A user asked our chef for help cooking pork spleen.
Enrique Fleischmann, our corporate chef, has carried out different trials with four pork spleens and has come to the following conclusion:
We cooked them in four separate batches, each spleen separately. We used the same times as with liver, given that the textures are quite similar. We tried cooking from 1 hour at 65º to 4 hours at 65º. We think that the best texture is achieved by cooking the spleen for 1 hour in the SmartVide at 65º.
In the following image, the spleen cooked for one hour is the one on the left.
