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

Also an option, Irunchik!
In short, if there is no confidence in the readiness of the liver, it is better to "squeeze" it a little, than to expose everyone to unnecessary risk.

Perhaps the cartoon does not hold t in the bowl, and the displayed t is the t of the heating element. And after lowering the cool liver into the water, the water did not have time to warm up to the required 65 grams. I would not take out a thermometer at all and would monitor t during the entire cooking time. After all, you can start counting down when t water with the immersed product reaches the required level.

it's better to squeeze it a little

oh, do not pinch the current. then it's better to just fry. sorry for tenderness

[Larissa,]

you can quickly (!) fry the pieces in a very hot pan to give them a familiar look.

And so she did. And she became softer on the inside and prettier. More edible for sure. Well, I also tried this beauty, the piece was dense and chewed with a creak.

Maybe your pieces were thicker? Does the temperature of the cartoon exactly hold?

I tried to stick to 2 cm, but you can see the eye is "not a diamond". So my joint is sliced.
The cartoon keeps the correct temperature, at one time it was repaired in the service.

I would not take out a thermometer at all and would monitor t during the entire cooking time. After all, you can start counting down when t water with the immersed product reaches the required level.

Now I will monitor the temperature more closely and the countdown will go after the temperature has equalized, already with the liver.
I put them in 2 packages, probably a lot for one multi? I disassembled one, the second is still in the refrigerator.

Now I'll put it at 65 * for another hour. I hope you get what you need.

Added Thursday, 11 Aug 2016 08:39 PM

Larissa, : rose: thanks for the recipe and for such a beautiful photo, thanks to which I decided to cook the liver using the sous vide method. IT TURNED !!!!!!
Soft and tasty. Lay in the cartoon for 40 minutes.
The saucepan kept the temperature even, checked. Thank you Arka and Tumanchik for advice.
The liver was obviously raw before.

and I cooked it, I also had a reddish liquid, but delicious!

[dopleta]

dopleta, Larisa, I really need help. It happened to me a liver 2.5 kg, I cut it into shares, salt and pepper, 7 bags came out. I put everything in the dd2 headquarters, set 62 degrees for 4 hours. Thickness in thick places of 4 centimeters .. How about time and temperature? And then everything is already worth it - it is cooked - it will be seen

[Marina]

Marina, I'm sorry, when you wrote, I was on the plane and only now got to your post. What's the result? I would cook for longer than 4 hours. Yet your liver is six times larger and the pieces are thicker.

[dopleta]

dopleta, too, the liver could not answer earlier already in the freezer. Preparing for 3 hours, taking into account cold water. One package immediately opened in the morning, after a night of the refrigerator. It tastes like pate, but very concentrated. Enough red liquid. I drained it and doused a piece with boiling water. She cut the knife-cut like soft cottage cheese from a pack. A little pink in the middle, but it tastes good. The remaining 6 bags were thrown into the freezer. Just in case, after defrosting, salt the juice, pour it over with boiling water and boil it for 5 minutes under the sauce and leave it to reach, as they wrote, if it is very pink on the cut. ...



The little dog ate, cracking behind the ears, and it was not easy to surprise her. ..

[dopleta]

dopleta, LarisochkaThanks for the liver recipe! I was just looking for something else to see in my new multicooker / pressure cooker in Vacuum mode. That's how good it was that I found the liver recipe! Thank you again, I went to cook the liver.

[kartinka]

Enough red liquid.

kartinka, I do not remember if it was written anywhere on our forum, but it should be pointed out once again that this red liquid is not blood! It is a juice made up of water and myoglobin protein, which turns red as a result of oxidation. Therefore, the red liquid will always stand out, and it is absolutely safe! So your dog knows a lot!
velli, no need to thank you ahead of time! I look forward to hearing from you!

[dopleta]

dopleta, Larisochka, come to me! : drinks_milk: I remember about myoglobin, only now I saw it for the first time, the Vidocq is still that unusual, that's why I scalded it, I want to scroll the liver with minced meat and suck it with sausage. ... True, you need to buy a liver. ...

