Originally Posted by
nerd
Do you need to cook them a full 10 minutes? The only livers I've ever cooked are small and are done in about 4 minutes.
Port seems odd, but that's because I'm used to adding sherry/brandy to liver pate. Do the latter 2 work?
Depends really on how pink you like your liver. Use your eye. If they look done - they are! I enjoy both port and a little brandy but port gives a little roundness whereas brandy can be a little harsh and overpowering. If you do try it just a teaspoon ors so.