Here in Germany, it's often served with sautéed apple slices too. The sweetness of the apple is really nice with the liver and onions. I eat liver every Sunday, alone, because my husband refuses to try it. 😂
Love it! My grandmother used to make it for me. She would soak the meat in milk first. She would cook bacon in the pan first then cook the liver in the bacon oil. Lots of onions. Yummy!
keep up the good work I love watching you and camera girl. You guy's are the best. Also I am glad that you are doing more health oriented foods trying to become a vegan or find a better way to spice up my fish dishes, I've been eating a lot of fish. If you have a good recipe or new recipe on fish would be great. Thanks
I love liver and onions! I make it like my mom taught me (similar to your method) but I've never liked how other people make it! I converted my husband who had only had overcooked, leathery liver that his mom made. Unfortunately, my two sons never warmed up to liver (LOL). So, now that my hubby is gone, I seldom make it just for myself. But after seeing this, I think I might just cook up a batch and have it to eat for a few days!
damn man , wtf it's the most delicious food , how come you refuse that. I always or at least once a week cook it , this way , in oven ! fried it in oil , then add onion and spices to it Woow
@@PaktiawalZazai Many people can't get over the fact they're eating internal organs, despite the fact they have tons more nutrition than, "regular" meat, and when prepared properly taste delicious. My mothers one of these people. What's funny is how she constantly goes on about eating healthy food, yet turns into a petulant child when I ask her to eat some liver... 😅
For those who do not like liver: step 1- season and sauté onions, brown your liver; step 2- Start a white sauce, add water to a soupy consistency; step 3- add liver and onions-simmer 15-20 minutes until white sauce is a gravy consistency (if it thickens too quickly add water til liver is cooked). Pour the liver flavored sauce over potatoes or rice. The liver will be tender, the taste of the liver will not be so strong. This is a good recipe for those who finds the taste of liver too strong/overwhelming.
Liver and onions is one of the classic dishes here in the UK - up there with Steak and Kidney Pudding, Shepherd's Pie, the Sunday Roast and of course Fish and Chips. I was brought up on Liver and Onions. My mum used to cook them with bacon and mushrooms and would serve them with mashed or boiled potatoes and green beans and a rich gravy made with the juices of the liver. Also, add a glug of Worcestershire Sauce in with the pan for an that extra je ne sais quoi! 👌 Fabulous and like you said - highly nutritious! I prefer lamb's liver although it's very high in cholesterol as is all liver, but lamb's in particular. But to be honest, I say sod off to all of this stuff about 'this being bad for you and that being bad for you' - people have been eating this good, honest grub for centuries and it never did them any harm. The body needs cholesterol as it benefits the cells and is highly beneficial for the brain. Thanks for this upload! Eat liver ladies and gents - it's good for you! -Chris 🖒
My mom (Birmingham we use mom the same as the Americans) cooked it in the oven with the lambs liver and onions together, she also did stuffed lambs hearts, delicious.
Organ meats are so incredibly healthy and have real nutrition! I unfortunately didn't grow up eating this so I needed to know how to cook it. Thank you!
Same. A friend raises her own beef & she gave me some that defrosted when her freezer came open. Everyone hubs & dad like it but I've never had it so I get to learn on the fly...
Instead if oil I used butter and I seasoned the flour as well, I used garlic, pepper, onion powder, and salt, I did one method with salt directly on top of the liver and another with salt after it’s cooked, created different textures and flavor but overall best liver recipe !!!
I got my baby to eat liver when he went on solids and he's been loving it ever since. Our forefathers couldn't get enough of liver...they loved that stuff and served it at parties often. Thank you for this easy peazy and delish recipe!
I tried liver for the first time in my adult life (I think my mom may have fed it to me when I was a kid and I wasn't a fan) because I know how nutritious it is and I actually really like it. I made it for my partner as well and he couldn't get enough of it.
Always loved liver and onions. I fry up bacon, put the bacon aside keep the grease in the pan. I dredge the liver in flour give it a quick browning not a full cook.. pull the liver out before it's fully cooked. Then start the onions in the grease.. I add some water, Gravy Master, and flour and make a nice brown gravy. Return the liver to the gravy to finish cooking.. serve the liver and onions topped with bacon and gravy and mashed potatoes. Best eaten ever!
@@baldpornstar I went all out haha!… soaked it 3 days in a covered container, in the fridge, changing milk everyday. Otherwise, soak overnight. You’ll be happy with these results. Thx for asking!
My mom used to eat liver and onions about once a month, I wasn't a fan of the smell in the kitchen as a kid, but I just made my first batch after watching your video...this is for you mom...it was delicious! I will be eating this once a month from now on too. Thanks for sharing!
I love this I make this just like this but with sautéed portobello mushrooms with , sliced sauté garlic and I made 1/4 cup of brown gravy and drizzled some over this, fabulous !!! Making some today for my dinner and a salad .Drink :homemade Sweet Tea with lemon slices and German chocolate cake slice for dessert .
As I was younger I would have onions well done and liver, now the other way around. The Best liver dish I ever had was in a British restaurant in St James, The Piccalilli London. It came as if it was a steak with side mash - perfection 🙂
I have never been a fan of liver, it's a texture thing, but the mr. loves it. I am now confident I can cook it for him. Thank you for the boost of confidence.
Growing up the old school method was fry it until brown. That was 40+ years ago. Came across an article 25y's ago. 1/4 inch thick = 45 sec per side and pull it and serve. Best liver I've ever had and still cooking it with that same rule.
I have had liver maybe once or twice in my life. I think I will be planning a Sunday dinner in the near future that includes liver and onions. Thank you so much for sharing.
