5 Ways to Make Liver Taste Better

[@-John-Doe-]

1. 1:14 Find the right species 2. 2:10 Get fresh liver 3. 3:26 Keep it fresh 4. 4:13 Marinate in Lemon Juice, Vinegar, or Milk 5. 4:40 Cut it thin and cook it lightly

[@ArtichokeAnarchy]

Thank you

[@rbhe357]

6. Elsewhere on the chicken you will find plenty that tastes good without steps 1-5. Skip to this step

[@FrancoisV313]

Paper tower dry your liver, season with half a cup of almond flour, 1 teaspoon of Paprika, Garlic, Salt, Pepper, fry it on low temp. I only eat grass fed beef liver.

[@rebeccaw68]

Well, for the first time in my entire life, I ate about 4 oz of beef liver. It was grass fed liver delivered to a market. I soaked it in milk a couple of hours sauteed in bacon fat, with carmelized onions. I am keto so the onions were allowed . I am grateful to you for your tips. I am considering carnivore. We will see.

[@tubetime39]

Rebecca, I am looking at Carnivore too. Started into Keto 10 days ago but have been staying away from sugar/carbs a bit for a couple of yrs. Doing good with better blood work numbers, energy up but,like I said, looking at a lot of info on carnivore. The reason I am here, trying liver tonight. Good Luck. PS all the info I have seen so far is encouraging

[@skylark4901]

I like the bacon fat idea, but who doesn't!

[@KaitlinLuksa]

Caramelized onions aren't really Keto friendly due to all the sugars, just fyi. But I'm not going to stop you lol

[@rebeccaw68]

@KaitlinLuksa you are right about the onions. But it was how I was able to get it down, lol. I guess eating it once a week to get the nutrients from the liver was a good trade off.

[@DN888-1]

@@tubetime39did you ever start carnivore?

[@iamjon1986]

My mom told me my grandma used to marinate her liver in milk a day prior to eating, it got rid of the taste she said. Thanks for confirming lol

[@Iron-Bridge]

Soaking beef liver for a few hours or overnight in apple cider vinegar works for me. Then discard the mix and marinade with turmeric and black pepper. Cook the same way you would regular beef.

[@marcopervo]

Buttermilk is heavily absorbed by beef liver and minimizes the gamey/metallic flavor and improves the texture.

[@chris_wilson_dc]

yes!!

[@va_bg]

Buttermilk? Like butter and milk? Or that is something like

[@michaelfairbairn4283]

@@va_bg Buttermilk is a lightly fermented form of milk, somewhat similar to kefir, so the lactic acid tenderizes the liver.

[@ideoformsun5806]

Have the butcher grind the liver mixed with ground beef. 1/3 liver to 2/3 beef. Make a hamburger or meatloaf out of it.

[@Tsjoosie]

Yes this works great! I do 8/10th beef and 2/10th liver

[@miscgloryofficial4527]

​@@Tsjoosie how strong is the liver taste when you do this? Does it hide the liver taste?

[@miscgloryofficial4527]

how strong is the liver taste when you do this? Does it hide the liver taste?

[@Victor-Baxter]

@@miscgloryofficial4527 You don't really taste a liver flavour at all, or at least a negatively associate liver flavour, but it does make your minced meat taste richer and beefier. And this is from someone who dislikes liver generally, so me personally I was a little off out the first time I made it only because I knew it had liver in it and I knew that liver was gross ergo the dish was gross, but once I got over myself I found it much more enjoyable.

[@tubetime39]

First time trying liver in 20+yrs. Frozen beef liver, sliced thin. Soak briefly in lemon juice, used coconut flour (on hand) with some chicken & beef seasoning, along with Black pepper & a salt mix of Himalayan & Salt (my table salt), and some onion flakes ( no onions on hand) fried in bacon grease & grass fed butter. I was reluctant & skeptical but it turned out pretty decent. Enough so that I'll definitely have it once maybe twice per week,..for it's nutritional value .

