Cooking For Engineers

[Guest]

a web search reveals that I am not the only individual who finds the aroma of liver, to be nauseating.

I would truly prefer this wasn't so. Liver is an EXTREMELY cost-efficent way to get nutrition.

Can raw liver be de-odorized before cooking, without removing the nutrients?

Suggestions seen on the web till now are : soak in milk, soak in vinegar.

[Rotten Apple]

Both of the suggestions you evidently read about I've tried although to be honest I wasn't aiming to de-fume my liver -- I was just trying to get the cooked results to be as good as those of my mother-in-law and that's what she does. Have you tried either or both and if so, are you not pleased?

[Ruby@Cuisine]

Slice liver and soak in water. Rub liver slices, you will see a lot of blood washed out. Refresh water and rub fully. Keep on doing this until you see water is almost clean.

When you cook liver, add some wine, so that bad odor will co-evaporate with alcohol.

[danicamoore]

Soak it in milk or a flavorful spicy marinade such as a white wine marinade before cooking to soften the intense flavor. After marinating throw the liquid away and pat the liver dry before cooking. Hope this could help..

-paloma