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This is a really good liver recipe for anyone interested: autoimmunewellness.com/bacon-beef-liver-pate-with-rosemary-and-thyme/ (I used chicken liver instead of the called-for beef liver) I question though, is liver safe to eat on a regular basis from a Vitamin A standpoint?
@Mahtiah Hildrilae I literally think that if you take a blender of the size of Alaska and mix all the veggies + bananas + in the world, make a ocean's size smoothie with it, it won't contain a quarter of the nutrition that there would be in a child' s blender of cod liver; And : the first one will condemn us to 5 century on the toilets
Frank, I always ask my wife to get me liver, but sometimes they run out. I got pissed, and went to a butcher shop. He asked me how much I wanted. $1.29 a pound. Told him 10 pounds. So now every week he will have it for me. Fresh, grass fed, beef, from his own herd... YES....
Ruben, A lot of people use it for fishing. And if its not fishing season or its cold, they wont get sold very often. Thus they try not to over stock. You did the best thing by asking!
@@mmarco8787 Livers don't store toxins, they remove them from the blood and filter them out through the kidneys. Livers are actually a very clean meat.
RUclips lacks videos on organ meat. This is probably one of the best videos I’ve found on liver so thank you. I’m determined to start eating liver weekly.
I am eating raw pastured grass fed liver today. I never eat it cooked now. It has been this way for three or four years. I have been a raw primal foodist for seven years..about 95 percent raw..going in and out of keto..I am not obsessed with food at all. I like your videos...someone made raw pastured liver with cayenne pepper, lemon, garlic and olive oil..it was really good..I sometimes make it this way.
First time I made this I drank the milk and threw out the liver. Thanks for straightening that out. Think I'll go with ghee, lard or tallow on that one though . That way ya don't need to worry about burning the butter.Can always add a little melted butter at the end if ya like it buttery.
Slice the livers about 1/4 inch thick. Cut the liver slices into about 2" X 2" pieces. Marinade the liver pieces in lemon juice, lime juice, or some other sour citric acid juice for about 30 minutes. The juice takes the strong taste out of the liver. Prepare your desired spice paste, spice rub, or spice marinade and apply to the liver pieces. Then, let marinade for as long as the paste, rub, or marinade recipe says. Cook liver pieces on medium-high for 4 to 5 minutes (2 to 2 1/2 minutes per side). Turn heat down to medium-low, cover, and cook 20 minutes.
Thank you for your research Frank. Liver as a food is a topic that deserves more attention as organ meats are central to the carnivore diet. It'd be interesting to know the nutritional differences between grain fed and grass fed beef liver, how people with less resources can season it when it's grain fed to make it more palatable, etc. Some dried-brain vegans out there could use some more liver! Poultry or fish liver will always be the better option but not everyone will make the effort to eat it every week. We need to educate the plebs too!
I've only recently come to appreciate liver. My mom didn't serve it much when I was growing up and both she and Dad did not have good memories of eating it in childhood. I first came to like it thanks to Whole Foods. They sell a brand called, "Strauss" which had a box of frozen calf's liver. They were sliced very thin and offered a simple recipe on the back (olive or coconut oil in the pan and brown on both sides). I loved it! I've tried to slip it into my diet more but I've been on the go lately. Often I use high quality liver supplements (from Radiant Life) which appear to be the next best thing. I definitely feel better having these minerals and vitamins which unbeknownst to my family growing up, were missing from the foods we typically bought at the supermarket. Thanks so much for your insight! Plus, I love it when you mess with the vegans! Maybe try some vegan shaming?
I bought a few packs of lamb liver 2 days ago. Hadn't eaten liver in many many years, all I remember it being very unpleasant and bitter, however this lamb liver that I bought had no bitterness and tastes great (especially when cooked in butter).
I Iike mine completely raw, but your crispy crust looks tasty! I love ALL liver from every pastured animal, but I think the best one I ever had was from a red grouper I caught. It was a big one! Fish liver might be the best kind you can have. I wish it were easier to find, I pretty much have to catch a fish if I want a fresh liver. The feeling of bliss you get from eating it is instant. Mmmm I want liver now!!😍😍
Why cook it? Just put 200g of liver with 3 raw eggs in a blender, perfect nutrient dense smoothie that will get you really high and gives alot of energy. I've done this for 2 years and have not gotten sick once. Liver truly is the best medicine.
Just what I needed. The only cooking style liver I do is just throw it in a frying pan along with salt and pepper. I eat it with some rice and veggies since I just an regular omnivore, eating everything I like. I hope you'll do more organ recipes.
