To peel the liver, you'll need to remove the thin membrane that is sometimes attached. Here's how to do it:
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Identify the Membrane: Look for a thin, translucent membrane covering parts of the liver. Not all livers will have a membrane requiring removal.
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Use a Paring Knife: Employ a sharp paring knife.
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Separate the Membrane: Carefully insert the tip of the paring knife under the edge of the membrane.
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Peel it Off: Gently lift and peel the membrane away from the liver. Use the knife to help separate it as you go, being careful not to tear the liver itself.
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Preparation After Peeling: Once peeled, you can slice the liver into approximately 1/2-inch thick pieces to prevent it from drying during cooking, cut it into larger chunks, or cook it whole, depending on your recipe.
