To produce tender liver with a milder taste, start by removing the film and soaking the liver in milk before cooking. Chef Alisa Polunina shared this method as part of her liver cooking guide for socialbites.ca.
Fresh liver often carries a sweet, earthy profile, but some pieces can carry a slight bitterness that may turn off certain palates. Soaking the liver in milk for about an hour helps cut that bitterness and enhances overall flavor, according to the chef.
Before slicing the liver into strips or cubes, it is essential to peel away the membranes that cover it. The liver has a smooth, thin layer that, if left on, can make the finished dish feel dense or rubbery. Use a sharp knife to cut the membrane and peel it away with your fingers. For even cooking, cut the liver into 1–2 cm thick strips or cubes, allowing heat to reach every piece more quickly and uniformly.
Polunina notes that rolling the liver in a flour mixture with spices before cooking helps keep it soft and juicy. A quick dredge in flour lights up the exterior with a gentle crunch while preserving tenderness inside. If you want extra texture, breadcrumbs can be added for added crispness.
Seasoning plays a big role. The chef recommends kosher salt, coriander, cumin, black pepper, garlic powder, sage, and smoked paprika as ideal companions for liver. A classic duo to pair with liver is onions; their sweetness balances the rich flavor, creating a harmonious mix of taste and texture. When these ingredients come together, they form a dish that is comforting and satisfying.
In summary, the approach to preparing liver emphasizes light handling and mindful seasoning. The combination of milk soaking, membrane removal, strategic cutting, a seasoned flour coat, and careful onion pairing yields a dish that is tender, flavorful, and well balanced for diverse palates across North America.