Hey all, I tried my hand at cooking liver today; pig liver. So I seared it on both sides and butter basted it til it was pink in the middle the let it rest. I took a bite and thought to myself "This isn't as bad as people make it out to be." Then the meat, as if in defiance, just turned kind of chalky in my mouth. Is this just the nature of this particular organ or is there a way to avoid the chalkiness?