Chicken Liver Pate
On Thu, 17 Nov 2011 14:32:23 -0800, "Pico Rico"
> wrote:
> > Even a food processor can't make overcooked livers "creamy smooth" no
> > matter how hard you try or how much fat you add, but chicken livers that
> > are cooked through and still pink in the center are moist and smooth as
> > silk without mechanical assistance. I also don't bother brining chicken
> > livers for pate. I add the seasoning later.
>
> Thank you for sharing your opinion. I find it very helpful.
Chopped chicken livers aren't supposed to be smooth, so if you end up
with chunky chicken livers - change the name (it'll still taste good).
--
All you need is love. But a little chocolate now and then doesn't hurt.
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