How to set runny paté?

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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 heating it up and evaporating off some moisture work?

Butter and cream are what I lacked... I used mascarpone instead thinking that would do as the substitute saturated fat. I don't have any exact measurements but probably around 300g of chicken liver, 1 onion, maybe 150-200g of mascarpone, and a good glug of marsala.

pate


Best Answer

Assuming it’s chicken liver pate, have you tried adding butter, cream or other saturated fat? This can thicken and so firm pate quite well. Or you could use some kind of meal - oat flour or matzo meal, breadcrumbs etc that would absorb the liquid. Difficult to know without the recipe - many use mushrooms but I find livers, leeks and herbs and spice plus some good sherry or port and a tablespoon or so of melted butter /and / or thick cream makes lovely pate which spread very easily and thickens nicely in the fridge. It freezes well too.



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Quick Answer about "How to set runny paté?"

  • Add a small amount of cornstarch, about 1/8 tsp., to the pate while it is cooking. If it has already been cooked, sprinkle the cornstarch into the pate while it is in the blender.
  • Mix the cornstarch into the pate by stirring it constantly.
  • Set the finished pate in the refrigerator to cool.


    • Why is my pâté crumbly?

    Let's get straight to the goods\u2026why is your chicken liver p\xe2t\xe9 grainy? Chicken liver p\xe2t\xe9 turns out grainy when the liver is overcooked, when the p\xe2t\xe9 isn't strained through a tamis or mesh sieve and/or when there's not enough fat\u2014such as butter, schmaltz, pork fat or duck fat\u2014in the recipe.

    Why do you put butter on top of pâté?

    Making clarified butter is quick and it makes quite a nice looking top to the pate. Without a layer on top, it will keep just a day or two in the fridge. With the protective layer of butter, it will keep for around 5 days. To use the pate soon, store it in the fridge.

    How do you know when chicken livers are cooked?

  • Use a food thermometer (you can't tell by looking).
  • Cook the inside of the liver to 165\xb0F, just like you would for other chicken parts.


    • How do you soften pâté?

    You can get around this somewhat with two tricks: Place the knife you're going to be using to cut the p\xe2t\xe9 in a cup of hot water for a minute or two before slicing. Dry it off, then slice in. You may wish to warm it again between slices and/or spreading.


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    More answers regarding how to set runny paté?

    Answer 2

    The butter content helps solidify a pate once well refrigerated. Think about the difference in consistency between butter that’s been in the refrigerator overnight, and some that’s been left at room temperature. The more ‘liquid’ content in my recipe, the more butter I add, and remember any veg or mushrooms added contain a lot of liquid when cooked too.

    If it still looks too sloppy (it shouldn’t be runny or drop off a spoon) then I add breadcrumbs, so if you’re lacking butter, that’s a good (and probably healthier) alternative and a good way to use up bread that’s past it’s best...

    Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

    Images: Tima Miroshnichenko, Evie Shaffer, ROMAN ODINTSOV, MART PRODUCTION

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