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The Terrine Topic


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441 replies to this topic

#421 FeChef

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Posted 11 September 2013 - 04:55 PM

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.



#422 Baron d'Apcher

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Posted 11 November 2013 - 01:47 PM

Fish Pie.

Scallops, shrimp and an inlay of monkfish.

Pickles of cauliflower, shrimp and a scallop. 

Fancy mayo not pictured (J.O. mayo with bowfish roe)

 

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#423 rotuts

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Posted 12 November 2013 - 06:30 AM

Unbelievable.  stunning.



#424 Baron d'Apcher

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Posted 02 December 2013 - 07:06 PM

Black Drum in Savory Pastry.

2 filets of black drum with a stuffing of scallop and shrimp in between.

 

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#425 Plantes Vertes

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Posted 02 December 2013 - 07:37 PM

Baron, your stuff just boggles my mind. Not enough likes are available.


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#426 judiu

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Posted 02 December 2013 - 09:23 PM

Who knew that gold(en) fish had guts like that!
"Commit random acts of senseless kindness"

#427 rotuts

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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?

 

:biggrin:



#428 Baron d'Apcher

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Posted 16 December 2013 - 05:24 PM

Fish pie.

Swordfish, scallops and shrimp in savory pastry with pickles.

 

Diced, coarse and finely ground seafood with celery, onion, mushroom and leek matignon cooked in butter, bound with chowder and seasoned with white pepper and thyme.  Pickled cauliflower, onions, peppers, mushroom and shrimp.

 

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#429 FrogPrincesse

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Posted 16 December 2013 - 05:33 PM

Fish pie.

Swordfish, scallops and shrimp in savory pastry with pickles.

 

Diced, coarse and finely ground seafood with celery, onion, mushroom and leek matignon cooked in butter, bound with chowder and seasoned with white pepper and thyme.  Pickled cauliflower, onions, peppers, mushroom and shrimp.

 

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It looks delicious.

 

Did you participate in the Pâté en Croûte Championship this year? I read that Anthony Bourdain (who was knighted to the brotherhood) and Daniel Boulud attended the event.


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#430 Baron d'Apcher

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Posted 22 April 2014 - 09:30 PM

Pressed ham.  

Lightly smoked shanks, bourbon jelly and mustard sauce.

 

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#431 Baron d'Apcher

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Posted 30 May 2014 - 08:20 PM

Pâtés, en croûte

 

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Pork with figs. Chicken liver, nettle, ventrèche and asparagus inlay.  Bourbon aspic.

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Game pie mold.  

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#432 Smithy

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Posted 30 May 2014 - 08:24 PM

Those are beautiful!


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#433 r_phillips

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Posted 05 June 2014 - 04:58 PM

I just read this entire thread.... i am... overwhelmed. Beautiful work

#434 rotuts

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Posted 05 June 2014 - 05:03 PM

it is indeed beautiful work

 

and Id bet  w some crusty bread

 

Sooooooooooo   delicious.



#435 Baron d'Apcher

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Posted 17 June 2014 - 10:48 PM

Red drum Bellevue. 

Stuffed with shrimp boudin.  

 

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Shingled with cucumbers and radishes in mint aspic (unfortunately cut too thin)

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#436 fvandrog

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Posted 17 June 2014 - 11:24 PM

Red drum Bellevue. 
Stuffed with shrimp boudin.


That's truly impressive!! Though they might have been cut too thin, it looks wonderful.
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#437 janeer

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Posted 18 June 2014 - 06:54 PM

Amazing as always. Looks perfect to me.

#438 Blether

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Posted 01 August 2014 - 09:55 PM

These containers (380ml, about 13.4 imperial ounces or 0.67 UK pints / 2.7 gills) were three-for-a-dollar at the local 24-hour 100yen store.

 

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The obvious thing seemed to be to buy a bunch of them and use them as oven-to-freezer-to-fridge-to-tableware for some proper French-style pate.  So that's what I did:  I made a batch of pork sausage meat and some lamb sausages at the same time:

 

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Belly & liver minced @ 10mm; about 2/5 reserved for garnish, the rest then minced again at 3/16":

 

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For 1.42kg of meat, I used 1/4tsp quatre epices,1tsp black pepper, 3 cloves of garlic and 9g salt.  Otherwise per Jane Grigson's recipe for Pate de Foie / Liver Pate in Charcuterie and French Pork Cookery.  I made the QE a classic one, 3g each nutmeg, cloves and cinnamon, and 25g pepper (half black, half white, like a good aubergine).

 

Does anyone want to know what the end product is like?


Edited by Blether, 01 August 2014 - 10:01 PM.

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#439 Duvel

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Posted 02 August 2014 - 02:01 AM

What was it like ;-) ?

#440 Blether

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Posted 03 August 2014 - 05:32 AM

:biggrin:
 
Well, I've had my share of kitchen reverses lately, Duvel - bread that doesn't rise like it used to, bacon that came out too salty using what iI'd thought was an established process, a first batch of flapjack that fell apart because initially I went back to a recipe that I forgot I'd rejected years ago.
 
So this is lovely surprise, not just good, but fantastic.  I have't had such good pate since I was in France: good texture, good mouthfeel, flavour just right.  The smell of pudding spices as it came out of the oven was a bit daunting, but cold, no problem.  By mid-afternoon I'd gone back and gone back till I'd as good as finished the half-full tub.  The one thing I'd change next time would be to put the onions through the mincer too, or chop them that bit finer.
 
It is rich though.  With 8 parts belly and 3 parts liver, it didn't help my lap times in the pool last night.  It felt like I was swimming in pork fat... which of course I was, really.  Luxury.

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#441 rotuts

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Posted 03 August 2014 - 06:07 AM

great idea

 

what are the little tubs made of and how high a heat will they take ?



#442 Blether

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Posted 03 August 2014 - 06:31 AM

The tubs are... plastic.  Just normal Tupperware-type plastic, but as they are in this marvellously civilised country, marked microwave and freezer compatible and stamped with minimum (-20C) and maximum (140C) temperatures.

 

JG suggests baking the pate uncovered at 170C, using a water bath, or steaming it covered.  It seems to me these two choices are at least as different from each other as they are from a lower-temperature bake without a water bath.  I considered microwaving: a google returned a newspaper recipe for a microwave pate, done in 20 minutes cooking, but with interventions to foil the corners and to syringe out fat so the bottom wasn't cooking in a hotter layer.

 

Now, I'm pretty sure that microwaving at a lower setting would work without the interventions, but in the end not be much quicker or more convenient than that low-temp bake.  The bulk of the recipes handed down to us are from a time when ovens didn't reliably hold really low temperatures.  I wavered over the temperature but in the end settled on 110C, as low as my combo MW-electric oven goes, excepting the 'ferment' function.  No water bath and hey presto, done in 1hr 5mins for the half-full tub, and 1hr15 - 1hr30 for the mounded ones.

 

OK, so I just dug the unused sixth tub out of the drawer and had a proper read of the base of it.  Polypropylene.  Lids: polyethylene aka polythene, rated only to 60C.  The tubs are also marked "do not use in the oven".  Chortle, chortle. Hic!


Edited by Blether, 03 August 2014 - 06:35 AM.

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