Go to the Recipe: Million-Dollar Country Pâté: A Simple Recipe That Looks (and Tastes!) Like a Million Bucks
Two questions: The first one isn't immediately related to the recipe, but what is the minimum water level for joule? in the video it looks like 2-3 inches? If so you need to get a move on with the european version, because i really want one, thats one thing that always annoys me with my circulators, because they need like at least 6-8 inches.
second: any ideas on how to turn this into pate en croute? my guess would be to cook it sousvide first then wrap it in dough and bake it as hot and fast as possible so to not overcook it? any thoughts on that?
oh ps.: i always thought the french name was actually baine marie, at least in germany that is, are they actually called differently in the us?
@Harm Reck Here's a picture of it working at the height of a large egg so yes can work at very low levels.
This recipe is just mean. :-)
Anyone know where the white plates in the video are from?
Can I cook this in the oven? At what temp? I'm guessing I'm looking for internal temperature of 75.
Is it safe to use plastic wrap in the oven like this? Or will it melt?
cook covered in a waterbath at 100°C until you reach a core temp of 64 °C. At this low temperature using plastic wrap in an oven shouldnt be a problem.
Could you suggest a non-offal substitute for pork liver? I love pate but not the funk. Thanks!
Wait, you have notes for the meat grinder, immersion blender, and sous vide, but not the terrine mold?! I'm not sure I'll be making enough pates to justify buying one, but I want to try this recipe. like. real bad.Is there any way I can do this with a (pyrex) loaf pan?
Pâté is usually baked in a crust, or dough. Otherwise it is called a terrine!!
Yep it works in loaf pans, ive made sous vide pate using those loaf molds many times before
What could you use as a binder to substitute for the bread? I am a diabetic and bread just doesn't work for me. TP
Anyone know where we could get pork liver in LA and or a good place online that will deliver?
I Cook "perfect eggs" sois vídeo with my Thermomix: 60 minutes at 55 centigrades
I wrote sous vide but my iPhone changes it!
I have one but have never considered using it for eggs in shell. Most times I do 12 at once and then warm them as needed but good to know another use for the thermomix, thanks!
You are talking of Pâté en croute.
First, I'm delighted to see a Pate recipe.
Second, French do not use the kind of bacon you use here in the USA. US Bacon is usually smoked and its flavor can overwhelm a dish. They usually use pork back fat thinly sliced. So if you use bacon, try using non-smoked bacon.
I would go to a local butcher. Otherwise, I would try a Spanish (Latino population), Portuguese (Brazilian population) or Asian supermarket. Here where I live we have a good amount of people whose roots are from Brazil and Latin America, and they usually eat every parts from the pork. I also usually go to my Asian Supermarket when I need any kind of meat that I cannot find. If they do not have it then I can stop searching!
I am pretty sure Belcampo in Santa Monica would have it.
You could also try at an Asian supermarket for the bacon. They usually have sliced uncured pork belly (bacon).
Anybody know what to use as a binder instead of the bread?
Panko or any other breading. why do you want to skip the bread?
should work! be sure to chill it before the baking step. Another option would be to bake the crust separately and "construct" a pate en croute afterwards.
Pss: yes please! ship joule to us krauts!
Love to give this a go. Can you do a finer grind and use individual mason jars?
I'm diabetic and bread really spikes my blood sugar levels.
we are talking here about two huge slabs of terrine with just 75gs of carbs in it. that's under 5 %! your bd lever wont even notice
I was looking for the same thing. If you do a search for country pâté recipes you will see many many similar recipes that have no bread in them. I think you could easily just omit the bread and you would still have a success.
So I gave this a try today with a pyrex dish since I don't have a cast-iron terrine. I'm worried that I might have simultaneously over- and under-cooked the terrine. A thermometer in the very center near the top of the pyrex dish (i.e., the bottom of the terrine once it gets inverted) was only reading in the mid- to upper-130ºs while the bottom of the pyrex dish was reading in the upper 150ºs. I suspect that having a cast iron lid for the terrine would have helped it cook more evenly, but I wonder if you could cook the entire terrine for longer at the desired final temp (147º). Any thoughts?
I did them in tiny little 3" molds and I made the mini brioche in the same mold so everything was mini! I changed up the seasonings to traditional porchetta spices. And I didn't have any liver around but I had a bunch of duck tenderloins so I used that instead. I cryovaced the tins and sous vide them at 147F for 1.5 hours and shocked them. Since they were cryovaced there was no need to press. Came out great!
Thanks Brian. I will do that.
paired with cranberry-mustard-sauce and a heavy bodied german Riesling. oh ma gawd! thx 4 the food porn Grant.
I had different temperatures, too. Was not a problem in the final dish. Minced fatty pork is quite forgiving if you cook it to a slightly higher core temp. So simply cook it as long as the top of the terrine hits 147°
Did this torchon style, didn't have a large enough terrine pan. It works but you don't get the packed looked as you can from a terrine that's pressed. Still came out delicious and beautiful!
