# Slide vide Lamb Liver?

**URL:** https://community.anovaculinary.com/t/slide-vide-lamb-liver/17005
**Category:** Anova Precision® Cooker
**Created:** [October 9, 2018, 11:33am UTC](https://community.anovaculinary.com/t/slide-vide-lamb-liver/17005 "2018-10-09T11:33:37Z")
**Posts on this page:** 2
**Page:** 1

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### Author: ![l2oBiN](https://avatars.discourse-cdn.com/v4/letter/l/ad7895/32.png) [@l2oBiN](https://community.anovaculinary.com/u/l2oBiN)
#### Post date: [October 9, 2018, 11:33am UTC](https://community.anovaculinary.com/t/slide-vide-lamb-liver/17005/1 "2018-10-09T11:33:38Z")

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Looking for temps and times.

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### Author: ![OriginalGriff](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/originalgriff/32/3195_2.png) [@OriginalGriff](https://community.anovaculinary.com/u/OriginalGriff)
#### Post date: [October 10, 2018, 6:09am UTC](https://community.anovaculinary.com/t/slide-vide-lamb-liver/17005/2 "2018-10-10T06:09:49Z")

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There is a list of rough timings here, which includes Lambs Liver: [https://www.cookipedia.co.uk/recipes\_wiki/Sous\_vide\_cooking\_times](https://www.cookipedia.co.uk/recipes_wiki/Sous_vide_cooking_times)  
But … Given that you are going to have to sear it to get anything approaching a pleasant appearance (and add to the flavour via the Maillard Reaction) and for me frying Lambs liver takes about two minutes tops it’s probably a waste of your time.

I’d be interested in finding out how well it works, but I suspect it’s not going to be a good result.