I heard most people like to soak it milk or salt water. Would salt water be good for cleaning it? I’m not concerned about taste because I’ll be mixing it with ground beef
by rocketshipinvestor
4 Comments
spizzle_
Rinse it off and then give it a bath in hot oil! I love the taste of liver!
lordpunt
Milk
Shadygunz
The package says ready to cook so it should be clean already. Putting it in milk however is a popular choice here to make the flavour less heavy.
National_Formal_3867
To keep the liver tender, make sure you get rid of that membrane. It is easy, just peel the membrane off. Also, try to remove any tough, veiny parts and nerves. And remember, don’t overcook it, or it’ll get tough. Just keep an eye on it and cook it quickly.
Before cooking the liver, it’s super important to clean it well. But even though soaking it in water might make you feel like it’s getting cleaner, it actually messes with the flavor and can make it tough after cooking. Instead of soaking, just give the liver a quick rinse under water, and you’ll be good to go.
For a melt-in-your-mouth texture, I highly recommend marinating the liver in milk. Letting it sit in a milk-based marinade for 1 or 2 hours will do the trick for that perfect texture.
4 Comments
Rinse it off and then give it a bath in hot oil! I love the taste of liver!
Milk
The package says ready to cook so it should be clean already.
Putting it in milk however is a popular choice here to make the flavour less heavy.
To keep the liver tender, make sure you get rid of that membrane. It is easy, just peel the membrane off. Also, try to remove any tough, veiny parts and nerves. And remember, don’t overcook it, or it’ll get tough. Just keep an eye on it and cook it quickly.
Before cooking the liver, it’s super important to clean it well. But even though soaking it in water might make you feel like it’s getting cleaner, it actually messes with the flavor and can make it tough after cooking. Instead of soaking, just give the liver a quick rinse under water, and you’ll be good to go.
For a melt-in-your-mouth texture, I highly recommend marinating the liver in milk. Letting it sit in a milk-based marinade for 1 or 2 hours will do the trick for that perfect texture.
Enjoy!