How is it made and what are the ingredients?
i'm pretty decent at doing rustic pates in a terrine mold, but wanted to expand my skill set... so i decided to make liverwurst for the first time. I used 1:1
I just made my first Chicken Pate using the Old-school chicken liver parfait recipe. It tastes amazing just as I was hoping. My question is, where does the uniq
When i get my Pâté out of the fridge, and try to spread it on bread, I notice it gets really chunky and hard to spread all over the slice. I have
I did my first terrine this weekend. I used this recipe with 300g rabbit meat, 100g rabbit livers, 300g pork cheeks and 300g lard, marinaded in armagnac, white
We used to do different pâtés in one oven, they are always great. For Christmas we can use different oven and, so far, three pâtés wer
Certain food products have a very strong odor, that may not seem annoying at all when I buy them, but become very much apparent after I keep them in the fridge
I am in the process of making a ballotine of foie gras. The liver has been cleaned of veins and is currently in 2 large pieces. It has been marinading in Saut
I was reading Fleming's Casino Royale and ran into the following curious detail, when describing James Bond's meal: Later, as Bond was finishing his first s
I have bread tins and was wondering if they would work as pate molds? I'm just a little bit worried that they will rust. Also I have seen videos where youtubers
I was reading up on the difference between Pectin, Agar Agar and Gelatin. From what I read for use in cooking as thickening or gellatinizing agents there isn't
I'm cooking a salmon pate. I intend to use parsley, rosemary, garlic, pepper and lemon as seasoning. I'm not sure which of these I should cook with the salmon,
Due to a shortage of ingredients I made pate using odd proportions of ingredients and my pate hasn't set at all. Can anyone suggest ways to help it set? Would h