Should Liver Be Soaked In Milk Before Cooking?
Soaking Liver in milk before cooking is an old cooking technique used to remove the strong taste and odor of liver. Milk has enzymes that help break down the proteins in the liver, which can cause the unpleasant taste and smell. However, the soaking time should be limited as soaking liver overnight may not only remove the unpleasantness but the nutrients too. So, if you want to minimize the strong taste and smell of liver, soaking it in milk for a short period of time before cooking is a helpful technique.