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Pâté Troubleshooting

jrgordon13

Made the ChefSteps pâté yesterday, and the flavor came out great. Unfortunately, however, the texture was "meh" at best.

Here's a picture.

Any ideas on how to get a more uniform, emulsified texture like in the recipe?

I am guessing the primary culprit was my grinder, which is one of those unfortunate plastic KitchenAid attachments.

Any suggestions would be appreciated!

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tangma27

Did you press the pate?

jrgordon13

Yes, I did. Pressed with 3 cans of beans on top of a cardboard cutout wrapped in plastic wrap.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

to me (remember i'm usually Hammered) it looks like a binder (bread/milk) issue or a fat content issue...the grinder is probably not at fault as you can actually chop the meat with a knife and get good results....

jrgordon13

I used the exact binder the recipe suggested (eggs/milk/bread). I also used the exact ratio of pork shoulder/liver/bacon in the recipe too. It wasn't super fatty pork shoulder, but that shouldn't throw it off that much, right?

brian_martin2001

How much did each can of beans weight, or the total weight of the cans of beans?

jrgordon13

1455 grams total.

cbenavides123

I use the same grinder attachment and had zero problems. 1. looks to me that the pork shoulder or bacon might have been a little lean. 2. After the grind is done don't be afraid to work the mix til its sticky this helps develop the myosin protein. i.e. improving bind and texture. 3. Make sure everything is cold, when working with any forcemeat i like keeping the meat around 32F to 39F. Hope this helps a bit.

jrgordon13

Thanks!

tangma27

You probably dont need to do this but I was browsing through the site again and look what I found! You can use activa to get a better texture. But you should probably try getting it down without activa

https://www.chefsteps.com/activities/understanding-activa