On Tue, 30 Sep 2003 19:40:49 -0400, Bob Pastorio >
wrote:

>Ted Feuerbach wrote:
>
>> I recently attempted a country pate from the Jaques and
>> Julia cookbook. I cooked it in a Terrine pan in a water
>> bath, caul fat wrapper, the whole nine yards. Tastes
>> great. Problem is, it is crumbly. How do the commercial
>> pate makers make it come out so solid?
>
>Did you chill it? Did you pour off the rendered fat? Did you reduce
>the amount of fat in it? Did you press it?
>
>Pastorio

Bob has the bases ciovered. The most common culprits are - draining
& pressing.

Harry

Are you referring to Jacques' recipe on p. 32 of that book? I would
agree that the fat content is too low. Also the particulate size is too
large for a first effort. It will fall apart. Look at the earlier Julia
recipes and start with a pate that has primarily ground meat and fewer
strips. The fat quantity was also too ambiguous in that recipe. Buy
fresh back from a wholesale meat supplier, as Julia says, use her recipe
quantity and you should be more successful.
Cheers,
Kent

Ted Feuerbach wrote:
>
> I recently attempted a country pate from the Jaques and
> Julia cookbook. I cooked it in a Terrine pan in a water
> bath, caul fat wrapper, the whole nine yards. Tastes
> great. Problem is, it is crumbly. How do the commercial
> pate makers make it come out so solid?
>
> --
> --------------------------------------------------------
> Ted Feuerbach feuer<*>feuerbach.com
> Feuerbach & Associates www.feuerbach.com
> Disclaimer: Well OK, I guess I do speak for F&A don't I?

Ted Feuerbach wrote:
>
>I recently attempted a country pate from the Jaques and
>Julia cookbook. I cooked it in a Terrine pan in a water
>bath, caul fat wrapper, the whole nine yards. Tastes
>great. Problem is, it is crumbly. How do the commercial
>pate makers make it come out so solid?

Could be numerous reasons or a combination thereof... without your complete
recipe, including detailed methodology, all anyone can offer is speculation...
"whole nine yards" sounds like something the guys paving my driveway and
roadway today would know more about <maggioandsons.com>, yo, Carmine... make a
da C-ment more a juicy!


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

Kent H. wrote:
> Are you referring to Jacques' recipe on p. 32 of that book? I would
> agree that the fat content is too low. Also the particulate size is too
> large for a first effort. It will fall apart. Look at the earlier Julia
> recipes and start with a pate that has primarily ground meat and fewer
> strips. The fat quantity was also too ambiguous in that recipe. Buy
> fresh back from a wholesale meat supplier, as Julia says, use her recipe
> quantity and you should be more successful.
> Cheers,
> Kent
>
> Ted Feuerbach wrote:
>
>>I recently attempted a country pate from the Jaques and
>>Julia cookbook. I cooked it in a Terrine pan in a water
>>bath, caul fat wrapper, the whole nine yards. Tastes
>>great. Problem is, it is crumbly. How do the commercial
>>pate makers make it come out so solid?
>>
>>--
>>--------------------------------------------------------
>>Ted Feuerbach feuer<*>feuerbach.com
>>Feuerbach & Associates www.feuerbach.com
>>Disclaimer: Well OK, I guess I do speak for F&A don't I?
>

Ted -
Did you weight the pate under a brick or a coupla big cans of tomatoes
for a couple of days before you tried to cut it? That often helps the
bits and pieces adhere.
Peg

Kent H. > wrote:
: Are you referring to Jacques' recipe on p. 32 of that book? I would
: agree that the fat content is too low. Also the particulate size is too
: large for a first effort. It will fall apart.

Thanks for all the responses, folks. Yes, I am referring
to that recipe. The only modifications that I made was
turkey thigh instead of veal, dried morels instead of
porcini's and twice ground it (it looked too coarse for
my taste when I saw them do it on TV). I'll try to find
an un-trimmed pork shoulder to add more fat and maybe skip
the lean meat. BTW, it *IS* a really tasty recipe.

If that doesn't work, I'll try a 20 Ton hydraulic press on
it. Or, maybe super glue... Play Dough? Portland Cement?
Anybody know the load rating of a Le Cruset terrine pan?
;-)

--
--------------------------------------------------------
Ted Feuerbach feuer<*>feuerbach.com
Feuerbach & Associates www.feuerbach.com
Disclaimer: Well OK, I guess I do speak for F&A don't I?