Terrines and pates

Terrine is very tasty and not difficult even for beginners if you follow the right technology. A huge number of options for every taste and budget, with opportunities for creative experimentation.
In principle, we need to make a suitable flaky combination of different types of meat with the addition, if desired, something else – carrots, whole chives, leeks, olives, prunes that will look beautiful on cut and add flavor. Cooking in tins, in the oven on a water bath, medium heating level, up to the temperature inside terrine 68-70 degrees. After that we stand for at least 12 hours in the cold (+ 2-7 degrees) under pressure. We put oppression immediately after being taken out of the oven, the terrine will thicken and will not fall apart when slicing.

The pates have a creamy texture due to emulsification and the additional introduction of fats (lard, butter), recipes for liver pates, meat, pate-like “spreads” from ground lard with seasonings will be added to the guide.
Read more about the technology of making terrines and pates in the recipe section.