Chef Ryll How to Make a Terrine

[@sp13724]

Thank you for the great recipe. I've made several terrines with this guide, so it is perfect.

[@SmilingBeachVacation-qu3xk]

Well done! Beautifully plated and garnished. 😊👏🏽👏🏽

[@Pat14922]

Great Vid. Thanks for making and sharing. Just done and online charcuterie course, so am binging on KZbin terrine videos. Yours was very clear and informative. Enjoyed it.

[@GeorgeWiltonandEdna]

L0 and 😮kisses 😽😊😊😊😊😊ll😊😊o

[@S2Sturges]

Formidable, Chef.. Merci...!

[@bartelR]

left-ham side and then right-ham side :))

[@jacquelynbaldeongaro1535]

It was baked with the plastic wrap? I didn’t know with water bath that wouldn’t melt

[@S2Sturges]

Bain-Marie doesn't get hot enough to affect the cling film, oven temp is around 180 F, well below boiling at 212 F.. Think of it as poaching or sous vide

[@ferhatkurt8898]

looks tassty!

[@guygirard2409]

Aseer

[@alexadelaar9319]

14:04

[@huibang3725]

Get out, there is a bomb in there

[@ChefKevinRiese]

Wait a minute! This guy busted his nuts making this video that got viewed 17K times over 9 years ago and only 5 people commented! Can somebody please explain this?

[@ChefKevinRiese]

Thats hot except for the last 2 min.

[@muhammadzakir8217]

Amazing plating👌problem with the voice echoing

[@guynicklin271]

The plating is terrible. It is straight outta the 80's. This needs a modern touch.

[@bartelR]

i guess you cold also put the mixture directly in a buttered or oiled mold and then seal the cover with dough.

[@pasidukumara3832]

hi