I literally hated liver my entire life...until I saw your video and wanted to try it. So my husband and I bought some to try and I have now made this dish several times. My mom tried some of it the last time I made it ( I added mushrooms in with the onion mix) and she loved it. She only liked it before with the gravy. Made my step-dad eat some too and he also usually hates it but said he would eat it this way as well YUM thanks Chef!
I am going to try this , and try adding little bacon to the top it’s awesome. My Wife and in-laws think I’m nuts when I order this when we go out to our local family restaurant… love it! So good. Honestly people don’t knock it til you try it. May think Iam crazy saying this but would choose this over filet mignon any day!
Hi Buck and Camera girl. Love the videos! I love liver but husband doesnt, soooo I put half pound chicken liver (or beef) in blender/food processor, turn it into liquid and add it to a 3-4 pound meatloaf. He doesn't have a clue.
Liver has a always been a favorite...I followed your recipe....but I had 2 packages....I cut them and put them all in a bowl with flour.....just shook em and put them in tha pan~awesome~
I just made this and it was delish. Calf liver or baby beef liver is the best (so my mom says) :) Don't expect to make this dish for just a few bucks. Most people don't have the almond flour so that alone set me back $11.00. At Walmart I got the calf liver for $3.56 for a frozen pack of 4, 2 large onions $1.58 and the almond flour. Total cost about $16.00. Now I have a bag of the almond flour so future purchase for this is a measly $5.00. Well worth it. The only thing I did differently is I added a teaspoon of grass fed butter to the olive oil.
Liver is so good for you! And it builds the blood. My parents would cook liver and onions often and especially in the winter. We had it this way and with gravy too with a side of green beans or peas, rice, and/or mashed potatoes.
Chef Buck!! I’ve attempted to make L&O off and on my entire life and finally gave up on the effort until today when I watched your tutorial. I was able to make this dish for the first time for not only foreigners to America but to a very discerning group of picky eaters. I felt like a pro whose been cooking this for years and the compliments just keep pouring in. Cheers mate and thanks- 🙏
USA Phoenix, Arizona The 1st thing I do after it is thawed is soak it in 1 cup of butter milk per pound for at least 1 hour before cooking. Pat dry and season with salt, black pepper Korean course red pepper flakes and cut into 1 inch pieces and lightly flour and fry for about 2 minutes per side in about 1/2 inch oil or beaf lard for frying. Then I sauta my onion slices for about 5 minutes then add diced garlic at end of sauta then use that for garnish.
My mom always made super-duper liver and onions when I was a kid. I loved them. Especially with a super-duper amount of onions and plenty of super-duper ketchup. You did a super-duper job! Thanks!
thanks for the super duper comment! My mom made liver all the time when I was a kid, but she doesn't make it as often now...I think I've become the number one liver maker in my family
I had liver and onions when I was a kid and I absolutely hated it but it was one of my dad's favorite Foods to eat. I've been thinking about a lot lately and now that I'm an adult I want to try it again I'm going to try this recipe looks delicious
I've never eaten liver. I've always been grossed out by the idea. But, with tons of research in it's nutrient density, I've decided I need to get over my fear. I have had it in my fridge for a few days and after watching your video, I think I'm ready to try this tomorrow. Your dish looks delicious!
@@drewpamon Well, it was not nearly as awful as expected. I have to say looking at it raw was fairly offputting. But cooked, it was tolerable. My 5 year old didn't like it, but my 1 year old loved it. I'm not sure it could be something I eat often...but I'm glad I tried it. :)
Good for you for braving out. 😊 I'm interested in trying it myself as well after learning how good it is for us. Plus the more often you eat something, you start liking it. It is suggested we eat it once a week. Some eat it maybe only once a month though. I read grass-fed is the way to go though.
I soak my Liver in Milk overnight and then replace the milk in the morning and let sit for about an hour and its amazing Thanks for the video Much Love and God Bless You and your family :)
Have loved eating liver, heart and kidney ever since I tried some of my mums when I was about 4 or 5, never looked back. I now try and only have it now and again so I still get that this is yummy yummy fealing. But then I try that with most my meal dishes, a large spread out varied diet keeps everything tasting so much nicer rather than eating the same thing over and over and I’ve again
You would think since they don’t put all that much time into raising these babies it would be cheaper. But not so. The food industry knows exactly what they’re doing. But I haven’t even seen calves liver in the supermarket. Or beef liver for that matter. I said earlier I’ll be buying my liver from an actual butcher. I don’t think it goes very well here. Or fast!
yeah, when we were living in Seattle, I never saw it in the mainstream grocer's meat case...you could find it in the freezer section, but I don't like buying it frozen because it looks just like a dark brick of meat and it's hard to tell how thick the slices are, and I like them thicker. I've bought frozen liver before and gotten it home and thawed it and it's sliced too thin. The ones at the local grocery up here are all labeled "previously frozen", but I can at least get a good look at the slices when I buy it.
I like calves liver best. I asked the butcher at my supermarket for it and he tried to sell me VEAL liver! Took me a few minutes before I realized that he wasn't the dope...
Oh.... that looked so delicious !! I haven’t made that in ages. My hubby won’t eat it so I rarely make it. But I could really eat a plate full right now !! Thank you for sharing !! 😋
North West England here. Liver and Onions was almost a weekly staple here back in the 60's and 70's. I still make it several times per winter. Always Lamb's liver though. It's still relatively inexpensive in the stores, usually fresh in the meat aisles. Our method is to flour and fry the liver gently in a little oil (or bacon grease even better), then remove and fry sliced onions as you do, in the juices. Replace the liver and barely cover with water or stock, to which has been added a thickening agent (or you can thicken later). You can add a few thin slices of carrot and maybe some peas if desired. Simmer gently until the liver is tender throughout. Season to taste and serve with creamy, mashed potato and another vegetable - separate peas or perhaps some green beans, along with the thickened gravy. It's superb stuff. More of a stew or braise than your dish I admit. Good video anyway. Beef liver is stronger to the taste, but that platter looks very nice indeed.
