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Ive always cooked my chicken livers to just medium when making pate. is this unwise? If not,
how come?

asked by brandon about 7 years ago

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3 answers 905 views
B0f2c3df 9bf7 43fc 8544 eb75ba85a60e  kay at lake
added about 7 years ago

Every recipe I've seen calls for cooking them to a medium range -- with some pink left on the inside. I can't say I've ever suffered any ill effects! (Though, frequently, I forget and cook mine longer than that.)

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F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 7 years ago

Nope! Take a look at this, if you like:
http://www.food52.com/recipes...

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 7 years ago

any idea as to why though?

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