The Le Creuset Technique Series with Michael Ruhlman - Terrines

There's nothing more classically French than an elegant terrine--we've been producing the definitive cast iron molds for making them for nearly a century. In this installment Michael presents a timeless recipe for traditional seafood terrine using a raw bar worthy assortment of blended shrimp, scallops and crabmeat cooked gently in a water bath and then applies the same technique to create a new spin on the ultimate comfort food with a modern meatloaf.

[@v0zbox]

This intro is eternal.

[@kristinaandthegerman4554]

You can always opt to press fast forward.

[@civilizeddiva]

Recipe: I purchased the book to obtain the recipe. What a wonderful resource for the home-chef. Also, in our current environment, a good reminder to cook using the whole animal😊

[@saigeNstone]

Do you have the name of the book?

[@civilizeddiva]

@@saigeNstone Pate, Confit, Rillette: Recipes from the Craft of Charcuterie, by Brian Polcyn with Michael Ruhlman

[@saigeNstone]

@@civilizeddiva thank you! I almost bought that one in searching but the sneak peak didn't allow for me to see if it was in there. I'm stoked! ❤️

[@civilizeddiva]

@@saigeNstone I believe the text has the recipe listed on page 89: shrimp, scallop and saffron terrine. Good luck

[@saigeNstone]

@@civilizeddiva I found it! I full on just bought 3 of his books. I'm so excited! ❤️

[@user-vg1xn1rc7r]

저에 사위가 양쪽손잡이 중접시를 구입 해왔는데 예쁘고 부드럽고 색갈 좋고 요즘 요접시에다가 손자도 담아주고 딸도 담아주고 사위도 담아주고 저도 담아먹고 참 음식이 예술로보여요 전 기회를 타서 ㅣ개씩 구입할거예요 저에 추미생활이죠 감사합니다~~~ ☆☆☆☆☆☆☆☆☆☆☆☆

[@JoshuaJ.Hamilton]

Love the Ruhlman videos. Nice work!

[@elsonthomas673]

Super nice 👍

[@bowmanhall]

Great idea with the potluck.

[@LBStirlo]

I like this guy, he’s to the point, some of these chefs don’t shut up with their cheesy jokes bullshit

[@RoseRose-ij2fz]

Something new. Never heard of Terrine seafood.

[@LBStirlo]

A guy...like you should try the land crab......excellent seafood

[@rabbitluver]

you can bake with saran wrap?

[@seikibrian8641]

Yes. You need to keep the temperature below 250°F/121°C, and the wrap should be completely covered with foil or -- as was done here -- the cooking vessel and lid. (Since he pulled his terrine at 135°F, and since it was in a water bath, the temperature didn't exceed 212°F/100°C.)

[@neen79]

👌🏾👌🏾👌🏾👌🏾👌🏾

[@robfullerton5753]

has anyone got the full recipe... the video doesn't outline specifics.

[@cozyvamp]

The Emile Henry terrine comes with a press. Where are you Le Creuset? Also, did he give the cooking temp anywhere in that?

[@Tmanaz480]

I also like the smaller size of my Emile Henry. For such a rich dish it fits my family better.

[@abeljoao]

Wonder if there is a possibility to get the recipe?!

[@Leoluna1976]

May i have the complete recipe?

[@kevinsailors8707]

where are the bodies, michael?

[@Tck3403]

Any idea what temp the oven was at?

[@ghaithdarwish822]

Is the color of the cookwares on the shelves orange with matte finish ?

[@seikibrian8641]

It's Le Creuset's signature color called "Flame." They have more than 20 colors available in their cookware, but Flame is their calling card, and is found on their boxes, literature, Web site, and more.

[@LadyB_miniatures]

great i cant eat this seafood terrine cos i will die cos of the shrimp...

[@sparpie]

Does anyone know if this guy likes garnishes?

[@Pops1970]

Intro is WAAAYYYY too long

[@chrishopewynne2845]

Would be French upper class snobs …pink shirts and orange hardware don’t match ….