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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 over 7 years ago

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3 answers 936 views
Kayb
added over 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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boulangere
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 7 years ago

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

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brandon
added over 7 years ago

any idea as to why though?

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