How could I cook industry like foie gras?
I would like to learn the industrial skills that allow them to achieve such successful commercial products like the cheap and addictive foie gras.
I know that in many cases, it is required to have some special machinery.
Customers usually buy it without caring if it is not really foie gras.
Best Answer
Foie Gras is fatty goose or duck liver. There is no machine or process to make it. It is harvested from the animals themselves. Restaurants have providers for their product. You will have to find one for yourself.
I know of no legitimate substitute for Foie Gras that anyone would not care about. People pay a lot of money for Foie Gras and would be quite displeased if they found they were being fed a cheap alternative.
If you are refering to paté made from Foie Gras then you could stretch the final product with the use of chicken livers. I'm uncertain how much cheaper this is though and once again be careful you aren't deceiving anyone.
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How do you make foie gras at home?
Foie gras is usually seasoned only with salt and pepper, but white wine or brandy such as Sauternes or Cognac is also often used. Besides those, Port is also common in recipes, as well as paprika and nutmeg.What are the ingredients of foie gras?
After cooking, cool and slice the terrine. Foie gras torchon: A foie gras torchon involves rolling the livers in a towel and poaching them, making them easier to slice into rounds for an appetizer. Fois gras mousse: Pur\xe9e cooked foie gras into a mousse and serve it spread on toasted brioche.How do you get foie gras?
Since foie gras is more than 75 percent fat, cooks and chefs have to be very careful not to overcook the liver and end up with liquid fat. A quick sear or a fast grill on a hot surface is all that is needed.Amazing Goose Farming Technology Produces Meat and Foie Gras 🦢 - Foie Gras processing in Factory
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Answer 2
As pointed out by bruglesco, you can't fake proper fois gras. However, you can make a paté that's sometimes known as 'Faux Gras'. It typically includes a lot of butter (often clarified), and chicken livers. (Google 'faux gras' for recipes.)
It's not quite Fois Gras, but it's not bad either.
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