Thank you for this video. I love liver & onions but was never sure how long to cook the liver (and it was usually on the tough side). But this time I kept track of the time and cooked 2 minutes per side and it turned out SO tender. Delicious! Thank you :-)
My mom fried bacon, then cooked the onions in the bacon grease, then lightly floured the beef calfs liver and fried in the onion flavored bacon grease. She didn't let the liver get browned and crusty because it would be overcooked. It was one of my favorites, with the bacon crumbled on top of the liver and onions, yum!
so i just came home from a grocery haul.. bought a calfs liver because I wanted to try it again. never liked it as a kid... definitely trying your mums recipe tonight
I like liver and onions on occasion. Reminds me of being a kid. Mom also used to make breaded "liver fingers". As a kid, I much preferred liver fingers to liver and onion, but I didn'r hate either one.
Going to try it, never had it before and I'm pretty sure my grandmother is going to laugh at me from upstairs. Been trying more foods after being a really picky kid growing up and it's working out alright
Nice, simple intro to liver-cooking. You ought to mention "KETO FRIENDLY" in the link.People on the KETO diet ( such as myself ) would be glad to find this . Thank you kindly, Bonnie
Chef Buck, Just loved watching your video on preparing liver. I will try reversing my usual of cooking the onions first. The outstanding quality of your production is your delightful personality with a bit of humor thrown in. I am not super crazy of the taste, but I think it gives me the energy to still chop wood in my seventies, so I eat small portions with the mindset that I can keep a vigorous lifestyle hopefully into my nineties. Only time will tell. Thank you for a delightful tutorial. Bruce the swimmer New Rochelle N.Y.
I bought partial grass fed beef liver the other day. It was so healthy and pretty. You could tell the cow had a good life by looking at its liver. It was so good.
I like chicken liver and onions. I think it’s because I’ve been brought up on chopped liver. I have cooked beef liver often. Not to much calves liver. It was very VERY expensive. But that is the best. Now I want to get some liver! But honestly I’ll be buying it from a private butcher. Not to sure how big a seller it is. Meaning how fresh it was it. But thank so much for giving me wonderful memories of my mom and giving me another idea for a meal! Thanks Chef Buck! Keep the recipes coming. I’m new to you’re channel but I’m going over to your website and checking it out.
My mom always bought and cooked beef liver, too, which is why I love it...I'm not sure why liver went out of vogue, I can't even remember the last time my mom made it when I was home--last time I visited her, I was the one who made it--I don't think liver is even in her cooking rotation anymore....I love it 'cause it reminds me of being a kid (it probably reminds my mom of having to cook and clean up after a bunch of rowdy kids)
We're getting two feet of snow tomorrow in Connecticut, I think I'm gonna go to the store and buy some liver to whip up for this snow storm. And 4 onions looks just about right for how much I want. Thanks for the recipe sir. I'll be back tomorrow to let you know how it turned out.
Lambs liver is more delicate than pigs or beef liver. I usually take about a cup of plain flour add some lamb seasoning ( approx a dessert spoon) from a packet in a sealable plastic bag, give it a good shake & add the liver so it gets well coated in the flour seasoning. Add a good glug of olive oil & a knob of butter in a fry pan and heat to almost smoking then add liver & cook for about a minute & half per side.when turned over it should have formed a crisp coat . do NOT over cook, it’ll go like rubber.
I love liver, loved it as a child. I'm going to make this with the onions but not so much seasoning. I don't even like extra seasoning on my steak, just salt and pepper. Cheap is an understatment and amazingly high in protein and iron and much more.
Thanks for the video. My wife hates liver as her mother forced her to eat it as a kid. She will not make it for me. So, now that she is in Florida for 10 days I am getting out the skillet and kickin it up in the kitchen. Thanks again
I've hated liver all my life, but my wife's birthday is coming up and she loves it, so I better learn how to make it, and YOU make it look great, so I may have to take a taste again when I make it. Good humor there too with the Maize bit. Thanks for a good video!
I can still hear my friend,"But you are eating a filter!" LOL I like my liver even better the next day cold in a sandwich, it seems to taste better the next day like meatloaf. I read that Schlitz beer used to be the highest sold beer back in the fifties and early sixties. I think it was because it tasted like liver and that was the last generation that liked the taste of liver. Hey Buck, another cheap food that tastes great is turkey drumsticks that are sliced and made to look like little turkey chops, I get them for 79 cents a pound. I will do a video on them in the panini grill next week. BTW, the only reason I bread my liver is to reduce the liquid splattering in the pan, I like to use high heat to sear the meat and the flour helps.
liver sandwiches! --I forgot about those....I ate a ton of those as a kid. My mom always made extra liver. I loved those, and leftover cube steak sandwiches, those were probably my favorite. And meatloaf sandwiches!--meatloaf, fried chicken, and spaghetti were probably three of the most often prepared dinner meals my mom cooked. When I was a kid, around 13 years old, I fantasized of one day owning a sandwich shop....there was a place nearby where we lived that was "something-something" sandwich shop...I can't remember the exact name, but it had the words Sandwich Shop in it's name, and I thought that was the coolest, 'cause I loved sandwiches. My parents never took me there, though :^(
Robb's Homemade Life, coming from the fifties and growing up in a large family, my mom would purchase chicken backs for like .25 per pound. She'd dredge in flour and bake. We kids would fight over the hot greasy, crispy, flour in the pan. Served with real mashed potatoes and veggies. Liver n onions with bacon was our staple, also. Breakfast was porridge or graham crackers with butter to dip in hot stove top brewed coffee. Good ole days 👍😊 I remember Schlitz beer! Wasn't that called, the champagne of bottled beer? 😁
I agree-Chicken backs have a lot of flavor due to all the skin and bones and fat. Lot of variety too as sometimes there was some organ meat on the inside. 25 cents a pound back in the fifties would be about $2 today. Which is amazing considering you can still get 10 pound bag of thighs for about 69 cents a pound. Don't like to think about what they have to do to get it that cheap.
