How to avoid a "livery" flavor in ground beef ?
Once in a while, my ground beef tastes, and smells, like liver. Not spoiled, but definitely "livery". What causes this? Is there any way to avoid it? Thanks!
I'm not 100% sure what causes it, but I know what you talk about. The way my mother used to counteract it is to use some Tomato sauce when cooking the beef...
I have had this issue as well.
My best guess is that it has something to do with the blood, and I find that rinsing the blood from the ground beef (an annoying but worthwhile process) really takes out any of that organ-ish taste. However, it does change the texture (I find that it gets softer and more loose). The best way to do it in my experience is to wrap the meat up in cheesecloth and rinse it until the water runs clear, then wring it out as best you can.
You might try experimenting with kosher and halal beef, if it's available in your area. They are drained of blood immediately, and generally don't have this problem.