howard at brazee.net
Wed Nov 30 13:18:08 GMT 2016
> On Nov 29, 2016, at 10:56 PM, A. Marina Fournier <saffronrose at me.com> wrote:
> I caramelized the onions before putting the liver in the pan, so that I didn't cook the liver to tasteless cardboard. Sometimes I put soy or teriyaki sauce on the liver before it went in the pan.
I grew up with liver cut in very small places and dipped in flour before being cooked with diced onions and bacon. I didn’t know how dry liver could be until I ordered it at a restaurant when I was on my own.
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