Liver provides iron, vitamin A, and dense protein, while butter and bacon soften the flavor and texture. Sous-vide cooks the pate gently without flour or starch.
RDA per 100 g?"By products" shows nutrients as in the original ingredients. "Prepared" takes into account the average nutrient losses for the main cooking method: boiling/stewing.
Chicken liver, Nitrite salt, Black pepper, Allspice, Cardamom, Nutmeg, Allulose, Onion, Bacon, Olive oil, Butter, Dry red wine
Slice: 15 min. Let it stand: 1 day. Fry: 15 min. Blend with a blender: 10 min. Cooking sous-vide: 1 h. Cool down: 30 min. Chill in the refrigerator: 12 h.
Keto, LCHF: Recipes, Rules, Description$$$
Odessa
Prepare the meat or fish according to the recipe, keeping the raw product cold where needed. Season, cure or stuff as described, then cook, dry or chill to the stated texture and safe internal temperature before slicing.
If you have any questions about the recipe "Sous-Vide Nitrite-Cured Liver Pate", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
Looking for a source of nutrients? Check out iHerb:
Vitamin A: NOW Foods, Vitamin A, 10,000 IU, 100 Softgels
