eugene and would also love a typical day in the life (long form) of training, food etc
Thank you very much!
I've always loved liver.
Liver, a couple of onions, and salt: nutritious deliciousness.
Yes!
Nice Francis Bacon :)
I got a question...... HOW THE HELL DONT YOU HAVE AT LEAST 1 MILL SUBS?! Your channel is so informative and high quality, just wait till this channel gets known and blows up, Good luck!
Asked you for the liver video and you provided quickly! Hell yeah chef Teo
Coolhandluke ! Of course bro 🤙🤙
YESSSS! Been waiting for this one, thanks chef! :D
Legend! Thank you
Gotta be careful with the Term/Title "Chef" because calling someone a "Chef" insults actual chefs as I learned that the hard way.
@@vincentlee7359 bro wtf
@@erikfranck5244 What? You never heard of that?
@@vincentlee7359 lol, just funny how an "actual chef" could be insulted like that, also wtf is an "actual chef"
Love the whole blasé style of recording. Has a homely atmosphere. Keep it up :)
Id like to see something for someone who struggles to put on weight.
Thank you. Pasta is always a great option for hard gainers - very easy to get a lot of calories in without a ton of volume compared to other carb sources
Ok, a simple recipe; chopped liver in a pan with lots of onion and garlic, and a generous amount of oil, salt, and pepper. Cook for about 20 minutes, mix regularly and serve with mashed potatoes. Simple and really good!
I'm a Vegan, but have to give the man a view and the like because he is THE COACH
Miten Patel thank you!!!
WOW…..a vegan who isn’t screaming bloody murder? Can you please speak with other vegans? Lol. I actually was primarily plant-based for a few years, but it simply wasn’t optimal for my personal health. But because my reasons were health rather than ethics, I didn’t align myself with other vegans at the time.
@@JPenhorwood Personal health comes first, I would do the same if I were in your shoes. Tbh I don't really shout about being vegan, I just mentioned it to show appreciation for coach lol. As for the other LOUD Vegans (or other groups), I can't relate to them. Live and let live. I got love for people trying to do better and be better, however they do it. P.S I've been grilled several times for saying I'm Vegan (and I only mention it when I have to). Shout out to you for trying though!
Your full day of eating please!
Will be doing soon!
Awesome. Lately I've been researching the benefits of eating organ meats and your little recipe seems perfect. Even for potentially feeding my kids. Imma try it out for sure. Definitely excited
I growing up eat pig liver, but never had beef liver, assuming it will be similar texture. Thank you for the video 😊
I soak mine in milk for hours, season it, bread it with flour and cornstarch, and fry it for dear life then bake it in caramelized onions, green peppers, garlic, and brown homemade gravy for hours. Serve over white jasmine rice yummmm
I’m going to try this! I don’t know how to cook offal but I’ll give it a go 💁🏻♀️ Thanks for teaching me stuff
Bought liver yesterday. Excellent timing! Love your videos!
Good luck!
Thanks ET!!
I love organ meats and will generally mix them through the vegetables. I'll do the same with little shrimps or dried fish.
As for the cooking videos. All the delicious food that mum would make if she was a bodybuilder. 😂
Love this along with your other videos. Would love to see more recipe ideas on nutrient dense foods. Everyone talks about lean meats like breast, egg whites but never talk about the micronutrient dense foods like these! So yes would love to see more :)
Just picked up some liver because I have B vitamine deficits, never expected one of my favourite youtubers to have a cooking video with liver!
Looks good, but any concern for vitamin A toxicity from regularly consuming that much beef liver in the long-term? Maybe avoid taking any additional vitamin A supplements.
Yeah I would be wary of prenatal
First time I made beef liver I hated it. But then I learned to rinse it a bit and cook it in a lot of butter. One of my favorite foods now
One of my favorite meals to cook
My African mom cooks the best liver, steams it then cooks it
Yum!
Does steaming first get rid of the funky flavor? Other ways I heard is to soak in milk or lemon juice ahead of time.
@@banzaiburger9589 I don't think you can eliminate that funky taste completely,spices might help. Putting it in a pressure cooker helps make it tender for the cooking process, I only use onions and tomatoes. Try it tell me how it goes
An Australian-Asian who works out is, by default, probably a good cook. That is an assumption that I am comfortable making.
Nothing better than my favorite fitness personality doing my favorite hobby!! 👏🏾👏🏾👏🏾🤙🏾🤙🏾🤙🏾💪🏾💪🏾💪🏾
:-)
coach eugene be killing it with the youtube lately!!!
Trying to! Thank you for the support :-)
My hubby is so excited you did this video. Thank you!
Brandy Wagstaff 😂😂 love it. Thank you!
I love liver! I've been eating carnivore for the last 45 days and liver has been great. I usually just salt and pan fry it, then have some eggs with runny yokes on top. So good. Also, please make a video on how you get such incredible lighting for your videos. I could use the tips for my channel.
