DEFINITION:
Pate is a dish made by forcemeat specially the liver of chicken/goose baked in a crust, usually in a rectangular or oval loaf mold.
EQUIPMENT NEEDED FOR MAKING PATE:
- PATE MOLD
- PASTRY WHEELS
- SCISSORS
- PALETTE KNIVES
- ROUND CUTTERS
THERE ARE FIVE STAGES:
- PRE-PREPARATION
- ASSEMBLING THE PATE
- INSERTING THE CHIMNEYS
- COOKING THE PATE
- FINISHING THE PATE
INGREDIENTS REQUIRED FOR MAKING PATE:
- ALL PURPOSE FLOUR
- BUTTER
- SHORTENING, EMULSIFIED
- BAKING POWDER
- WATER
- VINEGAR
- EGGS
- SALT
- CHICKEN LIVER
- BRANDY OR WINE
TYPES OF PATE:
- Pâté can be made from all types of meat.
- Pork and veal, which doesn’t have a lot of connective tissue and is a good producer of gelatin, are good choices,
- But pâté can also be made with wild game such as rabbit, hare, partridge, pheasant, and duck.
- Pork fat is often ground together with different types of meat, but chicken liver pâté is usually made with chicken livers and schmaltz (chicken fat).
- Liver patés, such as those made from pork liver, tend to be smoother than those made from other cuts of meat.