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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?


asked by Melanie K. over 1 year ago
2 answers 565 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
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.

609271d6 306e 4b3e 8479 9d404fb84e73  moi 1

QueenSashy is a trusted home cook.

added over 1 year ago

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

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