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Post by Deleted on Apr 20, 2009 12:13:12 GMT
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Post by bazfaz on Apr 20, 2009 16:41:10 GMT
Looks good.
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Post by auntieannie on Apr 20, 2009 18:47:15 GMT
It does seem really simple! and it makes a small portion so it is encouraging.
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Post by lagatta on Apr 20, 2009 20:18:34 GMT
I always have a problem with my attempts at chicken or duck-liver pâté coming out too liquid. Do I need - more duck fat? crumbs? Other ideas?
By duck livers, I mean normal ones, not foies gras which are very, very expensive. (You can sometimes find duck livers in Chinese shops).
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Post by bixaorellana on Apr 20, 2009 21:27:03 GMT
Lagatta, the pate doesn't get more solid once it's cooled off?
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Post by lagatta on Apr 21, 2009 0:30:20 GMT
Yes, but not enough.
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Post by Don Cuevas on Apr 21, 2009 17:56:05 GMT
I always have a problem with my attempts at chicken or duck-liver pâté coming out too liquid. Do I need - more duck fat? crumbs? Other ideas? By duck livers, I mean normal ones, not foies gras which are very, very expensive. (You can sometimes find duck livers in Chinese shops). I'm by no means expert at this, but I'd think you'd need less fat. Do you drain the cooked ingredients before mixing? |
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Post by Don Cuevas on Apr 21, 2009 17:59:26 GMT
Way too much fat for me.  |
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Post by Deleted on Apr 21, 2009 18:14:22 GMT
Haven't you heard that red wine neutralizes all fat?
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