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What did you eat last night for dinner?

Discussion in 'Social Life, Food & Drink, Travel' started by Fabienne, Jan 31, 2005.

  1. jcman311

    jcman311 Distinguished Member

    Likes Received:
    Feb 11, 2015
    Big Whisky
    How was the chicken liver ragu? Sounds interesting. Do the livers hold up during the cooking process or do they just blend into the sauce?

  2. b1os

    b1os Distinguished Member

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    May 25, 2011
    It was really good. The liver seems to hold up during reasonable cooking times. From what I can tell after having looked at a few recipes, you're not supposed to simmer it for very long. Nowhere near as long as a regular ragù alla Bolognese or so, more like 10-20 minutes. Some leave the liver in larger pieces, some in slices, some in small pieces. I chopped them to relatively small pieces and ended up mashing some in the end.
    Also, in case you've never made it, make some chicken liver paté. Easy and very good.

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