Pate

Advice, Questions, and Discussions about Pate

Pate fail
- Posted by:Julie Karic
- December 14, 2017
- Updated about 7 years ago
- pate
- 1867 views
- 1 Comment
moldy tasting beef wellington
- Posted by:Leigh Wade
- June 8, 2016
- Updated over 8 years ago
- pate
- 2921 views
- 5 Comments
Is the booze flavor critical in chicken liver pate?
- Posted by:Rhubarbara
- September 1, 2015
- Updated over 9 years ago
- pate
- booze
- alcohol
- substituions
- 20591 views
- 6 Comments
To sub Marsala would you use sweet or dry?

Recipe Question For: Tuscan Chicken Liver Crostini (Crostini di Fegatini)
- Posted by:mbobden
- June 16, 2015
- Updated over 9 years ago
- 1836 views
- 2 Comments
Does soaking liver in milk prior to cooking really help with the flavor?
- Posted by:Daniel Decline
- November 16, 2012
- Updated almost 3 years ago
- Jewish
- milk
- liver
- pate
- 97765 views
- 33 Comments
what is/are cornichon?
- Posted by:Kar-in
- July 14, 2011
- Updated over 13 years ago
- pate
- 3087 views
- 5 Comments
Can you freeze chicken liver mousse/pate?
- Posted by:sarah k.
- March 31, 2011
- Updated over 13 years ago
- liver
- pate
- freezing
- 40846 views
- 8 Comments
Will this pate hold it's shape if I form it into a log, wrap in Saran wrap and chill? I would like to serve it in a small slice. Thanks

Recipe Question For: The Most Requested Pâté Ever
- Posted by:Windtryst
- March 2, 2011
- Updated almost 14 years ago
- Recipe Questions
- pate
- 2652 views
- 2 Comments
What's a good substitute for caul fat in a country pate recipe? And other pate questions...
- Posted by:askann
- February 18, 2011
- Updated almost 14 years ago
- pate
- 25128 views
- 7 Comments

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