Thank you for the recipe. I looked at 5 recipes before yours and I like yours the best. Next time check the sound. I couldn't hear your voice but was glad that I could hear the recipe and not just music and guessing what I missed. I have my liver in milk for long time and will proceed to the rest. Thank you. I assumed it gets like collagen gelly in the refrigerator.
My husband loves liver but hates onions. I love onions but hate liver! 🤣 I'm trying to find a pate recipe that we might both like - probably too much to hope I would 'like' it. I'm thinking if I find one he will eat, I will freeze my portion into a 2 Tbs tray and just choke them down as needed...lol!! Thanks for the tutorial. I've watched several so it is getting a little less intimidating as I go.
I missed checking out the final consistency of the paté. It looked creamy but maybe a little too runny? Maybe it gets a lot more pasty when refrigerated, since the butter was melted in the food processor.
I hate the taste of beef liver, but I eat it for the nutritional benefits. I made pate using your recipe and I still hate the taste of it. I don't know what I can do to doctor it up.
I make sure to add lots of butter. But if you still hate the taste, I’d recommend puréeing it, freezing it in cubes (1/3c or 1/2c measurements… I use a whiskey ice cube tray), and adding it to ground beef recipes that have a lot of seasonings - like Chili, meat sauce for spaghetti, meatloaf, etc. You likely won’t even notice it’s there.
This is a late note but I couldn't stand chicken liver pate until I found a recipe with a little bay leaf and thyme added in. That helped the flavor for me a lot.
Haha I love how you said that! Yes, it’s a lot of butter but it works in this recipe (and is so incredibly nourishing for you despite what we were taught to believe!). Always feel free to use less if you want to!
Thank you for the recipe. I looked at 5 recipes before yours and I like yours the best. Next time check the sound. I couldn't hear your voice but was glad that I could hear the recipe and not just music and guessing what I missed. I have my liver in milk for long time and will proceed to the rest. Thank you. I assumed it gets like collagen gelly in the refrigerator.
Thanks so much for the comment! I didn't add music to the parts where I'm not talking... maybe I should. :)
My husband loves liver but hates onions. I love onions but hate liver! 🤣 I'm trying to find a pate recipe that we might both like - probably too much to hope I would 'like' it. I'm thinking if I find one he will eat, I will freeze my portion into a 2 Tbs tray and just choke them down as needed...lol!! Thanks for the tutorial. I've watched several so it is getting a little less intimidating as I go.
Haha sounds like a conundrum! Perhaps you both like mustard and can pile that on?! 😂
I love the recipe and cooking technique!
Thanks for watching!
Ooh yeah I will make that!❤
I missed checking out the final consistency of the paté. It looked creamy but maybe a little too runny? Maybe it gets a lot more pasty when refrigerated, since the butter was melted in the food processor.
It's pourable when it's still hot but it firms up in the fridge.
If you want you can add lemon juice to the milk it would be 1 tablespoons lemon juice per cup of milk.
It looks great! Do you think it would process okay once cooled? I am asking because of the chemicals released from plastic when heated.
I haven’t tried that but I imagine it would be ok. And great observation, that never even crossed my mind!
Start with butter .. check then add more. then finish with more butter.. I am making this for shore.❤
Haha sounds like we are kindred spirits!
Do you use salted or unsalted butter?
How long does this last?
I recommend consuming it in a few days but it should be fine for up to 1 week if kept in the fridge.
Is this 1 pound liver
Yes! The ingredient measurements are listed in the linked recipe.
To much butter for me im going to try to replace some butter with cream cheese.
Let me know how you like it with the cream cheese!
Soy sauce tastes great in pate. Masks some of the liver flavor.
I am going to try that for sure!
Also fish sauce. It seems funky, but they actually work well together.
@@davidf.8345 I could see fish sauce working really well. Thanks for the tip!
I hate the taste of beef liver, but I eat it for the nutritional benefits. I made pate using your recipe and I still hate the taste of it. I don't know what I can do to doctor it up.
I make sure to add lots of butter. But if you still hate the taste, I’d recommend puréeing it, freezing it in cubes (1/3c or 1/2c measurements… I use a whiskey ice cube tray), and adding it to ground beef recipes that have a lot of seasonings - like Chili, meat sauce for spaghetti, meatloaf, etc. You likely won’t even notice it’s there.
my dogs loves liver but cannot feed them pate because the onions and garlic. I saw other recipes with lemon juice. I will try it.
This is a late note but I couldn't stand chicken liver pate until I found a recipe with a little bay leaf and thyme added in. That helped the flavor for me a lot.
try good worcestershire sauce (Lea & Perrins), and also some Franks Red Hot sauce original as well when you mix it up!
also plenty of CELTIC salt too
hella butter.... LOL, maybe a hair much? Don't get me wrong, I'm a huge fan of butter especially organic grass fed, but maybe a bit much..
Haha I love how you said that! Yes, it’s a lot of butter but it works in this recipe (and is so incredibly nourishing for you despite what we were taught to believe!). Always feel free to use less if you want to!
Do you use salted or unsalted butter?
@@suzytru unsalted! (I use unsalted for everything so I can control how much I add.)
@@marvelandmake Good idea, thanks.