How To Make A Vegetable Terrine

[@adriangeloso10]

Comment Section: 10% Professional Chef Viewers 10% Others 80% Shokugeki no Soma

[@xoquachie]

That was fvckin true

[@yuurishibuya4797]

Bow Tie Production well he came here because of Soma

[@ChefNurseGuy]

Yup....

[@phiacraft338]

It’s still true

[@joshuakaufmann4081]

Ya

[@CassyN87]

Shokugeki no Souma lead me to this... Lol

[@vinay122009]

Me Too P:)

[@rzmt]

Me tooo

[@ph0sh0wzrd81]

Saaame

[@fritzfrank2210]

Same here

[@abhidey8992]

Same

[@rodescobarcan]

Simple garnish (minimalist) gives the terrine a more glowing presentation...( too crowded garnish)..but a real treat!

[@Trallalinda08]

Absolutely fabulous creation !! thank you for your excellence.

[@thuumhammer682]

This is a wonderful presentation, thank you!

[@Kittens_Cats_Karma]

Flaxseeds = lineseeds, soy lecithin granules, or sunflower lecithin premixed with water and letting it stand for 5 minutes will act as a strong binder and emulsifier, also used as egg substitutes, egg replacers.

[@jelsner5077]

That is beautiful! Roasted veg would be great for fall/winter.

[@tonyado4927]

You didn't add some gelatine or something? How it gets so gelatine structure and from what? It looks amazing.

[@axellajohannesson447]

Adding gelatine would mean it wouldn't be suitable for vegetarians.

[@daltonlowes1]

@@axellajohannesson447 you can fine vegetable based gelatin packets although technically its pectin.

[@euniceappling7912]

Beautiful

[@professionalpotato4764]

Hi! Glad to see a full recipe with the entire process!! I have a question, can I use vegetable stock with gelatin or agar instead to keep the vegetables together?

[@philipotto6936]

yes

[@15NICOLETA]

Good day chef, I have a question, i didnt see you use the gelatine, to keep all together? or no? Thank you very much for answer.

[@escoffieronline]

You are correct the only thing that holds the terrine together is the creamy goat cheese.

[@15NICOLETA]

thank you very much. the goat cream cheese, is bough or you prepared. Thank you and i want to tell you that i liked very much your receipes. Have a nice day.

[@roni3456]

I made a similar one except I used sour cream with mint and lemon juice and it held together, though not as well as it did in their video but it still stood

[@echoesofanguish]

This is freaking beautiful great job Chef Cesar. I feel like a complete piece of crap now because mine looks gross

[@andreehutagalung4353]

very nice

[@ggggg-h9s]

That looks fantastic...

[@heenakhan7298]

waao very nice so beautiful chef

[@hoon0301]

Do I need gelatin?

[@23sslayer]

what's the leaf that you used to cover the terrine?

[@escoffieronline]

+Light Yagami Those are leeks.

[@marshyburrows1094]

Pretty

[@seedub68]

is it served cold or room temperature

[@escoffieronline]

+charles davis This terrine should be served cold.

[@Schlog1]

He's so cute!

[@mikewest3108]

Nicely done.

[@Petrajac88]

very nice...

[@aeon2252]

"and now im gonna add a layer of habanero, to really bring out the spice"

[@its3Dinmymind]

can you flavour aspic with vinegar?

[@niag.3332]

Yes

[@Thanimaram_]

You arranged Leak on out side ......but plating time how zucchini came out side.....🤔🤔🤔

[@TheEvilCommenter]

Looks good enough to blow my cloths off!

[@jessier.cardona6062]

A piece of art!

[@ritagore218]

wonderful

[@chrisczz]

Shokugeki no Souma and Grand Tokyo Hotel led me to this....

[@mdimam7757]

Brilliant dish... Bit too heavy plating...

[@rahmatadew]

Tadokoro Megumi bring me here

[@octaviancondea4742]

Nice recipe but the presentation..for me..it.s to much on the plate....the 6 points of piure..and 1 radish with caviar in 1 corner of the plate it.s enough! Nice job!

[@jaimebondoza3710]

sushi vibes

[@victorbanuelos8139]

I would have liked to have seen you at least taste the terrine and describe it to a point

[@smugqing5164]

lemme say Shokugeki no Souma

[@harryanggara3350]

Siapa yg kesini gara gara nonton shokugeki no souma? kita sama.

[@comfortablesofa]

So, basically a fibrous and cheesy steamed dish? That's no match for an actual terrine

[@paddyoneil8238]

This is an appalling presentation is he a chef?