Why did my chicken liver disintegrate?
I tried to make chopped liver tonight (Ina's recipe, minus the schmaltz), and it's my first time working with liver. When I started sauteing the livers in a hot pan, they just kind of turned to mush in the pan as they cooked. I couldn't even turn most of them. It almost made me dry heave - it was pretty gross. I'm new to the whole liver thing, but what's the deal? I did buy the livers from an Asian grocery, and so I can't vouch for the quality. They looked decent - but what do I know?
Any tips for future liver sauteing and what to look for when purchasing from stores is greatly appreciated. Thanks!
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