One hand-sized slice at a time, in about nine minutes.
2 spoonsCooking times stay about the same. Use a bigger pan, or two, when making more.
The same technique works for other livers too: pork, chicken, goose.
Each step sits next to the ingredients it uses, and moves further right as the cook goes on.
A heavy line is a safe place to stop and rest.
A dashed line starts an optional part.
Rest Safe to stop Don’t stop here tell you when you can take a break.
Standing or Can sit, and a time, show what a step asks of you.
Tick Done as you go. Your ticks stay on this device, so you can come back to where you left off.
Assemble the ingredients and slice the onion.
Safe to stop If stopping, just store the onion in an airtight bag.
Heat the butter and/or EVOO, stir in the garlic and salt, and add the onion on top.
Place the slice of liver on top of the onion. Cook no more than 90 seconds.
Don’t stop here Timed from here to the end.
Flip the liver over and cook no more than 90 seconds.
Flip it back to the original side. Once the red fluid mostly stops, it’s DONE and must come off immediately.
Slide the liver onto a plate and pour the sauté over it. Enjoy with bread, toast, crackers, or as-is.
The short version, for once you’re comfortable with the recipe. Print it on its own and keep it by the stove.