Once a staple on Seattle's iconic Canlis Restaurant menu it is no where to be found – alas Mad Cow Disease – so many dishes fell from menus. Yesterday we were fortunate enough to receive an offer from a local farmer for a pastured (grass fed) organic liver which we purchased in its entirety. Now that its portioned (@ 3/4" slices) and vacuum sealed and in the freezer we began our search for the proper sous vide handling. We searched your site for a solution but did not encounter one. We found the chicken and goose techniques but not the beef.
We did however source a solution for offal on another site. We found that our favourite, pink, would cook at 143.6º for 60 minutes and medium would cook for 149º at 60 minutes. But we look to you for a confirmation.
We intend to sous vide the appropriate temp then throw into our Big Steel Keg (think Big Green Egg) and grill mark it with a bit of ghee and toasted sage. Of course it would be a rapid diagonal one-side marking (30 seconds - spin 30 seconds flip 10 seconds platter) at 500º - 600º. For this technique we'll opt for the medium-rare at 136º to allow for the extreme finish.
Any suggestions?
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