Terrine

A terrine is a French forcemeat loaf similar to a pâté, made with more coarsely chopped ingredients. Terrines are usually served cold or at room temperature.Terrine means1. a casserole dish made of pottery.2. a paté or similar dish of chopped meat, game, fish, or vegetables baked in such a dish and served cold.3. a tureen.Pâté and terrines are often cooked in a pastry crust or a earthenware container. Both the earthenware container and the dish itself are called a terrine. Pâté and terrine are very similar: the term pâté often suggests a finer-textured forcemeat utilizing liver, while terrines are more often made of a coarser forcemeat. The meats are chopped or ground, along with heavy seasoning, which may include fat and other proteins. The seasoning is important for pâté and terrine as they will generally be served cold, which mutes the flavors.The mixture is placed into a lined mold, covered, and cooked in a water bath to control the temperature, which will keep the forcemeat from separating as the water bath slows the heating process of the terrine. Pâté and terrine are generally cooked to 160 degrees, while terrine made of foie gras are generally cooked to an internal temperature of 120 degrees. After the proper temperature is reached the terrine is removed from the oven and placed into a cooling unit topped with a weight to compact the contents of the terrine. Then it is allowed to rest for several days to allow the flavors to blend

Various pâtés and terrines

이름 찾아 삼만리님의 파란블로그에서 발행된 글입니다.