Tip for cooking liver: eliminate the strong smell and let it tender.

🥛 Soak in Milk or Lemon Water
Soak the liver (beef, lamb, or chicken) in milk or a mixture of lemon juice and water for 30 minutes to 2 hours before cooking.

Milk helps draw out blood and impurities, neutralizing the strong odor.

Lemon water adds a light acid that also breaks down proteins, making the liver more tender.

🔪 Additional Tips: