I wonder if I can find pre-prepared liver. I was looking at making this because someone suggested it will be a good way to get a lot of iron into my diet really quickly since I'm deficient
I have never seen it for sale already prepared but other ways I have seen is to put it through a mincer and mix it with regular minced beef/lamb or hamburger if you are not keen on the texture or flavour. This is something your local butcher could do for you easily.
Ok never seen liver put into salty water or the membrane taken off ,maybe it’s a Americans way as I’m English would love to know your reasoning but looks delicious anyway 👍
I’ve always done it this same way same as my Dad and we are from a long line of British immigrants in Australia. The salty water is to remove any excess blood which can give a stronger flavour. Theres nothing that will harm you if you left the membrane, blood vessels or omitted the soaking but especially for the squeamish or picky it helps make a milder, more palatable dish.
Thank you.
Other recipes i looked up never said to remove membranes or pre soak.
So thank you for showing me to do this properly.
Very nice!!! Great easy recipe... thanku... takes me back to mums cooking...
Looks amazing and brings back great memories. Is there a place in Melbourne to buy such a great dish.
An easy way to dredge is to put the flour etc into a box add the meat put on a lid and shake. All sides coated easily.
Great tip! Thanks.
RDR
2
You’re alright boah
Looks great
Super delicious!
I have never removed the membrane but will try it to see if it makes a difference. I'm not a fan of chicken liver but lamb liver? YUMMY
Thanks partner
We need more money Dutch
hey mister
@@vnctmrn this is turning into one of them days
I’ll take.. a lambs fry
My preference is sweet lemon curry liver
I wonder if I can find pre-prepared liver. I was looking at making this because someone suggested it will be a good way to get a lot of iron into my diet really quickly since I'm deficient
I have never seen it for sale already prepared but other ways I have seen is to put it through a mincer and mix it with regular minced beef/lamb or hamburger if you are not keen on the texture or flavour. This is something your local butcher could do for you easily.
Yummie
OMG 😋😋😋😋😋
1:10,
1:50
2:10,
Ok never seen liver put into salty water or the membrane taken off ,maybe it’s a Americans way as I’m English would love to know your reasoning but looks delicious anyway 👍
Why American? She clearly has an accent from Down Under.
@@Gmackematix who asked you 😂
@@stevebehanmaybe don't be dumb mate 😂
I’ve always done it this same way same as my Dad and we are from a long line of British immigrants in Australia. The salty water is to remove any excess blood which can give a stronger flavour. Theres nothing that will harm you if you left the membrane, blood vessels or omitted the soaking but especially for the squeamish or picky it helps make a milder, more palatable dish.