Liver, Yakitori liver, 74°

Cook Liver as “Yakitori liver” until the centre reads 74 degrees. The mark to keep is 74°. Before you pay, check once that the cut named on the package matches the cut on the slip. If the seam of sinew is badly split, change the slip from a short sear to a long cook. Vitamin-dense; buy bright and springy the day you cook. At the butcher, open Liver so the slip shows 74° first, 74 next, and “Yakitori liver” beside them.

This week, before you enter the butcher, write the cut, the method, and the core temperature at the top of the shopping slip, and at home keep the heat until the thermometer shows that figure. If the grain is coarse, give more time at the same temperature, and do not time a thin slice and a chunk the same way. The order is Liver, 74°, 74, then “Yakitori liver”. When the thermometer is done, look again only at 74° for Liver and leave 74 on the slip.

Do not call the meat done from color alone, and do not read the temperature as a grade score. Check that the core temperature on the slip and the thermometer match, and do not kill the heat before that mark even if the color changes first. If the seam of sinew is badly split, change the slip from a short sear to a long cook. Match Yakitori liver with 74 at the butcher before you close 74° for Liver. Cook Liver as “Yakitori liver” until the centre reads 74 degrees. The mark to keep is 74°.