Excellent recipe and instructions. Couldn't find pork liver so used chicken livers and a little chicken breast. Also, added some pistachios. Tastes so much better than my local stores.
A minor note - the written directions say to mix the salts and then set aside. The next step doesn't tell you to mix that in with the spices and sprinkle over the chopped meats. The video does.
Recipe turned out great. Considering this recipe makes a ton of pate, I was wondering how well we could expect it to hold up in the freezer.
I made this pate two days ago, following the recipe and process to the letter, except for cooking it Sous Vide. I don't have my Joule yet, so I cooked it old-school, in a bain marie in the oven. And despite the fact that I overcooked it a bit (yes, it is truly difficult to hit the temp just right in the oven), the texture is still acceptable, and the flavor is beyond wonderful. I love the combination of spices in this pate.
The only ingredient I had trouble sourcing was the pork liver. I checked many Mexican meat markets and grocery stores in my part of Dallas, Texas, thinking they would have it. But alas, no such luck. Luckily, the Asian grocery stores in this area all sell it, right alongside the pork uterus and pork stomach. I know what stomach is used for, but I'm dying to know what uterus is used for. Sounds very interesting.
Anyway, I'm definitely making this pate again when I get my Joule! I might add a touch of cayenne next time.
I feel there is a slight bit of contradiction in the recipe versus the Q&A section regarding the thickness of the bacon used to line the terrines. The ingredient list in the recipe, and the video, says to use thin sliced bacon. The Q&A section says 3mm (1/10th inch) is ideal. 1/10th inch is closer to 2.5mm, but disregarding that, 1/10th inch is extremely thick bacon. It's nowhere in the ballpark of "thin" bacon. Bacon that is sliced 1/15th inch is considered to be thick bacon, and that is only roughly 1.7mm. Thin bacon is generally considered to be 1/32 inch, which is about 0.8 mm. The bacon I used was about 1 mm thick. I think it was perfect.
Quite a hit. Perhaps slightly more creamy and slightly less fatty would be preferable (I know it's a contradiction), but very positive.
Hi there .I do not have a Joule or a Sous Vide so at what temperature can a make it in a combi Rational? Give some ideas please.
Photo here: https://www.instagram.com/p/BJWS_xahAJC
Had a couple of changes based on availability:
- No bacon (for outside)
- Had chicken liver instead of pork liver
- Used Prague Powder #2, which I was told is the same as pink salt
- Pitted prunes instead of dried cherries
- Mix of umeshu, white wine, and bourbon instead of dessert wine
I have no grinder, but my butcher graciously ground all the meats for me!
I used my Nomiku instead of Joule, it was a bit tricky getting the water level right but overall it worked out.
I only had a basic loaf pan instead of a terrine pan (which I now want).
The recipe makes a lot, I still have leftover uncooked pate in the fridge!
Served up the terrine at a whiskey tasting party. Delicious.
Prague Powder #2 is not the same as Prague Powder #1 (aka pink salt or Instacure #1). Both have 6.25% Sodium Nitrite, but Prague Powder #2 also has 4% Sodium Nitrate. Plain old salt (Sodium Chloride) comprises the remainder of both of them. For the purposes for which the pink salt was included in this recipe, either form would do.
Sodium Nitrate breaks down into Sodium Nitrite over time. The addition of Sodium Nitrate in cure #2 is intended to act as a long-term time-released source of Sodium Nitrite in dry-cured meats that may be cured for weeks or months before consuming.
The use or consumption of any kind of preserving salts containing nitrates or nitrites is controversial. I use them for a number of reasons. Do your own reading on the topic and decide for yourself. Whether or not the addition of Sodium Nitrate to your pate is of any concern from a health or safety perspective, I could not say. Certainly, you don't need the Sodium Nitrate for this preparation.
You should cook the remainder of your uncooked pate right away. Despite the presence of curing salts, you should think of it as an uncooked bulk sausage. It'll keep longer if cooked. Even after cooking it, you might consider freezing any portion of it that you can't consume fairly quickly, say within about 3 weeks to a month. Freezing is not going to improve its texture, but it's better than throwing it out.
Your spread in the picture looks great. Well done.
Review the Bain-Marie Method described in this article and adapt it to your oven: https://ourdailybrine.com/pate-de-campagne-sous-vide-recipe/
Very nicely done, Rene'.
Personally, I love the fat. Reducing it would make for a drier, more crumbly pate, I think. What do you mean by creaminess? Are you looking for a smooth, spreadable texture? As I understand it, that's not a characteristic of a country style pate, but the Foie Gras Torchon recipe that was posted shortly after this one might be what you're looking for. Most recipes for chicken-liver pate are also designed to give a very fine texture and spreadable consistency, but frequently contain even more fat (butter) than this country pate.
