I love to make sauté chicken livers in butter with onions. I have dry sautéed them and then sprinkled minced garlic to good affect. But I have learned that chicken livers are very delicate and it is easy to make them a little bitter, with too much high heat ? For a few seconds too long ?
I like my livers medium to medium rare. And I like the idea of searing them. Perhaps I am thinking too much in the line of steak or chicken breast, in my pan technique. I do not want them to be at all soggy or over cooked.
Sometimes the simplest dishes can be the hardest
How exactly do you recommend treating the livers, while pan frying.
Sweat the onion or caramelize?
How do I avoid any slightly burnt or bitter affect?
O' yes, the milk soaking.? Lemon juice ?