Soaking liver in milk is said to be a common technique that supposedly helps to remove impurities, softens flavour, and tenderises the liver.
I tried it, and the liver turned out alright, but it got me wondering: how does this work? What's the chemistry behind it? Exactly what's happening between the milk and the liver?
Is it the acid in the milk tenderising the liver? That would mean I could soak liver in a marinade based on lemon juice or vinegar? (It doesn't seem like a terrific idea)
Or is there something else involved? I searched around, but nothing I found seemed terribly exact.