To me, too, on you, Marina. But if I forget and put it out again, I'm sorry. It’s just that I’ve still remembered how someone threatened me ten years ago: “Why - have we already switched to you ?!” since then I have been reinsured.

[dopleta]

dopleta, Larisa, what do you think about the kidneys? If you soak them several times, is it good first, or the smell will not go away? What seems to me a waste idea precisely because of the activation of the smell?
Under the sour cream would be them. ..

Oh, Marina, I don't know ... Something's gnawing at doubts. Well, how many of them do you need to soak so that the smell is not felt in a vacuum?

[dopleta]

dopleta, so I think, if they are soaked to "odorless", the vacuum will most likely do its job. ... No, I won't try. I'd better go for a liver and I want to see my heart too.

I am grateful to the author of the recipe!

The day before yesterday I received a vacuum cleaner, yesterday I bought some livers. There was only pork, but the previously read phrase about the fact that in the sous-form of grains of pork is not felt was encouraging. I confirm - there are none at all!
It was too lazy to cut into pieces, so a whole 2 shares, each in its own bag, and vacuumized. I cooked both at once.
I was reinsured and cooked for 5 hours in March on a multi-cooker at 65 degrees (initially I poured water already heated to 72 grams), kept the temperature of the cartoon stable, checked it a couple of times along the way. But the red water in the bags was very embarrassing, so I added time several times.Although I read the whole topic in advance and knew that it was not blood at all, but psychologically it is not easy to accept this color

I cooked in the evening, put it in the refrigerator at night, and tried the cold one in the morning. It turned out very tasty - a delicate and damp consistency, no pink on the cut, the color is even throughout the depth. Probably, the time can be reduced to 4 hours, or even less, but I will select it by scientific poking method.
Now I will cook the liver this way!

[okveda]

okvedahow delicious it turned out!
And I ... pulled the bag out of the freezer, drained the red one again, scalded it with boiling water (again purely morally) dried it. Fried with a construction (new) hair dryer. And a hairdryer ... I took it instead of a burner (I'll tell my husband, I don't know ... nothing)

Yeah, I read your messages here and on the topic, they helped me to decide over time, or rather to play it safe, which I do not regret at all, because now I can be much more calm about the color of the juice and smoothly reduce the cooking time to the optimal balance of tenderness and acceptable color. I want it to be just like a pate. This one turned out to be very tender, but still you cannot spread it on bread cold.
From this side, I have not thought about a building hair dryer yet! And what is his maximum temperature? I didn't think about buying a burner at all, but a hair dryer will have versatile functionality ...
Oh, at least don't come in here, there are only crazy hands all around, but I need everything right away!

[okveda]

okveda, I thought about the burner for a long time, but I recently read about a hairdryer, in what topic, I don’t remember, maybe I had a little pinkness and it was - we didn’t notice everything tasted well, the hairdryer was like a normal 2 speeds, everything was there in German - removed from the box 350 * C / 300 l / min 550 * C / 500
l / min I think the next portion should also be put in fractions - it turns out more conveniently, if you then fry it as a second for a side dish, without peeling, only pate. .. for 4 o'clock it will probably be just right, that would probably be without pink (although in this piece it seems not ...
For some reason I can insert a photo.



I'll tell my husband - change the hairdryer to the burner - just like that

Yes, in whole slices, though longer, but more functional, in my opinion, you can then cut it into slices, for a liver cake, for example, or into pieces-cubes like beef stroganoff. And initially fuss less. Next time I'll try it for 4 hours too. I will look for my pate
Thank you for the information about the hairdryer, I will look.

[Olga]

Olga, countrywoman, thank you very much for the report and for the presented photo of an excellent result! It is especially pleasant that with a relatively long-standing registration, you posted your first messages in my topic.

Larissa, thank you again for an excellent recipe!
I love the liver, and with this option, so many opportunities open up, and most importantly, with minimal effort! I'll try more beef and chicken, where I can find duck ...
And yes, I harness it for a long time ...

Liver delight Didn't have time to eat a test batch, as the family instructed to see more

Thank you, Irish!