chicken liver questions
looking at Julia's chicken liver pate recipe on Epicurious. one of the reviewers suggested soaking the livers in milk. two questions:
--why would i want to do this...does the step add anything appreciable?
--and if so, for how long?
(i just skimmed through that whole long chicken liver thread from last month, so sorry to bring up all those cravings again, but hey, it's a whole new year.)
"They say" that soaking liver, any kind of liver, in milk removes the bitterness. Liver does have a faint bitter flavor to some people. I've never noticed any difference after soaking so I never bother.
I've used that Julia chicken liver paté recipe for years and it's terrific. It freezes well too. The top darkens but a quick stir and it's fine. I like to keep some on hand in the freezer for easy hors d'oeuvres if I have to put together something on short notice.
Yup, it smooths the edges off the strong flavor...ever notice how liver almost has a "smell" inside your mouth, almost like sucking on a penny. Soaking in milk will prevent that to a certain extent. Also keeps the livers nice and tender.
FYI I sometimes soak white fleshed fish in milk over night before cooking it. Removes some of the fishy odors (although if its too odiforous it's probably not fresh). Sometimes I'll soak chicken breasts in milk and hot sauce to tenderize it...the vinegar in the hot sauce almost turns it into a buttermilk soak.