never did the SV chicken livers before, but its almost as if SV - TopicsExpress

never did the SV chicken livers before, but its almost as if SV was created just for them. The bad rap on liver is probably justified, but, I gotta say, 4 hours @129F gave me a product not unlike the way SV fish is frequently described as looking raw, but tasting cooked. Very mild flavor, but isnt that how people who like liver always describe it to those who dont? No similarity beyond that, but, man, there was a LOT of blood in the bag when it was done, although the livers were still bright...making the SV pate right now.

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