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The Terrine Topic


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429 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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