I hated liver all my life; Based on a Recipe dot com search result, I soaked beef liver raw in milk for an hour, coated it in Shake-n-bake for pork, and pan-fried it in butter after sauteing onions (removed the onions and heaped them on top after one turn over of the frying liver). It was delicious, and I am now a liver and onion fan. Had to waste the milk though.... my dog and cat wouldn't touch it.
I love the grass fed beef liver I get at a local farm. It took awhile to get the nerve up to cook and eat it, however, I crave and really enjoy it now. It's not like what my mother forced us to eat as children. I cook my liver in bacon grease and butter, salt and pepper. 👅 yum
I made beef liver pate for the first time last week using some of your guidelines and it came out great! I like to pan fry it similar to how you've done here and then eat it with raw egg yolk and some lemon juice.
a friend from Toulouse, France once made us fried goose liver (raw foie gras) like you did here, he them did two ways, one super well done and crispy and the other almost raw and runny, both were absolutely delicious
I fry liver in grass butter..and coat lightly with a cornflakes n dried seasoned breadcrumbs in my cast iron skillet😉..but I will have to try your way definitely! Thanks Frank😎..dude I'm so truly blessed I am surrounded by family run farms and I support them I haven't been to a grocery store or WallyWorld Wal-Mart in 2 years and going strong😁
NPC CuckyHas-been It was a recipe I used a long time ago my mama shared with me and that was before she knew or I knew about all the scary chemicals in cereals..therefore I will give Frank's way a taste test later!😀
Very great advice. First tried liver at a resturaunt where I ordered beef liver that got over cooked to shit. Tried making it on my own with calf liver, and made sure not to over cook it. They were two completely different foods, the latter being miles ahead.
I dont know about US, but we use lingonberry jam (or crushed lingonberries with lil bit of sugar) almost always with a liver. So yu mmy! (edit: we use here in Finland)
Wish I had this this morning when I was trying to make my livers :( I got intimidated, I have only been off my vegan diet 3 days after 6 years. I grew up eating chicken livers but never made them myself before.
I’m 66 and have eaten liver my whole life. Mom used to cook on stove with onions. As Frank is right calf liver better than whole cow liver. Chicken Livers are great along with turkey liver. Method of cooking on top stove using grass fed butter very tasty 😋 or cook in oven. I personally don’t soak in milk like my mom did growing up. Guess just like the taste 👉😋
Nice! I tried this trick when I first started eating beef liver. Also, cooking it with bacon really improves the taste, if you can't stand beef liver (as I couldn't, at first). Fortunately, my tastes changed the longer I stuck with the carnivore diet. But I just tried lamb liver for the first time. It's so incredible, rich and sweet, I don't know if I'll ever go back to beef or chicken liver again.
In the UK, lamb liver is the most popular. Pig liver is good too. Liver stroganoff is so easy - a little onion, sour cream, butter, mustard, salt, bacon, black pepper and slug of brandy. It freezes well.
These are your best videos! You have such talent in the kitchen. Showing people delicious ways to eat carnivore and ways to eat veggies that are less toxic! We made beef liver on the grill with mesquite wood. Mmmmmm so good!
I love chicken liver. It's one of my favorite foods. I just bought 3 packages of beef liver today. I've never had it. It's grass fed, free of chemicals and soy. From my local small market. I can't wait to try it. I wish they sold veal liver. By the way the grass fed beef liver I bought is only 1.09 a lb.
This looks good. It's also good dipped in flour with salt and pepper and fried crispy with onions and gravy....welcome to the south...lol
5 лет назад+1
Except for marinating, that's how I prepare my beef liver. Fried in butter with some salt. One tip for buying beef liver: fresh beef liver should have a really dark red color, almost like wine. If it's a bit green, it's probably a week old or more, it's starting to rot and it'll have a way bitter flavour than fresh liver. I personally have never taste bitterness from fresh liver, only from old ones.
Thanks for the liver info. My parents gave me a lot of beef from an older cow on their property, liver was in the mix of meats. Soooo, going by your information I don't have high hopes on the flavor, but that's what will be on tomorrows menu. lol.
Either you eat the liver raw or you cut it into thin slices and fry it. A large slice has to fry too long, caramelizes and eventually burns on the outside and is raw on the inside: a culinary disaster. You can also eat stewed with onion but that's another story...
First off you keep reminding me of Rocky Balboa, I think it's the hair. Second, I think I'll try this some time maybe even this week because we have some beef liver there (it's not grass fed unfortunately) and my mother hasn't been feeling well recently so she didn't get to cook it yet and it seems like she may not be able to do it at all this week so I'll try this out and see how it goes. Thanks. ❤
Frank can you do a video on l-serine? L-serine helps ALS, chronic fatigue syndrome, helps with sleep, helps treat seizures, reduce risk of Alzheimer's and dementia, combat depression, combat anxiety, and so much more. Exclusively found in meats!!!
I really enjoyed this, and so far I've only eaten liver cooked with onions, to make it more palatable, but I'll definitely try this!! I've been getting Grass-fed Ox liver and it's quite cheap (from Eversfield Organic for anyone in the UK). Do more of these, especially for organs and other unusual cuts of meat.
Enjoyed this show. I have worked up to liverwurst and did find tasty and mild. Will be going hunting in April for wild turkey and may try this. Couple of things I might change since I always cook in cast iron and use clarified butter (ghee) to cook in. Smoke point over 400 degrees. Also a show suggestion if your brother is willing is to bring him on and compare youse guys since I assume your diets are different. Heard something like that with Wim Hoff who has an identical brother and was able to train him.
Again great video bro I still haven't been able to make a transition to carnivore but I've tried raw steak a few times now to get use to it. Solid recipe looked tasty
Yes! We are about to buy half of the Veal, still on mom’s milk, and mom was grass-fed- and from all the meat possible and wonderfull, I’m sooo looking forward to the liver and the brain 😋😋😋😋 yummi!
It's a tradition to eat liver in my country we kebab the livers and serves the with a little bit of butter on top to make it creamy but it's better take them as lunch or at none
I'm pretty sure Teflon is inert, doesn't react with anything so I don't see how it could be harmful. That being said, probably not smart to use metal utensils in a Teflon coated pan.
from the camera angle as you cook all we can see is the back of your hand. Why did you do that? I marinated the liver in milk and some I didn't marinate and couldn't tell the difference.
I just throw liver in the pan with butter, couple minutes later its on the plate. But I'm one of those people who likes the flavor and texture of liver.
Do you have any experience with clarified butter? I've found that clarified butter suits better for me taste wise, it also doesn't burn as quickly. Plus as an added bonus if you're lactose intolerant (I'm not), you can still use clarified butter! I'm not sure if you'll see this but what is your take on chicken liver? Is turkey liver better?
update for anyone interested this video is on other types of liver: RHUxnFGDPXk here is one of his videos on Butter mqURWpDo_ys . Just google the codes to find the YT videos.
To me liver is a liver no matter if it's from a young or an older animal ... it tastes gross either way so I have to freeze mine to eat it . I may try your recipe sometime . Thanks Frankie! 🤗
I've got a gallon Ziploc bag in the freezer full of rabbit livers, kidneys, and hearts. I'm planning on grinding them up and making sausage once I have a few more saved up.
Rabbit is slightly leaner then chicken with slightly more protein. I breed rabbits to produce meat for myself and my cats. The meat that I feed my cats is fortified with vitamins B and E, and taurine, which is an essential amino acid that cats need for a healthy heart and eyes.
Super excited just found a 100% grass fed local beef farmer he has heritage breeds , no one wants his liver, bone marrow, heart or kidney the sexy beast is giving me it for a very awesome price, i asked him what cuts he struggles to sell and told him he won't any more lol.
How do you know it is fully cooked? Or under cooked? Or over cooked? Great video I am thinking of adding shallots and balsamic vinegar. Would that work?
I tried making beef liver but couldn't really stand the taste. It always looked so good though! Definitely gonna try it your way with poultry this time.
Eating raw veal liver while watching this video again. Want to try cooking it since 2 oz raw kinda threw me off but wasn't impossible to get used to over time
Liver is my favorite, i have no problem with it, even low quality liver. However i cant stand kidneys. The aweful after taste, if only someone knew some good kidney recipies and how to process them...frank.....
Frank, I haven't tried yet but I don't like the taste of beef liver either but I had an idea, why not grind the liver and mix maybe 70% ground beef, 30% beef liver into a burger? Of course no bun or ketchup, maybe fry it with some bacon. What think you?
I usually prefer a little bit more liver with my cooked butter. I'm surprised you didn't cook it medium rare. Good job. The pan seared turkey liver looked delicious.
Are you sure? I‘m in Germany, and you can easily get it both from a butcher or from any larger grocery store. Health food stores (ironically), are the only ones, who don’t usually carry it. Can’t imagine, that it wouldn’t be available in England, it’s a fairly traditional food in this part of the world.
Thanks for the great tips Frank! Will be trying these with the grass fed buffalo liver I've found locally. IT's pretty awesome, and I used to hate liver.
Ah, I wish I didn’t eat Keto, honey on liver sounds amazing 😋 I only tried beef liver ones...it was so gross, lol. Have stuck to calf’s and chicken liver since. Maybe I‘ll give beef another try. It’s a heck of a lot cheaper than calf. Looking forward to buying a cowshare in the future, but figured, summer would be a better time for that. If I buy meat for months at once and freeze it, I guess it better be premium quality and I doubt even the most well meaning ranchers here, can make do without giving their livestock supplementary feed during winter.
