tips on terrines November 7, 2007

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.


joey Nov 8, 2007 07:11 am

Thank you for the tips! Mine is just done and will have the post up by Saturday :) It’s not very glamorous or even layered, but it is a terrine that I had been wanting to make for some time…and thanks to you I got my opportunity! :)

Mary Nov 9, 2007 08:11 am

I just finished mine yesterday and I’ll be blogging about it today!