Liver Sous Vide

alejandro_garza_40117

Hi everyone. does anybody cooked Liver Sous Vide? at what time and temperature? what was the result of it...

thanks everyone..

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Johan_Edstrom_5586

http://www.chefsteps.com/activities/chicken-liver-pate for Calfs liver I think 63C is a good starting point, around 1h.

karon_Adams_173874

I would set the temp at the finished target temp. Beef and chicken need about 45min - 1 hour. generally, you are looking at a piece of meat 1/2" -1 1/2" thick. that's where I would start to gauge since heat will travel inward and your thickness is the limiting factor. after that, consider that liver is smaller, finer celled than a piece of flesh. fat content will also increase speed of heat transfer. but, the good part is, mostly you need to look at minimum time to reach temp.

I would also look into sausage making temps. look at cook instructions for pretty much any liver sausage or blood sausage. the texture and cook times should be pretty consistent with a piece of liver.

Will_Allen_501864

Re-visiting this thread since I just did beef liver this week. I used liver from grass fed cows, cut into ~3/4 inch thick slices. Rub with plenty of salt and pepper, and add some bay leaf, chopped onions and minced garlic, a tablespoon or two of bacon grease and 4 tablespoons of olive oil. 24 hours at 158 degrees Fahrenheit, and the liver came out perfectly. You could easily dust it with a little bit of seasoned egg and flour and pan sauté for 2 minutes per side if you want, then top it with the heated liquid and onions from the sous vide bag.