Hey Frank, amazing Video :) A question about butter: When I made ghee myself, I only use pasteurised butter because I heat the butter anyway. The living enzymes in raw butter would only be wasted and raw butter costs much more than pasteurised butter. Whats your thought about that topic, I mean you use raw butter to fry the liver.
hahah was just munching out on some lamb's liver when the notification came up. nom nom nom. Lamb's liver, quality bacon, sauteed in lamb tallow, finished with raw cream on top. I don't heat the cream i just pour it over the top so it makes a sort of sauce on the plate.
I've also heard of soaking organ meats in lemon juice, water and salt. Thanks for the video, want to eat more organ meats but cooking them seems intimidating. Do you have a video on cooking kidneys? ... thanks again.
Do you eat turkey liver too or do you not do poultry liver personally? When I can get local organic chicken liver I sear that plain so its still a bit raw inside and eat it as is or with some sea salt.
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Your always releasing these videos at the right time for me. Just picked up a load of lambs liver and put it in the freezer the other day. :)
How hard or easy is it to buy a raw butter and raw milk? In my over 25 years in the US I have never seen any of these at a store. Any suggestions?
This is a really good liver recipe for anyone interested: autoimmunewellness.com/bacon-beef-liver-pate-with-rosemary-and-thyme/ (I used chicken liver instead of the called-for beef liver)
I question though, is liver safe to eat on a regular basis from a Vitamin A standpoint?
This looks good. It's also good dipped in flour with salt and pepper and fried crispy with onions and gravy....welcome to the south...lol
@@Re3iRtH Miller's organic farm ships across the USA. Dutch medows as well
A pound of liver is literally more nutritious than a vegan entire week of meals.
a vegan family you mean ?
@Mahtiah Hildrilae I literally think that if you take a blender of the size of Alaska and mix all the veggies + bananas + in the world, make a ocean's size smoothie with it, it won't contain a quarter of the nutrition that there would be in a child' s blender of cod liver;
And : the first one will condemn us to 5 century on the toilets
Hell, even two servings (200g) is already so
George yeah but cook it. 50% more bioavailability. Meaning 50% more nutrients consumed.
@@the.french.lobstercolinrau2728 That's obviously far from the truth. Not a vegan or anything but an ocean vs a blender....
Frank, I always ask my wife to get me liver, but sometimes they run out. I got pissed, and went to a butcher shop. He asked me how much I wanted. $1.29 a pound. Told him 10 pounds. So now every week he will have it for me. Fresh, grass fed, beef, from his own herd... YES....
Congrats 👍🍀
@@76star1 Go Mets...💪
Wait, what? 1.29 a pound?
@@anonanon9880 Yes...I live in Mayaguez, Puerto Rico.. How much do you pay?
Ruben, A lot of people use it for fishing. And if its not fishing season or its cold, they wont get sold very often. Thus they try not to over stock. You did the best thing by asking!
Eat organs, acquire nutrients
Also you get to consume all of the garbage that was filtered through the liver. Happy happy joy joy! Hello toxins!
@@mmarco8787 Livers don't store toxins, they remove them from the blood and filter them out through the kidneys. Livers are actually a very clean meat.
RUclips lacks videos on organ meat. This is probably one of the best videos I’ve found on liver so thank you. I’m determined to start eating liver weekly.
If you're going to use a teflon-coated pan at least use a non metallic utensil to avoid scratching the Teflon.
What pan should i use, what is wrong with teflon pans? what pan do you use for your liver? thanks
This is why you don't want to use Teflon.
en.m.wikipedia.org/wiki/Polymer_fume_fever
What about ceramic?
He just told you they were fine.
Raw pastured duck liver is hands down my favorite. It literally tastes like chocolate pudding. Thank you for your videos, Frank!
I am eating raw pastured grass fed liver today. I never eat it cooked now. It has been this way for three or four years. I have been a raw primal foodist for seven years..about 95 percent raw..going in and out of keto..I am not obsessed with food at all. I like your videos...someone made raw pastured liver with cayenne pepper, lemon, garlic and olive oil..it was really good..I sometimes make it this way.
Crazy how fast your channel is growing! I still remember the early days when you had only 500 subscribers.
@NPC CuckyHas-been no bullshit destroyed Richard.
(=
First time I made this I drank the milk and threw out the liver. Thanks for straightening that out.
Think I'll go with ghee, lard or tallow on that one though . That way ya don't need to worry about burning the butter.Can always add a little melted butter at the end if ya like it buttery.
