Chicken Liver Pate — keep raw chicken livers in ice water mixed with corn starch for about an hour
Автор: Lyukum Cooking Lab
Загружено: 2025-05-09
Просмотров: 364
Описание:
Chicken Liver Pâté | Terrine de Foies de Volaille
This recipe is a classic French/European recipe for chicken liver pate, except for the first step with soaking livers in a starchy ice bath. Soaking lean proteins in cold water (or flavored liquids) mixed with starch is “velveting,” a technique used to prevent delicate foods from overcooking. Overcooking livers is the most common mistake. It makes their texture dry and sandy. Soaking livers in cold starchy water makes it more difficult to overcook them and is a big help for beginners. This recipe makes nine 4-oz jars of pate.
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https://s.samsungfood.com/cxZ7b
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