Liver

Foie

Appears in
Cuisine Foundations

By Le Cordon Bleu

Published 2010

  • About

The liver is a large organ that plays an important role in distributing nutrients throughout the body. The liver stores vitamins A, D, C, E, K, Bg, and B12. The liver is also high in protein, thiamine, riboflavin, niacin, folate, pantothenic acid, phosphorus, iron, and selenium. In addition, the role of the liver is to neutralize any toxins that are ingested into the body without storing them.

Liver is a delicate organ that requires care while cooking. Unlike other offal, liver has very little connective tissue, so overcooking will result in liver that is dry and crumbly.