Liver at 74 degrees: Stir-fry · 564

Bright cherry colour with a slight sheen and spring. Avoid dark, dull or waterlogged pieces. 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. 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 “Stir-fry.” Use 74 degrees and 74 when you cook. Salt after you know the job. Do not play with undercooked meat. At the counter, read the use on Liver before the photograph. 74 degrees is the internal heat, “Stir-fry” is the dish, and 74 is the stage of the fire. Marbling alone does not split stew from grill. 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

At the counter, read the use on Liver before the photograph. 74 degrees is the internal heat, “Stir-fry” is the dish, and 74 is the stage of the fire. Marbling alone does not split stew from grill. 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