I researched and found that milk reduces the absorption of iron in your body. I have low iron and was wondering if I can soak liver in water instead of milk. I
I want to make some chicken liver pate and have some raw livers soaking in my fridge. They’ve been soaking in the brandy and port and some sage and rosema
I bought some fresh packed chicken livers from the supermarket (refrigerated). At home I froze them. Today I've thawed them and they were bloody. I've put them
If I am making fried liver tempura style should I pre-cook the liver? I think when you make an item like, say, shrimp tempura, the shrimp is cooked beforehand b
Can I soak liver in milk overnight? And if yes, does it matter if I soak it for 2 hours or overnight, or will there be no difference?