"Every liver will need to be prepared different but they are so tasty!" - Chef Ryan Ratino emphasizes that each type of liver has unique preparation needs to bring out its flavor.
Brining liver in a 1-percent salt solution for 60 minutes decreases its odor significantly, making it more palatable, as highlighted by Chef Ratino's cooking technique.
Soaking liver in buttermilk not only tenderizes it but also diminishes any metallic taste from impurities, improving the overall flavor profile.
Cooking liver is quick; a few minutes in a hot skillet with oil brings out its rich flavor. Proper cooking ensures safety and enhances taste.
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