looks good! for me it's fun to see a different recipe from what I've been taught and currently use in my kitchen. Just made a venison pate with rosemary, dried cranberries and toasted pepitas for an event we have coming up. Keep up the good cooking!
Nothing wrong with a classic. Plus the whole thing of people not wanting to learn it any more. A dying art form. www.replacements.com/china-victorian-english-pottery-skull-dinner-plate/p/105064921?rplSrc=GPLA&rplSubEvent=151823&productTargetID=&dvc=m&rplsku=25&gclid=EAIaIQobChMI0Y_lwuKC7gIVXRmtBh1rRwRuEAQYASABEgLPHvD_BwE
My supermarkets locally do not sell veal. Could i sub in chicken or turkey thigh instead? Or any other ideas? Yours looks beautiful, much more spreadable than ones i have made without bread.
There’s a criminal amount of nutmeg in this recipe…especially if you’re grating it fresh (which takes forever to accumulate 6g). Also, as I probed for temp, I got a wildly varied reading from top to bottom…ranging from 136° to 165° from top to bottom (not a false reading from touching the bottom btw). The flavor of this is very nutmeg forward.
My limited experience with pate' recipes (usually a way to use pheasants in my freezer) is that they don't include the bread-and-milk. That must smooth the pate' - but isn't pate' de campagna supposed to be chunky (at least with more bits that a goose liver pate', for example). Eggs make perfect sense.
I have never made an en croute recipe for pate. I have wanted to try but never had the mold or someone to teach me. There are a couple of good videos on RUclips where they show how to make it.
Yes I should but it does take a lot of time to edit that in and it is written in the description. I have done it on some other videos. ( still trying to find my style)
Very nice
Chef, I love your videos and appreciate your skills!
Thank you so much Chef! I’m making this for culinary school this weekend! Looks perfect!
Thank You so much. I am glad you like it and am grateful that you are going to try it. Let me know how it comes out.
Another great recipe, I never knew the trick with the bacon . Happy new year to you
Happy New Year to you also!!! It is a very cool trick to have learned. If the bacon does get to long you can always snip it while it is hanging too.
Welcome back. Video production on point!
Thank You. I have been learning slowly.
looks good! for me it's fun to see a different recipe from what I've been taught and currently use in my kitchen. Just made a venison pate with rosemary, dried cranberries and toasted pepitas for an event we have coming up.
Keep up the good cooking!
Happy New Year Sean. Now... for a little Country Pâté Action! 😋
Happy New Year Craig!!! I hope this inspires you to make pate.
@@Seanc0272 Are you kidding man? I'm already salivating profusely! 😂
Gotta make this one for sure... THX!
French Laundry is back, awesome! Happy new year!
Happy New Year!!!!! Yes I have finally made something that is in the French Laundry World. It has been a while. I miss it. Thank You for watching!!!!
That’s a lot of work but it looks amazing.
So much work. But worth it!!!
can't go wrong with a classic! by the way, the plate looks great too, where can I get a set?
Nothing wrong with a classic. Plus the whole thing of people not wanting to learn it any more. A dying art form. www.replacements.com/china-victorian-english-pottery-skull-dinner-plate/p/105064921?rplSrc=GPLA&rplSubEvent=151823&productTargetID=&dvc=m&rplsku=25&gclid=EAIaIQobChMI0Y_lwuKC7gIVXRmtBh1rRwRuEAQYASABEgLPHvD_BwE
I too love that skull plate! Thanks for the info Sean!❤️
My supermarkets locally do not sell veal. Could i sub in chicken or turkey thigh instead? Or any other ideas? Yours looks beautiful, much more spreadable than ones i have made without bread.
Of course. You might also consider duck or goose liver and/or muscle meat.
You cook. Looks very yami.
There’s a criminal amount of nutmeg in this recipe…especially if you’re grating it fresh (which takes forever to accumulate 6g). Also, as I probed for temp, I got a wildly varied reading from top to bottom…ranging from 136° to 165° from top to bottom (not a false reading from touching the bottom btw). The flavor of this is very nutmeg forward.
#2? I was thinking that was for dry, long cure, uncooked. #1 for cooked meats. Interesting.
No, you are correct. He either misspoke, or is incorrect. Use Cure #1.
My limited experience with pate' recipes (usually a way to use pheasants in my freezer) is that they don't include the bread-and-milk. That must smooth the pate' - but isn't pate' de campagna supposed to be chunky (at least with more bits that a goose liver pate', for example). Eggs make perfect sense.
This is awesome! I wanted to ask, do you know how to make a pate en croute? I’ve always been interested but finding recipes is so hard
I have never made an en croute recipe for pate. I have wanted to try but never had the mold or someone to teach me. There are a couple of good videos on RUclips where they show how to make it.
chef hi,which one do you use Fahrenheit or Celsius ?
Fahrenheit cook at 300 until it reaches 155f
Where have you been all my life ?
great and amazing video overall, but the music is way too loud
U should’ve put words by ingredients
Yes I should but it does take a lot of time to edit that in and it is written in the description. I have done it on some other videos. ( still trying to find my style)