Terrines and Pates
This is by far a topic truly close to my heart as a chef. I have always been very found of the Art of making terrines. Over the next few post I will talk about the types of terrine, and give some tips that have helped me. I will tell you that like with any art form, it’s take lots of practices and sometimes many things can influence the outcome. They’re many things to consider. To make a quality terrine, the most important keys are the products and the right tools. If either are lacking then your terrine will lack. Much of this information has come from book, culinary school, and work experience. I could only hope that this be used as tools of reference for trying to understand this shared passion of mine.
Forcemeat Methods Variations
Country-Style Forcemeat
· This the oldest form of terrine. This basic style, it involves standard grind, whipping to create forcemeat and packing into a terrine to cook. Much time the terrine is wrapped with caul fat, sliced fat back, or sliced ham. A classic example is -Pate de Campagne.
Straight Method Forcemeat
· This method involves progressive grinding, and then pureeing in a food processor to create emotion with garnish then folded in and pack into a terrine to cook. This is a great style when wanting to use larger protein garnishes, such as inlays.
Gratin Method Forcemeat
· This involves sear of the searing the predominate meat quickly; so to not cook the meat fully. But only to obtain color. Then the full mixture is progressively ground and then emulsified in a food processor. A great example of this style is a hot dog or Pork liver terrine (recipe to be posted).
Mousseline Style Forcemeat
· By far the quickest of terrine to make. This terrine realizes on using lean meat. Made fully in a food processor. This method is best for fish, shellfish, and poultry. Any lean meat can work. Mousseline is the lightest of all the forcemeat. The binding of this terrine is by using egg white.
Pate- forcemeat baked in a mold or crust.
Panada- is ingredients used to help stabilize or emulsify forcemeat. The standard panadas cooked/soaked bread in a paste, Puree rice or riced potato,
Terrine- a forcemeat cooked in a baine marie. Originally in an earthenware mold.
Roulade- any forcemeat preparation that is typically rolled roasted or poached in plastic wrap.
En gelee- items that are simmered cut and put into a mold with a gelatinous liquid and allowed to congeal. Sliceable but not true forcemeat.
Zampone- literally means “Big Paw”. It is a stuffed fore shank of a pig.
Galantine- a poultry forcemeat rolled into its own skin, poached in a stock made from its own bones and served cold
Dodine- Similar to a galantine but roasted and may be served hot or cold.
Ballantine/Galantine- A boned meat (usually poultry) that is then stuffed with forcemeat. Then stuffed back into it’s own skin, rolled then poached. Galantine is served cold and Ballantine is served hot.
Caul Fat- is the fatty netting/lining on the outside of the stomach of a sheep or pig. Used to wrap sausage patties or terrines.
TCM/Pink Salt/Cure #1- 94% salt and 6% nitrite. Help maintain color in meat after cooking.
This is a formula that will help in building your terrine.
Terrine or Pate Name/Description:
1. Select trim of meat ________________________.
(Predominate meat)
2. Select style of Forcemeat to determine ratio: _____________________.
Straight 2 to 1
Country 2 to 1
Gratin 2 to 1
Mousseline 1,1,1,1
Emulsion 5,4,3
3. Select secondary Meat- Veal, Chicken, or pork
4. Pork fat: ________________
5. Select internal Garnish: ______________________________________________.
(nuts, ham, tongue, truffle etc.)
6. Select Seasoning: ___________________________________________________.
(herbs, spices, sautéed shallots or garlic etc.)
7. If any select external wrapping/garnish: ________________________________.
(ham, cabbage, leeks, pate dough, caul fat, bacon etc.)
8. Determine mold or final shape for terrine: ______________________________.
(terrine mold, pate mold, plastic wrap etc.)
9. Determine cooking method: __________________________________.
(baked, water bath, sous-vide etc.)
10. Cool to 90 f press and allow to marinate for 2 to 3 day.
Important Temperatures for Forcemeats:
• Fish and shellfish: cook to an internal
temperature of 140°F.
• Meats (beef, venison, veal, lamb): cook
to an internal temp of 155°F.
• All poultry: cook to an internal temp of
165°F (poultry).
• Pork: cook to an internal temperature of 145°F.
• Water bath temperature for cooking
forcemeats must be between 160-170 °F.
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