Given the background description of some cooking related query, summarize the question into a title
--------
Question: 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.

Answer: How does soaking liver in milk work?


Question: I make up several burger patties in advance with peppers, onions, and spices.I use wax paper to separate them.If I put them in the freezer they separate fine. If I just refrigerate they stick to the wax paper. I don't want to coat the wax paper with oil. How can I refrigerate the patties so they will easily separate?

Answer: Refrigerate and separate patties


Question: I was trying to make some homemade flour tortillas, but I made a mistake and I added ~9oz of shortening to 4.5 cups of flour. I'm unsure what to do with the flour mixture because I do not want just to throw it away. I also added a tablespoon of salt and a tablespoon of baking powder and around of 1 1/2 cups of water. Is the mixture still good for flour tortillas?

Answer:
What to do when too much shortening is added to flour?