Sous-vide liver

(1)

Zudzug Gloktag

Québec

As a culinary maestro, my passion lies in the art of cooking. There’s nothing more delightful than orchestrating a never-ending gastronomic symphony, where friends gather to savour my sous-vide masterpieces. These delicacies, crafted with minimal effort yet maximum fl ...

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There is such a thing as wagyu liver. There is no market for it in certain parts of the world, and it sells for the same price as regular liver in those areas. People simply assume liver is grainy, sandy and requiring a lot of ketchup to be made edible. No, my friend, it is a delicacy when properly cooked. Either it is wagyu, beef, veal, chicken or pork liver, this recipe will simply work.
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Ingredients for 2

  • Liver, sliced no thicker than ¾ of an inch. (2cm)

  • Flour (use what works best for you if you have food restrictions)

  • Butter

  • Sous-vide bags

  • A pan and a stove or the equivalent

Directions

  • Step 1

    Set your Anova Sous Vide Precision Cooker to 71ºC / 159.8ºF

  • Step 2

    Warm up the pan and throw some butter in there.

  • Step 3

    Dip the liver in the flour, cover both sides.

  • Step 4

    Wiggle it a bit in the air to remove the excess.

  • Step 5

    Cook the liver in the pan. It's OK if you don't put them all in at the same time.

  • Step 6

    We're not cooking the liver all the way through. You just want a nice crust to form. It can still be raw.

  • Step 7

    Once all of your liver pieces are ready, put them in the sous-vide bags. You can mosaic many pieces side by side, but it is only one piece thick at a time.

  • Step 8

    Cook sous-vide for the set time.

  • Step 9

    Prepare the rest of your meal.

    • Refreshing that crust

    • Step 0

      First and foremost, flour and oxygen in the bath water react in odd ways, and it will probably be green by now. This is perfectly edible, but no one wants that. We will rectify this and make the liver's crust a bit crispier. Reheat that pan and add a bit of butter if needed.

    • Step 1

      Give the crust the golden colour it deserves.

    • Step 2

      Serve to your guests. Some will use ketchup out of a habit, but by now this is soft, moist and a delicacy.

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159.8 F / 71 C Recipe Temp
Recipe Time
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