On food and cooking the science and lore of the kitchen ( PDFDrive ) 338

synonymous, though today “pâté” usually suggests a fairly uniform and fine-textured mixture based on liver, “terrine” a coarser, often patterned one Pâtés and terrines thus span a wonderful range, from coarse, rustic massings of pork innards and head in the French pâté de campagne, to luxurious layerings of brandy-scented foie gras and truffles Modern pâtés and terrines often contain little fat, but traditional mixes were based on a meat to fat ratio of around 2 to 1 to give a rich, melt-in-the-mouth consistency Pork and veal, an immature meat with relatively little tough connective tissue and an abundant producer of gelatin, are the usual main ingredients They are ground together with the fat — usually pork for its ideal consistency — to mix protein and fat intimately Hand chopping is less likely to heat the mixture or damage intact fat cells, which would cause more liquid fat to separate from the mix during cooking The mix is seasoned more strongly than many foods both because it’s rich in flavor-binding proteins and fats, and because it’s generally served cool, which reduces the aroma The mix is placed in a mold, covered, and cooked gently in a water bath until the juices run clear and the internal temperature reaches 160ºF/70ºC (Terrines of foie gras are often cooked to a much lower temperature, perhaps 120ºF/55ºC, especially if intact lobes are layered together; they come out rosy pink.) The proteins have coagulated into a solid matrix, trapping much of the fat in place The pâté is then topped with a weight to compact it, and refrigerated for several days to firm and allow the flavors to blend The cooked mixture keeps for about a week Pâtés and Terrines: Early Recipes As these medieval recipes demonstrate, even early pâtés were made in pots and dishes without the pastry that originally ...during cooking The mix is seasoned more strongly than many foods both because it’s rich in flavor-binding proteins and fats, and because it’s generally served cool, which reduces the aroma The mix is placed in a... intact lobes are layered together; they come out rosy pink.) The proteins have coagulated into a solid matrix, trapping much of the fat in place The pâté is then topped with a weight to compact it, and refrigerated for several days... The mix is placed in a mold, covered, and cooked gently in a water bath until the juices run clear and the internal temperature reaches 160ºF/70ºC (Terrines of foie gras are often cooked to a much lower