{"id":3139,"date":"2020-12-15T16:17:20","date_gmt":"2020-12-15T16:17:20","guid":{"rendered":"http:\/\/ihmnotessite.com\/?page_id=3139"},"modified":"2020-12-15T16:31:57","modified_gmt":"2020-12-15T16:31:57","slug":"making-of-pate","status":"publish","type":"page","link":"https:\/\/ihmnotessite.com\/index.php\/home\/hmct-notes\/bhmct-3rd-year\/food-production-5th-sem\/making-of-pate\/","title":{"rendered":"MAKING OF PATE"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"3139\" class=\"elementor elementor-3139\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-86187f5 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"86187f5\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-a96fe01\" data-id=\"a96fe01\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-d688d63 elementor-widget elementor-widget-image\" data-id=\"d688d63\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"900\" height=\"900\" src=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/12\/PATE.jpg\" class=\"attachment-large size-large wp-image-3159\" alt=\"\" srcset=\"https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/12\/PATE.jpg 900w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/12\/PATE-300x300.jpg 300w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/12\/PATE-150x150.jpg 150w, https:\/\/ihmnotessite.com\/wp-content\/uploads\/2020\/12\/PATE-768x768.jpg 768w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-14b2ea7 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"14b2ea7\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-bb0fee0\" data-id=\"bb0fee0\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-d0ead4f elementor-widget elementor-widget-text-editor\" data-id=\"d0ead4f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"color: #000000;\">In French, P\u00e2t\u00e9 means a paste, pie or loaf consisting of a forcemeat that at least contains liver. Common additions include ground meat from pork, poultry, fish or beef, fat, vegetables, herbs, spices and either wine or brandy. P\u00e2t\u00e9 can be served either hot or cold, but it is considered to develop its best flavors after a few days of chilling.<\/span><\/p><p><span style=\"color: #000000;\"><strong>ASSEMBLING OF PATE:<\/strong><\/span><\/p><ul><li><span style=\"color: #000000;\">OILING OF MOLD<\/span><\/li><li><span style=\"color: #000000;\">FOLDING OF DOUGH<\/span><\/li><li><span style=\"color: #000000;\">DROPING OF DOUGH INTO MOLD<\/span><\/li><li><span style=\"color: #000000;\">UNFOLDING OF DOUGH<\/span><\/li><li><span style=\"color: #000000;\">FILLING OF MOLD WITH WELL CHILLED FORCEMEAT<\/span><\/li><li><span style=\"color: #000000;\">TRIMMING EXTRA SIDE FLAPS OF DOUGH<\/span><\/li><li><span style=\"color: #000000;\">EGG WASH OF DOUGH COVERING THE TOP OF THE PATE<\/span><\/li><li><span style=\"color: #000000;\">PREPARING OF CHIMNEY AND INSTERING IN PATE<\/span><\/li><\/ul><p class=\"article-body__paragraph mc-mb-6\"><span style=\"color: #000000;\">Methods for preparing p\u00e2te will vary depending on the style, but most recipes start by hand-chopping the meat, which is less likely to damage the meats\u2019 existing fat cells. (A meat grinder is also an option, but using a food processor tends to give p\u00e2t\u00e9 a mushy texture.)<\/span><\/p><p class=\"article-body__paragraph mc-mb-6\"><span style=\"color: #000000;\">Once the meat is prepped, it\u2019s mixed with flavorings, such as herbs, spices, garlic, saut\u00e9ed shallots, wine, cognac, or brandy (such as Armagnac). The mix will sometimes include a panade (a paste made of bread, flour, or rice) or a beaten egg to help bind the meat together.<\/span><\/p><p class=\"article-body__paragraph mc-mb-6\"><span style=\"color: #000000;\">Once the meat mixture is complete, it\u2019s then transferred to a terrine lined with sheets of fatback or bacon, and cooked in the oven in a water bath (bain-marie),\u00a0<a class=\"article-body__link mc-text--link\" style=\"color: #000000;\" data-mc-segment-trigger=\"true\" data-mc-segment-event-type=\"Article Page Click\" data-event-obj=\"{\">or sous vide, using an immersion circulator<\/a>.<\/span><\/p><p><span style=\"color: #000000;\">P\u00e2t\u00e9 is often sold by the slice and eaten cold; on bread or as part of a charcuterie board with mustard, jam, and pickled vegetables such cornichons; or with a simple vinegary green salad. It can be served as an appetizer alongside a vinegary green salad, or spread on a baguette for lunch, such as in Vietnamese banh mi sandwiches.<\/span><\/p><p><span style=\"color: #000000;\"><strong>COOKING OF PATE:<\/strong><\/span><\/p><ul><li><span style=\"color: #000000;\">BROWNING STAGE<\/span><\/li><li><span style=\"color: #000000;\">COOKING STAGE<\/span><\/li><li><span style=\"color: #000000;\">FINISHING PATE<\/span><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>In French, P\u00e2t\u00e9 means a paste, pie or loaf consisting of a forcemeat that at least contains liver. Common additions include ground meat from pork, poultry, fish or beef, fat, vegetables, herbs, spices and either wine or brandy. P\u00e2t\u00e9 can be served either hot or cold, but it is considered to develop its best flavors [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":374,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","footnotes":""},"class_list":["post-3139","page","type-page","status-publish","hentry","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>MAKING OF PATE - IHMNOTESSITE<\/title>\n<meta name=\"description\" content=\"In French, P\u00e2t\u00e9 means a paste, pie or loaf consisting of a forcemeat that at least contains liver. 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