Raw liver holy crap!!
For those of us not quite bold or adventurous enough to eat raw liver, I find a great way to ease up on the intense flavour is to make liver spread. My go-to recipe contains very few ingredients and minimal seasoning, so there is every opportunity to incorporate those biohacker add-ins and make it your own!
1 lb liver
1 large onion (or 2 small)
2 boiled eggs, peeled and quartered
1/4 tsp salt
1/4 tsp pepper
1 tsp mustard (optional)
1 tsp mayo (optional)
Olive oil for frying
*Butter can be subbed-in for the mustard, mayo, and olive oil
Chop and fry the onion. Fry the liver. Add everything to the food processor, puree, and bam – super simple liver spread! 😊
You mentioned heating liver beyond 109 degrees results in some nutrient loss. I haven’t delved too deeply into the nutrition articles here so maybe my question has already been answered, but how significant is that nutrient loss? And would you say the trade-off, nutrient loss for improved palatability, is worth it in most cases? (referring to organ meat in particular)
For the times I’ve forced myself to bite the bullet and eat liver whole, I’ve found a great way to mask the flavour is to have grilled or caramelized onion on the side. Not too shabby!