[@Clunko]

Cooking “your own” fresh liver? 😱 Oh I’m not sure. Will I survive long enough to eat it?

[@tohopes]

They say the liver is capable of regeneration. Sterilize your tools, and don't take too much out at a time, and you should be fine.

[@ItsRealyReall]

Same.😂

[@justsomeguy2211]

@ Clunko It's worth dying for, trust me!

[@jakekyler9254]

i know I am pretty off topic but do anybody know a good website to watch new series online ?

[@yesplease6399]

@@tohopes 😂😂😂😂😂

[@sarahbee3868]

I don't have the recipe, but I used to live near a diner that served calf's liver with thick cut bacon & sliced mushrooms in a port wine sauce. It was the only place that didn't bread it, and it was delicious.

[@calcosPR]

Raw liver smothered in either rendered fat or melted butter really can be a lifesaver.

[@JGunit]

I like my liver with fava beans and a nice chianti. 😋

[@UTAHtheN0bleBirthright-]

Clarice does NOT approve!

[@debrachase3131]

I just scored a whitetail deer liver, today, from hunters who weren't going to use it. It doesn't get more grassfed & organic, than that. Thanks for the tips.

[@tomjohnson3141]

For a couple days before cooking, I like to soak liver in a marinade of 10w30 motor oil, crickets, and mouse droppings. You know, just a little something to improve the natural taste.

[@newwonderer]

Hi vegan

[@pythonesk99]

I never minded the taste. We had it weekly growing up. Nowadays I like it with BBQ sauce. I you hate the flavor maybe try dousing it with your favorite BBQ sauce.

[@ChrisDavis-lv6gf]

I agree on bison liver, it's very mild. We're fortunate enough to have a bison ranch (all grass fed) 10 minutes up the road and a nearby meat processing plant that does the slaughtering and packaging so it's very fresh. I'll try the marinating tip but I find eating it with a bit of Primal Kitchen spicy mayo and/or some Thrive smoky salsa is something that I actually enjoy rather than dread.

[@CompostWatcher]

That is fortunate.

[@pokerandphilosophy8328]

I like dodo liver the best but my local butcher shop doesn't a package with a "best before" date more recent than May 12, 1662.

[@ellenorbjornsdottir1166]

Take turkey liver

[@bfswdab]

It’s a joke smarty

[@pjewellful]

This was so helpful! I really want to be able to eat liver once a week

[@michaelfairbairn4283]

Try marinating in buttermilk rather than plain milk... this gives you the best of both worlds (acid vs milk). It will both tenderize AND make the flavor milder.

[@sharonjones9798]

I don't like thin liver. You can't cook it very long without it tasting like shoe leather. The best way I found to cook beef liver and add flavor to it is to buy thicker beef liver (3/4" - 1") add salt & pepper and garlic salt then dust with flour and set aside. Fry Hickery Smoked bacon until crispy (4 - 7 slices according to thickness) remove bacon and add 2 large onions, cut into 1/2" slices, (I prefer the sweet white onions but yellow onions are okay to use) fry the onions until they begin to soften, remove from pan then add the beef liver to the bacon grease, brown on both sides. Add enough water to pan to almost cover the liver. Cover the pan and cook on low heat for about 15 minutes and the water is looking like a gravy. Remove the liver and onions and continue cooking down the gravy. (mix 1 tbs of flour with a little water to take out any lumps and add to gravy to thick it, if desired) Serve liver with real mashed pototes, pour gravy over pototes and the liver (garnish with crumbled bacon) and a vegtable (I like it with green beans). Everyone that's had my liver & onions said, "It's the best they've ever eaten." Not too strong tasting and so tender it almost melts in your mouth. Enjoy!

[@cwiggins7416]

My Grandmother made it just like this! Delish!

