Does Soaking Liver In Milk Remove Iron

33 Comments

I wouldn't accept thought this would be very Jewish as y'all are mixing meat with dairy?

Soaking beef liver in milk tenderizes the meat to the betoken it melts in your mouth. In addition, some people say they dislike the "smell" of liver cooking and the milk helps to counteract that. Quite bluntly I accept never experienced a foul odor and tin only think perhaps it was old liver. I also soak chicken in buttermilk overnight. It adds to tenderizing the chicken breast and the season is wonderful.
As for the meat and dairy controversy...my Footstep dad and his family are all kosher and NEVER mix milk and meat at the aforementioned time. They have two sets of everything from glasses to pots and pans and some even have a second pair of appliances to keep dairy in one and meat in another. However, I do have to express joy about the ones who claim to be Kosher. When we become to a Chinese Restaurant, the majority all guild Shrimp in Lobster Sauce!!! Both thyose items are shellfish and considered taboo but in their minds they figure as long as they don't cook it in their house, it is but fine. Double standards with a huge sprinkle of hipocrasy added in.

This was recently popularized by Raymond Blanc (French born Britain chef). The general consensus is that information technology normalizes the flavor. Many cooks object to this "dumbing down" of liver, just for sure, Raymond Blanc is a very successful restaurateur.

Soak em up! God cares non what you eat, if y'all want to avoid damnation have Jesus every bit your Saviour, apologize and live according to His Holy Spirit that dwells within you afterward baptism.
I could eat cats liver soaked in rats milk for all God cares, its what dwells in your heart, mind and the words you speak that affair.
Religion is man made legalism, God made human being, the Holy Bible is His Word inspired past The Holy Spirit and it says "impale and eat"!
Not sure which Bible y'all are quoting from Monita??
Which affiliate and verse is it?

Ken November 21, 2022

Leviticus 11

Wow. Open your book. Neither Jesus nor Paul would have cooked liver in milk. Nowhere does information technology say, "impale and swallow" to you lot. In fact, the response to that when it was said to Peter was, "No, 50-rd!"

The separation of all meat and all milk is a fence based upon the assumption that behind GOD'S LAW to "not cook a kid in its mother'southward milk" was the implication that that which is intended for life should not exist mixed with decease.

Leviticus 11 is from the old Testament. Supersessionism, also chosen replacement theology, is a Christian doctrine which asserts that the New Covenant through Jesus Christ supersedes the Old Covenant, which was made exclusively with the Jewish people.

Thanks Bob for asking. I am going to soak mine. I will not disclose my religion.

many cheers. all I wanted to observe out is whether soaking liver in milk is a good idea without all the theological luggage. this is like waldorf and stadler on the muppet testify.

Soaking beefiness liver in milk tenderizes the meat to the bespeak it melts in your mouth. In addition, some people say they dislike the "odor" of liver cooking and the milk helps to counteract that. Quite frankly I have never experienced a foul smell and can just think perhaps it was quondam liver. I too soak chicken in buttermilk overnight. It adds to tenderizing the craven breast and the flavor is wonderful.
As for the meat and dairy controversy...my Step dad and his family are all kosher and NEVER mix milk and meat at the aforementioned time. They take two sets of everything from glasses to pots and pans and some fifty-fifty have a 2nd pair of appliances to proceed dairy in one and meat in another. However, I do accept to laugh about the ones who merits to be Kosher. When we go to a Chinese Restaurant, the majority all order Shrimp in Lobster Sauce!!! Both thyose items are shellfish and considered taboo but in their minds they figure as long every bit they don't cook information technology in their house, information technology is just fine. Double standards with a huge sprinkle of hipocrasy added in.

Aforementioned hither amysarah. Also, ya'll... Sometimes you can be Jewish that keeps Kosher simply isnt Orthodox.

Only something like xv% of Jews in America are kosher. I grew up in a pretty typical reform Jewish dwelling, and pig in practically all its forms, besides equally shellfish, cheeseburgers, etc. were all common.There was certainly no suggestion that eating anything was a 'sin' (other than maybe in a Hannibal Lechter type scenario.) Having said that, certain traditional Jewish dishes tended to stay close to their original roots...i.e., my mother would melt pork chops, but basis pork in her classic Jewish stuffed cabbage? Milk in her Passover chopped liver? Would never occur to her - but this was about received culinary tradition, a cultural sensibility, not religious proscription.

