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Does Liver membrane effect the tast of Pate?

post #1 of 4
8/12/11 at 4:28am
Thread Starter 

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

Interested in others points of view.

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post #2 of 4
8/13/11 at 4:13am

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.

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post #3 of 4
8/13/11 at 8:22am

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

 

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

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post #4 of 4
8/17/11 at 3:22pm
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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