[@impactodelsurenterprise2440]

Tasting ordorless, tender pork liver is one of the rarest moment of my life and one of my greatest food epiphanies. It is one of the hardest dish that I've yet to master. I think one of my theories is that it has to be consumed within 6 hours of the animal being slaughtered, best if cooked on the spot. More than that the blood in the liver would "marinate" it to the point where it just stinks beyond repair. I discovered this when I bought a fresh liver in the morning, cooked half in the afternoon and another half for dinner. The dinner version tasted so strong I had to throw it out. I think this is because once the animal died the liver stopped its cleansing function and any remaining blood and liquid left in it is left to decay rapidly.

[@josieb3238]

I bought chicken livers but I decided my dog needed it more than me. She is a better sport.

[@rachelr375]

😅

[@privateprivate8366]

I guess I was lookin for a way to disguise liver. There are so many, like myself, who cringe at the thought of eating it and even hearing the word “slaughter”. But, it is what it is. I know it’s supposed to be nutritious but...

[@DaveE99]

Does it work well to marinade it in lemon juice or red wine vinegar or something or milk for couple hours to full day, and then take it out and refreeze it? Like meal prepping style.

[@chrismasterjohn]

Try it and let us know!

[@debrachase3131]

Does the acidity of marinating destroy any of the beneficial "goodies"? CoQ10, etc.?

[@zandergar9729]

if some people hate the gamey smell/taste of wild meat, you can soak the meat in milk and that helps in that too.

[@paulg687]

Ok beef liver, just cooked past pink is the best. 1. Fry up bacon. Not too crispy but enough to get a lot of the fat out. 2. Remove the bacon. Fry an onion in the fat until a bit soft. 3. Add thinly sliced liver. Gently fry until it’s just past pink. 4 Add the bacon back and a small amount of beef stock. Best tasting liver ever. I could eat it every day!

[@Nocomment1]

Can you blend liver? Or will I destroy it. I was going to blend it raw then add some spices maybe keto flour and make some liver patties.

[@SenorJuan2023]

I haven't eaten liver since I was a kid and hated it. Willing to try it again several decades later.

[@kathym6603]

This was a pretty darn good video!! Things I was desperate to know.... like why didn't my fresh-bought and self-frozen liver taste good? I violated the rules!!

[@clintrichardsonclintfromny203]

soak in lemon juice, vinegar, or milk for at least 2 hours

[@narrowpath2980]

master john , how thin is thin is 1/4 inch ok ? thanks

[@WhatDadIsUpTo]

Cut partially-frozen liver into chunks the size of a pea, then thaw out however many you want, then take them as "liver shooters" like taking a pill, chased with a pleasant-tasting liquid. This prevents destroying anything good in the liver with heat, plus, your body will digest it raw more swiftly than if it were cooked. Thus, eating raw liver chunks is a win-win without the nasty taste.

[@kissme1518]

I don't think that's going to prevent parasite ingestion

[@WhatDadIsUpTo]

@@kissme1518 Buy your liver in the USA. All meat must meet or surpass USDA minimum requirements.

[@DarkPrinceOfClowns]

Is it possible to cook a weeks worth of it, and just re-heat it for each meal?

[@cynthialemus2591]

Thank you for this.

[@aamsergie]

THE ORIGINAL LIVER KING!!!!!

[@MrFlyTWA]

Just had Buffalo aka bison liver at a restaurant. Far better tasting and texture from beef. Omg I actually loved it. It was pan seared with onions but not over cooked. No breading on it. I would never dream of eating liver without masking it with breading like a piece of fried chicken. But this was like a fine steak! Love a Katonka liver!

[@krowmother6970]

I found this video to be ever so helpful! Thank you for the lovely advice.

[@looiart]

Sorry you say you should consume as soon as you thaw partially right after and how can you also say to marinate over night? Wouldnt that gone bad?

