tag:blogger.com,1999:blog-4528779633149315448.post2338085868492028382..comments2023-08-09T18:01:33.600+02:00Comments on Girl Cook in Paris.: Terrine de Foie Gras Mi-Cuitgirlcookinparishttp://www.blogger.com/profile/15018226498388441368noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-4528779633149315448.post-90358718656698601862011-12-28T11:34:48.143+01:002011-12-28T11:34:48.143+01:00Hi Diane!
Thanks so much for this posting. It was...Hi Diane! <br />Thanks so much for this posting. It was very helpful. <br />We have a couple things in common. I also went to cooking school, but the FCI in NYC. Now I live on the Riviera, in Monaco but we are planning to move back to the US and this prompt me to experiment with foie, now that it's more abdundant and cheap here. <br /><br />Besides cooking school I only did an intership in NY and went to work breafly in London for four seasons, so a very short carrier and foie was not my task, for sure. <br /><br />Going back to the topic. <br />I made a foie au sel and it was lovely. I made a terrine of foie gras and I was not very happy with the result. The overall flavour was good but the texture and appearance was far from desiderable. I followed to the letter the recipe in Fat (J. McLagan's book) and she suggests an oven temperature of 120 C, bainmarie at 70 and internal temperature at 48 C. At the end of cooking my liver looked a little overcooked ( I used a probe thermometer to get to 48 C). I started with a 650 g fresh foie and I poured out 350 ml of liquid (fat + juices). In Ripailles by Stephane Raynaud I read cold foie by fridge, cold bainmarie and oven at 100 C for 30 minutes for 1 kg of foie. To me this is a pretty cold internal temperature. <br />Then I read this <br />http://www.franceinter.fr/emission-on-va-deguster-speciale-foie-gras<br /><br />Hélène Darroze terrine is cooked at 180 C ! for 20 minutes for every kg. <br />Then she talks about cooking the foie in fat as you mentioned but at 80 C! <br />I'm a bit confused. <br />I'd like to try the terrine from Stephane Raynaud but I guess I'll follow your advice an stop at 30 C internal temperature and judge by the look. If you have other tips for me I'd be grateful. <br />thanks<br /><br />FrancescaFrancesca Spallutohttps://www.blogger.com/profile/09109567403673533821noreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-10516659487582240242011-12-09T08:02:32.383+01:002011-12-09T08:02:32.383+01:00Hi Vikki, thanks for visiting and for your commen...Hi Vikki, thanks for visiting and for your comment. Good luck with your foie gras and entire meal! What I like to serve with foie gras terrine is an oignon compote (kind of like a confiture) or a fig compote. As a "quenelle" or spoonful on the plate. The compote is slightly sweet and can also be sour at the same time (the onion anyway)...making it a great combination. Either is very easy to make although you can also buy great quality products at specialty food stores. <br /><br />I also like to serve a simple green salad with a simple vinaigrette on the same plate to complete the course.<br /><br />And of course baguette toasts or other toasted artisinal bread...<br /><br />I don't think there is anything better than eating the foie gras on a toast and topped with a bit of compote. Oh, yeah, one other thing - with a nice glass of Sauterne wine!!<br /><br />all the best, dianegirlcookinparishttps://www.blogger.com/profile/15018226498388441368noreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-19017163951250498562011-12-08T19:18:59.948+01:002011-12-08T19:18:59.948+01:00Thank you so much for sharing your foie gras exper...Thank you so much for sharing your foie gras experiences - so helpful and 'homely!'. I've cooked it before but always a bit hit or miss on the timing so the final temperature advice was great. I want to serve some sort of sweet accompaniment like caramelised apples or ??????? Any suggestions for something that can be prepared in advanced as I am doing 5 courses and need to minimise last minute cooking. Many thanks. VictoriaVikkihttps://www.blogger.com/profile/01710265199667203200noreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-6926081641759354082011-11-13T03:55:56.938+01:002011-11-13T03:55:56.938+01:00That's an all round incredibly written blog..That's an all round incredibly written blog..Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-75632686427257552232011-04-13T05:17:49.778+02:002011-04-13T05:17:49.778+02:00Hi - I am certainly happy to discover this. Good j...Hi - I am certainly happy to discover this. Good job!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-24092183016554144552011-02-24T15:58:45.904+01:002011-02-24T15:58:45.904+01:00hi, new to the site, thanks.hi, new to the site, thanks.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-29569008052261848882011-01-19T00:59:42.617+01:002011-01-19T00:59:42.617+01:00This comment has been removed by a blog administrator.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-17895467031793743942010-11-11T08:17:09.628+01:002010-11-11T08:17:09.628+01:00Dear Harry, Yes, feel free to use the info & ...Dear Harry, Yes, feel free to use the info & yes, I'd appreciate the link back! good luck, dianegirlcookinparishttps://www.blogger.com/profile/15018226498388441368noreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-39038296725744260562010-11-11T02:07:29.473+01:002010-11-11T02:07:29.473+01:00Hey,
This is a message for the webmaster/admin ...Hey,<br /> <br /> This is a message for the webmaster/admin here at girlcookinparis.blogspot.com.<br /><br />Can I use some of the information from this blog post right above if I provide a link back to this website?<br /><br />Thanks,<br />HarryAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-30171020202702479272010-10-19T23:10:26.305+02:002010-10-19T23:10:26.305+02:00Have you considered the fact that this might work ...Have you considered the fact that this might work another way? I am wondering if anyone else has come across something <br />similar in the past? Let me know your thoughts...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-70870556805691931612010-09-10T13:05:07.159+02:002010-09-10T13:05:07.159+02:00Sweet blog, I had not come across girlcookinparis....Sweet blog, I had not come across girlcookinparis.blogspot.com earlier in my searches!<br />Continue the great work!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-80174275620615220662008-10-14T19:30:00.000+02:002008-10-14T19:30:00.000+02:00Eryn, I'll post the recipe soon, when I get a cha...Eryn, I'll post the recipe soon, when I get a chance.<BR/><BR/>Anonymous (aka s-i-l), you are lucky! I'm sure Antoine's foie gras will be delicious. Let us know when to come over for a dégustation! And being a vrai francais (real frenchman), I think he must have been born with the ability to do a great terrine! Please leave some tips, Antoine! :)girlcookinparishttps://www.blogger.com/profile/15018226498388441368noreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-71520723739542662012008-10-12T20:35:00.000+02:002008-10-12T20:35:00.000+02:00Miam, Antoine va me faire la rectte pr Noel!Miam, Antoine va me faire la rectte pr Noel!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4528779633149315448.post-63865540228362468622008-10-10T20:13:00.000+02:002008-10-10T20:13:00.000+02:00Is there a recipe (recette) for the Terrine de Fo...Is there a recipe (recette) for the Terrine de Foie Gras Mi-Cuit?<BR/><BR/> <BR/>Existe-t-il une recette pour la Terrine de Foie Gras ?Unknownhttps://www.blogger.com/profile/00528609541212737843noreply@blogger.com