Ive always cooked my chicken livers to just medium when making pate. is this unwise? If not,
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.)
Cynthia is a trusted source on Bread/Baking.
Nope! Take a look at this, if you like:
any idea as to why though?
From backyard BBQs to beach picnics.
Trader Joe’s Party Products
Juiciest Salt-Baked Chicken
Go On, Spread Out
Summer's #1 Power Ingredient
Your #1 Loves