Part of my new years dinner (I know its a bit early to be planning) is going to be an asian inspired chicken liver parfait brûlée.. so far flavoured with: lapsang souchong, mirin, sake. Probably served with brioche.
I want to do the cooking of the chicken livers sous vide, and was wondering what the best temperature is for this. I think I will put the parfait in the bath in ramekins using it like a ban marie.
Also is there much more of a safety concern with liver cooking it sous vide?
Thanks
