Elevate Your Liver Pate | Mastering The Techniques of Fine Cooking

[@WalterTruppTheChefsTable]

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[@dirtyketchup]

Hello Chef! I made your pâté today! It is very tasty! I followed the recipe exactly and it came out super smooth and delicious. Instead of placing into containers, I made tubes out of plastic wrap and piped the pâté in there, tied it off really tight, and placed into ice water so it would set in a perfect shape with no flat spots. This way I can slice it into nice wheels and serve with fancy presentation. However, I wasn't a huge fan of the red onions. I don't know, they just didn't come out how I expected. Way too sweet and mushy. I ended up trying a different red onion jam recipe that was delicious. I highly recommend it as a condiment: Ingredients - Red Onion Jam: [ ] Butter - 25g [ ] Red Onions - 1.5kg [ ] Brown Sugar - 120g [ ] Corn Syrup - 130g [ ] Red Wine - 100g [ ] Balsamic Vinegar - 50g [ ] Cumin Seeds, Whole - 0.40g I just browned the onions in the butter, and then added the remaining ingredients and reduced until thickened. It is crazy delicious.

[@WalterTruppTheChefsTable]

Ok That’s great it worked out for you Regards the onion I will try your version and always happy to learn a new way Thank you and hope all is well 😉

[@alexisroberts1871]

Bravo. Thank you.

[@WalterTruppTheChefsTable]

Thank you 😉

[@audreyking4682]

Bit of a character all right .very precise with the butter

[@CateHorwitz]

Yummy

[@WalterTruppTheChefsTable]

Thanks 😉

[@seanwoodburn2616]

Simple and beautiful. A great foundation. I make an enormous amount of pâté during the holidays...a surefire way to be invited to the best parties. Wonderful for Spring and Summer picnic too. Great content as always!

[@WalterTruppTheChefsTable]

Thanks Sean Nice to hear from you Like your liver pate approach and I always have pate in my freezer My wife loves it and every time she or we have friends around the pate comes out ( together with chocolate mousse ) Oh there is an idea for another video 🥳 Sean take care and have a great day and thanks for your support 😉

[@seanwoodburn2616]

@@WalterTruppTheChefsTable Chocolate Mousse is my closer Chef! I would love to see yours!

[@MarcelSmalc]

Hi, I just found your channel and I think it's amazing. I've already watched dozens of your videos and there is so much knowlege in them. I am working as a sous chef in pretty good, fine dining restaurant but in every episode I am learning something new from you. If one day you will decide to make any kind of masterclasses in Europe please inform about it on this chanel! I would definately come! Thank you for everything, sending lot's of love

[@WalterTruppTheChefsTable]

Hey Marcel Thank you Means a lot to me and have big plans for this channel and hopefully soon more time too. Yes should do something back in Europe again ( I am from Austria) Should check out the restaurant you work in😉 Have a great day and look thanks again for watching my videos Servus 😉

[@NiQ514]

Hi Walter, what do you think of soaking the liver in milk? or would that be more for calf/beef liver?

[@WalterTruppTheChefsTable]

just get really fresh liver of an younf animal like veal or chcken and they will be of nuce flavour. milk i do for kidenys of older animals do draw out any left over uric acid the olden days people had older animals and no fridge so sometimes the oval had strong flavours from storage etc. so short answer is no if you get really fresh or for pate frozen liver. hope you get a good break and thanks for reaching out

[@dirtyketchup]

I'm curious what kind of port wine to use. I see so many recipes call for port but I know that there are so many types of port. Is there a general type that works well with this recipe? Also, could cognac work well for the brandy? I am going to be making this pâté with a combination of chicken and turkey livers for my Thanksgiving hors d'oeuvre menu! Also, you said it freezes well. I'm guessing because you use so much butter. 🤣 I tried freezing my pâté last year and it was a little "wet" after thawing, but I don't think mine had nearly as much fat.

[@WalterTruppTheChefsTable]

Hey Sorry for not replying Was traveling overseas Just a straight Ruby port is great and reduce it by 3/4 Cognac is great too but you obviously need less Freezing works well but when defrosting make sure you get it to room temperature….. otherwise it’s grainy You can always remelt over a water bath and reset Hope that helps 😊

[@WalterTruppTheChefsTable]

Sorry misread yes cognac perfect replacement for brandy

[@dirtyketchup]

@@WalterTruppTheChefsTable super helpful. Thank you chef! Just in time for me to prep for Thanksgiving.

[@dirtyketchup]

Mmmmm. Would really love to try this one. I have made a version with chicken liver and foie before, but I honestly thought the richness was too distracting, so I'd like to try this simpler version. I'm curious what you think: I've seen versions like yours where you cook the livers first, and then other versions where you blend the raw livers and bake in terrine mould with bain marie. Which do you prefer? I'll be honest, my foie gras version was the baking version, and I did find it to be very fussy and messy. I think your version looks much more simple to execute.

[@WalterTruppTheChefsTable]

hey yes the one where you blend and than poach/ bake is the english version and its more like a meat laof style and a bit more thick and less creamy. i guess foie gras is a different story all togther but basically this video is the french style version

[@dirtyketchup]

@@WalterTruppTheChefsTable I can’t wait to try this one. Thank you for the reply. I didn’t know that the Bain Marie version was more British. I seem to lean much more towards French cuisine, which is why I think I like your channel so much!

[@jumbe]

What's not to love? No alcohol for me, though. Please suggest a suitable alternative.

[@WalterTruppTheChefsTable]

Thank you, the alcohol will be cooked out and burned off but i guess thats not what you are after so the best alternatieve would be some sweet and sour apple juice or cranberry juice 😉