Buffalo liver

Fran_ois_Sauv__1036034

I like my veal liver pink. I received a piece of buffalo liver (+/- 1/4lb) and I would like to cook it ´sous vidé. What would be the best water temperature? And how long would it take to cook it?

Manfred__101170

Thomas Keller recommends for 1kg calf liver a temperature of 60° C for 60 min.

I would keep the recomended temperature; a 1/4 lb would be around 113 g. 15 - 20 min, even throug by this small amount I personally would reduce the temp. to 58.5 ° C./ 15 min.

Any temp. between 58.5° C and 60° C should be ok.