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 really was, I saw a you-tube sous vide (as a rare example) but their description of “tender” was likely so off the mark compared to the regular flour & pan fry feel that it was misleading.
Having firmed it up overnight in a 2c fridge I will throw it back into the frying pan tonight, but I think it’s a literal “dogs dinner” for them tonight.
Today I tried to pan fry it cold, it remained more or less mush, not able to hold itself together & breaking apart further, before, pan, during pan, after pan…
I still ate it as a breakfast component & didn’t waste time flouring it, it didn’t deliver (& i’ve been eating steamed rice with lemon ponzu for many meals for the past 7+ days)
While it will be an excellent treat for your dogs, why don’t you instead try to salvage it by making it into a liverwurst or pate kind of thing? I, of course, have no idea what I’m talking about.
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)