Slice the livers about 1/4 inch thick. Cut the liver slices into about 2" X 2" pieces.
Marinade the liver pieces in lemon juice, lime juice, or some other sour citric acid juice for about 30 minutes. The juice takes the strong taste out of the liver.
Prepare your desired spice paste, spice rub, or spice marinade and apply to the liver pieces. Then, let marinade for as long as the paste, rub, or marinade recipe says.
Cook liver pieces on medium-high for 4 to 5 minutes (2 to 2 1/2 minutes per side).
Turn heat down to medium-low, cover, and cook 20 minutes.
Thank you for your research Frank. Liver as a food is a topic that deserves more attention as organ meats are central to the carnivore diet. It'd be interesting to know the nutritional differences between grain fed and grass fed beef liver, how people with less resources can season it when it's grain fed to make it more palatable, etc. Some dried-brain vegans out there could use some more liver!
Poultry or fish liver will always be the better option but not everyone will make the effort to eat it every week. We need to educate the plebs too!
I'm actually addicted to liver. I cannot imagine how people can go a week without eating liver.
I've only recently come to appreciate liver. My mom didn't serve it much when I was growing up and both she and Dad did not have good memories of eating it in childhood. I first came to like it thanks to Whole Foods. They sell a brand called, "Strauss" which had a box of frozen calf's liver. They were sliced very thin and offered a simple recipe on the back (olive or coconut oil in the pan and brown on both sides). I loved it! I've tried to slip it into my diet more but I've been on the go lately. Often I use high quality liver supplements (from Radiant Life) which appear to be the next best thing. I definitely feel better having these minerals and vitamins which unbeknownst to my family growing up, were missing from the foods we typically bought at the supermarket.
Thanks so much for your insight! Plus, I love it when you mess with the vegans! Maybe try some vegan shaming?
I bought a few packs of lamb liver 2 days ago. Hadn't eaten liver in many many years, all I remember it being very unpleasant and bitter, however this lamb liver that I bought had no bitterness and tastes great (especially when cooked in butter).
I Iike mine completely raw, but your crispy crust looks tasty! I love ALL liver from every pastured animal, but I think the best one I ever had was from a red grouper I caught. It was a big one! Fish liver might be the best kind you can have. I wish it were easier to find, I pretty much have to catch a fish if I want a fresh liver. The feeling of bliss you get from eating it is instant. Mmmm I want liver now!!😍😍
The time i caught one, we cooked it whole in the oven so it was baked. But I would definitely eat it raw next time- I prefer organs raw!
I thought of eating liver raw but What about parasites ? How do you deal with that.
Why cook it? Just put 200g of liver with 3 raw eggs in a blender, perfect nutrient dense smoothie that will get you really high and gives alot of energy. I've done this for 2 years and have not gotten sick once. Liver truly is the best medicine.
Give you a high ?
Nutrition high dudes :|
Just what I needed. The only cooking style liver I do is just throw it in a frying pan along with salt and pepper. I eat it with some rice and veggies since I just an regular omnivore, eating everything I like. I hope you'll do more organ recipes.
I hated liver all my life; Based on a Recipe dot com search result, I soaked beef liver raw in milk for an hour, coated it in Shake-n-bake for pork, and pan-fried it in butter after sauteing onions (removed the onions and heaped them on top after one turn over of the frying liver). It was delicious, and I am now a liver and onion fan. Had to waste the milk though.... my dog and cat wouldn't touch it.
This is way better than watching Bob Ross painting. Extremely relaxing and mouthwatering to watch. Keep up the good work!
I love the grass fed beef liver I get at a local farm. It took awhile to get the nerve up to cook and eat it, however, I crave and really enjoy it now. It's not like what my mother forced us to eat as children. I cook my liver in bacon grease and butter, salt and pepper. 👅 yum
I made beef liver pate for the first time last week using some of your guidelines and it came out great! I like to pan fry it similar to how you've done here and then eat it with raw egg yolk and some lemon juice.
Raw veal liver is the best thing ever. the amount of energy you get right after is insane.
English way of liver.....liver, onions and bacon with mashed potatoes!! Good stuff!!
I love it with rice
a friend from Toulouse, France once made us fried goose liver (raw foie gras) like you did here, he them did two ways, one super well done and crispy and the other almost raw and runny, both were absolutely delicious
I fry liver in grass butter..and coat lightly with a cornflakes n dried seasoned breadcrumbs in my cast iron skillet😉..but I will have to try your way definitely! Thanks Frank😎..dude I'm so truly blessed I am surrounded by family run farms and I support them I haven't been to a grocery store or WallyWorld Wal-Mart in 2 years and going strong😁
NPC CuckyHas-been It was a recipe I used a long time ago my mama shared with me and that was before she knew or I knew about all the scary chemicals in cereals..therefore I will give Frank's way a taste test later!😀
Frank, I cook mine 30 seconds per side... Like rare in the middle...Beef liver I am talking about.
