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 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?