Thanks - good comments. My intend was not to make it low-fat (perhaps the opposite); it's merely the the segments of fat from the bacon and the shoulder i found a litle too much.
You are probably right that it's the slightly spreadable texture i was looking for (qua the the Torchon).
I think i need to realise that it's not "one pate to rule them all" - it's this lovely rustique country pate AND it's the smooth speadable bird-liver pate that compliments each other weith both their advantages
A few more comments, i used frozen cherries but also it was a litle too much; next time it will be prune fragments.
I have served this terrine a few times more - and it was a hit every single time. Many guest told me that they were definately not fond of a terrine, but this one was perfect
Oh - and i also choose to torch the bacon on the outside when the terrine was cold (after the picture was taken); it was an improvement in taste and also made the bacon more welcomming
I would like to do a chunkier style of pate. How would I find the right temperature for duck? Would I use the same temperature I would use for when I cook a duck breast? and for how long?
I don't have my Joule yet, and my Anova won't operate in so shallow an environment (though I could probably raise the terrine up in my Cambro to reach the right height...), so I was wondering if I can vac pack the entire terrine, padding out the sharper corners with some extra plastic wrap and sous vide it submerged? I wouldn't be able to test the temperature during cooking as suggested, so the timing would be the trick. Is it forgiving enough that one could just leave it in at 147 degrees till it came to temperature throughout, and how might one calculate the insulation of the pan into the length of time?
Thanks for the recipe! I've got all my ingredients on order from a local farmer who pastures his hogs, picking them up on Saturday and can't wait to try it out.
Brian Here. I was able to follow the recipe to a "T", precisely measuring the spices to the tenth of grams, grinding the meat exactly as described, cooking in a sous vide bath immersed exactly as shown. My cooking time turned out to be nearly an hour longer, using a standard Le Creuset terrine. (on the job, I made many hundreds of terrines, over the years, with wonderful results) My results here were a tad disappointing. First, I did wrap in bacon even though I had fat back, because I wanted to see exactly how the recipe comes out. I hated the smell of the bacon, partially cooked and did finish it off, in the end with a torch. The recipe made about 40% too much for the terrine so I froze the balance. On the job, I'd fill a forty gallon tilting skillet with terrines and poach them off with the lid down. They'd come out perfectly, as it was easy to monitor their progress with an instant read thermometer. In the sous vide bath I found the process uneven as the bottom cooks and the top lags way behind. I wound up wrapping the entire sous vide bath with film wrap to assist the top in cooking, but still had to torch, in the end. The end product was way too spicy. The meat taste was totally overwhelmed with the aromatic spices. Even though it's been a few years since making a terrine, and totally enjoying making it, in the end I wished I had used the fat back and about half of the spices.
I did a version with duck breast and dried cherries. It cooked fine in a cast iron terrine, a mini loaf pan, and as a torchon. The texture wasn't as good on the torchon, as there was no good way to press it, but I was tempted to serve it warm, in a hotdog bun, just for fun. Really thin-cut bacon was impossible to find; the deli had no bacon, the butcher had only a bandsaw. The next time I might try pancetta, which the deli has, or crisping the bacon with a torch after unmolding. It was very popular at Thanksgiving, served with pickled mustard seeds.
Any suggestions on how to make this without the bread? Thank you!
Love this recipe, although I reduce the regular salt by about ten percent. If I want to use the sweet spice mix instead, any recommendations for a starting amount? I wanted to use orange cranberries with the sweet spice.
Guys, can someone enlighten me about pink salt? If I type sodium nitrite amazon comes back with some powder, but if I type pink salt it comes back with Himalayan pink salt (basically coarse salt that is pink). Is that the same thing?
Also, any advice for the spice grinder? I don't own one and not keen to spend more than $100 for something I'll seldom use. can I throw the spices in my pepper mill?
Pink salt, as used here is also called Prague powder. Link to Amazon, https://smile.amazon.com/Hoosier-Hill-Farm-Prague-Powder/dp/B00C2PIC92/ref=sr_1_6_s_it?s=grocery&ie=UTF8&qid=1481813919&sr=1-6&keywords=prague+powder+1
Spice grinder can be no more than a reasonably priced coffee grinder.
You might finely grind the same weight of quick cooking oatmeal and then use it the same as the bread.
Thanks!
Best country pate recipe I've ever made. I added a few cloves of garlic and shallots and cut down on salt by about 15% for my taste. Didn't have any Sauternes so I substituted brandy sweetened with honey. I think the sweetness did wonders. Glad it turned out to be a large recipe. It's going to be gone in no time. Thank you ChefStep !!
do you vac seal the mold?
What core temperature did you bring the terrine to using duck instead of pork? Is it the same temp?
buy a cheap coffee grinder for spices, they are cheap and work well.
