Try it out
Can’t find beef
liver? The British actually prepare lambs’ liver using this method.
Remember that chicken liver and pork liver are also available in the U.S.
The liver, no matter what animal, always has an acquired taste that many people
initially find off-putting. Some recipes call for soaking the liver in
lemon juice for hours. We suggest adding
a sprinkle of paprika, red pepper flakes, or even chili powder. These
“warm spices” can help cut into the “metallic” liver flavors. Try
substituting the yellow onion for leeks or scallions in a pinch. The
addition of chopped chives is also a tasty bet.
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