Foie Gras Pate (Written by Uncle Sam)

[Omela]

It was this one that I did not do, but the other one, before, always baked in a rectangular mold, similar to bread. Since I always bake in the microwave - and there either glass or silicone

I made a liver soufflé according to the recipe Omela in silicone, it turned out very well. Okay, I'll risk it then. Thank you!

I have a program in the microwaves - microwaves plus grill. By weight, the time is set - 600 grams - 15 minutes - that is, you can combine - microwaves - medium power and grill. Sometimes, for pâté, I just turn on the microwaves, at half power, for 15 minutes and make sure it doesn't dry out. It is better to add more time later, if it suddenly seems that the pate is a little baked.

[matroskin_kot]

matroskin_kot , and do not cover the form from above?

No, I'm not covering up. If it's just on microwaves, then you can cover it, but I didn't close it on a casserole, I wanted to get a crust. (You can call me on "you").

I have a program in the microwaves - microwaves plus grill. By weight, the time is set - 600 grams - 15 minutes - that is, you can combine - microwaves - medium power and grill.

Irin, how much is the average power? I have a maximum of 800 in micro. At what power is it better to bake - 480 or 320?

No, I'm not covering up. If it's just on microwaves, then you can cover it, but I didn't close it on a casserole, I wanted to get a crust. (You can call me on "you").

My 480 is normally baked. Only you still need to look ... So as not to dry out.

[matroskin_kot]

matroskin_kot , thanks for the answer ! Agreed

My 480 is normally baked. Only you still need to look ... So as not to overdry.

Finish baking when the surface is like a finished pate or sooner?

If the mode is micro + grill, (as today) - then I waited for the crust on top, because in this pate, raw eggs and cream, and sour cream, it is necessary to bake. And just a pâté is enough for it to start puffing and a little bit on top "puffed up" a crust, there is usually only butter from raw products, so I don't bake it strongly, otherwise it will be dry.
And today's crust is baked on top, and inside is tender soufflé. Maybe, of course, in the oven, in a different way, but I didn't have time for the oven.

Thank you, Irish. If I have time and strength, today I will do this "Fu". I will put on a grill for 480 a half serving.

[matroskin_kot]

But I just put it to stew in the cartoon. I printed it out in the afternoon and did everything according to the recipe

coarsely chopped onions and carrots

, and now I watch the step-by-step cooking in a slow cooker and see shabby carrots there. Run to pull out and rub ???

matroskin_kot,
Irin, thanks. I would now understand how I am

can be combined - microwaves - medium power and grill

Go read the instructions
People, what do you think, what should I do with carrots? Its diameter is 2 centimeters and I also cut pieces of 1.5-2 cm? What if in an hour it will remain solid ??

I see shabby carrots there. Run to pull out and rub ???

no, of course carrots and so boil. And the blender will turn it into puree anyway

[celfh]

celfh,
Tanya, thank you, calmed me down - otherwise I'm running from the kitchen here and there - suddenly I would have to pull out

[celfh]

celfh,
suddenly would have to pull out

what is that .... I once inserted a kneading hook into the bread maker ... after I had put all the ingredients

Set to bake! I hope it turns out delicious)))

what is that .... I once inserted a kneading hook into the bread maker ... after I had put all the ingredients

This is a common thing for me! But recently I put some bread for the night ... and only in the morning, when I smelled the bread, I remembered that I hadn’t inserted the stirrer))) I thought I ruined the bread maker .. but the flour did not let the liquid flow to the sides of the bucket))

[celfh]

celfh,
And it was like that for me too, but more often I forget to put the rye spatula (why hide there, now I don't know where it is at all - every time I promise myself that next time there will be a "right" spatula)

And now about Foie Grea

I made a half portion, my changes - cream - 10%, cheese - some kind of soft cheese with apricots and nuts (you see, I wanted to try it - now I shove it somewhere, rare muck) and 20% melted "Friendship".
I did it from start to finish in a multicooker. When I blend everything, it seemed that it was completely liquid and that nothing would work. But where ours did not disappear, I poured it into 6 small molds (I have for creme brulee). It was inconvenient to draw with sour cream with a finger in small bowls, but the "sunny" mood was still created. I covered each one with foil. In the MV, I put a silicone mat on the bottom, 3 bowls on it, poured 1-1.5 cm of water, put the steamer and the remaining 3 dishes in it, turned on the "Baking" and closed the common lid for 40 minutes.

But there was still very little mixture left - a little less than 1 crème brulee mold, I put it in a small thin-walled glass salad bowl and began to experiment with a microwave. Is she somehow strange - or I sclerotic - I always have to go into the instructions, I can't remember anything. In short, I put a salad bowl without a lid in the oven on the "Combined 3" mode, it has "low power and small microwaves" (it goes there for puddings) for 10 minutes (this is my mistake ). For some reason, with him, the grill turned on. We got it, tried it - it was very dry (such a number of minutes for 5 is necessary), the brown edging turned out as it should, the sour cream pattern, too, can be cut into pieces.

In the morning we tried a paste from a mold, however, it stood on our table all night. Oh-oh-very delicate consistency, probably more like a soufflé - it is remarkably smeared on bread. In the evening we will try from the fridge

I liked the version from the multicooker more, but most likely it turned out to be completely different. I will try it in tins in the microwave and for less time

I really enjoyed not turning on the oven ))

Uncle Sam,
Sergey, thank you very much for the recipe Thanks to you, I now have another version of Foie Gras and more dietary than mine

Uffffffff, well I wrote, this is probably my longest post on HP

[Uncle Sam]

I join with my words of gratitude to Uncle Sam.