I buy fresh liver every fall and freeze it(Northern part of Sweden). often do a stew. Liver in pieces, smoked side pork(or bacon), onions, season with salt and white pepper, black pepper and finish it off with cream. Serve it with rice and lingonberry jam, probably works with any jam that's a bit tangy. Awesome late fall or winter dish. Also do the classic liver and onions but not that often.
Oh my Goodness this looks so good, You can't have enough onions. The seasoning you used did that take away the liver taste? Camera Girl has it made you cooking all the meals, does she do the cleanup?
yeah, the onions are essential--and lots of them!...liver can have such a distinctive taste (which I really like)...and I find it comes through any seasoning, although often I'll just use salt and pepper alone
Pro tip: If you can only find frozen liver slices at your grocery store, buy beef liver, not calf liver (calf liver is so tender it turns into mush when thawed). Thaw your wrapped frozen liver slices in cold water for like ten minutes, let it remain a little bit stiff, you don't want it falling apart, and it cold so quickly it can still be a little cold inside. Then soak it in milk for a few hours to remove to metallic bitter taste. Dredge it in seasoned flour, cook, flip only one time, remove and drain, then cook your onions, boom. Serve with brown pan gravy and some collard greens
I watched this video before but I came back to watch it today because I'm trying to make it just the way you cooked it. I hope it comes out looking just like yours. And I think I'll make rice like your Mom used to. 😋😋
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Here in Germany, it's often served with sautéed apple slices too. The sweetness of the apple is really nice with the liver and onions. I eat liver every Sunday, alone, because my husband refuses to try it. 😂
That sounds really tasty! What type of Apple do you use?
@@naysaynever Whatever is crunchy, preferably in season. Once you sauté them they taste pretty similar. Enjoy!
Marry me LOL
Bet you're the healthier one!
@@GearMaven Well, who knows what's going on inside our bodies? 🤷🏼♀️
Love it! My grandmother used to make it for me. She would soak the meat in milk first. She would cook bacon in the pan first then cook the liver in the bacon oil. Lots of onions. Yummy!
Walter Strahota that’s how my mum cooked it and I do the same, liver, onions, bacon and gravy with mashed potatoes, best dinner ever.
My Mom always soaked liver in milk before cooking it. Maybe it tenderises it?
did she add jellybeans?
@@Sternertime no 🤣
@@janettesinclair6279 soaking it in milk removes a bit of the bitter taste
I just made my liver like this and it was the best liver and onions I ever made. Thanks Chef Buck
thanks for watching and trying it out--glad you liked it
keep up the good work I love watching you and camera girl. You guy's are the best. Also I am glad that you are doing more health oriented foods trying to become a vegan or find a better way to spice up my fish dishes, I've been eating a lot of fish. If you have a good recipe or new recipe on fish would be great. Thanks
I just tried it like this. Turned out pretty good! I’ll bring the rest for camping and get funny looks from my camp-mates, haha.
Liver is a very good food to eat .
I'll be trying it out today ❤Thanks fella so simple
I love liver and onions! I make it like my mom taught me (similar to your method) but I've never liked how other people make it! I converted my husband who had only had overcooked, leathery liver that his mom made. Unfortunately, my two sons never warmed up to liver (LOL). So, now that my hubby is gone, I seldom make it just for myself. But after seeing this, I think I might just cook up a batch and have it to eat for a few days!
Spent my whole childhood refusing liver.About to give it another try when I found out how nutritious it really is.
damn man , wtf
it's the most delicious food , how come you refuse that.
I always or at least once a week cook it , this way , in oven !
fried it in oil , then add onion and spices to it Woow
@@PaktiawalZazai Many people can't get over the fact they're eating internal organs, despite the fact they have tons more nutrition than, "regular" meat, and when prepared properly taste delicious. My mothers one of these people. What's funny is how she constantly goes on about eating healthy food, yet turns into a petulant child when I ask her to eat some liver... 😅
@@myungbae5251 People can't get over eating internal organs; perfectly fine eating animal tissue and muscle. Stupid stigmas, eh.
Me too
For those who do not like liver: step 1- season and sauté onions, brown your liver; step 2- Start a white sauce, add water to a soupy consistency; step 3- add liver and onions-simmer 15-20 minutes until white sauce is a gravy consistency (if it thickens too quickly add water til liver is cooked). Pour the liver flavored sauce over potatoes or rice. The liver will be tender, the taste of the liver will not be so strong.
This is a good recipe for those who finds the taste of liver too strong/overwhelming.
Liver and onions is one of the classic dishes here in the UK - up there with Steak and Kidney Pudding, Shepherd's Pie, the Sunday Roast and of course Fish and Chips.
I was brought up on Liver and Onions. My mum used to cook them with bacon and mushrooms and would serve them with mashed or boiled potatoes and green beans and a rich gravy made with the juices of the liver. Also, add a glug of Worcestershire Sauce in with the pan for an that extra je ne sais quoi! 👌
Fabulous and like you said - highly nutritious!
I prefer lamb's liver although it's very high in cholesterol as is all liver, but lamb's in particular.
But to be honest, I say sod off to all of this stuff about 'this being bad for you and that being bad for you' - people have been eating this good, honest grub for centuries and it never did them any harm.
The body needs cholesterol as it benefits the cells and is highly beneficial for the brain.
Thanks for this upload!
