Bob

Robert_Rains_755601

I would like to know if anyone has any experience cooking beef kidney or beef liver using the Joule.

Best,

Bob

Francois_346702

Hi Bob,

Modernist Cuisine recommands 56°C for any kidneys except chicken, and 62°C for veal liver, until that temperature is reached in the center of your piece (no time advise). It also says to let the veal liver in cold water or milk for 8h before cooking.

I remember having done kidneys once sous vide (and then seared them in butter) but I don't think I did them at 56°C, which seem very low... I am pretty sure it is quite low as in the same table, the temperature they indicate for the foie gras is very low as well, and I am much more familiar with that cut, that I generaly cook at least 10°C higher than what they recommand...

You need top notch products as well, as the same reference also tells that these recommended temperatures do not always reach food safety norms.

My two cent advises...