REI investor?
Golf player?
Loving the quality content Frank - keep this momentum going ⚡️
Your best work is this drama-free, informative and relateable stuff 🥂
Very great advice. First tried liver at a resturaunt where I ordered beef liver that got over cooked to shit. Tried making it on my own with calf liver, and made sure not to over cook it. They were two completely different foods, the latter being miles ahead.
I dont know about US, but we use lingonberry jam (or crushed lingonberries with lil bit of sugar) almost always with a liver. So yu
mmy! (edit: we use here in Finland)
Wish I had this this morning when I was trying to make my livers :( I got intimidated, I have only been off my vegan diet 3 days after 6 years. I grew up eating chicken livers but never made them myself before.
I’m 66 and have eaten liver my whole life. Mom used to cook on stove with onions. As Frank is right calf liver better than whole cow liver. Chicken Livers are great along with turkey liver. Method of cooking on top stove using grass fed butter very tasty 😋 or cook in oven. I personally don’t soak in milk like my mom did growing up. Guess just like the taste 👉😋
Nice! I tried this trick when I first started eating beef liver. Also, cooking it with bacon really improves the taste, if you can't stand beef liver (as I couldn't, at first). Fortunately, my tastes changed the longer I stuck with the carnivore diet. But I just tried lamb liver for the first time. It's so incredible, rich and sweet, I don't know if I'll ever go back to beef or chicken liver again.
Lol what if you don't like the flavor or smell of bacon?
Do you have to put lamb liver in the milk.
@@ladyowl9187 You don't have to. It may affect flavor though.
In the UK, lamb liver is the most popular. Pig liver is good too.
Liver stroganoff is so easy - a little onion, sour cream, butter, mustard, salt, bacon, black pepper and slug of brandy. It freezes well.
These are your best videos! You have such talent in the kitchen. Showing people delicious ways to eat carnivore and ways to eat veggies that are less toxic! We made beef liver on the grill with mesquite wood. Mmmmmm so good!
@R C ya I put in on the cool side to smoke essentially while I grilled burgers, lamb kabobs, turkey strips, and beef ribs. Was delicious!
Excellent recipe. I've had liver in the fridge with no idea what to do with it. You just saved it from being forgotten and thrown out weeks later.
I love chicken liver. It's one of my favorite foods. I just bought 3 packages of beef liver today. I've never had it. It's grass fed, free of chemicals and soy. From my local small market. I can't wait to try it. I wish they sold veal liver. By the way the grass fed beef liver I bought is only 1.09 a lb.
This looks good. It's also good dipped in flour with salt and pepper and fried crispy with onions and gravy....welcome to the south...lol
Except for marinating, that's how I prepare my beef liver. Fried in butter with some salt.
One tip for buying beef liver: fresh beef liver should have a really dark red color, almost like wine. If it's a bit green, it's probably a week old or more, it's starting to rot and it'll have a way bitter flavour than fresh liver. I personally have never taste bitterness from fresh liver, only from old ones.
Leave the salt out until your almost done cooking them. Salt will cause them to be tough if added too early
Thanks for the liver info. My parents gave me a lot of beef from an older cow on their property, liver was in the mix of meats. Soooo, going by your information I don't have high hopes on the flavor, but that's what will be on tomorrows menu. lol.
This recipe is bangin'! Tried it with grass-fed beef liver, the milk really helps. 👌
Either you eat the liver raw or you cut it into thin slices and fry it.
A large slice has to fry too long, caramelizes and eventually burns on the outside and is raw on the inside: a culinary disaster.
You can also eat stewed with onion but that's another story...
First off you keep reminding me of Rocky Balboa, I think it's the hair. Second, I think I'll try this some time maybe even this week because we have some beef liver there (it's not grass fed unfortunately) and my mother hasn't been feeling well recently so she didn't get to cook it yet and it seems like she may not be able to do it at all this week so I'll try this out and see how it goes. Thanks. ❤
It went good btw.
Edit: But I prefer the liver to be cut into much smaller pieces.
Frank can you do a video on l-serine? L-serine helps ALS, chronic fatigue syndrome, helps with sleep, helps treat seizures, reduce risk of Alzheimer's and dementia, combat depression, combat anxiety, and so much more. Exclusively found in meats!!!