[@mamajeana100]

lndleigh I wasn’t listening super carefully, but having just purchased sixteen oz of bison liver for just me, I assumed he was saying, slice it into portions and re-freeze what you aren’t making right away. I am doing 2 oz portions daily because of my severe anemia.

[@BeauProgramme]

Hi Chris, I have some concerns about marinating the liver. I know traditionally liver have been soaked in milk prior to cooking (at least my mother was doing that). But I was wondering if the calcium in milk could prevent iron absorption, as it is recommended not to eat calcium rich food with iron rich food at the same meal (especially in the case of anemia) . Similarly, could an acidic marinade (like vinegar or lemon juice) could oxidize the iron in the liver and render it less beneficial. Thanks

[@chrismasterjohn]

I don't understand why acid would oxidize iron. The calcium is unlikely to be present in concentrations anywhere near high enough to cause a meaningful effect on iron absorption.

[@BeauProgramme]

You're right Chris, I was mistaken about the acid and oxidation. Great thing about the milk, I will definitely try it. Thanks for your response.

[@mojo5093]

BeauProgramme - lmao you got schooled, boy

[@donabeyta252]

Were do you get bison Liver ??

[@orjanbern4766]

Chris, if he liver has only been 24 hours vacuum packed, is it then okay to eat?? Thank you!

[@chrismasterjohn]

Sure, but this video is about tasting better, so judge it by its taste.

[@orjanbern4766]

Excellent, thanks!

[@tonysisouphanh3442]

My family is Laos and thai we can cook liver very well anyway you'll like promise

[@jimjoyce7607]

Anyone ever try grinding the liver and mixing it with ground beef (bison, etc) and cooking like hamburger?

[@MonjeBedeiah]

I smothered beef liver in durian fruit and let it marinade in the fridge. It softened the bloody taste, but it still wasn't very pleasant.

[@upreydeen]

Medium cook liver with the juice inside have a totally different taste, it doesn't have the metallic flavor, it tastes great, season it after.

[@carolineowino5091]

Watching from Kenya ,just cooked mine with lots of spices xause already when washing it the smell was too much I wish i had watched this earlier So how do i undo the smell !!! Helppppp Oh the other think i dont like liver to me it tastes like paper ! BUT nutritional value ,as soneone said they should put it in a capsule so that i swallow withoug chewing urrggh

[@PlentitudeIsland]

What capsules can you recommend ??? Preferably organic ? Grass fed ? If possible. Thank you sooooooooooooooo much !

[@chrismasterjohn]

chrismasterjohnphd.com/ancestral

[@akrasia1969]

My dog even gets fussy about eating liver.

[@Anythingforfreedom]

I usually use white oak pastures or U.S. Wellness meats.

[@dylanlawrenceholland3295]

what happens if you maninate in lemon juice, vinegar and milk?

[@chrismasterjohn]

I don't know, try it!

[@redoxllc3547]

I've found the same thing with chicken. Sometimes if I blend it in with other meat, it can "disappear"

[@SheenaBoBeena84]

I disagree with cooking it as little as possible. I fry it real crispy and that makes it just like a crispy little something and that specifically liver flavor is hardly detected at all.

[@raitodigital2092]

True. I grill both liver and my homemade liverwurst on charcoal. It is always the best to have them well cooked.

[@casof97]

The more you cook it the more nutrition u loose .

[@CumbriaPreaching]

@@casof97 This makes sense, do you have any facts to support though?

[@___xyz___]

@@CumbriaPreaching What do you want him to prove? It's been empirically proven that all essential nutrients undergo some form of chemical denaturing during high temperature. He simply asserted this commonly known fact. You could argue that the bioavailability of some essential minerals are not affected by heat treatment. But that's negligible compared to the vitamins that are destroyed or oxidised away.

[@CumbriaPreaching]

@@___xyz___ Thanks

[@claushellsing]

Can't I just put it into capsules and swallow it?

