: Increase heat to medium. Add the livers and cook for about 2 minutes per side until browned on the outside but still rosy pink in the center. Overcooking causes a grainy texture. Deglaze and Reduce
| Problem | Cause | Fix | |--------|-------|-----| | Grainy texture | Livers overcooked (above 155°F/68°C) | Start over – cannot be fixed | | Broken/split emulsion | Butter too warm or added too fast | Chill mixture in fridge 10 min, then re-blend with 1 tbsp cold water | | Metallic taste | Bile sacs left on livers | More careful trimming next time | | Too firm | Too much butter relative to liver | Serve slightly chilled, not cold from fridge; let sit 10 min at room temp | | Pale gray color (not pink) | No curing salt; oxidation | Use 1/8 tsp pink curing salt #1 (optional) | chicken liver mousse recipe thomas keller full
: This rich mousse pairs beautifully with a glass of Pinot Noir. Chicken liver mousse Recipe - Los Angeles Times : Increase heat to medium
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