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.)
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