Go to the Recipe: Million-Dollar Country Pâté: A Simple Recipe That Looks (and Tastes!) Like a Million Bucks
I cut the salt in half, turned out perfect. Did a 0.5X recipe, which was just perfect for a standard Le Creuset terrine with no left over. Cooked sous vide in a combi oven.
The best one money can buy is from Smokehouse Chef and available via Amazon.
https://www.amazon.com/Stainless-attachment-Kitchenaid-Smokehouse-Chef/dp/B01B1LBRVM
Clever
This is not an issue. The time required to pasteurize at 147°F is less than 10 minutes. There is no issue cooking the terrine at this temperature if the core temp is held at that temp for that amount of time.
buy a cheap coffee grinder for spices, they are cheap and work well.
The plastic one resulted in metal shavings constantly getting in whatever I was grinding - glad they finally made an all metal version. The plastic and metal one was junk.
Incredibly salty for my taste, and I cut down the salt to 25 g. I ended up adding more pork and liver but still too salty.
I would recommend fully freezing the cooked pate, then wrap with your dough and bake.
I want to cook the pate sous vide and then bake it en croute ... what would be the best way to achieve this? Thanks!
David, you are absolutely correct following the health department recommendations. We will make an update but this is our preferred temperature. If you are concerned with the food safety measure than absolutely cook until the internal temperature is to the health department standard. As with anything the temperatures given by the HD are guidelines and the freshness and source of your product are always an element.
It is concerning that you're using ground meats, but only taking the temperature to 147 internal and not 155. Also, if you sub chicken livers for the pork liver, shouldn't you be cooking to 165 internal? I also wonder if the chicken livers should be sauteed first to build flavor from the Maillard reaction, and to get the temperature of them closer to where it should be.
Would beef liver work as well?
What size hole grinder plate are you using?
Hey there, is it a must to use a terrine mold ? Would a Backing mold work as well ?
THX
how many grams of bread binder to meat , if i make a chicken terrine?
no difference, the pink is legit just dyed to appear different so you dont accidentally grab the wrong one. Yes you will still have the pink color due to the fact that sodium nitrate is what keeps the meat pink.
Same temp will give you very similar results.
Was trying to comb through the comments to find the answers to whether or not I could sub pork liver for chicken liver, and it seems like someone has tried this, but would the cooking temperature be the same?
No problem Cynthia. sounds like your bread is a bit different than what we use, just keep adding bread until you get to the right consistency. just only use 250g of the paste once it is at the right consistency
Help! In the midst of making this. The Panade is not paste, it’s very liquid. I even added an additional few grams of bread. Should I continue doin that until it thickens a bit? It’s about as thick as a gravy
Made this recipe, was pretty much one of the best I have done, I have made a ton of different country pates in my 20 years in restaurants. This one is definitely replacing my personal recipe and just might make it on the menu in my restaurant. I have found that some of the recipes on here need to be tweaked in one way or the other. This one is perfect just the way it is.
Thank you!
Hi is there anyone who know the difference of white curing salt and pink curing salt I couldn’t find the pink curing salt if i use the white salt will the meat still be pinkish in color?
Yes, but then it won't keep for long, probably less than a week
You can use the same temperature
@Collin Conroy I would add it at Step 1, where it says Chop the meat, season, and get it in the freezer. In the picture, you can see in the bowl they're dumping on the meat, there's more there than just the spices. I suspect this is where you should incorporate the salts. Just guessing though.
What core temperature did you bring the terrine to using duck instead of pork? Is it the same temp?
When and where do you add the salts? It only said to set aside.
Hey there,
I tried this recipe once and it was fabulous. I will have some guest on Saturday and I wanna try to do a boar version (its game season in switzerland). Does anybody have experience with de difference between boar and pig (especially with the temperatures). Otherwise i would use the same parameters as described above (sorry for my shity english)
Thanks in advance!
I made some in 227g jars. They reached 147 degrees in 90 minutes at 152.
is it possible to make it without the pink salt?
Hi there! Is it possible to replace the pig liver for beef liver? It's very difficult to find pig liver where I live!!!
Did this over the weekend with a few mods... 1) Did a batch in some 5¾ x 3 inche loafs pans, wrapped in plastic wrap then put in sous-vide bags. Then did some in 125ml mason jars. Both batches at 147 degrees, completely sous-vide (so not as a bain-marie like this method.) The loaf pans for 3 hours and the mason jars for 1h30. Left in the fridge overnight. SUCCESS! Real nice recipe, thanks ChefSteps team! Now to play around with the spices/herbs/filling/garnishes....
Chicken livers work well
Regarding the dired cherries, are the tart or the sweet variety? I found both on amazon, but don't know which one to use, any help is appreciated. thanks.
I used to have the plastic one which you linked but have upgraded to this metal one and love it. Sturdier, nicer/sharper blade and grinder dies, and more thermal mass so that pre-chilling is more effective.
I have to admit, I was a bit skeptical - but this was an awesome method. I will definitely add this one to my charcuterie repertoire. Thanks fellas!
I couldn't find thin bacon and my supermarket doesn't custom cut bacon. Instead, I put the bacon on my cutting board and used the dull back of my chef knife to stretch the bacon. Start in the middle and work toward each end. It easily fit my terrine and wrapped completely around the pate. It's cooking now, can't wait to taste it tomorrow after pressing overnight.
Hi. I'd like to cook little ones as a serving for 2 in 165g Weck jars. How long should I cook it and what temp?
Kitchenaid users: what do you guys use as a grinder? Chefstep's advice is not to go with the plastic one, yet amazon reviews tend to say people have only good things to say about them ...
https://www.amazon.com/KitchenAid-FGA-Grinder-Attachment-Mixers/dp/B00004SGFH/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1483536809&sr=1-1&keywords=kitchenaid%2Bgrinder&th=1
Do you guys know if I can ask my butcher to grind the meat for me, or do you have a grinding tip? I don't have a meat grinder, and since I won't be grinding meat every week, buying a grinder doesn't make much sense ...
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 !!
Thanks!
You might finely grind the same weight of quick cooking oatmeal and then use it the same as the bread.
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.
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?
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.
Any suggestions on how to make this without the bread? Thank you!
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.
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.
