What kitchen tools do you use when trying to mash liver to make a chopped liver dish?
I try mashing the sauteed liver with a fork after heating it up in the oven but it is still very difficult and requires pressing very hard with the fork and isnt that effective. Im looking to avoid using a food processor so if anyone has any other tools or tips please chime in.
Thanks
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Mashing Liver Tips
(22 posts)-
Posted 2 years ago #
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You can buy a special hand milling tool to do this. It makes it much easier although somewhat messy to the mill. Really, best is the food processor but you have to be careful not to over-process. A fork is really the hardest way and you'll still not have a good consistency.
Posted 2 years ago # -
Only one way: Grinder.
Posted 2 years ago # -
Absent a grinder or (mini, might be worth it) food processor, a hand grater.
Posted 2 years ago # -
Food processor, but be careful and pulse it briefly or it will get too mushy.
Posted 2 years ago # -
I put it into a plastic bag and press with my fingers on the outside of the bag. I find that it comes out the perfect consistency that way--not too fine, but not chunky either.
Posted 2 years ago # -
theprof1
I hear you I will look into that bli neder
Tzippi
How would I do it with a hand grater? The pieces aren't that large and are slippery would I hold them in my hand and have the grater flat on a plate? Please explain, I have thought of trying this method but it didn't seem like it would work so I didn't bother.Posted 2 years ago # -
My wife used a hand-blender
Posted 2 years ago # -
Why don't you try a hand blender?
Posted 2 years ago # -
I have used the old fashioned grinder that is clamped to the table or a board and I have used a food processor. The processor wins, hands down for ease and speed. You just need to be careful, one second too long and you will have pate. Still tastes good, but its very French.
Posted 2 years ago # -
"The pieces aren't that large and are slippery"
Broiled liver is not slippery and smaller pieces of chicken liver can still be held in place by the pressure involved. If you mean the chicken liver is not firm enough, hold grater with gentle pressure and turn.
Grinder is the only way.Posted 2 years ago # -
chew
Posted 2 years ago # -
cut into pieces when warm. add hot fried onions. its much easier to mash with masher when all ingred. are warm . (we also add warm hard boiled eggs.)
Posted 2 years ago # -
Try using an ulu or a mezzaluna (I prefer the ulu). It won't mash but it's good for chopping.
Posted 2 years ago # -
amichai - You are so wrong. Cold to nearly freezing is the best for grating, cutting, and grinding of meat or liver.
Tip: When you're all through grinding, add one ice cube and grind...watch all the left behind ingredients come right out. Also, if liver is well done, add a little water to mixture to remoisten.Posted 2 years ago # -
i love the best idea with the plastic bag that should work miracles try it what will you loose from trying
Posted 2 years ago # -
Hey, WIY, you seem to like mashing things but never know how!!!☺
Posted 11 months ago # -
why would you want to eat liver?
Posted 11 months ago # -
There is an old food mill that mym mom O"H used for this purpose. Then she went electric with a grinder. Now I would use a processor and pulse to the right texture.
Posted 11 months ago # -
Agree with Popa. Sauté with onions and serve.
Posted 11 months ago # -
Garbage disposal unit. Chopped liver looks like stuff you'd pull out of a drain anyway.
Posted 11 months ago # -
WIY, apparently, after reading your threads, seems you need to purchase a new set of forks.
Posted 11 months ago #
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