what is terrine

On top of that, there are two meanings to the culinary word in that a terrine refers both to the dish it’s baked in, as well as the dish itself. In laboratory studies done with mice, mice that ate even moderate amounts of liver had significantly more energy than those that did not. Most of them involve some kind of meat. Terrine. A terrine , in traditional French cuisine, is a loaf of forcemeat or aspic, similar to a pâté, that is cooked in a covered pottery mold (also called a terrine) in a bain-marie. A terrine is a square or oval crock specially designed for baking pates or terrines (more about terrines later). Modern terrines do not necessarily contain meat or animal fat, but still contain meat-like textures and fat substitutes, such as mushrooms and pureed fruits or vegetables high in pectin. The health benefits of the dish usually outweigh the negatives for most people, however. Pates are baked in terrines lined with lard, or special forms lined with pastry. It can be ground meat, organ meat, veggies, seafood, boiled eggs, and mixed in with varying herbs. Mousse de foie gras is a liver pate that has been whipped therefore has a lighter texture. They are versatile, can be highly flavoured and very imaginative, but can be featured only in high volume restaurants. Duck Terrine Mousquetaire (moose-kuh-tear) - This classic country-style terrine uses all the Gascony trinity of flavors: duck, prunes, and Armagnac. Pâté is most associated with French cuisine, but variations on this dish can be found all over the world. The defining feature of a terrine is that it is cooked in a steel or ceramic loaf mold called a terrine. terrine synonyms, terrine pronunciation, terrine translation, English dictionary definition of terrine. A terrine is an often-misunderstood dish. French invented the pate and are the largest consumers of this delicacy, and export many of their finest products to the U K, U S A, Canada, Germany and Japan. It may not sound that appealing, but served with bread, pickles and condiments it makes for a perfect picnic or starter. The grind can be smooth and creamy or on the chunky side. Both are correct, of course, but pâté is not limited to poultry. These healthy nutrients are stored in the liver, which means it's actually one of the most nutritional organs a person can consume. Pastry encased pates are finer in texture than terrines, … However, no attempt has been made to produce pâté. It is traditionally served baked in a crust (en croûte) or molded as a terrine. The dishware used is also called a terrine, derived from the French word Terre, meaning earth. Chocolate terrine is a French flourless chocolate dessert shaped into a loaf cake. Note that this one is called a terrine, after the mold it is baked in. These days, most of the fattened goose liver is imported from Poland, Hungary and Israel. Most pâtés are much simpler to prepare than you might expect. Usually made in a terrine (a porcelain dish), pâté may also be referred to as terrine, used as an abbreviation of pâté en terrine. Before Europeans set foot on the American continent, geese were fattened with died figs. ‘wedges of terrine’ ‘To serve, place a slice of the terrine and some salad in the center of a plate.’ ‘So here is a nice little restaurant in Queen's Park with a new chef where I've recently had lovely saltimbocca, salad niçoise, fish terrine, roast brill, courgette fritters, that sort of thing.’ The latter may contain cognac, port wine or truffles. Occasionally, pates are packaged in attractive crocks to serve as individual portions or for gift baskets. What Is Terrine and Where Does It Come From? Liverwurst, especially in sliced form, is a common sandwich filler for many. The Spruce Eats uses cookies to provide you with a great user experience. They may also be cooked in a wide variety of non-pottery terrine moulds, such as stainless steel, aluminium, enamelled cast iron, and ovenproof plastic. The original purpose of the crust was actually to hold the pâté together. Pâté is simply a mixture of seasoned ground seafood, poultry, meat, or vegetables, and often a combination of several different base ingredients. Like many other recipes, the foie gras terrine is named for the vessel in which it is cooked. Once portioned, persevering a  terrine becomes difficult and wasteful. Please feel free to link to any pages of FoodReference.com from your website. A terrine contains coarsely ground and seasoned meats baked in a water bath in an earthware mold and served cold. Pastry encased pates are finer in texture than terrines, but after baking must be protected by using gelatine. It can be made with different kinds of chocolate: dark, milk or white. The finely blended mixture is pleased into a special forms or stuffed into the skin of the bird, tightly trussed, and poached in an appropriately flavoured stock. Pâté, especially when it's made from a fatty liver, is high in fat and cholesterol. Pate de foie gras is fully cooked and ready to service, pate de foie gras truffe contains bits , - au Cognac or au Armagnac, are flavoured with Cognac or Armagnac, or au Porto  with Port wine. It can be as fancy as you like, suitable for the grandest occasion, or an inexpensive but rave-drawing appetizer at a dinner party. Pâté is simply a mixture of seasoned ground seafood, poultry, meat, or vegetables, and often a combination of several different base ingredients. Galantines consist of finely ground poultry or feathered game, herbs, spices, wines or spirits. It can be served hot or cold but chilling it for a few days will enrich its flavor. Beef, pork, liver, ham, seafood, wild game, poultry, … Article contributed by Hrayr Berberoglu, a Professor Emeritus of Hospitality and Tourism Management specializing in Food and Beverage.

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