Liver at 60 degrees: Raw liver sashimi (trusted only) · 565

Among the densest sources of iron and vitamin A in the food supply — and among the strongest-flavoured. Freshness decides everything: the best pieces need only salt and sesame oil raw. Because vitamin A stacks up quickly, this is a cut to eat occasionally rather than often. Bright cherry colour with a slight sheen and spring. Avoid dark, dull or waterlogged pieces.

Vitamin-dense; buy bright and springy the day you cook. Colour, sinew, where the fat sits, and thickness are what you check before you pay. Ask for the thickness that matches “Raw liver sashimi (trusted only).” Use 60 degrees and 60 when you cook. Salt after you know the job. Do not play with undercooked meat.

Cook Liver to 60 degrees and serve it as “Raw liver sashimi (trusted only).” The other figure to watch is 60. Do not time a hard-working muscle like a thin steak. Colour before heat is not doneness. Raw liver only from a trusted same-day source. When cooking, take it until the red centre is gone; a twenty-minute milk soak softens the edge of the flavour.