Eat liver ladies and gents - it's good for you!
-Chris 🖒
you can have a vitamin A overdose fro. eating too much liver which is no beuno
You Wankers really know how to eat! Everything you mentioned above along with beer & black pudding,
My mom (Birmingham we use mom the same as the Americans) cooked it in the oven with the lambs liver and onions together, she also did stuffed lambs hearts, delicious.
Hear hear Chris!
Organ meats are so incredibly healthy and have real nutrition! I unfortunately didn't grow up eating this so I needed to know how to cook it.
Thank you!
Same. A friend raises her own beef & she gave me some that defrosted when her freezer came open. Everyone hubs & dad like it but I've never had it so I get to learn on the fly...
Soak in cream for 20-30 minutes beforehand to lessen smell, soften taste.
You might want to eat grass it from grass fed cows.
Here in Slovakia we make it sliced up into small cubes, and yes also with apples sometimes. Its really nice balance of flavors. Love it :D
Interesting. might have to look up a recipe online.
Instead if oil I used butter and I seasoned the flour as well, I used garlic, pepper, onion powder, and salt, I did one method with salt directly on top of the liver and another with salt after it’s cooked, created different textures and flavor but overall best liver recipe !!!
I absolutely love liver and onions. I don't know why it's not more popular. It's so inexpensive and satisfying.
This chef is super cool. I've tried different dishes now that I used to be afraid of thanks to him. Thanks Chef Buck, you rock! :)
I got my baby to eat liver when he went on solids and he's been loving it ever since. Our forefathers couldn't get enough of liver...they loved that stuff and served it at parties often. Thank you for this easy peazy and delish recipe!
I tried liver for the first time in my adult life (I think my mom may have fed it to me when I was a kid and I wasn't a fan) because I know how nutritious it is and I actually really like it. I made it for my partner as well and he couldn't get enough of it.
Always loved liver and onions. I fry up bacon, put the bacon aside keep the grease in the pan. I dredge the liver in flour give it a quick browning not a full cook.. pull the liver out before it's fully cooked. Then start the onions in the grease.. I add some water, Gravy Master, and flour and make a nice brown gravy. Return the liver to the gravy to finish cooking.. serve the liver and onions topped with bacon and gravy and mashed potatoes. Best eaten ever!
I like your recipe best! Thanks!
Best way to get over “liver stigma” is to soak the liver in milk then follow this recipe. Great video btw!
how long do you soak the liver in milk?
@@baldpornstar I went all out haha!… soaked it 3 days in a covered container, in the fridge, changing milk everyday. Otherwise, soak overnight. You’ll be happy with these results. Thx for asking!
@@baldpornstar 20-30 minutes in fridge beforehand! I use cream
Yumm.
I wash the liver off with water, then soak in buttermilk.
@@Winterstick549 Yes, a buttermilk soak is what I have always seen.
My mom used to eat liver and onions about once a month, I wasn't a fan of the smell in the kitchen as a kid, but I just made my first batch after watching your video...this is for you mom...it was delicious! I will be eating this once a month from now on too. Thanks for sharing!
I like cooking the onions first. It adds more flavor to the liver. Yummy!! That looks soooo good!
same
I did this recepie tonight and loved it I Had added though the juice of one lemon juice over the onions.Loved,loved,loved it.
I love this I make this just like this but with sautéed portobello mushrooms with , sliced sauté garlic and I made 1/4 cup of brown gravy and drizzled some over this, fabulous !!!
Making some today for my dinner and a salad .Drink :homemade Sweet Tea with lemon slices and German chocolate cake slice for dessert .
Best cooking method I've seen on youtube.
Great video. I'm on keto so the almond flour coating is perfect. I'll give it a try.
Taaaaastyyyy! Love you Buck for simple and easy recipe
As I was younger I would have onions well done and liver, now the other way around. The Best liver dish I ever had was in a British restaurant in St James, The Piccalilli London. It came as if it was a steak with side mash - perfection 🙂
I have never been a fan of liver, it's a texture thing, but the mr. loves it. I am now confident I can cook it for him. Thank you for the boost of confidence.
Growing up the old school method was fry it until brown. That was 40+ years ago. Came across an article 25y's ago. 1/4 inch thick = 45 sec per side and pull it and serve. Best liver I've ever had and still cooking it with that same rule.
Which heat setting should I use?
I have had liver maybe once or twice in my life. I think I will be planning a Sunday dinner in the near future that includes liver and onions. Thank you so much for sharing.
I literally hated liver my entire life...until I saw your video and wanted to try it. So my husband and I bought some to try and I have now made this dish several times. My mom tried some of it the last time I made it ( I added mushrooms in with the onion mix) and she loved it. She only liked it before with the gravy. Made my step-dad eat some too and he also usually hates it but said he would eat it this way as well YUM thanks Chef!
Like the mushroom idea!
I am going to try this , and try adding little bacon to the top it’s awesome. My Wife and in-laws think I’m nuts when I order this when we go out to our local family restaurant… love it! So good. Honestly people don’t knock it til you try it. May think Iam crazy saying this but would choose this over filet mignon any day!
Hi Buck and Camera girl. Love the videos! I love liver but husband doesnt, soooo I put half pound chicken liver (or beef) in blender/food processor, turn it into liquid and add it to a 3-4 pound meatloaf. He doesn't have a clue.
sounds like sneaky liver
Thats a great idea for me because i dont like it but i tend to eat things because they are good for me so ima start finding a way to eat it.
Well yeah, if you cover up the liver with other foods you won't be able to taste it. Like those people that put kale in their smoothies.
@@brianmerritt5410 It was clearly for people who haven't thought of the idea, Jerk.
