LIVER is tastier when undercooked. It becomes bitter, rubbery and smelly when cooked too well done. After eating too many overcooked liver dishes at hotels and restaurants, I made a vow to only eat it when I have cooked it myself.
I had to go back to my rural childhood roots to find the perfect way to prepare liver.
In rural areas, fresh hot liver from a slaughter is eaten raw, and if it comes near a fire, it is only for 20 seconds at the most. It literally flirts with the fire.