Can I soak liver in milk overnight? And if yes, does it matter if I soak it for 2 hours or overnight, or will there be no difference?
On one hand there is theory that keeping the liver in milk overnight (in the fridge) let it get more tender and flush bitterness even better than for two hours.
But if it was the "success rate", the overnight soak would be the advised time for soaking.
The main times for soaking I've seen are "kissed" when you cut the liver in small pieces and soak for 30 minutes. The second is whole liver for two-three hours.
When leaving in milk for overnight I usually see adnotation that it help cook it quicker as liver is "fluffier" thus helping the heat go through it.