Liver

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  • #62149
    cjane
    Member

    Got some liver from the butcher and want to make some training treats.  Tried the liver cake recipe before and it turned out a bit crumbely.  Want to make something thats quite firm, easy to cut up or to carry a chunk and break bits off when required.  Any-one point me in the right direction.

    CJ

    #83450

    Too much flour?  How long did you give it in the oven, i usually give it about 20mins in a swiss roll tin and its nice and cakey, i give it a bit longer if i want it chewier  🙂

    #83451
    cjane
    Member

    Which recipe do you use Foxisle?

    #83452

    I use

    8oz liver
    4oz  SR flour
    2eggs
    water
    and sometimes garlic,if im up for it, the smell of the liver and garlic together is too much sometimes  :vomit:

    #83453
    cjane
    Member

    Thanks Fox, I’ll give it a try.

    CJ

    #83454

    can you leave out the flour or substitute?

    #83455

    I haven’t tried it without the flour but i think you probably could, you’d just have to cook it different.  Maybe a bain marie and it would be more like a pate/terrine?

    #83456

    maybe a what and more like a ????? – english for the non cooks lol!

    I will maybe give it a go hehe!!  ;D

    #83457
    Anonymous
    Guest

    Best way is to stick the liver in a pot with some garlic cloves boil it up leave to cool cut up into tiny peices spread on a tray then bake in an oven low heat until they are hard bag up as you like can be used straight out of the freezer or fresh
    Val

    #83458

    ahhh yes i tried that val – i burnt them  :embarrass: will try again on a lower heat – honey did like them though!!!!

    #83459
    Anonymous
    Guest

    You can all tell how much dogs love liver cooked his way if the Diva will eat it burn’t  :boooo:
    Suz I swear you could burn water  :tease:

    [quote author=SuzAndTheDiva link=topic=12505.msg241894#msg241894 date=1222021887]
    ahhh yes i tried that val – i burnt them  :embarrass: will try again on a lower heat – honey did like them though!!!!
    [/quote]

    #83460

    haha yeah cos honey no like burnt stuff normally  :nono: but she LOVED them  ;D

    I have been none to boil a saucepan dry – I get ummmm sidetracked!  :tease:

    #83461

    LOL sorry suz!  a bain marie is basically just the pan your cooking in sat in a bigger pan of water then put in the oven.  It heats gently instead of a harsh blast.  It’ll probably be quite smooth and soft  🙂

    #83462

    uhuh thats a new one on me lol! ok would it be too soft do you think?

    Still think easier option is you make Honeys treats and i buy them off you  :yes:

    #83463
    *Lassie*
    Member

    [quote author=Val link=topic=12505.msg241885#msg241885 date=1222021179]
    Best way is to stick the liver in a pot with some garlic cloves boil it up leave to cool cut up into tiny peices spread on a tray then bake in an oven low heat until they are hard bag up as you like can be used straight out of the freezer or fresh
    Val
    [/quote]

    Instead of burning it in the oven Suz you could always put it in the microwave 😉

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