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Kashering Liver

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HealthCoach

Wed, Jan 02 2008, 10:56 am

Does anyone know how to kasher liver?

chocolate moose

Sun, Jan 06 2008, 9:11 am

you ned an open flame and it makes everyting trefi it comes into contact with.

su7kids ↓

Sun, Jan 06 2008, 11:47 am

I have done it on my gas stove. First I remove the thing that the pot stands on, then I line the whole stove (and cupboard next to it) with foil, all the way down into the hole around the burner.

Then I use a barbecue grid with two sides, and I lay the liver, single layer on that, and then close it. Then I stand there and slowly move the liver over the open flame It helps to keep it moving (slowly) because then the drips don't go onto the actual silver thing where the fire comes out of (I'm sure it has an official name).

You have to also sprinkle a little bit of salt over the liver, so that the blood comes out easier.

I know that I am Chabad, so I don't know if what I do is 100% a Chabad thing, or a "basic Kashrus" thing, but we can't actually do anything else with the liver unless there is not one single drop of blood coming off it.

Also, by moving it around, you ensure it doesn't become charcoal.

And if you want to make chopped liver:
I cut up a regular onion, and saute it in oil, boil about 4-5 eggs per pound of liver and then grind that all together with the liver in the meat grinder, add salt and pepper and oil for texture.

Sometimes, if its been sitting for a day or more, I need to add more oil, but usually it doesn't last that long in my house!!!

And yes, everything that it comes into contact with during the kashering process becomes treif, so the grid that I use, after I've taken the liver out I burn it again over the flame until we're dealing with cinders and then I can clean it.

We also hold you can NOT kasher liver in the oven which I believe some less observant do.

If you have any other questions, just ask. This is my favorite dish, but I don't do it anymore, because the chickens I buy don't come with livers. I would have to order them specially!

Ruchel

Sun, Jan 06 2008, 11:54 am

Dh says the oven thing depends on your custom, and a rav should be asked.

He says the pan where you put the liver must be burning to stay kosher, because the blood is instantaneously burned.

shoy18

Sun, Jan 06 2008, 11:56 am

my mother does it every week

Mrs. XYZ ↓

Sun, Jan 06 2008, 12:06 pm

Also IIRC, I think if its not kashered right away, meaning if its frozen first and then kashered, then you cant cook it or fry it afterwards.

miriamnechama ↓

Sun, Jan 06 2008, 12:07 pm

I uysed to do iot but ran into trouble... aparantly it can't be done onan electric grilll.... I didn't realize teh rov explained tah teh steam goes back to teh liver making teh liver treif again and unusable... but my rov said gas is no problem. I'd lik eto g back to it eventually....

I like tehm when they are really soft...

what's te hhalacha agian about 72 hours it needs to be kashered within 72 hours or cooked after kashering within 72 hours?? and if you don't know when teh store got them or when it was shechted what do you do??

mummy-bh

Sun, Jan 06 2008, 12:08 pm

So interesting.... AFAIK the kosher butchers around here are not allowed to sell liver that hasn't been kashered. so,
I have no idea how to do it.

↑ miriamnechama ↓

Sun, Jan 06 2008, 12:57 pm

Mrs. XYZ wrote:

Also IIRC, I think if its not kashered right away, meaning if its frozen first and then kashered, then you cant cook it or fry it afterwards.

↑ su7kids ↓

Sun, Jan 06 2008, 1:27 pm

Liver has to be kashered within a very short period of time, so the chicken shechters usually freeze it. Once its defrosted, it should be kashered within a few hours, not left overnight, for sure, in the blood.

Here is from the Star-K website:

http://www.star-k.org/kashrus/.....r.htm

Ribbie Danzinger ↓

Sun, Jan 06 2008, 3:18 pm

I use an electric barbecue grill with a disposable aluminium pan underneath to catch the drops. This way, I can broil the liver outside and I don't have a house smelling of liver, nor a dirty kitchen (but you have to watch out for cats!)

↑ Mrs. XYZ

Sun, Jan 06 2008, 3:27 pm

miriamnechama wrote:

Mrs. XYZ wrote:

Also IIRC, I think if its not kashered right away, meaning if its frozen first and then kashered, then you cant cook it or fry it afterwards.

Taken from the site that su7kids quoted:

Quote:

Furthermore, liver does not have to broiled within seventy-two hours of kosher slaughter. If it was not broiled within this time, there are different halachic opinions whether one may cook, fry, or roast this liver after it has been kashered.

↑ miriamnechama

Mon, Jan 07 2008, 12:00 pm

Ribbie Danzinger wrote:

ribbie I was told yo can't cus the steam goes back up to the liver rendering it treif.... I used to do that...

↑ Ribbie Danzinger ↓

Mon, Jan 07 2008, 4:39 pm

The steam from where? The pan is a few cms under the heating element, so it doesn't heat up and the drops do not evaporate.
I was shown a demonstration of how to do this by a rav who is very well-versed in kashrut laws. If you have a different source, then please let me know so that I can ask him of his opinion about this. Thanks.

(Perhaps you mean an electric grill where the heating element is above the meat? I am talking about a barbecue grill, where the heating element is below the meat and the steam is free to disperse in all directions above the meat)

Last edited by Ribbie Danzinger on Mon, Jan 07 2008, 5:10 pm; edited 1 time in total

shalhevet

Mon, Jan 07 2008, 5:02 pm

su7kids wrote:

Not all opinions say you can treat frozen as fresh. Some opinions are that if it has been frozen for 72 hours it has the same halachas as if it was left more than 72 hours.

Miriamnechama - you ask in the shop when you buy it if it's from today's shechita. Back in the days when I kashered liver I used to always buy it on Sunday morning and do a whole batch and then freeze it in small portions after kashering it.

If you keep it more than 24 hours without kashering it, you must rinse it all so that it doesn't stay more than 24 hours without being rinsed. (Don't forget to rinse it in a treif sink/ bath).

I don't want to write how to kasher, because I have to refresh my memory. Maybe I'll start making chopped liver again! My dh won't let me buy it kashered - only if I do it myself. (After this thread you are starting to see why Wink

). I seem to remember that you should also immediately rinse the liver under the tap, once it's kashered.

↑ Ribbie Danzinger

Mon, Jan 07 2008, 5:11 pm

Right, the liver has to be washed three times before using it after kashering. I think it mentions that in the article on the link.

louche

Mon, Jan 07 2008, 8:09 pm

chocolate moose wrote:

it makes everyting trefi it comes into contact with.

You took the words right out of my mouth!
Which is why I no longer do it and haven't done it in decades, literally. that, plus the fact that I like liver only slightly more than...uh, I can't think of anything I like less than liver. The day it was reported that liver is loaded with cholesterol, and those of us who were forced to eat it once a week "for the iron" now had a great excuse to say no, was one of the happiest days of my life. Not on a par with my wedding and the birth of my children, but close. Ve-e-e-ery close.

↑ su7kids

Mon, Jan 07 2008, 8:40 pm

louche wrote:

chocolate moose wrote:

it makes everyting trefi it comes into contact with.

I think cow's liver is high in cholesterol, not chicken liver,and I use chicken liver.

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