Thank you! Kavin and I will create some more behind the scenes footage in the future
JUST sounds Gross. Hangover remedy more like it. Because I could just vomit
Liver can be substituted for beef in almost any recipe. Big liver steaks, thai liver salad, liver and peppers.
It has a similar flavour profile and is as "tender" as a really nice cut of beef, though lacking the fat... Which can be added.
I like to cook liver in rendered out beef tallow or sausage fat 😊 it really elevates it and smooths it out.
Don't fear it. Just make sure to remove the gall bladder unless you like the flavour of bile.
Sick content master chef!! keep them meal preps comming!!
Thank you!
I've been waiting for a video on beef liver for a while so Thank you Chef Eugene! Also, I just realised you woof instead of swear. Who knew... and stuff! haha 🤘🏽🤤🔥
Hahaha can you imagine an IG Live with the Woof filter and stuff?
@@coacheugeneteo if that was the case.. it wouldn't be called Q&A anymore but rather who let the dogs out!! Haha
When you've been working out too hard for the garlic 😆
Finally !! Thank you Chef Eugene Teo!🙏🏻
I'm so happy to have found this recipe!! I am trying to incorporate more organ meat into my diet for various health issues. Just wanted to ask I've heard that peeling off the membrane before cooking the liver can help keep the meat tender- is this something you've found as well?
I can't really relate to the recipe as I eat plant based but the format of the video, editing, presentation etc was very good. I'd like to see plant based protein focused meals from you such as curries, bean stews, this sort of things :)
SweelFor thank you! I do eat a lot of plant based meals so I’ll be sure to add some recipes
@@coacheugeneteo Cool
Thank you for this video I'm a carnivore I don't eat plants at all so this is great I'm just a meat eater and liver and or shall I say organs are the best!
I love Cow and Chicken liver. The strong taste and texture is amazing. I described the texture as being kind of chalky and the flavors are very sharp rich flavor. Most people don't like it but they're missing out the rich flavor and nutrition is unbeatable. Mom used to pan fry them as a treat instead of a dinner.
Best content out there! Keep crushing it coach!all the love from Israel.
Thank you!
You didn’t mention how long to cook liver ,minced and pasta sauce?
New fun drinking game: Take a swig each time Uncle Eugene brings up copper. lol
I'd like to see more simple recipes to cook in bulk for meal prep throughout the week
joseph doughty this is a great one for that!
@@coacheugeneteo I've actually just gone out and bought myself pasta sauces for it!
Looking forward for lots of cooking videos like this uncle TEO
Thank you!
Wow... I learned much more than how to cook beef liver
Not sure if you are a smoothie sort of guy but if you are maybe you could make a video on what you like to put in you're smoothies ✌️
I don't even remember the last time I had a smoothie hahahah but I may need to start
I reckon keep the camera on a tripod. Was distracting for me. Great vid though! Keep it up!
Thank you!
Seriously I was getting sick watching the video
As a kid I loved liver and onions,.
Keep making video like this please.. and make a diet menu for bodybuilder.. like what is the benefit for us, the negative impact.. and explain the fuction and tips for all of those ingredients.. Thank you😁🙏🏻
Thank you!
I’m a little late to this liver party…but…I keep it simple stupid…I dredge beef liver in some corn starch and spices…and…pan fry it…and…depending my tastes for that day…I would simply sauté some onions and mushrooms…and…put the onions and mushrooms on top…or…I make a onion mushrooms gravy…and…place that on top of the live…either way is good…and…it kinda looks like a steak on the plate…😋
As a Chinese growing up in the 80s, my kindergarten used to force!! force!! us to eat livers every week. Every weekend my dad came pick me up only to find out that I was not allowed to go home until I finish my piece of liver. He still tells this embarrassing story every now and then.
Another great share! I love how your content helps the all round fitness/health crowd. Definitely not shy to try this ;)
Beef liver in Italy
Try to by a very thin cut off beef liver.
Put the liver in a little bit of flour, just to make a thin coat of flour.
Put a nut ( tea spoon) of butter in a pan and cook the liver for 2-3 min per side ( or faster if it’s thinner )
Enjoy
Definitely need more cooking videos Eugene
More coming!
Fun fact eating things like just rabbit or very lean meats can make you sick. You have to eat the organs that are edible so you don't get sick. It may seem gross but it's very good for you and I can be delicious once you get passed the fact of what you are eating. The brain the heart the tongue and the liver are all edible even the food in the animal's stomach if you're desperate ( sometimes that's your only source of fruit and vegetables) so if you're in a survival situation per say and you're not able to eat very much we're at your only catching very lean meets like rabbits you going to need and want that organ nutrition. And when you start getting really hungry that stuff starts tasting really good.
Mint video! Loving the professionalism of this. Should mix some of the daily lives Eugene into these videos.
Thank you! I'm not sure the YT audience is ready for Eugene Unchained 😂
It would make the videos go viral!
