Foie Gras Pate (Written by Uncle Sam)

Girls, the pate has been baking for 40 minutes at 220 *, looked, thought to pull it out, but it sways - should it be? How should it be baked already?

I tried with my finger so that the middle was not liquid

in silicone, I personally bake much longer

A nutlet, it definitely shouldn't wobble, most likely it hasn't been prepared yet and needs to be kept in the oven longer - it is ready-made like a regular pate, only depending on the ingredients it can turn out to be different in texture (once I put sour cream instead of cream and had to cut it with a knife, and with cream it turned out to be the most delicate paste that could be spread on bread).

[nut]

During baking, my pate rose by about two cm and gurgled constantly around the edges.
nut, if you have one large form, it can bake longer, I think.

I have already taken it out, it is standing in the form it is cooling down, I tried to depict something with my finger on the surface, but ... I was not given an enthralling talent, something incredible from above, like a drawing, and the smell from the pate is very pleasant

but .... not given to me the enth talent, something incredible from above, like a picture * JOKINGLY

Irina, you are not alone, the main thing is that the taste does not depend on the picture

I say to Uncle Sam - THANKS Honestly, I didn’t expect it to be so tasty We are not big lovers of all kinds of pate and I made this one only out of curiosity, it was painfully everyone praised him, well, I was led with the thought, if something went wrong, I’ll just throw it away or I will give it to the garage dogs But the taste exceeded my expectations - I will definitely do it for a holiday soon

[Uncle Sam]

Uncle Sam, I want to say thank you very much for the recipe !!! It turned out very tasty. My family loves pate. I liked it especially.

Before the oven


And after

[Gouache]

Gouache, what a beauty!
How did you create these patterns?

Thank you so much!

I created patterns like this: I applied circles from a bag with sour cream (cutting off a small corner of the bag). Then she held the toothpick to the center. Here are the patterns.

And I cannot live without amateur performances! Instead of fillet - beef liver. The eggs were crossed out. We didn't paint with sour cream. But it turned out divinely! Now we need to make the same authentic version.

I created patterns like this: I applied circles from a bag with sour cream (cutting off a small corner of the bag). Then she held the toothpick to the center. Here are the patterns.

Next time you should try your way of decorating.

I would be glad if my advice is useful.

And after

Beauty ... peacock tail

Friends! What is "sausage cheese"? We only have smoked cheese in the form of a sausage.

I did just that. Sooooo delicious !!!

Well, that half a portion or a whole portion can be done is understandable. but how many centimeters to fill in the form? after all, the longer the faster it will be sintered. well, at least approximately. otherwise I thought so if you make a portion and pour it all into the oven tray. then it will probably be thin. tell me the author of the recipe.

Friends! What is "sausage cheese"? We have only smoked cheese in the form of a sausage.

Yes, it is smoked hard processed cheese. This is what I added to the pate.

the author of the recipe prompt.

I do half of the serving. I have a mold height of about 5cm. It turns out full form, bake for 35 minutes.

Friends! What is "sausage cheese"? We only have smoked cheese in the form of a sausage.

we also have smoked, closer to melted, it looks like this:

I also brought my pies.
Truth has not tried yet, because to cool down.
This is up to the oven:

🔗

This is after:

🔗

[Tatyan]

Tatyanwhat a beauty ... Is this a full serving?

Is this a full serving?

Thank you!
Yes, the portion is exactly according to the recipe.

[Zhivchik]

Zhivchik, Tan, how beautiful !!!!!

[Zhivchik]

Zhivchik, Tan, how beautiful !!!!!

And how delicious ...
Pastetik is so tender, tender.
Uncle Sem, RESPECT!

I liked the pate, only a very smoky aftertaste turned out People, tell me - did everyone have a vigorous smoked cheese? Has anyone tried with regular processed cheese?

Has anyone tried with regular processed cheese?

I cooked with hard melted cheese. The result is in the photo.

I had an ordinary one, because she instructed my son-in-law to buy, but ... the lad forgot ... I think it didn't really affect the taste ...

I liked the pate, only a very smoky aftertaste turned out People, tell me - did everyone have a vigorous smoked cheese? Has anyone tried with regular processed cheese?

I made this pate three times, and I did not have a very smoky aftertaste, one might even say that there was none at all. Although everyone has different gustatory sensitivity ...

