pate
What better reason to start making one's own. Euro/£ currency appreciation and the local supplier had run out of stock. Gorgeous French pate.
Shoulder, belly and pork livers were minced and seasoned with onions and parsley. Wine to marinate. Lots of herbs and spices. Vacuum-packed into the water bath for 5hours at 70oc.
Drain off fluids. Vacuum- packed. Refrigerate. Place a weight on top.
Leave for a few days.
Et voila.
Serve chilled, with bread, wine and great company.
Comments
piece of gadgetery needed for the vaccum packing.
or you could use bain marie (which you used for your pate); vacuum packing is simply a high-tech version of the bain marie.
the water bath simply keeps the temparature fixed. the conventional oven can do likewise.
we are just trying to be fancy (using gadgets).
which one can i buy to get my things vacuum?
FoodSaver (compact II - vac 550).
Its okay. But you may want to progress to a multi-vac range later...
you'll be asking about water baths shortly, i'll pre-empt you by recommending Clifton waterbaths (orange handle). Great stuff.