I've always love liver and onions when it was made correctly by other people, but I never liked my own. Thanks to this recipe, that has changed. Soaking the liver in milk really did take out most of the bitterness of the liver. Plus, I was overcooking my liver. Wow, some simple tips that really make all the difference in the world. With the price of meat escalating these days, cooking cheaper foods competently is a crucial skill. Truth be told, I'd prefer a good calf's liver to a ribeye any day. Thanks for the help!
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I've always love liver and onions when it was made correctly by other people, but I never...