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| General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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01-10-2003, 01:13 AM
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Charcuterie Failure
I recently attempted a country pate from the Jaques and
Julia cookbook. I cooked it in a Terrine pan in a water bath, caul fat wrapper, the whole nine yards. Tastes great. Problem is, it is crumbly. How do the commercial pate makers make it come out so solid? -- -------------------------------------------------------- Ted Feuerbach feuer*feuerbach.com Feuerbach & Associates www.feuerbach.com Disclaimer: Well OK, I guess I do speak for F&A don't I? 
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01-10-2003, 01:40 AM
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Charcuterie Failure
Ted Feuerbach wrote:
I recently attempted a country pate from the Jaques and Julia cookbook. I cooked it in a Terrine pan in a water bath, caul fat wrapper, the whole nine yards. Tastes great. Problem is, it is crumbly. How do the commercial pate makers make it come out so solid? Did you chill it? Did you pour off the rendered fat? Did you reduce the amount of fat in it? Did you press it? Pastorio
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