It ruins the texture too. Liver, hearts and kidneys can be wonderfully tender and even creamy in texture, but once overcooked they are tough and rubbery.
Yeah, I noticed that when properly cooked they are very tender and smooth. Onions seem to help a ton with the flavor too, at least for the liver & onions I make :D
It ruins the texture too. Liver, hearts and kidneys can be wonderfully tender and even creamy in texture, but once overcooked they are tough and rubbery.
Yeah, I noticed that when properly cooked they are very tender and smooth. Onions seem to help a ton with the flavor too, at least for the liver & onions I make :D