![]() ![]() The acid counterbalances the flavor of the liver.Įven if you don't have any milk or citrus juice, just soaking in water overnight will help mellow that strong liver flavor. ![]() Drain and pat dry before dredging in the flour.Īlternately, you can soak soak your liver slices in lemon or lime juice, or even vinegar. Set each finished piece on a platter until youre ready to fry or cook. Use your hands to pat the coating gently onto both sides of the food. Worried about your liver having a strong taste? Soak in milk or buttermilk! Place the liver slices in a shallow pan and pour in enough milk to cover. Create a thicker coating by dredging the meat in seasoned bread crumbs, cornmeal, crushed crackers, or whatever coating your recipe calls for. How To Remove the Metallic Taste of Liver You may have to special order it from your butcher. Note that calves liver may be hard to find. They are rather flimsy and delicate and would be really hard to slice yourself without partially freezing them first. However, if you have to buy them whole, remove the outer membrane, freeze them for a while to firm them up, and then slice them horizontally. These days, calf livers are sold already sliced. ![]()
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