I need some advice for a lump crab meat terrine. I make a dish where i pile lump crab meat ontop a beef filet. The problem is the crab meat usually just falls off when cutting into the filet. I thought of making a terrine to add some structure, but i dont know what would be the best approach. I dont want to stray away from the main ingredient being crab, and i dont want this to be served cold either. I though of just folding egg whites into the lump crab pressing it into a mold and sous vide, but not sure the best approach and time/temp to use? I dont want it rubbery or too stiff.
The Terrine Topic
Posted 02 December 2013 - 07:37 PM
Baron, your stuff just boggles my mind. Not enough likes are available.
- judiu and Steve Irby like this
Posted 02 December 2013 - 09:23 PM
Posted 03 December 2013 - 07:51 AM
Stunning. simply stunning
Im sure I'n not allowed to ask how long something like that takes to make?