2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
There are countless different recipes for delicious meals. Many of them are easy and every housewife, looking at the next issue of a culinary magazine, categorizes them in an instant: too complicated, worth a try or my version.
But encountering the word terrine, some rush to turn the page, deciding that this thing is complicated and not for them. In vain! Terrine is not only tasty, spectacular in appearance and taste of the dish, but also not difficult at all. You just need to know some details about its preparation.
What does its name explain? Translated from French, the word Terrine means a refractory rectangular shape with a lid. The concept has become a favorite of chefs since ancient times and gradually began to be called the dish itself, cooked in a similar form.
Today, terrine means a dish baked in a special way. For its preparation a refractory ceramic form is used, brightly and one-color painted. Terrine is something between pate, roll and casserole. It is served sliced and can be both hot and cold. In France, its preparation was considered a real art, and gourmets called it a royal pleasure, as some recipes included up to 200 ingredients.
Nowadays it is most often prepared from different types of meat, seafood, fish or vegetables. These are the traditional ingredients, but for gourmets there are options with offal, cottage cheese or cheese. In many recipes, the baking dish is lined with strips of meat, bacon, bacon or vegetables.
The terrines, prepared in a cold way, have a gelled top surface, which not only allows you to see the dish from all sides, but also, like the strips laid on the bottom and wrapped on top, keeps the filling fresh, juicy and soft. Terrine is often baked in a water bath in the oven.
How is it different from pate?
The products used in the preparation of terrine are usually minced, cut into slices or a combination of both. The structure of the dish is heterogeneous and this is what distinguishes it from pate.
What are the culinary subtleties?
Although terrines are considered an exquisite delicacy, it is not difficult to prepare them by less experienced chefs. There are two main ways: classic, traditional - when the dish is baked in the oven, and cold - when done without baking, only with the help of gelatin.
The classic terrine is prepared by grinding or slicing the products with the addition of gelling ingredients, and the filling is leveled, arranged tightly in the form, pressed by hand or with the back of a spoon and baked under a lid. This type of terrine has an elastic and dense texture, appetizing crust and can be served both hot and cold.
The role of gelling components include eggs, cream, broths, wine, champagne, soft cheeses. The resulting mixture can be covered before baking with strips of bacon, bacon and vegetables, but can be baked without them.
The second method is even easier. It is necessary to cut or grind the finished products and cover them with gelatin. Then mix and pour into the ceramic mold, it remains to cover with a lid and put in the refrigerator for at least 10 hours.
6 subtleties in the preparation of terrine:
1. Arrange the minced meat and products in layers, each of which you spread either with butter or cover with strips of bacon. This will make the terrine really juicy.
2. To make the terrine look unusual and bright, add pistachios, prunes, peas or diced carrots to the minced meat.
3. The terrine filling should be slightly wetter in consistency than the meatball filling.
4. To bake evenly and not burn, put the terrine in a bowl of water. Baked in such a water bath, it will be more juicy. The correct oven temperature is 150 degrees.
5. Do not refuse to wrap the stuffing with bacon or bacon if you want to have a juicy and tasty dish. However, if the slices of bacon are salted, wash them under running cold water.
6. Take more time to prepare the terrine: the minced meat or meat should stay in the refrigerator with the spices before you put it in the dish, and the finished dish should be cold from 10 o'clock to 1 night.
Recommended:
How Is Fruit Puree Prepared?
Fruits are the best source of vitamins. Together with minerals and trace elements, they strengthen the body's defenses. Fruit puree is an extremely useful food for the baby, and it is also one of the main foods for feeding the little one.
Dishes That Become Much Tastier And Healthier Are Prepared With Butter
According to many, a healthy diet recommends the preparation of products with as little fat as possible. And so it is, to some extent. Butter is considered just as harmful as other types of fats used to make food. In fact, the truth is that there is dishes whose cooking with butter will make them tastier and much healthier.
It's A Cherry Stew! What Food Is Being Prepared Today?
On the Saturday before Pentecost, the Orthodox world celebrates Cherries-soul day . It is believed that on this day the doors of Paradise open to welcome the souls of our deceased loved ones. In Bulgaria, today's asphyxiation is called Chereshova, because cherries are the most popular fruit at this time of year in our country.
This Is How A Traditional Japanese Duck Is Prepared
Japanese cuisine is famous not only for its sophistication, but also for its sense of combining different Asian spices, sauces and flavors. Along with sushi, which has already conquered the whole world, it can offer a number of other dishes that you could prepare at home.
The Most Appetizing Pasta Is Prepared With Tomato Sauce, Sausages And Dried Mushrooms
When you are wondering what to cook and you do not have enough time, probably your best option is to focus on pasta. Whether it's spaghetti, pasta, fusilli, tagliatelle and what not, it usually takes about 10 minutes. However, it is important to choose what sauce to serve it with.
