Any Masterchefs Out There?

[jools]

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Having just spent a [SIZE=14pt]stomach churning [/SIZE]hour making liver cake :x (for the dogs), I just wondered if anyone has any tips for getting liver really hard by micro-waving it. The dogs love it, but every time I try it, it ends up a bit slimy, not very useful for putting in your pocket for a show!!

 

[lalena]

no tips for microwave, but if my last roast was anything to go by, put it in the oven on a really low heat for a few hours...and forget about it, this COMPLETELY dries things out, instead of really cooking

 

[jools]

Did we go to the same cookery school?!?

 

[lalena]

Did we go to the same cookery school?!?

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probably! the strange thing is, no matter how leathery the meat gets, my spuds are never crispy :blink:

 

[jools]

Did we go to the same cookery school?!?

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probably! the strange thing is, no matter how leathery the meat gets, my spuds are never crispy :blink:

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Ah!! I par boil mine then drain them and shake them about in the pan. Put into very hot fat and cook for about 20 mins. My roast pots almost broke my marriage up - they were awful - then I saw a prog. on TV - I have never done soggy roasts since!!! (The OH went anyway, he wasn't very fond of dogs!!)

 

[Julie D]

Jools that's how my OH makes the best roasties in the world, instead of jiggling in the pan you can score them deeply with a fork :thumbsup:

what is in this liver cake, is it just liver ? the trainer at puppy class this morning had some + our dog really liked it :x

 

[Lolcoe]

I make my liver cake like a biscuit mix.

1lb liver chopped up in food processor add 8oz wholemeal flour and that should all bind together. Roll it out like pastry, put it on a baking sheet and score chunk size pieces.

Cook until hardish and leave to cool. From where it was scored you should be able to break it up in to pieces. :thumbsup:

 

[lalena]

Did we go to the same cookery school?!?

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probably! the strange thing is, no matter how leathery the meat gets, my spuds are never crispy :blink:

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Ah!! I par boil mine then drain them and shake them about in the pan. Put into very hot fat and cook for about 20 mins. My roast pots almost broke my marriage up - they were awful - then I saw a prog. on TV - I have never done soggy roasts since!!! (The OH went anyway, he wasn't very fond of dogs!!)

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i do all that..i think its a conspiracy, or my ovens packing up they dont go soggy, they're cooked fine, just soooo bloody pale i think they need iron tablets :wacko:

 

[Lolcoe]

P.S your liver is soggy because of the juices it secretes. Try cooking it in the oven on a rack and cover with tin foil. Any juices will just fall into the tray and you should be left with dry liver (cook it slow as well so as not to burn and completeley dry out the edges)

 

[lalena]

P.S your liver is soggy because of the juices it secretes. Try cooking it in the oven on a rack and cover with tin foil. Any juices will just fall into the tray and you should be left with dry liver (cook it slow as well so as not to burn and completeley dry out the edges)

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ah ha! method to my madness after all, i've waited years for a sign :cheers:

 

[Lolcoe]

P.P.S Roasties should always be par boiled and shook until fluffed before putting in the roasting tin. The fat should be best quality and hot (theres a lot to be said about beef dripping) also add beef basting fat in the tin to make them even tastier!! (w00t)

Blimey im hungry now :- "

 

[lalena]

P.P.S Roasties should always be par boiled and shook until fluffed before putting in the roasting tin. The fat should be best quality and hot (theres a lot to be said about beef dripping) also add beef basting fat in the tin to make them even tastier!! (w00t)
Blimey im hungry now :- "

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dito! whens dinner? :teehee:

 

[jools]

[SIZE=14pt]Wow, I am inpressed, [/SIZE]you really seem to know your way around a kitchen!!

My way of making liver cake is:

1ib liver (any)

1/2 bulb garlic (mine love garlic)

1 egg

1/2 - 1 ib wholemeal SR Flour.

Wizz everything but flour in processor, then add flour until it makes a scone type consistency.

Flatten onto a greased baking sheet and bake for approx 15 -20 mins at Gas 5.

It freezes really well. All ingredients are very approx. and the time varies as to how hard you want it. The dogs love it however it comes. (Good job with my cooking, I've been a veggie for almsot 20 years, so meat, especially liver is not my thing!!!)

 

[lalena]

[SIZE=14pt]Wow, I am inpressed, [/SIZE]you really seem to know your way around a kitchen!!
My way of making liver cake is:

1ib liver (any)

1/2 bulb garlic (mine love garlic)

1 egg

1/2 - 1 ib wholemeal SR Flour.

Wizz everything but flour in processor, then add flour until it makes a scone type consistency.

Flatten onto a greased baking sheet and bake for approx 15 -20 mins at Gas 5.

It freezes really well. All ingredients are very approx. and the time varies as to how hard you want it. The dogs love it however it comes. (Good job with my cooking, I've been a veggie for almsot 20 years, so meat, especially liver is not my thing!!!)

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:x things we do for love :wub:

 

[Zoe G]

I always bake my liver cake in the oven but a friend at agility says she just microwaves hers for 15 minutes.

I think if you chop the plain liver up and microwave for 10 minutes plus, it does go crispy in the end. Seem to remember trying this... :x

I'm veggie too!

 

[jools]

Thanks Zoe, I think liver is the most disgusting thing to deal with. What we veggies do for our dogs!!