Raw liver is the best way to eat liver. I can't get enough of it and I always try to eat at least 250 grams every week to enjoy optimal nutrition
Are you able to get it fresh, or do you have to settle for frozen?
@@jameseverett9037 Always fresh! I dont buy any frozen foods and I prefer veil liver most of the time
I really enjoyed this, and so far I've only eaten liver cooked with onions, to make it more palatable, but I'll definitely try this!! I've been getting Grass-fed Ox liver and it's quite cheap (from Eversfield Organic for anyone in the UK).
Do more of these, especially for organs and other unusual cuts of meat.
I loved the result!!! Much nicer than before!! I realise I've been overcooking my liver in the past, the texture was much better.
Enjoyed this show. I have worked up to liverwurst and did find tasty and mild. Will be going hunting in April for wild turkey and may try this. Couple of things I might change since I always cook in cast iron and use clarified butter (ghee) to cook in. Smoke point over 400 degrees. Also a show suggestion if your brother is willing is to bring him on and compare youse guys since I assume your diets are different. Heard something like that with Wim Hoff who has an identical brother and was able to train him.
Thank you, Frank! That’s what i needed to know ❤️
Raw grass fed beef liver is my favorite. Saves lots of time and mess in the kitchen.
Frank, your thumbnails are getting funnier by the day!😂😂🤦🏽♂️
Again great video bro I still haven't been able to make a transition to carnivore but I've tried raw steak a few times now to get use to it. Solid recipe looked tasty
Yes! We are about to buy half of the Veal, still on mom’s milk, and mom was grass-fed- and from all the meat possible and wonderfull, I’m sooo looking forward to the liver and the brain 😋😋😋😋 yummi!
I let my liver soak in milk and ginger. Use the mixture to cook it in and when it starts drying I add onions. So good 🥰
For carnivore there is no use of plant products
@@horsenaturalbaby Not everyone is going to be doing it carnivore style, some people just want to know how to cook liver simply
It's a tradition to eat liver in my country we kebab the livers and serves the with a little bit of butter on top to make it creamy but it's better take them as lunch or at none
I’ll be doing this tomorrow thank you,
And then a raw smoothie after that
+ Cream, celery, tomato.
I'm pretty sure Teflon is inert, doesn't react with anything so I don't see how it could be harmful. That being said, probably not smart to use metal utensils in a Teflon coated pan.
I've been waiting for a video like this. Thanks Frankie boy!
from the camera angle as you cook all we can see is the back of your hand. Why did you do that? I marinated the liver in milk and some I didn't marinate and couldn't tell the difference.
I just throw liver in the pan with butter, couple minutes later its on the plate. But I'm one of those people who likes the flavor and texture of liver.
I'm going to use ghee for this so it doesnt burn
i just chew small bits a couple of times while i inhale and then swallow,liver makes me feel so good
Thanks for the liver video Frankie. This was a very important one!
Got 2 calf livers in my fridge. Will probably try this for breakfast tomorrow 🤔
I'm eating liver again thanks man. Didn't even think about calf and cow liver. Calf liver plenty of butter and pinch of pepper does it for me
Another question: is there a toxicity issue with eating too much liver? How often, how much, can one eat liver during the week?
You could get too much copper throwing your zinc off balance maybe. Once a week is probably sufficient, but I'm new
No clinical evidence of that
Love your channel...thanks for all you do Frank!
Frankie we cook the liver with vinegar and little coco amino, but definitely will try this recipe, thanks for sharing
Mom made us eat everything she made. Now I love liver and onions! Thanks Mom, R.I.P.
Thanks for the video, Franky. I've been trying liver out in different ways. This looks like a promising one.
Do you have any experience with clarified butter? I've found that clarified butter suits better for me taste wise, it also doesn't burn as quickly. Plus as an added bonus if you're lactose intolerant (I'm not), you can still use clarified butter! I'm not sure if you'll see this but what is your take on chicken liver? Is turkey liver better?
Check my videos on clarified butter and liver
update for anyone interested this video is on other types of liver: RHUxnFGDPXk here is one of his videos on Butter mqURWpDo_ys . Just google the codes to find the YT videos.
Pan fried lambs liver is delicious - grass fed and organic. Liver, bacon and sausage casserole is a great favourite in our family.
Sounds delicious, what else is in it?
To me liver is a liver no matter if it's from a young or an older animal ... it tastes gross either way so I have to freeze mine to eat it . I may try your recipe sometime . Thanks Frankie! 🤗
I've got a gallon Ziploc bag in the freezer full of rabbit livers, kidneys, and hearts. I'm planning on grinding them up and making sausage once I have a few more saved up.
No not the bunnies!!!