Oh, you cheat😂😂😂🤣🤣🤣
Liver has a always been a favorite...I followed your recipe....but I had 2 packages....I cut them and put them all in a bowl with flour.....just shook em and put them in tha pan~awesome~
I just made this and it was delish. Calf liver or baby beef liver is the best (so my mom says) :) Don't expect to make this dish for just a few bucks. Most people don't have the almond flour so that alone set me back $11.00. At Walmart I got the calf liver for $3.56 for a frozen pack of 4, 2 large onions $1.58 and the almond flour. Total cost about $16.00. Now I have a bag of the almond flour so future purchase for this is a measly $5.00. Well worth it. The only thing I did differently is I added a teaspoon of grass fed butter to the olive oil.
Liver is so good for you! And it builds the blood. My parents would cook liver and onions often and especially in the winter. We had it this way and with gravy too with a side of green beans or peas, rice, and/or mashed potatoes.
Chef Buck!! I’ve attempted to make L&O off and on my entire life and finally gave up on the effort until today when I watched your tutorial. I was able to make this dish for the first time for not only foreigners to America but to a very discerning group of picky eaters. I felt like a pro whose been cooking this for years and the compliments just keep pouring in. Cheers mate and thanks- 🙏
USA Phoenix, Arizona The 1st thing I do after it is thawed is soak it in 1 cup of butter milk per pound for at least 1 hour before cooking. Pat dry and season with salt, black pepper Korean course red pepper flakes and cut into 1 inch pieces and lightly flour and fry for about 2 minutes per side in about 1/2 inch oil or beaf lard for frying. Then I sauta my onion slices for about 5 minutes then add diced garlic at end of sauta then use that for garnish.
My mom always made super-duper liver and onions when I was a kid. I loved them. Especially with a super-duper amount of onions and plenty of super-duper ketchup. You did a super-duper job! Thanks!
thanks for the super duper comment! My mom made liver all the time when I was a kid, but she doesn't make it as often now...I think I've become the number one liver maker in my family
Wow that's super duper did. Lol
I hope you all have a super duper day😁
My grandfather swore on this. He passed last year, and I swear there was something to it. I’m doing it!!!
This recipe looks amazing. Makes me totally excited to try liver once more. The onions also make it seem just that much better.
I had liver and onions when I was a kid and I absolutely hated it but it was one of my dad's favorite Foods to eat. I've been thinking about a lot lately and now that I'm an adult I want to try it again I'm going to try this recipe looks delicious
I've never eaten liver. I've always been grossed out by the idea. But, with tons of research in it's nutrient density, I've decided I need to get over my fear. I have had it in my fridge for a few days and after watching your video, I think I'm ready to try this tomorrow. Your dish looks delicious!
How'd it turn out
@@drewpamon Well, it was not nearly as awful as expected. I have to say looking at it raw was fairly offputting. But cooked, it was tolerable. My 5 year old didn't like it, but my 1 year old loved it. I'm not sure it could be something I eat often...but I'm glad I tried it. :)
Good for you for braving out. 😊 I'm interested in trying it myself as well after learning how good it is for us. Plus the more often you eat something, you start liking it. It is suggested we eat it once a week. Some eat it maybe only once a month though. I read grass-fed is the way to go though.
I soak my Liver in Milk overnight and then replace the milk in the morning and let sit for about an hour and its amazing
Thanks for the video
Much Love and God Bless You and your family
:)
This is just a great view of how to best cook liver and onions without overcooking or overbreading. Thank you Chef Buck!!!!!
I love liver and onions. Every kind I've tried.
Have loved eating liver, heart and kidney ever since I tried some of my mums when I was about 4 or 5, never looked back. I now try and only have it now and again so I still get that this is yummy yummy fealing. But then I try that with most my meal dishes, a large spread out varied diet keeps everything tasting so much nicer rather than eating the same thing over and over and I’ve again
I like calves liver, and onions.
me, too :^)
You would think since they don’t put all that much time into raising these babies it would be cheaper. But not so. The food industry knows exactly what they’re doing. But I haven’t even seen calves liver in the supermarket. Or beef liver for that matter. I said earlier I’ll be buying my liver from an actual butcher. I don’t think it goes very well here. Or fast!
Amber Scida ...Look, in the frozen meat section.
yeah, when we were living in Seattle, I never saw it in the mainstream grocer's meat case...you could find it in the freezer section, but I don't like buying it frozen because it looks just like a dark brick of meat and it's hard to tell how thick the slices are, and I like them thicker. I've bought frozen liver before and gotten it home and thawed it and it's sliced too thin. The ones at the local grocery up here are all labeled "previously frozen", but I can at least get a good look at the slices when I buy it.
I like calves liver best. I asked the butcher at my supermarket for it and he tried to sell me VEAL liver! Took me a few minutes before I realized that he wasn't the dope...
I only had Almond flour at home and some panko crumbs. Phew! Thanks for being that cool kid. Love it
Oh.... that looked so delicious !! I haven’t made that in ages. My hubby won’t eat it so I rarely make it. But I could really eat a plate full right now !! Thank you for sharing !! 😋
North West England here.
Liver and Onions was almost a weekly staple here back in the 60's and 70's. I still make it several times per winter. Always Lamb's liver though. It's still relatively inexpensive in the stores, usually fresh in the meat aisles.
Our method is to flour and fry the liver gently in a little oil (or bacon grease even better), then remove and fry sliced onions as you do, in the juices. Replace the liver and barely cover with water or stock, to which has been added a thickening agent (or you can thicken later). You can add a few thin slices of carrot and maybe some peas if desired. Simmer gently until the liver is tender throughout. Season to taste and serve with creamy, mashed potato and another vegetable - separate peas or perhaps some green beans, along with the thickened gravy. It's superb stuff. More of a stew or braise than your dish I admit.
Good video anyway. Beef liver is stronger to the taste, but that platter looks very nice indeed.
