Pate

[vivelafrance]

We're thinking about making our own pates, but we are not sure if we can or should freeze them. If freezing is an option, should we freeze before cooking or after. What's the result once it's thawed out?

If anybody has any experience in that, we are very curious about it.

Thanks.

[Gifted Gourmet]

Jacques Pepin on freezing pate ...

Pâtés usually do not freeze well, especially coarse country pates. The inside becomes watery and grainy. Because of its extra-smooth and compact texture, however, this chicken liver pate freezes perfectly. Do not freeze with the aspic or decoration. To freeze, cover tightly with plastic wrap, then aluminum foil. Defrost it slowly under refrigeration for 24 to 48 hours before decorating and glazing. Small soufflé molds are ideal for freezing because they can be defrosted in only a couple of hours.

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I personally prefer not to freeze pate lest it become grainy upon thawing ...

[vivelafrance]

Jacques Pepin on freezing pate ...

Pâtés usually do not freeze well, especially coarse country pates. The inside becomes watery and grainy. Because of its extra-smooth and compact texture, however, this chicken liver pate freezes perfectly. Do not freeze with the aspic or decoration. To freeze, cover tightly with plastic wrap, then aluminum foil. Defrost it slowly under refrigeration for 24 to 48 hours before decorating and glazing. Small soufflé molds are ideal for freezing because they can be defrosted in only a couple of hours.

..

I personally prefer not to freeze pate lest it become grainy upon thawing ...

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Thanks...I guess that answers my question

[Gifted Gourmet]

Thanks...I guess that answers my question

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Pepin is only one source on freezing pates ...

there are other opinions as well ...if you do decide to freeze it however, don't add hard boiled eggs .. they get rubbery ... and if you do freeze, the fat in it may help keep it in good shape upon thawing .. wrap tightly so that the pate doesn't pick up other smells ... and remember to scrape the gray from the top layer when serving it ...

[vivelafrance]

Thanks...I guess that answers my question

←

Pepin is only one source on freezing pates ...

there are other opinions as well ...if you do decide to freeze it however, don't add hard boiled eggs .. they get rubbery ... and if you do freeze, the fat in it may help keep it in good shape upon thawing .. wrap tightly so that the pate doesn't pick up other smells ... and remember to scrape the gray from the top layer when serving it ...

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I found a recipe that suggested canning the pates. I think that might be the way to go. Thanks for the suggestions.

[vivelafrance]

Thanks...I guess that answers my question

←

Pepin is only one source on freezing pates ...

there are other opinions as well ...if you do decide to freeze it however, don't add hard boiled eggs .. they get rubbery ... and if you do freeze, the fat in it may help keep it in good shape upon thawing .. wrap tightly so that the pate doesn't pick up other smells ... and remember to scrape the gray from the top layer when serving it ...

←

I found a recipe that suggested canning the pates. I think that might be the way to go. Thanks for the suggestions.

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Is the Pepin quote from the complete technique?

[Gifted Gourmet]

Is the Pepin quote from the complete technique?

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The link explains more .. but only slightly ...

Here is another bit of information:

edining's version ...

and a discussion between, I believe, chefs on Chef 2 Chef's forum ...discussion

and then there is this from Recipezaar

and, finally, one more variation on this theme: this recipe freezes well

Edited January 29, 2007 by Gifted Gourmet (log)

[Vadouvan]

You can freeze pate before cooking as long as you do it in Cryovac.

The fat is stable.

If you freeze it after cooking, Defrost it only once.

Virtually *all* commercial Pate has been frozen at some point otherwise it would go bad.