Although everyone has different gustatory sensitivity ...

This cheese was different. And hrushka somewhere got hold of such a heavily smoked cheese, and this is a pate.

Well yes! The vigorous cheese was The next cheese I will choose for the smell and not for the sausage

Uncle Sam! Thank you very much!
Very tasty pate turned out!

[Uncle Sam]

Uncle Sam
Thank you so much, the pate has taken root and has passed into the category of my home's favorites ...

[Uncle Sam]

Uncle Sam!!! So tasty! Thank you!


I didn't have chicken liver I had to make from beef
you can see from the sides - it's fried more (completely black is a shadow, the pate is behind the shape), but it turned out that it turned out to be a thin fried crust, under which there is an amazing pate. smears very well, but you can do that to eat eat

there was one question. I added the sausage cheese, finely grated, after I chopped the main mass with a blender. for some reason, when baked, the cheese did not "go out" and from time to time you come across its inclusions in the pate. Should this be so or should the cheese be blended too? or is it just the wrong cheese?

[Gin]

cheese need to be blended too?

Gin
The cheese also had to be blended, I didn't even rub it, I threw chunks into a bowl of paste and threw his darling with a blender ...

Pastetik you have a lovely sight, I envy your artistic talent !!!

there was one question. I added the sausage cheese, finely grated, after I chopped the main mass with a blender. for some reason, when baking, the cheese did not "go out" and from time to time you come across its inclusions in the pate. Should this be so or should the cheese be blended too? or is it just the wrong cheese?

I'm not Uncle Sam, but just share my experience and guess.
I have made this pâté 4 times already - well, we like it. When I made it for the first time, I bought a lot of sausage cheese. And I used this cheese all 4 times. The first three times the pate was completely homogeneous, and the last time, here also in the finished pate, there were splashes of cheese. I did it using one technology - I didn't change anything, I always blended cheese. I made the assumption that this was due to the fact that the cheese was already not fresh enough.
Although you may have this happened precisely because they did not blender the paste mass with cheese.

Tell me, please, if there is no blender, then it is better to use a meat grinder or a food processor. with a knife?

[Story]

Tell me, please, if there is no blender, then it is better to use a meat grinder or a food processor. with a knife?

Story, on the first page, just below the recipe, Uncle Sam wrote: "We grind what has turned out with a blender, meat grinder, combine ..."

[Crochet]

Crochet, Joy, thank you very much Next time I will blender, and, by the way, I also had doubts about the freshness of my cheese ...

but the artistic talent is not mine, but an honestly disguised idea Gouache

And I'm here with soy foie gras



My liver is true, there was no beef or smoked cheese either, I added grated Parmesan. : girl_red: Sour cream does not come out for me (maybe thick sour cream), but VERY TASTY !!! Thanks to the author for the recipe

Sour cream does not come out to me (maybe thick sour cream), but VERY TASTY !!! Thanks to the author for the recipe

Do not come out to themselves! The beauty! Well, we know the taste.

Isn't it too much to stew the liver for 30 minutes? Traditionally, it is fried and stewed for a very short time so that it does not become hard-rubber.

Isn't it too much to stew the liver for 30 minutes? Traditionally, it is fried and stewed for a very short time so that it does not become hard-rubber.

So you will grind it anyway. I stewed in a slow cooker for an hour and the pate came out excellent.

So after all, they bake it then 35 minutes. The meaning of such a long preliminary extinguishing is simply not clear.

Girls, after reading it, I realized that many take sour cream instead of cream. I want to bake for Teacher's Day, my mother teaches Russian. And she doesn't want cream, can you safely replace it?

Of course, you can replace the cream with fatty sour cream (ideally, rustic).
Butter, cream and sour cream give the correct paste consistency. Melts in your mouth, however ...

I have not tried real foie gras, but what happened is very tasty, much better than the previous options.

[Uncle Sam]

Uncle Sam, thanks for the recipe! Here's my pate:



Instead of sausage cheese, I added smoked chechil cheese. Very tasty, I will do more!

Happy Teacher's Day to all teachers !!!!! And my pâté for a snack:


Thank you Uncle Sem for a great recipe !!!

Girls, boys! And no one tried to add cognac? Here is what a friend wrote to me who tried the original

Cognac gives such a stunning note to the liver and does not smell ...