I just made this a couple of hours ago. Frickin delicious!! I put in leftover spaghetti sauce on the onions. Even better
I heard that is a tasty recipe
Delicious, I like to cook mine with some bacon and mushrooms on a bed on cabbage, olive oil and Himalayan rock salt. Great video
Thank you for this video. I love liver & onions but was never sure how long to cook the liver (and it was usually on the tough side). But this time I kept track of the time and cooked 2 minutes per side and it turned out SO tender. Delicious! Thank you :-)
We always soaked our liver with wine vinegar and salt and pepper then did exactly as you suggested. Thanks for the memories.
My mom fried bacon, then cooked the onions in the bacon grease, then lightly floured the beef calfs liver and fried in the onion flavored bacon grease. She didn't let the liver get browned and crusty because it would be overcooked. It was one of my favorites, with the bacon crumbled on top of the liver and onions, yum!
We could be related!!
so i just came home from a grocery haul.. bought a calfs liver because I wanted to try it again. never liked it as a kid... definitely trying your mums recipe tonight
I like liver and onions on occasion. Reminds me of being a kid. Mom also used to make breaded "liver fingers". As a kid, I much preferred liver fingers to liver and onion, but I didn'r hate either one.
"You're gonna want a lot of onions with liver" lol. Yea it's funky just be real!
I cook them at the same time, and I add a couple of garlic cloves and plenty of oil. With mashed potatoes it's amazing.
I love liver and onions smothered in gravy. Yum yum..TFS!!
my mom always made gravy, too...goes great with rice...I've been trying to cut back on my flour
Chef Buck I can completely understand.
You are the best person I have ever seen on youtube. I loved the way you are treating your mum, you are great person.
Woah, she's way too young for that. She is his girlfriend, and looks younger than him - not his mother.
Going to try it, never had it before and I'm pretty sure my grandmother is going to laugh at me from upstairs. Been trying more foods after being a really picky kid growing up and it's working out alright
What a lovely break fast liver and onions you bring lots memories back young people missing out with burgers
Great Job brother! Looked up a recipe video and lucked out on yours! Thanks for sharing!
We like ours as slow stew with a thick gravy in the uk.
Nice, simple intro to liver-cooking. You ought to mention "KETO FRIENDLY" in the link.People on the KETO diet ( such as myself ) would be glad to find this . Thank you kindly, Bonnie
We used to eat liver often when I was a kid. Liver, onions, gravy, Southern style. Delicious.
Chef Buck,
Just loved watching your video on preparing liver. I will try reversing my usual of cooking the onions first. The outstanding quality of your production is your delightful personality with a bit of humor thrown in. I am not super crazy of the taste, but I think it gives me the energy to still chop wood in my seventies, so I eat small portions with the mindset that I can keep a vigorous lifestyle hopefully into my nineties. Only time will tell. Thank you for a delightful tutorial.
Bruce the swimmer New Rochelle N.Y.
I bought partial grass fed beef liver the other day. It was so healthy and pretty. You could tell the cow had a good life by looking at its liver. It was so good.
I like chicken liver and onions. I think it’s because I’ve been brought up on chopped liver. I have cooked beef liver often. Not to much calves liver. It was very VERY expensive. But that is the best. Now I want to get some liver! But honestly I’ll be buying it from a private butcher. Not to sure how big a seller it is. Meaning how fresh it was it. But thank so much for giving me wonderful memories of my mom and giving me another idea for a meal! Thanks Chef Buck! Keep the recipes coming. I’m new to you’re channel but I’m going over to your website and checking it out.
My mom always bought and cooked beef liver, too, which is why I love it...I'm not sure why liver went out of vogue, I can't even remember the last time my mom made it when I was home--last time I visited her, I was the one who made it--I don't think liver is even in her cooking rotation anymore....I love it 'cause it reminds me of being a kid (it probably reminds my mom of having to cook and clean up after a bunch of rowdy kids)
My Grandmother used to make liver and onions but we ate it with her fresh homamade tortillas.Yuuuummmm I'm going to make this now.
Lambs has
the most tenderness 😷☝️🇮🇪 I like the New Zealand lambs liver
We're getting two feet of snow tomorrow in Connecticut, I think I'm gonna go to the store and buy some liver to whip up for this snow storm. And 4 onions looks just about right for how much I want. Thanks for the recipe sir. I'll be back tomorrow to let you know how it turned out.
hearing your wife groan at your jokes really is the perfect addition to your recipies
I love liver and onions . When we butchered Mom made it . Talk about good . Now it’s frozen but still good .
Lamb liver is tastier than beef liver I really recommend it
god is so smelly...
Lamb stinks tho 🤢 so gamey
Lambs liver is more delicate than pigs or beef liver.
I usually take about a cup of plain flour add some lamb seasoning ( approx a dessert spoon)
from a packet in a sealable plastic bag, give it a good shake & add the liver so it gets well coated in the flour seasoning.
Add a good glug of olive oil & a knob of butter in a fry pan and heat to almost smoking then add liver & cook for about a minute & half per side.when turned over it should have formed a crisp coat .
do NOT over cook, it’ll go like rubber.
you ve got to eat it with lemon juice, salt and parsley. its the iranian way
I love stinky lamb!
I love liver, loved it as a child. I'm going to make this with the onions but not so much seasoning. I don't even like extra seasoning on my steak, just salt and pepper. Cheap is an understatment and amazingly high in protein and iron and much more.
Better if you marinate it first for 2 hrs in vinegar and lemon juice parsley and garlic
Great video! My mother made this for me when I was just a kid. I'm going to try this recipe. CHEERS!!!
