Liver seems off.....
Discussion
http://www.caterersearch.com/Articles/14/11/2012/3...
It looks as though the days of perfect pink liver might be numbered, as no less than Brasserie Blanc, Raymond Blanc’s high street French restaurant chain, looks set to abandon serving lamb's liver after customers in Covent Garden got food poisoning. It seems likely that if this chain decides it isn't worth the risk, pretty much everywhere else will have to do the same. And probably that will mean no liver on the menu, as who wants to eat leathery liver? Shame! (found on mattandcat)
what a shame - love it and think that there is a certain risk in ceratin things - aka life
IO am happy to take it - why does the goverment get in the way - nobody has to eat it...
It looks as though the days of perfect pink liver might be numbered, as no less than Brasserie Blanc, Raymond Blanc’s high street French restaurant chain, looks set to abandon serving lamb's liver after customers in Covent Garden got food poisoning. It seems likely that if this chain decides it isn't worth the risk, pretty much everywhere else will have to do the same. And probably that will mean no liver on the menu, as who wants to eat leathery liver? Shame! (found on mattandcat)
what a shame - love it and think that there is a certain risk in ceratin things - aka life
IO am happy to take it - why does the goverment get in the way - nobody has to eat it...
cramorra said:
http://www.caterersearch.com/Articles/14/11/2012/3...
It looks as though the days of perfect pink liver might be numbered, as no less than Brasserie Blanc, Raymond Blanc’s high street French restaurant chain, looks set to abandon serving lamb's liver after customers in Covent Garden got food poisoning. It seems likely that if this chain decides it isn't worth the risk, pretty much everywhere else will have to do the same. And probably that will mean no liver on the menu, as who wants to eat leathery liver? Shame! (found on mattandcat)
what a shame - love it and think that there is a certain risk in ceratin things - aka life
IO am happy to take it - why does the goverment get in the way - nobody has to eat it...
If the restaurant was prepared to print full information of the possible consequences I might (MIGHT) go along with you. Cooking food sufficiently to kill well-known nasties is a basic, though, surely? I'm sure Chef Blanc wouldn't serve pink chicken, would he?It looks as though the days of perfect pink liver might be numbered, as no less than Brasserie Blanc, Raymond Blanc’s high street French restaurant chain, looks set to abandon serving lamb's liver after customers in Covent Garden got food poisoning. It seems likely that if this chain decides it isn't worth the risk, pretty much everywhere else will have to do the same. And probably that will mean no liver on the menu, as who wants to eat leathery liver? Shame! (found on mattandcat)
what a shame - love it and think that there is a certain risk in ceratin things - aka life
IO am happy to take it - why does the goverment get in the way - nobody has to eat it...
Read this the other day on the BBC website. First thing I did is run down to the butchers and got some lambs liver for lunch 
This morning (for breakfast) sliced up a bit and vacced it carefully as one thin layer. Water bath @ 70 as required by FSA for ten minutes then straight into iced water. Let it chill then flashed in hot butter for 30 seconds each side and a splash of hot gravy, reduce for another 20-30 seconds. Still pink, no running blood but didn't dry out. Another 30 seconds in the pan would have been too much but it was interesting as an experiment.
This morning (for breakfast) sliced up a bit and vacced it carefully as one thin layer. Water bath @ 70 as required by FSA for ten minutes then straight into iced water. Let it chill then flashed in hot butter for 30 seconds each side and a splash of hot gravy, reduce for another 20-30 seconds. Still pink, no running blood but didn't dry out. Another 30 seconds in the pan would have been too much but it was interesting as an experiment.
21TonyK said:
Read this the other day on the BBC website. First thing I did is run down to the butchers and got some lambs liver for lunch
This morning (for breakfast) sliced up a bit and vacced it carefully as one thin layer. Water bath @ 70 as required by FSA for ten minutes then straight into iced water. Let it chill then flashed in hot butter for 30 seconds each side and a splash of hot gravy, reduce for another 20-30 seconds. Still pink, no running blood but didn't dry out. Another 30 seconds in the pan would have been too much but it was interesting as an experiment.
What was the texture like?This morning (for breakfast) sliced up a bit and vacced it carefully as one thin layer. Water bath @ 70 as required by FSA for ten minutes then straight into iced water. Let it chill then flashed in hot butter for 30 seconds each side and a splash of hot gravy, reduce for another 20-30 seconds. Still pink, no running blood but didn't dry out. Another 30 seconds in the pan would have been too much but it was interesting as an experiment.
I've had the lamb's liver at Blanc in Bristol and for me it was just too rare. Bordering on raw to be honest. Didn't like it at all.
But it is rather worrying that this is the thin end of the wedge. The FSA will always err well on the side of caution so are we going to end up with "safe" food everywhere? Akin to a Brewer's Fayre on every corner.
But it is rather worrying that this is the thin end of the wedge. The FSA will always err well on the side of caution so are we going to end up with "safe" food everywhere? Akin to a Brewer's Fayre on every corner.
21TonyK said:
Read this the other day on the BBC website. First thing I did is run down to the butchers and got some lambs liver for lunch
This morning (for breakfast) sliced up a bit and vacced it carefully as one thin layer. Water bath @ 70 as required by FSA for ten minutes then straight into iced water. Let it chill then flashed in hot butter for 30 seconds each side and a splash of hot gravy, reduce for another 20-30 seconds. Still pink, no running blood but didn't dry out. Another 30 seconds in the pan would have been too much but it was interesting as an experiment.