Always great to larn about someone's else'southward traditions. Thank you for sharing yours and glad I could provide insight to mine

To respond to Pierino almost the kashrut rules: the statement from the bible about "not to "eddy a child in its mother's milk," is interpreted to mean not to swallow meat and dairy products together. This includes not only beef and veal merely craven as well. It besides extends to not cooking meat and dairy together. That's why people who keep kosher jave dissever dishes for meat and dairy. If you lot'd like to learn more about kosher laws, cheque out:
http://www.chabad.org/generic_cdo/help/113424/jewish/Kosher.htm

Monita, thanks very much for your reply. I was aware of the orthodox tradition regarding 2 sets of dishes but I didn't realize that information technology extended to poultry. I'one thousand often confounded past how my Jewish friends approach these things; some have never eaten pork so others are among the almost serious pork aficinados I've ever met. I told me, "Well, if you lot are going to sin at least brand it worth it." I love exploring these cultural traditions. Growning upwards in a Catholic family we always had the fish on Friday thing going on.

ane concluding chopped liver thought .... chopped liver (aka gehakte leber) was not traditionally a pate -- commercial chopped liver normally is, since information technology's processed (if not overprocessed) by machine. my grandmother used a wooden bowl and a chopping blade. the celery and eggs were still visible when she was done, and the texture was sort of fluffy-ish. you tin still utilize a food processor, if you're conscientious non to go overboard, and just pulse -- simply the bowl and chopping bract are ameliorate. one time over again, a happy holiday to you and yours.

ps - i am a he, though often called a she by close friends.

Milk degorges the "funk" from livers (and sweatbreads, and foie gras, and whatever other organ meat). You volition frequently come across this as a step in making pates, terrines, etc. Whether it'south a necessary step in chopped liver depends on your preference.

Yes, soaking sweetbreads in milk is a great technique---and I do love sweetbreads.

blackstrap -- don't even begin to recollect anything negative almost yourself -- particularly considering of the way you lot do or do non prepare chopped liver. i hope yous will enjoy your chopped liver trials -- and wish you lot a splendid thanksgiving.

y'all dont demand milk for chicken livers. use salt water. biggest things to keep them from getting too biting though are 1. using skillful livers, 2.cleaning them well/trying to remove all the veins and nasty bits and 3. not over cooking them. for some reason, Im not exactly sure why craven livers are best cooked medium. soak your livers in a alkali for at to the lowest degree 3 hours. I usually employ a four% solution. Dry your livers thoroughly before sauteing them and cook them in batches until you see the claret starting to come out of the meat. y'all want them yet blushing in the center. if y'all're going the pate route rather than chopping them try making a reduction with port and madeira and mixing that in. you volition dice from awesome.

thank you so much for your phenomnal answers! i am most certainly a terrible jew but this might explain why milk was never mentioned on the recipe carte. i am going to make this a few different times before thanksgiving and report in on the results - thanks for your replies!

thank y'all so much for your phenomnal answers! i am nigh certainly a terrible jew but this might explicate why milk was never mentioned on the recipe menu. i am going to brand this a few different times before thanksgiving and report in on the results - cheers for your replies!

zora November sixteen, 2022

I have definitely had chopped chicken liver that was biting. And so I would say "go for it" fifty-fifty though information technology is not traditional--considering information technology is not kosher. Your grandmother'south recipe may be good, but Michel Richard'southward faux gras is guaranteed to be better. He blends a pound of raw craven livers with one-half a pound of butter and sauteed shallots, pours it into ramekins and bakes in a waterbath. It'south unbelievably good.

Was responding to someone else who said it was ok to soak chicken liver in milk accroding to kosher laws

Absolutely right, Monita. Fifty-fifty if you lot don't continue kosher, though, I've never heard of anyone soaking chicken livers in milk before making chopped liver. It's not necessary. I learned to make chopped liver from my grandmother, who learned from her mother.... She did add a splash of sherry when cooking the livers, though.

Not all Jews keep Kosher. She mentioned her Jewish Grandmother - thats all and didnt specify kosher in tags or question.

Chicken livers soaked in milk definitely violates rules of kashrut

I'm seriously interested in Monita'south answer, from the standpoint of someone who studies food history and culture. I thought the rule had do do with not eating meat cooked in its own mother's milk, so obviously veal cooked in milk or cream is out. Merely as cows tin't beget chickens how does this ane piece of work? I'1000 not being a smart ass, I'yard really curious about the rule because I do cook for Jewish friends frequently.

zora November sixteen, 2022

I always soak pork, beefiness or calves liver in milk, merely merely do it with craven livers if they have a potent smell. As long every bit you aren't keeping kosher... Like they say most chicken soup: it might not assist, simply it couldn't injure.

I'grand not a rabbi nor am I Jewish merely I don't recollect chicken livers soaked in milk violates the kasruth. Beefiness of form definitely would. But chickens don't produce milk themselves, so...

Never heard of doing that with chicken livers.

I've read far and wide that yes, it helps to remove any bitterness from the taste of the liver, simply I don't have much experience with information technology -- I bet someone in our community does!