Go to the Recipe: Foie Gras Ganache
Oh man I have not. What are you thinking? Making spheres, freezing, breading and frying?
I had a foie gras cromesqui/cromeski at Pied de Cochon years ago and it was incredible. A single bite of melty foie gras mousse breaded and fried, exploding in your mouth. The server had clearly seen it go wrong for some guests and made to instruct everyone to close their mouths before chewing.
Technically, you may need to play around with size or temperature before breading, perhaps shaping then freezing the scoops.
Anyone try breading and deep frying this?
Or we can cook all ingredient on water bath apart the gelatine, when achieve the temperature, blend e emulsify with gelatine.
It's prefer to cook the foie gras at 40-45°C for to preserve the colour and emulsify more easily. We can use the 50% of the cream semi-assembled and emulsify at 30-35°C.
Will this recipe stay firm after freezing. Was wanting to dip it in a flavored gel and use as a lolipop.
The liver we use in this is from the duck, but it does how ever need to be the FOIE. The fattened liver of the duck. Other wise use the chicken liver mousse recipe and sub the regular duck livers.
Hey, Is it possible to replace the goose liver with duck liver? I live in Norway, quite difficult to find foie gras d'oie, could say impossible.
Hey guys. I made the exact recipe 2x and I too had the same issue with breakage.
I used chunks instead of a whole lobe. Got it from D'artagnan, figured since I am turning it into a puree, no need to waste money on a whole lobe.
I put the mixture, while still in the vitamix, into the walk in to cool. I took it out when it was a little more solid, blended it up with 2 grams Xanthan Gum, strained it into a mixing bowl, over an ice bath. I whisked it together over the ice bath and chilled it. It came out perfect. I think if we remove the foie from the water and allow it to cool more in the bag, it will solve the problem. I will follow up when I do it again next batch.
I was so excited to make this. Followed the weights precisely even used a 2 decimal place balance to ensure the weight of the curing salt was precise. It's inedibly salty. Very disappointing. I can tell how delicious it's going to be with proper salt amount, so am remaking tomorrow. Not happy about wasting an entire foie Gras.
This can happen if it gets too cold too. Ideal temp is around 100°f. If you add a little more cream it can help.
Hey folks! The emulsion keeps breaking, despite cooling down — tried to fix a part of the batch with a bit more gelatine but no luck. Any advice? Would xanthan or lecithin help here?
If I try with chicken livers, what temperature should I sous vide it at? Couldn't find a resource for it.
Yup! this is the recipe I use to do just that
Adding a bit of raw foie to the blender with it may temper it back to emulsified. Don't worry about it being raw as you have the curing salt in there. The temp and time the foie is being "cooked" at in the circulator isn't pasteurizing cooking it anyway.
I have found that after you transfer the foie from the bag to the blender, letting it settle a bit and skimming about 2 oz of fat off the top helps ensure that the ganache wont break
Besides letting it cool, any other tips on avoiding/ fixing a broken ganache?
Is it possible to substitute the gelatin for Xantham or Agar? If so, at what conversion rate?
Did you ever experiment with or get an answer on this? I would also like to substitute the gelatin for xantham or agar
It's probably grade A. The grades are dependent on the vein count I think.
How much butter?
What kind of foie gras are you using? Its shaped pretty normal, but it looks like there are no veins when you cut through it.
"Store unused ganache in vacuum pouch for one week in the fridge."
KFC uses a pressurized Fryer. When I was in school, back in the dark ages, we used one at Wendy's for our Chicken breasts for the chicken sandwiches. The pressure fry goes a LONG way to the signature texture of KFC.
Given the presence of the curing salt, how long would this last?
So could I use this as a quick mach parfait? Also I don't have a Sous vide machine, any hints on how best to pull it off without one?
Thank you for the recipe Chefsteps, love your site.
Foie Gras Ganache, Campari Jelly, Breadcrumbs and Rocket (Arugala) Sprout
I also found the recipe too salty - I used Maldon salt, next time I will drop the salt 20% from the recommended amount.
may i ask .. is that got anything can replace pink salt if i dont have it ?
hi , may i ask , how long i can kept if i make this and keep in chiller / frozen ?
