Liver is delicious with butter and onions. It becomes leathery if the heat
is too high. With any meat it's always best to start with a room temp meat
(or set out for an hour) into a heated skillet. I love liver and onions....
Bought some today..... Oliva
----- Original Message -----
From: "Paleo Babe" <[log in to unmask]>
when I
think of fried liver, It's
How do you stop it from being so leathery?