YourUniverse
Member
Liver is obviously very nutritious, but working it into a diet can be difficult because it simply tastes awful to most people.
Soaking liver in milk for at least half an hour, and frying it in butter, makes it MUCH more palatable.
What is lost in the soaking milk?
I would assume some iron is displaced by some calcium, but should I be concerned about the liver losing its B-vitamins, or other minerals, or anything else? Surely, if iron can be displaced/lost, other minerals can as well.
Soaking liver in milk for at least half an hour, and frying it in butter, makes it MUCH more palatable.
What is lost in the soaking milk?
I would assume some iron is displaced by some calcium, but should I be concerned about the liver losing its B-vitamins, or other minerals, or anything else? Surely, if iron can be displaced/lost, other minerals can as well.