Do you need to soak liver before cooking? Also, soak the beef liver in buttermilk and refrigerate at least 2 hours before cooking it. This trick will remove much of the bitter taste from the meat. Its just optional, you dont have to soak in buttermilk.
Why do you soak liver?
Soaking liver in milk is said to be a common technique that supposedly helps to remove impurities, softens flavour, and tenderises the liver.
How can you tell if your liver is bad?
The best way is to smell and look at the beef liver: signs of bad beef liver are a sour smell, dull color and slimy texture; discard any beef liver with an off smell or appearance.
How do you cook liver without it smelling?
While we are used to soaking liver in vinegar or lemon to get rid of the bad smell and kill any remaining toxins, American and European chefs advise to soak liver in milk. Yes, thats right: Milk!