I am planning on attempting my grandmother's jewish chopped liver and have been reading that soaking in milk helps remove impurities and lessen some of the harshness in flavor. This seems to apply mainly to beef liver and I am using chicken - but I would love some insight!
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.