Elevate Your Liver Pate | Mastering The Techniques of Fine Cooking

[@audreyking4682]

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

[@user-eu4gu2wi2e]

Yummy

[@WalterTruppTheChefsTable]

Thanks 😉

[@user-lz8eq9qp4x]

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 😉

[@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!

[@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!