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

Remove the thin membrane (if present) for better texture.

Don’t overcook — liver gets tough and grainy if cooked too long. Sauté over medium heat for just 2–3 minutes per side until still slightly pink inside.

Season with garlic, onions, herbs, or spices like cumin or paprika to mask any remaining odor and enhance flavor.