I’m not sure that SV would offer any real benefit on this one, but just out of curiosity…has anyone here ever prepared chicken hearts (or any other type of heart) SV? If so, what exactly did you do and what was/were your result(s)?
I don’t think I recall anyone making any heart here. Someone in our Facebook group has. You might find the discussion on there helpful. Also, this has come up a couple of time on Reddit. I found this specific thread on Reddit about sous vide chicken hearts.
I’m amazed that heart doesn’t feature more prominently for sous vide, it is hard working lean steak after all.
Would be nice to have a definitive Anova guide.
Especially for lamb, halved or whole.