Why Soak Foods in Milk: Not Just for the Liver
Experienced housewives know many culinary tricks in which milk is the main ingredient.
Take, for example, the well-known trick with liver: if you soak the liver in milk for 1-2 hours, it will turn out more tender and juicy.
Fish fillets will also become juicier if you soak them in a milk “bath” for one hour.
In addition, when fried, the fillet will be covered with a delicious, delicate golden crust.
Soak dried mushrooms in milk for an hour, and their taste, which will become even more intense, will be unrecognizable.
Milk can also be saved by sour cottage cheese, which savvy cooks immerse in the white liquid for 3-4 hours.
Finally, here's a life hack that will help you make oversalted herring less salty and more tender.
As you might have guessed, the fish should also be soaked in milk. 10-12 hours will be enough.
