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I added about a tablespoon of flour, and it seemed to come back together. Well see.
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Should I add more sugar/flour?
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Just said heavy cream.
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I tried this tonight. Tor the praline cream, the recipe calls for mixing sugar, flour and salt in a pan, adding cream and butter, heating to simmer and simmering for 20 minutes. I checked a couple versions of the recipe online and they’re all the same. When I tried it, the butter didn’t incorporate with the dry ingredients/flour. I ended up with a sugar mixture and a pool of melted butter on top. Anyone know what I did wrong?
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I've got a heart and liver. I don't know what to do with them. Any ideas? Something that can be done at once for dinner. I.e., not sausage or a terrine. Thanks.
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The WorkSharp Knife & Tool Sharpener works great, although it can be a little aggressive. (The WorkSharp 3000 is great for chisels and plane irons, by the way.)
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Here's the rabbit rillettes I also made: I liked this better than the terrine. Much lighter flavor, a bit too much duck fat.
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Chopped the carrot and celery pretty small to begin with. I didn't chill and defat the broth. There didn't seem to be much fat in there. The pieces of tail were pretty fatty, although the butcher and I trimmed much of it. After the braise, I pulled out the fatty bits.
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Thank you, and thanks for the help.
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Here's how it came out. I should have cleaned up the cutting board for the picture. Obviously, I skipped the foie and went with quail eggs in the center. Surprisingly easy the whole thing. Browned 5 pounds of ox tails, sauteed mirapoix, added bay leaf, thyme, rosemary, oregano, red wine and beef stock. Braised for 4 hours. Took out the bones and removed the meat, strained the broth and reduced to about 2 cups. Loaded the terrine and poured the cooled broth on top. Did pretty much the same thing for rabbit rillettes. Picking out little rabbit bones is a tedious process. they both went
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thanks. So, basically, I want to cook braise the ox tail and cook the foie separately? then combine in the terrine? Would it be easier to wrap the foie in cheesecloth and poach it?
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I'm making my first terrine this weekend. I've found a bunch of recipes for ox tail terrine, but since I'm in the Hudson Valley, I figured I'd try to a foie in the middle. Anyone have a good recipe for how to do this? I've never dealt with foie before. I assume I need to cook it before adding to the terrine?
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Well, ok. But I still blame you for some pretty bad delivery I got from Klong.