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Beef liver using sousvide technology (Caso SousVide Center SV 1000)

Beef liver using sousvide technology (Caso SousVide Center SV 1000)

Category: Healthy eating
Beef liver using sousvide technology (Caso SousVide Center SV 1000)

Ingredients

Beef liver 400 g
Salt pepper taste

Cooking method

  • Wash the liver, get wet, remove films and veins. Cut into plates with a thickness of `~ 2 cm, salt and pepper, put in two bags and evacuate air with the built-in vacuum device.
  • Beef liver using sousvide technology (Caso SousVide Center SV 1000)
  • Sewing (and sewing is just slow cooking in water without reaching a boil) at 62aboutFrom within one hour. I must say that I have never eaten such a tender liver.

The dish is designed for

2 servings

Kara
Lorik, is there a white faq on your left? And also a question, but you don't need to soak the liver in milk?
dopleta
White? This is mashed potatoes, Irish! Not soaked in milk. But it turned out as if - yes.
gala10
Great! It was just the beef liver that was lying around in the freezer, and I already broke my head, so that it would be so rasty to see it ... Larochka, Thank you!!! A very timely recipe for me!
Kara
Quote: dopleta

White? This is mashed potatoes, Irish!

Fuck! How is it that you are so beautiful !!! No, well, I never get tired of being amazed at your talents
gala10
And what's that red in the background?
Kara
If my vision does not fail me, then this is an artichoke with a tomato
Anna1957
gala10
Yes, I recognized the tomato ... Artichoke?
dopleta
Quote: gala10

Great! Just beef liver was lying around in the freezer!
In! Try it, Checkmark, I'm sure you'll like it! My husband loves the liver well, roasted dry, but I can't stand this, I love juicy. And this one - for every taste, should satisfy everyone.
Red - tomato slices inserted between the "leaves" of a pickle. Nothing like that, right?
Anna1957
Never tasted an artichoke I remembered a children's poem where artichoke and volvulus rhymed
gala10
Quote: dopleta
tomato slices inserted between the "leaves" of a pickle
Cucumber? I never would have thought ...

Quote: dopleta
Nothing like that, right?
Yes, not that word! Class !!!
Anna1957
Quote: dopleta
Red - tomato slices inserted between the "leaves" of a pickle. Nothing like that, right?

Finally get stunned
dopleta
Have you tried the artichoke, Anh? What are you? Don't worry though, nothing special. Vegetable as a vegetable. And there is little there in it between the scales.
Anna1957
Quote: dopleta

Have you tried the artichoke, Anh? What are you? Don't worry though, nothing special. Vegetable as a vegetable. And there is little there in it between the scales.
Yeah. Volvulus completely discouraged desire. Since you say - I will not worry
Anna1957
Laris, how much did you get out of 400 g of liver? 2 servings?
dopleta
Yes, two large, very large portions. You know, taking into account the side dish, you can feed four people. The losses are insignificant - so, a little juice spilled out of the bag. First I wanted to make sauce on it, but then I decided to leave everything "natural".
Tanyulya
ABOUT!!! Larissa, thank you! I haven't seen a liver yet, I have to do it.
dopleta
Yes, Tanechka, I didn't find it in the recipes either, that's why I did it. And I was not disappointed, delicious!
domovoyx
Well done Larissa !!!
Keep it up!!!
What beauty ...
dopleta
Thank you so much !
Esvt
dopleta, Larissa! It looks very appetizing! And, of course, I understand - it's very tasty! And tell me, please, do you not fry food after "sous vide" for safety?
dopleta
Sveta, having read a lot about sous-vide technology, I concluded that frying before or after processing the product is done only for a golden crust, that is, to achieve a certain taste and aroma. And for safety, it is enough to choose the right time and temperature for each product. All the necessary tables can be seen in the book by the same expert on this technology, Douglas Baldwin.
Esvt
dopleta, Larissa! Thank you!
Yes, I also saw the tables and used them, but so far only for cooking vegetables, fruits, fish and chicken breast (I took the recipes on the website from our members of the forum, for which many thanks to you all !!!).
NataliARH
Larissa, beauty and deliciousness from such banal products! it's time to start a separate decorating contest

for the third gold!