I feel like liver and onions
😛
😛
Thanks for the video. My wife hates liver as her mother forced her to eat it as a kid. She will not make it for me. So, now that she is in Florida for 10 days I am getting out the skillet and kickin it up in the kitchen. Thanks again
"They called it Maize" and CG's reaction made me blurt laugh so hard.
I'm here because I'm about to try liver and onions tonight for the first time from a local restaurant, and what you made here looks delicious!
Yummmmmm I love liver sooooo delicious !!!! Now I’m hungry
I've hated liver all my life, but my wife's birthday is coming up and she loves it, so I better learn how to make it, and YOU make it look great, so I may have to take a taste again when I make it. Good humor there too with the Maize bit. Thanks for a good video!
I can still hear my friend,"But you are eating a filter!"
LOL I like my liver even better the next day cold in a sandwich, it seems to taste better the next day like meatloaf. I read that Schlitz beer used to be the highest sold beer back in the fifties and early sixties. I think it was because it tasted like liver and that was the last generation that liked the taste of liver. Hey Buck, another cheap food that tastes great is turkey drumsticks that are sliced and made to look like little turkey chops, I get them for 79 cents a pound. I will do a video on them in the panini grill next week. BTW, the only reason I bread my liver is to reduce the liquid splattering in the pan, I like to use high heat to sear the meat and the flour helps.
liver sandwiches! --I forgot about those....I ate a ton of those as a kid. My mom always made extra liver. I loved those, and leftover cube steak sandwiches, those were probably my favorite. And meatloaf sandwiches!--meatloaf, fried chicken, and spaghetti were probably three of the most often prepared dinner meals my mom cooked. When I was a kid, around 13 years old, I fantasized of one day owning a sandwich shop....there was a place nearby where we lived that was "something-something" sandwich shop...I can't remember the exact name, but it had the words Sandwich Shop in it's name, and I thought that was the coolest, 'cause I loved sandwiches. My parents never took me there, though :^(
you and camera girl could still open a sandwich shop, I bet if you go to godaddy cbcgsandwich.com is still available. it's got a nice ring to it.
Robb's Homemade Life, coming from the fifties and growing up in a large family, my mom would purchase chicken backs for like .25 per pound. She'd dredge in flour and bake. We kids would fight over the hot greasy, crispy, flour in the pan. Served with real mashed potatoes and veggies. Liver n onions with bacon was our staple, also.
Breakfast was porridge or graham crackers with butter to dip in hot stove top brewed coffee. Good ole days 👍😊
I remember Schlitz beer! Wasn't that called, the champagne of bottled beer? 😁
I agree-Chicken backs have a lot of flavor due to all the skin and bones and fat. Lot of variety too as sometimes there was some organ meat on the inside. 25 cents a pound back in the fifties would be about $2 today. Which is amazing considering you can still get 10 pound bag of thighs for about 69 cents a pound. Don't like to think about what they have to do to get it that cheap.
I loathed chicken backs and necks and wings when I was a kid!--I was a "food gulper" and bones just slowed me down...luckily, I've matured as a diner
I buy fresh liver every fall and freeze it(Northern part of Sweden). often do a stew. Liver in pieces, smoked side pork(or bacon), onions, season with salt and white pepper, black pepper and finish it off with cream. Serve it with rice and lingonberry jam, probably works with any jam that's a bit tangy. Awesome late fall or winter dish. Also do the classic liver and onions but not that often.
Another David Lynch movie, disguised as a cooking show.
yeah, I just needed to make it B&W and pipe in some radiator steam sound effects
liver is one of my favorite things to eat. Liver and onions over rice with white gravy was frequently on my plate as a kid.
Almond flour makes it Keto! Yay!
CG has been buying almond flour lately, which is pretty pricey, but doesn't require much for this preparation
My grandparents and mom made this when I was growing up and it is delicious
I think maze is corn or corn product. Larry
I’m making this for my Dinner tonight! I live alone and nobody else in my family likes it anyway so I’m going to enjoy this. Thanks for sharing!
Oh my Goodness this looks so good, You can't have enough onions. The seasoning you used did that take away the liver taste? Camera Girl has it made you cooking all the meals, does she do the cleanup?
yeah, the onions are essential--and lots of them!...liver can have such a distinctive taste (which I really like)...and I find it comes through any seasoning, although often I'll just use salt and pepper alone
Set them in fresh buttermilk will make them tast yummy. No strong liver taste.
Pro tip: If you can only find frozen liver slices at your grocery store, buy beef liver, not calf liver (calf liver is so tender it turns into mush when thawed). Thaw your wrapped frozen liver slices in cold water for like ten minutes, let it remain a little bit stiff, you don't want it falling apart, and it cold so quickly it can still be a little cold inside. Then soak it in milk for a few hours to remove to metallic bitter taste. Dredge it in seasoned flour, cook, flip only one time, remove and drain, then cook your onions, boom. Serve with brown pan gravy and some collard greens
Gotta have gravy with my liver and onions.
Wow my mouth comes watery looking so tasty love it so simple but looks so good thanks for sharing
Looks good. I always enjoy liver and onions. Oh, btw, there is no "g" in onion. Don't salt your liver before cooking. It tends to toughen the liver.
I watched this video before but I came back to watch it today because I'm trying to make it just the way you cooked it. I hope it comes out looking just like yours. And I think I'll make rice like your Mom used to. 😋😋
Love your videos! I don’t always care fo4 the recipe you but I love your style..❤️❤️❤️.....& camera girl also ,)
Sheeeezzzzz I type like I’m challenged.....ha!
I don't make too many mistakes on the keyboard 'cause I only use two fingers :^)
I'm going to try your recipe right now. It looks yummy.
Yummmmm, one of my all time favorites !
I'm a 64 year old Brit....
This was a staple in my diet growing up in the 60's....
Maize is corn... I think you meant "amazing."