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Does Liver membrane effect the tast of Pate?

post #1 of 4
Thread Starter 

Someone brought this question at work.  I personally think it only effects the texture and presentation.

Interested in others points of view.

post #2 of 4

I believe it comes down to what you mean by "taste" as texture and mouth feel are all part of that.

Nothing quite like biting into a slice of pate only to have a membrane stick in between the teeth.

post #3 of 4

Don't think I can add much to Ross's post.

 

Clean the %^&*()--ing membranes off of the liver befor processing it.

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #4 of 4
Thread Starter 

I understand that, one suggestion was to cook then pass it to remove the membrane, but then someone else said the flavour would be changed, hence this post.  I was sure it wouldn't change it, but maybe my pallete is underdeveloped?

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