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Broiled Liver

Broiled liver slices seasoned with butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Liver and butter are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 2,065 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Broiled Liver

Ingredients

Directions

Prepare

  1. Slice the liver into ¾ inch slices.

  2. Soak in cold water for 5 minutes to draw out the blood.

  3. Wipe dry and dip in melted butter.

Broil and season

  1. Broil for 5 to 8 minutes, turning every 10 seconds at first.

  2. Season with butter, pepper, and salt.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Liver + buttertop 19% of all pairs
    Smell alikemoderate
    Cooked together2,065 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Liver + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together2,375 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Liver
Forms the main body of the dish; its proteins set and firm up when heated.
Melted butter
Adds fat and moisture, and helps the surface brown under the broiler.

The step that matters

Broil for 5 to 8 minutes, turning every 10 seconds at first. Thin liver cooks very quickly. Its proteins firm up as they heat, so even a short overcook makes it dry and tough. Frequent early turning helps it cook evenly and brown without overheating one side.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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