Soundness of mind

Why do you soak liver in milk before cooking?

Soaking liver in milk before cooking is a common practice because the milk helps to reduce the strong, iron-like flavor of the liver. Additionally, the milk helps to tenderize the liver, making it more palatable. Soaking the liver in milk also helps to reduce the amount of fat that is released during cooking.

Is soaking liver in milk necessary?

Soaking liver in milk is not necessary, but it can be beneficial in some cases. Milk helps to reduce the strong, bitter taste of liver, making it more palatable. In addition, soaking liver in milk helps to reduce the presence of toxins and makes the liver easier to digest. If the liver is from an organic source, it is not necessary to soak it in milk.

Do you rinse liver before soaking in milk?

Rinsing liver before soaking it in milk is not necessary. In fact, some people even recommend soaking the liver in milk for up to 24 hours to help reduce the strong flavor. However, if you do want to rinse the liver before soaking it, make sure to do it with cold water and avoid using hot water, as this can cause the liver to become tough.