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Broiled Liver

Broiled Liver is a dish of sliced liver cooked over a broiler and seasoned with butter, pepper, and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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. Soak the liver slices in cold water for 5 minutes to draw out the blood.

  2. Wipe the liver dry and dip it in melted butter.

Broil and serve

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

  2. Season with butter, pepper, and coarse sea salt before serving.

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
The main ingredient, and its thin slices cook quickly under the broiler, so timing decides how tender it stays.
Butter
Adds fat and richness and helps the surface brown under the broiler.

The step that matters

Broiling the liver. Thin liver slices cook in minutes. Overcooking tightens the proteins and dries the meat, making it tough. Turning it often at first helps both sides cook evenly and keeps the surface from scorching before the inside is done.

“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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