lungwort
This will definitely suit me. We have a girl who doesn't like the liver. I don't think she will even guess (instead of mother's "soles" she will eat juicy liver for her mother-in-law).
Bul
Larisochka! Well, you, as always, I'm in shock! Prepare such beauty from such banal products!
Thank you, the morning started with a positive!
I love the liver very much, but recently I have not been able to buy a good one and it really turns out like a sole! Since it seems to me that for frying and shashlik, we do not need frozen liver, but we are sold defrosted. And according to this recipe, anyway what kind of liver?
dopleta
Thank you girls, dear ones, for the pleasure that I get from reading your reviews! Julia, I have already tried to cook frozen liver and, to be honest, I did not feel the difference.
Anna1957
Lorik, I just tried it and I am in a hurry to share: in terms of juiciness and softness, it is practically pate. No crushing and no oil drop. Now the liver is only your way
dopleta
Just about, and I compared it with the pate. Anya, hurray!
Natusya
Larissa, and it is possible to vacuumize the frozen liver and taste? I liked the recipe very much, but the liver is in the freezer
dopleta
Oh, Natasha, while I read your question, the liver must have thawed out? It is for the better - after all, it would take additional time to thaw it in the dish, that is, it would take longer to thaw it during the defrosting.
Natusya
Not, Lar, I'm at work, but the liver is at home. Will not have time to defrost in the evening ... I'll have to see it in the morning. And I'm drooling for half a day
Natusya
Finally I got to this liver! I lie on the couch and wait for my stem to whistle ... I’m preparing my breakfast or lunch
dopleta
Natus, well, your refrigerator is freezing! The liver was thawing for a whole week!
Natusya
Quote: dopleta

Natus, well, your refrigerator is freezing! The liver was thawing for a whole week!
Lar, at least I could not defrost it (at the dacha I hung up with my husband) I returned on Tuesday, and at home there is nothing but a liver. Ah, maiden memory ... it is necessary to


Added Thursday 28 Apr 2016 07:02 AM

I report: the liver turned out great, neither hard nor soft. I can't say about the taste, because the liver from the first packet turned out to be bitter; I'm afraid to open the second one! ... Offensive ...
dopleta
Oyoyoy ... Is it bought in the store? What a bastard!
Natusya
Yes, Laris, in the store. I swore not to take from them ... once the beef turned out to be oak and old, and then as the devil beguiled it would be better if I reached Magnit for ice cream (although there you can get pricked too). I love the liver, where can I get it now
Tumanchik
Larissa, please help. Do you need to cool sharply after pasting? We will eat tomorrow.
dopleta
No, Ira, if you eat tomorrow, there is no such need.
Tumanchik
Quote: dopleta

No, Ira, if you eat tomorrow, there is no such need.
Thank you. and tell me ... in an hour I still have blood in the bag, although the thickness is 2 mm - do I still need to keep it? Choy is scary, but I don't want a rubber one. some will choke
dopleta
2 mm ??? Probably 2 cm? Ira, this is not blood, this is juice with clotted blood. I'm sure everything is ready.
Tumanchik
Quote: dopleta

2 mm ??? Probably 2 cm? Ira, this is not blood, this is juice with clotted blood. I'm sure everything is ready.
oh, of course 2 cm.
thank you very much! we will try tomorrow!


Added Saturday 28 May 2016 09:41 PM

Larisa thank you so much for the recipe. I really liked it. My husband and I just ate with a side dish. But for children, the liquid in a red package still bothered me. And given that my liver is pork, and not beef, I just cut it and poured it with freshly prepared Bechamel. She let me stand under the lid.
The liver really tastes amazing. And there were no crumbs characteristic of pork liver - a single soft mass. Thanks for the recipe. Very suitable for baby food.
dopleta
I am very glad, Ira! Thank you for writing about your impressions.
Arka
Lorik! Hello!
Did you make chicken?
What time and t does it take
dopleta
Haven't done it yet, Nata, but thanks for the idea!
Volume
Laris! : rose: I did, but it's strange to eat. Is that how it should be? There, on a cut, a dense structure of the liver is visible. There are no staffs and therefore 62 * too. I cooked on a multi-cooker 65 *. The liver (beef) was in the multicooker for 1 hour, it was brought to the set temperature in advance (that is, immediately buh and 65 *)
Beef liver using sousvide technology (Caso SousVide Center SV 1000)
Beef liver using sousvide technology (Caso SousVide Center SV 1000)
Got it right for me ??? Something seems to me, mine will not eat such freshness.
Arka
If you have strong doubts about the attractiveness for your home, you can quickly (!) Fry the pieces in a very very heated pan to give them a familiar look.
dopleta
Tom, it's hard for me to understand from the picture what's wrong with you, but outwardly, it really looks damp. Maybe your pieces were thicker? Does the temperature of the cartoon exactly hold? My liver is evenly cooked, without dampness inside.
Tumanchik
Previously, I was also frightened by the sight and I increased the time, but then the tenderness of the liver is lost. And now I cook bechamel (using broth from the liver) and immediately put the liver sous-vide, cut into strips, in a hot place. I let it stand under the lid until the temperature is pleasant for food. It comes evenly without being digested. Delicious!

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