[@TwoPlusTwoEqualsFive32]

Yes there are liver pills available you can buy, but they are expensive and not worth it, but lets me honest 0.5 grams of liver per pill means you are going to have to chuck a whole bottle for the equivalent of a couple of slices of liver. Cheaper middle ground would be to buy liver and cube it up in small cubes and just down them like pills chasing them quickly with water or flavoured drink so you do not really taste it.

[@clintrichardsonclintfromny203]

Yes. To get the most nutritional benefit from this buy a defatted liver capsule. Fat is good for you but there are cheaper sources and you want your supplement to give you the most bang for its buck.

[@ideoformsun5806]

Buy grass fed liver. Cut it up into pill sized pieces. Freeze it and swallow the pieces like a pill.

[@MrJoshcc600]

Flour while still frozen, throw in a hot iron skillet with onion, flip, deglaze with red wine. Your welcome.

[@HellenicWolf]

thanks

[@EarmuffHugger]

Prego spaghetti sauce with LOTS of mild yellow peppers...I can't taste the liver at all.

[@SiegfriedPretsch]

Here because I received some Oryx liver from the hunter.

[@SomethingtoappeaseGoogle-1024]

In my experience, beef liver and buffalo liver are about the same texture wise and taste wise. Both were absolutely horrendous. I only eat liver once a week but I dread it when the day comes.

[@ruthmaryrose]

Something_to_appease_Google You are to be commended for going through with eating it even though you dread it. Fortunately for me my mother fed us liver growing up and I learned to enjoy it. Dredged in flour and fried in butter with onions.

[@SomethingtoappeaseGoogle-1024]

Ruth Fitzwater I eat it raw. No other food is so rich in retinol and b12.

[@patrickvanmeter2922]

@@ruthmaryrose Same here. I would rather get a spanking than eat it. I got so many spankings she quit trying.

[@sharonjones9798]

I forgot to say, add the onions back in the pan with the liver then cover with lid.

[@BeauProgramme]

I forgot to say how much I love your videos!!! Thanks!

[@chrismasterjohn]

Thanks and you're welcome!

[@wellnesspathforme6236]

Liver is not all the same. 1. For example, chicken liver is very low in copper, and the main reason I eat liver is for the bio-copper. Eat chicken liver only and don't expect a depleted ceruloplasmin-bound copper (Cp-Cu) status to reregulate. And since ferro-oxidase is an expression of Cp-Cu, don't expect your body to be able to take Fe-3 iron out of the macrophages vis transferrin to take it back to the bone marrow.mitochondria. IOW, your reticulo-endothelial recycling system breaks down. And don't expect macrophages to function well when they are loaded with Fe-3 (ferrous iron). 2. Non-GMO grass fed/finished liver from properly cared for animals free of chronic stress is what you really want, and you will likely have to look for it. Also, cook either in water or clarified butter in order to avoid burning oxidants that your body then has to spend energy addressing resolving it.

[@seaglassmomma4040]

Elk liver so far the best.

[@rainwalker2254]

I love calf or beef liver. I love it raw and also cooked.

[@Pepawser]

What about calf liver

[@NikoxD93]

Can you make a video on glandular supplements?

[@chillier8363]

whats do bad about buying the liver from the meat department at the grocery store? thanks! I hope I can find some bison liver here in Alberta

[@CompostWatcher]

Unknown diet of the animal it came from. Also was it treated humanly? Did it have a pleasant death?

[@prettyprudent5779]

Great advice, thank you!

[@2spooky4me35]

What about blending it into a paste and adding cream?

[@chrismasterjohn]

Yum :)

[@raitodigital2092]

Are u making pate or liverwurst? I don't add cream tho. If u already try it, pls do tell us.

[@tubetime39]

That's what I am thinking, mix with liverwurst to adjust to the taste. Going with calf liver. I heard not as strong of a taste

[@captainchuck9664]

You can cook liver and any other beef while it is frozen. Just try it. Then you cabmake another video.

