alexalbon23
Active member
I was looking at an old-school recipe for liver and onions (don’t ask), and it said to soak the liver in milk overnight before cooking. Then I remembered I’ve seen this for other stuff too, like fried chicken or even fish. Is there some kind of scientific reason for this, or is it just one of those "my grandma did it so I do it" things? Does it actually make a difference? Anyone tried skipping this step?