I was just wondering if this recipe could be piped. I was planning to do some savory cream puffs as an appetizer.
Yes, was balanced out when served with some brioche and preserves. I'd still probably decrease the salt a bit more though.
Just finished making this. I only used 12 grams of salt (810 grams of foie) and found it almost inedibly salty. I seem to have this issue with a lot of chef steps recipes (not with any other cookbook) which is why I decreased it to 12 grams but it was still too much. Hopefully it will balance out when served with other items.
Also had to let it cool quite a long time before it would emulsify. I had a lot more liquid in my bag after cooking than in the video. Maybe because I broke it up quite a bit getting the vein out.
Hi! Can I use this for foie gras creme brulee, if I add egg yolks to hot creme and geletain mix?
If you emulsify enough butter into cooked livers you can get a similar texture. We call it poor mans foie. Add armangac or grand mariner for better flavor.
In a small tapas place in Barcelona I once had small sliders with a side of warm foie gras creme. The foie gras creme was used as dip for the sliders - a perfect match.
I would like to recreate this using the ChefSteps slider buns and was wandering if I could use this recipe for the foie gras creme. My thought was to use xanthan gum instead of gelatin and then heat it in a sous vide bath right before serving. Could this be done? How much xanthan gum would you use and to what degree should I heat it when serving?
I used this recipe and a hemisphere mold to freeze the ganache. I then sandwiched the two halves together, three stage breaded them, and deep fried for 1:30@ 350. Perfect foie gras cromesquis
hello Chris
unfortunately I am in a country that can only received pre pasteurized lobes,
im guessing I would just skip the sous vide step?
Thanks Chris. I have another question. Recipe with chicken wings, I raised the question of how to cook them there standard KFC. They get air and crispy breading. As well as rules for the preparation of the wings to the breading, I think this can be devoting mini class. Chicken wings are the most popular snack to beer and not only.
You could, but it will have a very different flavor profile. I would recommend using foie blonde chicken livers if possible (the fattier, more tan colored chicken livers rather than the common darker red/brown livers).
Chris, сan you use in this recipe chicken livers?
It absolutely can be:
I too am curious about whether anyone has tried or thinks that this can be done with chicken livers as an alternative to the traditional mousse or pate? Any ideas?
It's up! Foie Gras Parfait: http://www.chefsteps.com/activities/foie-gras-parfait
The rest of that recipe is coming soon. It is a pomegranate gelee.
- originally posted by Grant Lee Crilly
What's the rest of the preparation shown? Strawberry consomme?
Hey Grant, it came out pretty good. There was a slight "tinny" taste though, but that seemed to mellow after a day or so. Can the ganache can be frozen for a length of time? Tks
I would say yes, it should work. Give it a try and please let me know what happened.
Hey guys, wondering if this recipe would work w/tinned foie? I've got a couple of tins from a trip to France and I'd like to make this as a canapé for an event. Obviously the tinned foie is cooked already so I assume i'd just eliminate that step. Let me know your thoughts. Tks!
Is it completely necessary to use cured salt instead of normal one? Thanks!
- originally posted by Guest
That is very tricky, foie doesn't like to have a lot of hydrocolloids in it because it has very little water. I would experiment with gellan f and making it into fluid gel.
If i want to make a foie gras Gel how much agar do i have to use instead of Gelatine? And would u suggest agar? I want to use it for Toast canapes in Form of a Gel which doesn't Run away while serving. Gelan for hot serving Gel? Using isi gourmet too. Thanks
Insta cure #1 contains 6.25% sodium nitrite and 93.75% salt- THIS IS WHAT WE ARE USING-COOKED MEATSInsta cure #2 contains about 6.25% sodium nitrite and about 1% sodium nitrate and about 92.75% salt- THIS IS FOR DRY CURED MEATS
Yes you can, you can bring a pot of water up to temp with a thermometer and put the foie in a ziploc.
Can you tell me please, Is it possible to make this without the PolyScience immersion Circulator? I really want to make the foie gras rochers.
- originally posted by nattier01
There are 2 types of curing Salt. One with sodium Nitrite and sodium Nitrate. The other one only with sodium Nitrite. Which one is beeing used? Which Brand did u use?
