Another one of the conventions that apply to TV cooking shows (see my previous post) is clearly that things need to look nice, and that everyone should sound like they taste nice as well. On this German show a few days ago, one person fried slices of liver.
There was a pedagogical episode where he pared off the skin and the (as Marcella Hazan calls them) “large gristly tubes.” This is an absolutely necessary, and rather fiddly, administration. One of the common horrors of liver consumption is one’s bite-for-bite confrontation with tough bits of membrane. The meticulous cleaning is the very thing that makes liver possible.
Then came a rather more dubious episode where the slices entered a frying pan and stayed there altogether too long. (more…)