I kinda want to try this ...but also kinda want to try it sous vide with something else maybe that won't cover the taste too much....I've never had it so would like to see what it tastes like by itself first
I was like it’s better be about beef liver cause I’ve been waiting for it for weeks now 😁 thank you chef teo 😍🙏🏽
Sepideh Pn 😊😊😊
"People having copper difficientcy"
Starts swallowing old pennies
Just tried liver for the first time and instantly starting looking for videos to make it taste better haha I will try this thanks man
I saw someone make thin slices of liver and instantly knew i had to add some rice because of how closely it resembled bulgogi
Does the liver cook at roughly the same rate as the ground beef? Thank you for sharing
More beef liver recipes, please! This one was great!
I used to enjoy cooking moose liver on a fire, while field dressing a moose. The liver was big enough for twenty men; unfortunately, too much was wasted because of the size and the difficulty in handling the liver. You need three horses to pack a moose and the liver was often left behind, because of the weight. These days, I have to make do with beef liver, a sad substitute. Thanks for the recipe. My recipe was more primitive, lay the liver on the grey embers of a fire and let it cook while you finish butchering the moose. Moose nose was another dish for the connoisseur, who worked up an appetite during the labor intensive process of butchering such a large animal.
that is a great pot design
Would love to see, daily diet and the one pan recipes! Thanks.
Good suggestions! Love the one pan jobs
Dude, liver is delicious don't say you're going to add pasta to 'make it palatable'. Just marinate in milk for two hours dry it off and saute in butter for 90 seconds per side. Liver should be slightly pink inside. Add some sautéed onions and you're in heaven.
Loved this video and the detail on copper and zinc. Would really like to see more videos like this and what you eat and why
Thank you!
More ideas on what we could be eating plz!!!
Dr. Ken Berry brought me here. Feeling great on the carnivore diet and now I’m making this!
I believe its fine if you are going to cook it to cut them in the same board. I know chef use different ones but I believe is to make sure to not have the raw meat touching thing that wont be cooked.
Thank you! Loved the video! Can't wait for the next ones!
Was not expecting the meat ASMR lmao
Here because liver king now has me interested in eating liver
Love beef liver, such a comfort dish when I was a kid
Thankyou for the Video Chef Eugene Teo! If you could do a video on how you cook your whole chicken soup or your slow cooked Beef Cheeks, that would be awesome!!
Loved it. Can you make something veg next time Eugene?
wanted to see you take a bite of that pasta
Can't believe I forgot to. Rookie mistake
Loved this video Coach! Hope to see more coming soon👏
Very soon!
The T shirt is intriguing.
Very inspiring, never thought I'd want to cook liver, but definitely going to try! 🔥🍖
You could probably do this same recipe with beef heart and it would be good. What do you good idea or no?
Gave beef liver to my dog. It's now a DAWG
IS THAT A KIWI BRAND KNIFE. Love it. Certified Asian.
Copper = helps you avoid going grey.
This was helpful, just learning about how nutrient dense liver is, thanks for the information Mixtown, and the good way to cook it with hamburger minced
Very Interesting and delicious Chef Eugene Teo
Thank you!
think the pasta you share is Linguine! Fettuccine is a bit more flat..looks delicious. never had beef liver but now I'm hooked on trying!
More nutrition videos ! You're great
First time in, looking for liver recipes. Thank you!
Going to the market to hopefully find the ingredients. Gonna cook it NOW #yummmmm
Martin Sturdy good luck!!
One thing about food safety. It actually makes no sense to cut meat on one board and then vegetables on another IF you are cooking them together. They are going into the same cooking vessel, they WILL cross-contaminate, you just have to cook them to safe temperatures. However, if you are cutting anything that will be served raw, you must cut on a separate, or a fully cleaned board. If you really only have one, thoroughly clean it, spray or rub it down with vinegar or lemon juice, and let it air dry completely. Then mark one side for use with meat, and the other for general use. Be fastidious about which side is which!
But honestly, spend the few dollars on a separate board, it's a small price to pay.
Also I always use the same board if I’m going to cook it straightaway. It’s like the 3 sec rule
I’m watching dis cuz I am almost copper deficiency and need to eat beef liver now
all together!!! loved the content.
Thank you :-)
Chicken liver pate with my poached eggs, beef liver in my roo bolognese. Haggis in a scramble or frittata. Really adds a lot to a meal if you know how to cook it.
Yum!
Loving the content eugene! I'd like to see and hear more about your day to day diet. Why you eat the things you do, nutritional benefits and so on. Keep it up!
Hey Coach!
Already tried Beef liver in the past but I cant get into the texture of it 😅 maybe I need to get a better ratio. Also thinking about a grounded beef liver instead. Really enjoying your content on Insta and RUclips, thanks for that.
And as you already know, #JesusTakeTheWheel for RUclips algorithm
Hahah thank you legend. Much appreciated as always
liked for the camera work
Its actually Vitamin A liver is especially high in, not copper.
Beef liver is extremely high in copper.
Dried pasta is better than fresh. Even the Italians agree