Rabbit is slightly leaner then chicken with slightly more protein. I breed rabbits to produce meat for myself and my cats. The meat that I feed my cats is fortified with vitamins B and E, and taurine, which is an essential amino acid that cats need for a healthy heart and eyes.
Super excited just found a 100% grass fed local beef farmer he has heritage breeds , no one wants his liver, bone marrow, heart or kidney the sexy beast is giving me it for a very awesome price, i asked him what cuts he struggles to sell and told him he won't any more lol.
Frank, you see the prices for liver listed here... Look into mail order liver... people need it...
How do you know it is fully cooked?
Or under cooked?
Or over cooked?
Great video
I am thinking of adding shallots and balsamic vinegar. Would that work?
Turkey and duck liver is where it's at.
my heart sank when that spoon scraped the teflon. frank this aint the look bro.
Liver, onions and bacon. Can't be beat.
I tried making beef liver but couldn't really stand the taste. It always looked so good though! Definitely gonna try it your way with poultry this time.
Eating raw veal liver while watching this video again. Want to try cooking it since 2 oz raw kinda threw me off but wasn't impossible to get used to over time
I love calf liver! I eat it cold the next day. Sounds cringe, but it’s really good.
I salt and pepper my lambs liver and do exactly as you butter at high heat, you get a beautiful crust, I can overeat it so easily
I love lambs liver. I don't even soak it in milk, just cook it fast with raw butter.
THANKYOU FRANKY . I will try this.💝 you are a great son , cooking for your parents.
Liver is my favorite, i have no problem with it, even low quality liver. However i cant stand kidneys. The aweful after taste, if only someone knew some good kidney recipies and how to process them...frank.....
Frank, I haven't tried yet but I don't like the taste of beef liver either but I had an idea, why not grind the liver and mix maybe 70% ground beef, 30% beef liver into a burger? Of course no bun or ketchup, maybe fry it with some bacon. What think you?
high liver percent, maybe grind 20% liver, 30% bacon, 50% beef
I usually prefer a little bit more liver with my cooked butter. I'm surprised you didn't cook it medium rare. Good job. The pan seared turkey liver looked delicious.
I like beef liver but in England they don’t sell it in any market ☹️.
Are you sure? I‘m in Germany, and you can easily get it both from a butcher or from any larger grocery store. Health food stores (ironically), are the only ones, who don’t usually carry it.
Can’t imagine, that it wouldn’t be available in England, it’s a fairly traditional food in this part of the world.
Thanks for the great tips Frank! Will be trying these with the grass fed buffalo liver I've found locally. IT's pretty awesome, and I used to hate liver.
Ah, I wish I didn’t eat Keto, honey on liver sounds amazing 😋
I only tried beef liver ones...it was so gross, lol. Have stuck to calf’s and chicken liver since. Maybe I‘ll give beef another try.
It’s a heck of a lot cheaper than calf.
Looking forward to buying a cowshare in the future, but figured, summer would be a better time for that. If I buy meat for months at once and freeze it, I guess it better be premium quality and I doubt even the most well meaning ranchers here, can make do without giving their livestock supplementary feed during winter.
Great video. I noticed I don't need to soak beef liver in milk overnight if it is from pasture raised animals.
Hey Frank,
amazing Video :)
A question about butter:
When I made ghee myself, I only use pasteurised butter because I heat the butter anyway. The living enzymes in raw butter would only be wasted and raw butter costs much more than pasteurised butter. Whats your thought about that topic, I mean you use raw butter to fry the liver.
its still more nutrient dense
Healthy animal = healthy liver = good tasting liver
I was normal until I started watching Frank, now I eat lamb liver, fish eggs, kidneys, and drink cod liver oil straight from the bottle
hahah was just munching out on some lamb's liver when the notification came up.
nom nom nom. Lamb's liver, quality bacon, sauteed in lamb tallow, finished with raw cream on top. I don't heat the cream i just pour it over the top so it makes a sort of sauce on the plate.
You are a man of culture
I've also heard of soaking organ meats in lemon juice, water and salt. Thanks for the video, want to eat more organ meats but cooking them seems intimidating. Do you have a video on cooking kidneys? ... thanks again.
maybe i'll do one in the future
I never had liver before. I had Gizzards and chitterlings. My grandparents are country folks and they eat that kind of stuff. 😂😂Now I got into it lol!
Do you eat turkey liver too or do you not do poultry liver personally? When I can get local organic chicken liver I sear that plain so its still a bit raw inside and eat it as is or with some sea salt.
This was turkey liver
@@FrankTufano I know lol, but you said its for your family...so was wondering if you also consume turkey liver or only liver from ruminant animals
I suggest lamb liver! Tried it today and was in love! Pastured raised lamb not sure if it was young.