I just finished cooking foie gras terrine sous vide method and am curious to see what is the minimum temperature and time required for cooked terrine with the least amount of fat loss. According to Keller's book "Under pressure", the temperature range for foie gras (not terrine) is from 147.2F to 154.4F. I did mine at 140F for 30 mins (soak time) after ramping from room temperature to 140 degrees (approx 20 mins) for a 2.25# piece. The terrine came out good with slight amount of blood in the vacuum bag. I think this is acceptable and normal. I did some googling and found the lowest temperature used is around 120F. I hate to experiment too many times since each endeavor puts me back 90 bucks. I wonder if any egullet member know the answer. Thanks in advance
