The expression “You are what you eat” resonates very strongly with those who adhere to the laws of kashrut. Jews are cautioned not to eat blood and it is thought that eating blood makes a person cruel. For this reason Jews salt their meat to draw the blood out, prior to the cooking process.

Liver gets extra special treatment, since it is an organ loaded with blood (you knew it was full of iron, right?). Liver gets grilled on both sides until the blood stops dripping. Which is why observant Jews can never eat properly cooked foie gras—which must be barely sautéed to be considered edible—or pâté de foie gras, made of that same barely cooked goose liver.

Instead, we’re stuck with our overcooked calf’s or chicken liver made into that famous rough and delectable Jewish dish, chopped liver, recipe HERE.