I have lived to post again - see!? I've been swamped the last 10 days with work...and there's more coming. I'm working on some really exciting things...and it's been very inspiring. However, my work foodie-ism has overshadowed by blog foodie-ism...and I didnt want you all to forget Hay Hay It's Donna Day (the details are here). The deadline is November 10th!
Since I've been in full-on food styling mode, I thought I would take a minute to share a couple of my terrine tips. I won't mince words: terrines are challenging but very rewarding. Here are a couple of things I learned while working on my recipe:
- Patience, patience, patience. There is no quick way to make a terrine. Just pour yourself a glass of wine and accept it.
- Be creative. Once you get your brain around the fact that you're just layering flavors in a pan, you can go hog wild. I promise.
- Wiggle it. For those people making a jiggly, dessert type terrine, immerse your terrine in a water bath of warm water - read: NOT HOT - before you invert it. If you get the water too hot, however, your terrine is going to get a head start on the melting process.
- Snap fast. I found that doing the panna cotta like terrine, I didn't have a lot of time to mess with and primp the terrine before it started to go south. Have your roller-skates on.