Interesting thoughts on the sous vide- never considered offal. any thoughts on what the texture would be like after pasturisation at 55dc, that would give a medium rare doneness? Theoretically that would take just over 2hrs (assuming roughly 2.5cm thick using meat charts) but i'm not sure what the texture would end up like. I know offal often has significantly more enzymic activity which might be amplified at these temps.This morning (for breakfast) sliced up a bit and vacced it carefully as one thin layer. Water bath @ 70 as required by FSA for ten minutes then straight into iced water. Let it chill then flashed in hot butter for 30 seconds each side and a splash of hot gravy, reduce for another 20-30 seconds. Still pink, no running blood but didn't dry out. Another 30 seconds in the pan would have been too much but it was interesting as an experiment.
Pete Franklin said:
21TonyK said:
Read this the other day on the BBC website. First thing I did is run down to the butchers and got some lambs liver for lunch
This morning (for breakfast) sliced up a bit and vacced it carefully as one thin layer. Water bath @ 70 as required by FSA for ten minutes then straight into iced water. Let it chill then flashed in hot butter for 30 seconds each side and a splash of hot gravy, reduce for another 20-30 seconds. Still pink, no running blood but didn't dry out. Another 30 seconds in the pan would have been too much but it was interesting as an experiment.
Interesting thoughts on the sous vide- never considered offal. any thoughts on what the texture would be like after pasturisation at 55dc, that would give a medium rare doneness? Theoretically that would take just over 2hrs (assuming roughly 2.5cm thick using meat charts) but i'm not sure what the texture would end up like. I know offal often has significantly more enzymic activity which might be amplified at these temps.This morning (for breakfast) sliced up a bit and vacced it carefully as one thin layer. Water bath @ 70 as required by FSA for ten minutes then straight into iced water. Let it chill then flashed in hot butter for 30 seconds each side and a splash of hot gravy, reduce for another 20-30 seconds. Still pink, no running blood but didn't dry out. Another 30 seconds in the pan would have been too much but it was interesting as an experiment.
Cooked at 70 for ten minutes then flash fried.
You can;t see the colour properly in this photo but it was an even pink and didn't dry out or overcook. Unfortunately it sat on the pass for a few minutes under lights so it did cook a bit more than I would have ideally liked but still perfectly okay.
Will be on the menu next week
I think a lower temp would work quite well but it needs to be for a short period of time or I suspect it would come out like a grey pate!
Re: monkfish liver, very, very strong flavour. Thin slivers pan fried like foie gras on toasts is okay but even then it's quite an overpowering flavour.
21TonyK said:
Well, this was lunch...
Cooked at 70 for ten minutes then flash fried.
You can;t see the colour properly in this photo but it was an even pink and didn't dry out or overcook. Unfortunately it sat on the pass for a few minutes under lights so it did cook a bit more than I would have ideally liked but still perfectly okay.
Will be on the menu next week
I think a lower temp would work quite well but it needs to be for a short period of time or I suspect it would come out like a grey pate!
Re: monkfish liver, very, very strong flavour. Thin slivers pan fried like foie gras on toasts is okay but even then it's quite an overpowering flavour.
Damm seem to need a sous vide- possibly time for a new thread...Cooked at 70 for ten minutes then flash fried.
You can;t see the colour properly in this photo but it was an even pink and didn't dry out or overcook. Unfortunately it sat on the pass for a few minutes under lights so it did cook a bit more than I would have ideally liked but still perfectly okay.
Will be on the menu next week
I think a lower temp would work quite well but it needs to be for a short period of time or I suspect it would come out like a grey pate!
Re: monkfish liver, very, very strong flavour. Thin slivers pan fried like foie gras on toasts is okay but even then it's quite an overpowering flavour.
Looks great and seems worth trying
miniman said:
I've had the lamb's liver at Blanc in Bristol and for me it was just too rare. Bordering on raw to be honest. Didn't like it at all.
But it is rather worrying that this is the thin end of the wedge. The FSA will always err well on the side of caution so are we going to end up with "safe" food everywhere? Akin to a Brewer's Fayre on every corner.
This is what I mean - if you don't like it raw don't have it (I am sure they would have done it longer) - but life is z\bout taking riskBut it is rather worrying that this is the thin end of the wedge. The FSA will always err well on the side of caution so are we going to end up with "safe" food everywhere? Akin to a Brewer's Fayre on every corner.
The best things involve certain risks - in this country we will have grown ups who have never used a match for risk avoidance everywhere (sorry going off thread here..)
cramorra said:
This is what I mean - if you don't like it raw don't have it (I am sure they would have done it longer) - but life is z\bout taking risk
The best things involve certain risks - in this country we will have grown ups who have never used a match for risk avoidance everywhere (sorry going off thread here..)
Just waiting for the day they outlaw rare beef or steak The best things involve certain risks - in this country we will have grown ups who have never used a match for risk avoidance everywhere (sorry going off thread here..)
Couple of years back on holiday in Spain they insisted on frying eggs both sides so the yolk was cooked hard. They claimed it was because of EU H&S regs, a month later I was served raw egg on pizza in South of France so I suspect that was crap. Certainly not a requirement in the UK.
I do however know of several places that will not serve a blue steak. Says more about their steak than their chef
cramorra said:
miniman said:
I've had the lamb's liver at Blanc in Bristol and for me it was just too rare. Bordering on raw to be honest. Didn't like it at all.
But it is rather worrying that this is the thin end of the wedge. The FSA will always err well on the side of caution so are we going to end up with "safe" food everywhere? Akin to a Brewer's Fayre on every corner.
This is what I mean - if you don't like it raw don't have it (I am sure they would have done it longer) - but life is z\bout taking riskBut it is rather worrying that this is the thin end of the wedge. The FSA will always err well on the side of caution so are we going to end up with "safe" food everywhere? Akin to a Brewer's Fayre on every corner.
The best things involve certain risks - in this country we will have grown ups who have never used a match for risk avoidance everywhere (sorry going off thread here..)
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