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!
Does anyone have any recipe/guidance for deep frying shrimp heads? I saw that (somewhat lame) Food Network show, "The Best Thing I Ever Ate" and Duff talked about fried shrimp heads. I have shrimp heads that I can save for a stock or something, but I'd rather make use of them - fried.
I've scoured the internet looking for a recipe but have so far come up with nothing. On the TV segment, the restaurant Duff goes to looks like they dredge the shrimp heads in a flour (perhaps rice flour?) and then they fry in hot oil. Duff makes some mention of panko, but what they showed looked nothing like panko. Not a prolific deep fryer, so if anyone can steer me in the right direction for crispy deep fried shrimp heads, I'd greatly appreciate it. Thanks!
My boyfriend forgot to take the chopping attachment out of the food processor as he was shredding potatoes for hash browns this morning, so we have 3 russet potatoes worth of rough pureed raw potato. I hate the thought of wasting it, so I'm wondering if anyone has any ideas/recipes for it. It is currently resting on my countertop in a sieve, draining...
clim615 hasn't favorited a post yet.