that looks delicious!
I like my liver still pink inside. that way it is not pasty, has nice meat texture.
My way of doing it, slice liver THIN, and lightly S&P it, fry bacon and remove, fry onions in bacon fat and remove, turn up heat to smoking, and lay in liver and quick fry to blood come out, then immediately flip it and fry til blood comes out and a few seconds more.... then remove, plate with bacon/onions.
I find if it isn't pink inside, it is overcooked for me, and the texture is like Pate, and not meat.
I would LOVE to try ChefJimmy's version! an interesting variation.
I like my liver still pink inside. that way it is not pasty, has nice meat texture.
My way of doing it, slice liver THIN, and lightly S&P it, fry bacon and remove, fry onions in bacon fat and remove, turn up heat to smoking, and lay in liver and quick fry to blood come out, then immediately flip it and fry til blood comes out and a few seconds more.... then remove, plate with bacon/onions.
I find if it isn't pink inside, it is overcooked for me, and the texture is like Pate, and not meat.
I would LOVE to try ChefJimmy's version! an interesting variation.