I have a pâté that I made. If I want to reheat... approaches? Gentle scooping and reheat? Water bath it? SOL?
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HalfPint is a trusted home cook.
What kind of pate do you have?
I've never had pate hot or even warmed. It's usually room temp. I say, taking out, keep it wrapped and let it come to room temp.
June is a trusted source on General Cooking.
Pâté is meant to be served at room temperature. Not sure why you'd want to warm it.
(And the creamiest, too.)
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