FoodPorn
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
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Other Cooking Communities:
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I've heard that soaking them in milk overnight before cooking makes them not taste of blood. Anyone tried this?
I find chicken liver mild enough not to bother, but stronger tasting meats (lamb liver) will taste less bitter/metallic after an hour in a light salt+milk bath
I need to eat liver and detest the metallic taste. I want to try this but also not waste my money. I've heard buttermilk also reduces the metallic taste, have you tried it?
I have done that before, and it does alter the taste, but I've never thought they tasted at all of blood, so I can't comment on whether you'll find it to be an improvement.
I have done this with venison liver. Overnight in buttermilk. It really helps.