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Anyone using pink salt in pate' ?

post #1 of 6
9/7/07 at 11:11pm
Thread Starter 
I've recently thoght of trying a little pink salt in my pate' . Of course the pate' is already pink thoughout and as you slice it for service you get your oxidization on the outsides. Will a touch of pink salt counter the oxidization or make no difference? I'm concerned about the flavor, I feel like it has a distinct flavor in panchetta/bacon. I could just make some -but nothing makes you cry like throwing away a 3 lb terrine of pate'. So has anyone tried it?
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post #2 of 6
9/8/07 at 4:48am
I don't think it makes a difference on the outside. I have tons of that stuff still laying around. I don't really use it anymore.

It's nice though to have your hams and confit nice and pink. But it's just looks.
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post #3 of 6
9/8/07 at 5:30am
I only use it in my curing mix for making bacon.
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post #4 of 6
9/13/07 at 2:25pm
Why don't you make a 1/2 lbs tester?
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post #5 of 6
9/13/07 at 2:43pm
It never did much for me, but I'd use it because the recipie called for it. When the bottle ran out I stopped using it, but the recipie did include raw, cured bacon, which has the same stuff in it.
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post #6 of 6
9/13/07 at 3:34pm

Nitrates and Nitrites

I was under the impression it was very restricted or illegal in the USA for cooking because of the nitrates and only used in raw cures. We have a tub but never use it and our pate is wonderful.
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