🔕 🔔
Loading…

My Basket ()

All questions

Heston Blumenthal's Meat Fruit recipe - freezing pâté

I'm thinking of making an improvised version of Heston Blumenthal's Meat Fruit for Christmas this year, using a similar process to this article: http://www.eater.com/2014...

I'd like to use bought chicken or duck liver pâté (from a quality butcher's) to make things easier, but the recipe process entails freezing the pâté in molds, then defrosting before serving. Would this be safe, as opposed to using freshly made pâté?

Thanks!

asked by Melanie K. over 1 year ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

2 answers 596 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Cav
added over 1 year ago

Whenever I make pate (or parfait) , there's way too much to consume so I freeze it. Never had a problem with safety or texture.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

609271d6 306e 4b3e 8479 9d404fb84e73  moi 1
QueenSashy

QueenSashy is a trusted home cook.

added over 1 year ago

I've been freezing traditional chicken liver pate quite successfully.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.