· Choose High-Quality Liver: Look for calf’s liver or baby beef liver if possible. It is more tender and milder in flavor than mature beef liver.
· Don’t Skip the Soak: The milk soak is the most effective way to ensure a mild flavor. For an even milder taste, you can use lemon juice instead of milk.
· Pat it DRY: After soaking, thoroughly pat the liver dry. This is crucial for getting a good sear instead of steaming it.
· High Heat, Short Time: Cook the liver quickly over relatively high heat. It should be springy to the touch but not hard. A little pink inside is perfectly safe and desirable.
· Avoid Overhandling: Place the liver in the pan and let it sear without moving it for the first 1-2 minutes. This helps form a nice crust.
💡 Flavor Variations
· With Bacon: Cook 4-6 slices of bacon first. Use the bacon grease to cook the onions and liver, then crumble the cooked bacon over the top before serving.
· Creamy Onion Gravy: After deglazing with broth, stir in ¼ cup of sour cream or heavy cream to create a rich, creamy sauce.
· Vinegar Twist: Add a splash of balsamic or red wine vinegar to the onions as they cook for a touch of acidity.
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