Hello, I'm new to all this but am able to cook up some decent food shooting for 20 net carbs a day. I've been at it for about a week and a half and have my second weigh in tomorrow (Monday).

I have some CALF LIVER that I purchased a few months ago. This is sliced into quarter pound servings individually wrapped.

I'm an adventurous eater ha! I'm not turned off by trying new strange foods.

I was thinking a little onion (didn't know those had so many carbs before I started this) and frying in bacon drippings that I collect and use as one of my main sources of dietary fat.

Any suggestions would be appreciated. I didn't grow up eating liver so I don't have any biases except so many people say it's horrible. Let's prove them wrong.

Thanks!

I layer about 1 pound of liver, a half an onion, 1/2 pound bacon and a few handfuls of mushrooms in a small crock pot with the mushroom onion mixture on the bottom followed by some of the liver and then some of the bacon and repeat until the crock pot is full. It's good to add a little water to the pot and then cook it on low until it seems done. It makes about 6 servings.

Onion/Liver/Bacon repeat. Outstanding idea and thank you contonpal.

I have a insta-pot presure cooker / slow cooker to try this idea out in. Worst case scenario is I'm out some bacon

Interesting take, Cotonpal, since overcooked liver becomes grainy in texture. I suppose everybody likes it different.

Personally, I like mine pink inside. If I were using those three ingredients, I'd saute lots of onions in the bacon fat while I breaded the liver in a bit of seasoned flour (you choose which kind). The coating protects the meat from turning to leather.

Empty the onions out of the pan and reserve.

Add more bacon fat, get it hot, add the liver. Brown on both sides, return the onions and finish cooking.

If you don't want it pink inside, cover the pan, turn down the heat and let it simmer for awhile.

Remember, I warned you that the texture becomes grainy if cooked to death.

I hate gray meat.

Glenda - I'm just a lot lazier than you or maybe not as particular. Simple and quick is my preferred method of cooking and the texture does not bother me at all.

Jean

See, it's all about what we like, isn't it.

I'm VERY particular about what I eat. "If it doesn't taste good, why eat at all" is my motto.

Pate is probably a good intro to liver, too.

Turns out I hated it. The recipe got rave reviews, but blech. I even tried a couple of store brands of pate just in case I screwed up the recipe. Nope.

I wish I liked it. I wouldn't mind trying the liver chili recipe that's posted here. I bet I could tolerate it hidden behind the ground beef, veggies, and spices.

I really like braunschweiger and liverwurst, too.

Side note: Both my baseball teams are out of the running this year, so even though I'm paying attention, I'm not that invested in the World Series. Still. I think it's a good time for the Jays!

I like the way my food tastes. De gustibus non disputandum est.

Jean

I cook mine like a steak, the only difference is the liver should be thin. 3 minutes on ea side little pink inside. Other way , look up chicken liver recipes, cut you liver in small pieces and cook like chicken liver. There are a lot of recipes on the net

I once put a pound of chicken livers in chili and loved it. So did my BF, at the time, and he was very plebeian tastes. It just added extra depth to the flavors. I really need to do that again, it was tasty.

BTW: I find calf liver and beef liver to be really strong. Chicken livers are much easier.

Wow, thanks all for all the great suggestions. I'll hold off on the extra onion and breading option till I start adding cabs back, but that's the "classic' way I've heard some of my fiends describe liver they like. I like the take on dicing it up too and the Chili idea.

I'm having a great adventure in my first 2 weeks of induction with Atkins style 20 carbs. I've heard it said on here that it not about what you CANNOT eat, but what you CAN eat.

THAT makes all the difference for me. I'm looking forward to stepping on the scale Wednesday morning. I know something is happening to my body.

Thank you,

You could use a sub for the breading, like golden flax flour.

I've also heard of people soaking liver in milk to help get rid of the coppery flavor. I wonder if it needs to be milk?

The only way I've ever been able to stand chicken liver is in a giblet gravy. Maybe try making a lc pot pie where it gets hidden in the gravy and veg