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Why do some recipes recommend to soak liver in milk before cooking?

In the past, liver often had a stronger taste than it does now and it was soaked to soften the flavor. Modern breeding produces liver that has a milder flavor, and lamb's or calf's liver does not need soaking. Whether to soak stronger-tasting pig's and ox liver is a matter of personal taste.

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13:20:56 on 04/15/08 by Webmaster - Questions and Answers -