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Chopped liver question?

d
Diane in Bexley Aug 30, 2010 10:40 AM

Am planning to make fresh chopped liver on Labor Day - Mon Sept. 6. Will it still be OK to use for the Rosh Hashonna/Shabbat (Sept. 8-11) upcoming long weekend? I really don't want to freeze it, would llike to keep it fresh in the fridge. Please advise, thanks!

  1. f
    ferret Aug 30, 2010 11:12 AM

    2 or 3 days, I'd say "no problem", I'd be reluctant to keep it for 4 or 5 days, aside from food safety, the quality will have dropped off considerably.

    1. weinstein5 Aug 30, 2010 07:37 PM

      2-3 days no problem and even freezing it is fine - it becomes a little grainy but can be freshened up by adding sauteed onions and hard boiled eggs -

      1. c
        cappucino Aug 30, 2010 09:34 PM

        Not more than 3 days. Sorry.

        1. r
          rockycat Aug 31, 2010 06:05 AM

          I generally make chopped liver for Pesach and by the end of the week it's still perfectly edible. A little drier, but nothing some schmaltz can't handle.
          Cappucino, are you letting yours sit out on the counter?

          3 Replies
          1. re: rockycat
            c
            cappucino Aug 31, 2010 12:35 PM

            I guess I am more sensitive than you are. I have loved and eaten chopped liver since I was a child and--for me--it isn't the same after 3 days in the fridge. Now, that could be a result of it being a couple of days old when I buy it on Thursday. I can't tell you that as i don't make it myself. I'm the one at the shmorg or kiddush that takes one bite and knows in a second if it isn't freshly made.

            1. re: cappucino
              a
              azna29 Sep 1, 2010 08:31 AM

              I have made my own and it doesn't last more than 3 days in the fridge. It starts to taste sour.

              1. re: azna29
                berel Sep 1, 2010 08:34 AM

                I know one caterer that does the actual grinding of the liver in the walkin fridge. time & temp both take their toll of chopped liver

          2. d
            Diane in Bexley Sep 2, 2010 05:45 AM

            So, it sounds like making it on Mon Sep 6 won't work. Another question, the big culprit in freshness seems to be the liver. What if I hard boiled the eggs on Mon, sauteed the onions, but waited to saute the liver and grind it till Wed afternoon? I am looking for time savers as there is a whole meal to be prepared (appetizers, soup, meat, starch, veg) and I won't be able to start until 3 p.m. Thanks!

            1 Reply
            1. re: Diane in Bexley
              c
              cheesecake17 Sep 2, 2010 12:45 PM

              hard boiled eggs will stay in the fridge for a while and so will sauteed onions... so that's probably your best best.

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