I was fixing liver, onions and bacon this weekend - once every few years it sounds great!
Ran across a recipe that called for marinating the liver in lemon juice for several hours before cooking it ---- it said that the lemon juice 'improves' the texture of the liver and releases any impurities --------?????? has anyone heard or done that -- and, if so, what was the result?
thanks, in advance, for any response.......as always, ..cooking is 'a wondrous thing'......
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