Home Cooking 4

What does a 'well trimmed' liver mean?

Cookiefiend | Nov 23, 2009 04:03 PM

I'm attempting (again) to make a Chicken Liver Pate. Each one I've tried has been, well, not quite what I was hoping for. I'm trying a Jacques Pepin recipe tomorrow and it calls for "well trimmed chicken livers...

Cookiefiend says to herself, 'What does that mean? What am I trimming off or out?'.

Another recipe says to soak the livers in milk for a half an hour - what do you think?


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