Wife brought me home some very fresh glossy lambs liver (which only I eat despite us all eating lamb hearts)
Whilst I am aware of the congealing effect of this soft organ put to water, I can live with that, but should I still flour dip it after to help texture & coating adherence for a quick pan colour finish?
& of course temps & times, perused the site via PC but nothing there …help appreciated, good liver has a very finite shelf life (even at 2c / 36f in the fridge)
The “lets talk organ meats” thread was mostly heart based
Well that ruined a treat.
Too damn soft, trying to save it by sticking it in the airfryer for 5 minutes (pan finish was rubbish) but basically the medium rare is like mush, with none of the traditional pan fried joy.
I stuffed the remainder in the fridge whilst I ponder whether even the dogs would eat it (ps vets saying liver for dogs is dangerous is a pile of BS perpetuate by vets, none of them have ever quantified it by weight nor strength, they are likely very much unaware, we have fed all our dogs liver & heart over the years, big difference between pig, lamb, ox, chicken livers.
Anyway, sous vide liver …don’t unless you are a born masochist.
It was eaten, at breakfast, every piece scrutinised out of the frying pan
Only thing is I now need some liver for a “do over” …feeling cheated of your food is to still feel hungry.
Pate is a funny thing where I am the only person eating it at home, & I am very fussy about it (wife bought the wrong stuff too often, leaves me to it)