or Connect
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › advice on a two part pate
New Posts  All Forums:Forum Nav:

advice on a two part pate

post #1 of 7
Thread Starter 
Hi guys new to the forum been a chef for three years but I've moved country and am not currently working in the kitchen so need some advice on a starter I'm thinking of doin.

I'm making chicken liver pate , but I would like to make it half chicken liver pate and half smoked ham and chesnut pate, was thinking of cooking one half let it set and cut into 5 thick slices and place 3 back into a terrine ,then cook the other pate and when its nearly cooled down fill in the gaps of the terrine with the other pate and let. Set , as to get differnt colours and layers which is noticable when sliced there is a name for this but I cantt remember .

Anyway as wondering what some chefs out there thought about this , I'm trying to workout how to get the perfect blend between the two but yet both stand out apart although not to have too much going on, do you think its too much going on

Ihaving an issue with the smoked ham and chesnut pate as its coarse and I'm trying to achieve a rich smooth pate so the two set together ,couldn't get a smoked ham joint so had to use gammon I've mixed some very basic pate along with it to get it to bind and set but I'm losing the goal of divserity

Anyone have a great recipe for a ham and chestnut pate I cam across a beautiful one actually bought from marks and spensors which I'm trying to replicate and blend it with my chicken liver and rosemary pate
post #2 of 7

@chefjay90,

Was at one of my accounts last week. They cooked it separate and use what they called meat glue. Can't tell you what that is, but it was undetectable in taste and made and even bond. They did a couple of tri flavors, yum

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
post #3 of 7

Meat Glue = Transglutaminase

post #4 of 7

@chefjay90 @panini took the words off my key board!, well played sir, well played!

 

Completely agree, cook in 2 identical pans then assemble. The meat glue is transglutaminase, have also used consume flavored gelatin to hold together the layers. We cut the loafs lengthwise so that each vertical slice had all the appearance and flavors

 

 

info - (no affiliation ftr)

http://www.molecularrecipes.com/hydrocolloid-guide/transglutaminase-meat-glue/

 

Good luck, Merry Christmas and Cheers!

 

 

EDG

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

Reply

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

Reply
post #5 of 7

I was gonna say gelatin too.  But I assume you are making a terrine, or is it a pate or mousse?

post #6 of 7

Thank you posters,

I learned my new thing for today! I do have a question though. If I was to bone out a ham, use the glue and truss it and cook it. Will it slice without separation. Does it have to be clean protein to clean protein? no fat at all?

TYIA

Pan

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
Reply
post #7 of 7

@panini yes, it will slice without separation, go to the link I provided for a more complete explanation, seen cube meat "glued" in a shape under vac that retained the shape and the properties of a solid cut, it's neat and scary stuff all at the same time.

 

Cheers!

 

 

EDG

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

Reply

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Chefs
ChefTalk.com › ChefTalk Cooking Forums › Professional Food Service › Professional Chefs › advice on a two part pate