Liver

Keep raw liver refrigerated and use within 1-2 days, or freeze for longer storage.

Soaking liver in milk for 30 minutes before cooking can help mellow its flavor and improve tenderness.

Don't overcook liver; it becomes tough and rubbery. Cook until just done, typically a few minutes per side for pan-frying.

Slice liver into uniform pieces for even cooking.

Onions

Bacon

Mushrooms

Garlic

Potatoes

Apples

Overcooking is the most common mistake, leading to a tough and unpleasant texture.

Not trimming away any tough membranes or connective tissue can result in a chewy bite.