Joined Aug 2, 2011 · 128 Posts
Discussion Starter · #1 ·
Feb 24, 2014 I ran a search here for chickens livers and none of the 19 pages looked like it would answer my question and googled also. I assume that the livers, if wet, would pop in oil. Cleaned, and aired dried in the fridge would solve the outside moisture or most of it anyway. If I would pierced them with a fork, would that help. I love chicken livers and
wife say no more until I can find a solution to oil all over the kitchen. She cleans up, so she is the boss /img/vbsmilies/smilies/lol.gif Any help or method for 15 or 20 pounds of liver would be appreciated. Joined
Feb 25, 2014 · 4 Posts
If there is water present in cooking fat or butter it will heat up and try to expand, releasing steam. This is why the "pop" you mention happens. You are correct in your idea to clean, pat dry, and then air dry the livers overnight. Do not pierce them with a fork as that actually allows the internal juices to weep while cooking, hence
moisture in the oil or butter that wants to expand and pops. You can try soaking the livers overnight in milk to draw out the blood from the livers, then rinse them, pat them dry and air dry them overnight. A light dusting in Wondra flour or simple all purpose flour will create a seal between the liver and the oil which also prevents moisture issues from happening.
Joined Nov 5, 2007 · 4,782 Posts
Gee, two chicken liver posts in one day. What should I have for lunch tomorrow? mjb. Joined Dec 6, 2012 · 395 Posts
my reply would have been to drain and pat dry, dredge with flour indeed, too, as above. I never have problems with splattering ….also, don't fry them for too long or on a too high fire. a bit pink inside is much nicer. Joined Aug 2, 2011 · 128 Posts
Discussion Starter · #5 · Feb 27, 2014 Thanks Chris Whitaker and Soesje for your comments. I should do better now using your methods. @Teamfat, I'm not sure what you're having , but chicken livers are good anytime. Joined May 29, 2006 · 3,355 Posts
They will always sizzle and spatter as they contain a high amount of moisture(both blood, water and chemicals that are used to process them) when heating or cooking just like when we get hot, we sweat and it comes out.. Try sprinkling with kosher salt and let sit in a pan with holes in it over night. this helps draw out all blood like kashering in
a jewish butcher. Joined Aug 2, 2011 · 128 Posts
Discussion Starter · #7 · Feb 28, 2014 Thanks Ed, I will try that also.
Editor's Note:Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used. How do you keep chicken livers from popping?Answer: Because of the liquid in livers, it's nearly impossible to prevent them from popping while frying. Always use a frying screen. I've noticed that if I shake my livers in flour before I dip them into the batter, the popping is lessened.
What does milk do to chicken livers?Soak the liver: soaking the chicken liver in milk gets rid of the metallic taste that sometimes people dislike. If you have no milk, soaking in water will work also, but not as well. You might want to do this if you're sensitive to the taste.
Can you overcook chicken livers?Overcooking them can cause them to become dry and grainy. If your chicken livers are frozen, defrost them fully in the fridge overnight before cooking. Don't overcrowd your pan when cooking the livers, otherwise, they will steam rather than sear. Cook them in batches if needed.
How do you know when chicken livers are done?Always Cook Chicken Liver All the Way through
Use a food thermometer (you can't tell by looking). Cook the inside of the liver to 165°F, just like you would for other chicken parts.
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What makes fried chicken livers pop?
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