I will not say that with my dietary modifications, the taste is similar to real foie gras, which I have tasted both in the form of a pate and in the form of a hot dish, when the whole liver is quickly fried and served with fresh raspberry sauce, baked apple and wild berries.
But although the taste is different, it is a very delicate and tasty pate.
My alterations:
Fried in a slow cooker in 1/2 tsp. cocoa butter powder - carrots and onions in large pieces, pieces of breasts and chicken liver
I added baked milk instead of cream
Instead of butter - zero soft curd
Instead of sugar - a little stevia (in vain, I liked the taste to sweetness more next time I won't put it)
Low fat smoked cheese (20%)
Instead of dried parsley - dry Provencal herbs
Instead of whole eggs, only proteins
Added 1 tbsp. l. good cognac
She did not decorate with sour cream, but with soft cottage cheese - excellent drawings turned out, do not blur.

I'm very happy with the result

Uncle Sam, Thank you

I forgot the cognac

[matroskin_kot]

matroskin_kot , You could not forget it - cognac does not appear in the original recipe

[matroskin_kot]

Well tell me can you bake in a simple microwave? Well, in the one where the current is microwaves

matroskin_kot yes, I drank, I bet, but I told my husband sho forgot

[SchuMakher]

SchuMakher,
Mashun, what don't you want in the cartoon? I just love tender pates - here's a cartoon just for me
And in my recipe there is also alcohol - Armagnac or what? But I always added cognac. And then I forgot - but it would be necessary

This is how I always put the cognac and the parsnip root ...

[Antoshenka]

Antoshenka and in the cartoon you can? At the "Pastry" then? And how long does it take?

Mash, on the previous page I described all my deeds

Something we all have to "Alcohol" moves out - the second day .... Mashun, it seems to me, you can also bake in a simple mikra, well, you get a soufflé-steam ... without a fried crust ... Or you can, probably, also bake in a cartoon on "baking" ...

I did it without a crust :) But this did not affect the taste

[Antoshik]

Antoshik Well, you put in tins in a cartoon ... and I ask, is it possible to multi bake right in the bowl itself? Mnu has no molds

SchuMakher,
Listen - it seems to me that it is possible because it bakes in the oven when

Bake in the oven, preheated to 200-220, for less than 35 minutes (if the top starts to bake earlier, cover with foil).

well, it will be in the cartoon at 180 - what's wrong with that? And what prevents you from baking in a double boiler basket, laying it either with a sleeve or with parchment?

I'll try to buy parchment bamazhka from Xia in Dyarevna

How much is a whole portion by volume? Can you go through a meat grinder? I'm a bore, right?

I did half - for two of us (small in the country) - a lot. True, a whole mold left in the morning, there were 5 left. You can go through a meat grinder, but there won't be that airiness (it seems to me).

How much the whole portion will be - I'm afraid to even imagine

And I have a double portion. Well, I have gigantomania ...

Well, a very tasty pate turned out! The most delicate !!! Although we have too much for 2x .. I'm afraid we won't eat .. probably need to share with someone

I, too, got excited. Hot. But I will think of something ...

[Uncle Sam]

And I have a double portion. Well, I have gigantomania ...

I did it too. I did it in a large rectangular silicone mold, so the sides were even pushed out. Today I treated the girls at work, everyone liked the pate. I’m thinking, is it possible to freeze it?
Uncle Sam and +1

Although we have too much for 2x .. I'm afraid we won't eat .. probably need to share with someone

Post # 18 has a report on the production of a half dose.
Since the pate is more greasy than wet, it should tolerate freezing well.

Now I tried it from the refrigerator - I liked it Yes, I ate a whole jar in one person

Well, the process has begun - I put food in the MV for stewing. Girls, please tell me, did you take out the peppercorns after stewing? The recipe only says about bay leaves. Or are the peppers ground with a blender?

[Uncle Sam]

Uncle Sam Sergei, tell me as an artist - an artist, well, can you use a meat grinder or what?

I grinded pepper in a mortar - I also thought: peas or grind

I grinded pepper in a mortar - I also thought: peas or grind

Still dry before stewing?

Mash, And here Uncle Sam writes that you can skip through a meat grinder https://Mcooker-enn.tomathouse.com/in...=4295.0 .

Yes dry

[Uncle Sam]

Uncle Sam Sergei, tell me as an artist - an artist, well, can you use a meat grinder or what?

The main thing is to get a homogeneous, creamy mass. And how to do it ... You can in a meat grinder with small holes in the grate (if large, then repeat several times). I did it in a jug type blender.

Girls, please tell me, did you take out the peppercorns after stewing? The recipe only says about bay leaves. Or are the peppers ground with a blender?

The general rule of cooking: black pepper with small peas is ground into a dish at the end of its preparation, large peas (I forgot how it is called correctly, you need to read the corresponding Admin topic) goes entirely into marinades, broths, etc. In our case, or pull it out in front of a blender , or grind them if you like its taste.

I myself sprinkle ground black and red (hot) peppers in all dishes, including sweet ones. (for which the family members periodically promise to punish)

[Uncle Sam]

Uncle Sam pasibki! My mush repaired my jug blender today, so the meat grinder is canceled, we will blend in a jug!

[Uncle Sam]

So we tried this pate. I have not tried real "Foie Gras", but I really liked this pate. Thank you, Uncle Sam, for such a wonderful recipe. I didn't take out the pepper - I ground everything with a blender. I will cook some more, definitely.

Seryozha, respect for the recipe!

[Mariv]

Well, you girls are giving Such beauty you sculpt But I just can't make up my mind - suddenly my ghr ... will not eat this Foie-Gru Mariv and a flower from what looks like a vegetable marrow

Yeah, Irina, squash - a flower; but about f .. t - I made mine 2: 1 - chicken fillet: liver. Serve as a soufflé ...

In the sense of a full portion? More fillet, less liver? Tell us about the taste later - just honestly