[@michaelzeng77]

We dont have bison in Italy…

[@markspott1741]

Sounds like a pitch man for Bison.

[@ashsqx3246]

I love liver yumm

[@e.z.6916]

Chris, really great video! The tips were all important. I am especially eager to marinate from now on. I just had chicken liver with rice, which was good, but a little overpowering and the pieces were too big to my liking. Thanks again for the helpful advice.

[@dnhofer]

My Gawd.. not exactly selling me on it when 1 suggestion is to make it thin to avoid the "gag reflex". 🤮

[@simonbyrd6518]

I'm guessing my Mom did NONE of those things when we were young and forced to eat it, because it was cheap..and I won't eat it voluntarily to this day.

[@chrismasterjohn]

It was cheap, but it was also eaten for health reasons.

[@captainchuck9664]

I was raised on Calves Liver, yum, . .

[@szotakandrei]

Lol, you are such a baby :D I eat chicken liver, either cooked with water, or fried in a pan. I just down the entire liver in 2 bites like nothing, I actually really like the taste haha

[@B3nkeii]

You have a lovely face, Chris, but you're a bit too close to the camera lol. Great video, very helpful, thank you very much

[@hypemugen]

this video is way longer than it could be

[@chrismasterjohn]

It's also shorter than it could be, because it could be any length.

[@bluelightmoon777]

Fresh calf liver is pretty good actually i just use a bit of salt thats it

[@jannieschluter9670]

I cannot get enough from chicken liver.

[@StarOnTheWater]

It's not different species of liver. It's liver of different species.

[@sunshine8556]

details, schmetails

[@thaintriguing1]

1. I need a surge of iron in my diet 2. I searched for this video 3. I got disgusted 2 minutes into the video

[@calcosPR]

Haha, I keep it in my super cold fridge.

[@enmukeeenmukee3254]

I don't get it. Liver tastes delicious and is my favorite dish. 1/ Soak liver in milk for 2 hours and 2/ use your spices - cumin, coriander, cayenne,and pepper can make liver the most flavorful dish ever.

[@jesusmendez1663]

Why his shit pushed back like that 😂 👨‍🦲

[@jal3647]

well i just fucked up on every five of those tips

[@sun6v546]

Ffffffffffffeeeeeeennnnnnnnnnnnnnnnnnnntttttttttttttttttaaaaaasssssssssssssssssstttttiiiiiiiiqqqqqqqqqq Mate

[@vitalijsidl8672]

Men !!!!! You just talking how to keep ,how to preaper???? Ok !!! We soak in the milk And you can do that for all night,but its have to be in the frige.

[@Zyklon_B_still_and_know_God]

Eat it with bacon. Easy beezy

[@fieryeurochick3194]

It’s the aftertaste I always hated.

[@rudysims7386]

cook your own fresh liver?sounds painful.

[@raloufen4292]

Sounds unavailable in the real world here.

[@tristand3928]

I eat that shit raw. Close your eyes and think of flowers lol

[@7MonarC]

I can live without liver. Well, tou know what i mean.

[@CyanideOwl]

I buy my guts in grocery store but they have butcher there. Not frozen. Frozen is still frozen, it's not fresh...

[@SIIKAP1]

Koniaczek Koń if the liver isn’t from an organic, pasture raised animal, it’s not good. Better to get frozen from a good source than fresh if it’s from an unhealthy animal.

[@wordivore]

@@SIIKAP1 Quality will differ depending on where yo are in the world. some countries outside of the US have quality/pasture raised animals no matter where you buy the meat.

[@DN888-1]

I live in US…. How do I know the company’s good.

[@davidchad77]

It tasted best raw

[@archenwolf]

I threw up when I ate this a month ago

[@raitodigital2092]

Why don't u add a bit of scientific explanation?

[@chrismasterjohn]

Like what?

[@wordivore]

@@chrismasterjohn What the acid or milk does to the liver to make it taste better. That was my first thought.