Freezing Liver: What You Should Know About it

Freeze liver – you should know that

The liver is a very delicate offal that spoils quickly. It should therefore be processed quickly or preserved by freezing. We explain how to do it right.

  • Only freeze raw liver.
  • Use fresh, clean freezer bags.
  • Keep the liver in the freezer for a maximum of six months.
  • Skin the liver and remove all tendons.
  • Beef liver should be soaked in milk for an hour before freezing. It then tastes less strong.
  • Always thaw the liver in the refrigerator.
  • The defrosted liver is slightly harder than fresh and is particularly good for liver dumplings and liver pies.
  • If you want to use the liver for escalopes, cut them up before freezing and wrap them individually. Then you can easily remove individual pieces.
  • Once thawed, do not refreeze the liver.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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