[1] Pâté en croûte is baked with the insertion of "chimneys" on top: small tubes or funnels that allow steam to escape, thus keeping the pastry crust from turning damp or soggy. Pâtés, as we know them likely, developed in Europe during the Middle Ages: Recipes for pâtés with and without crusts were very popular in … [6] Pâté of this type is more commonly made from liver. It can be served hot or cold but chilling it for a few days will enrich its flavor. The liver actually uses a variety of vitamins and minerals in order to do its important job. Pâté en croûte is baked with the insertion of "chimneys" on top: small tubes or funnels that allow steam to escape, thus keeping the past… Pâté can be served either hot or cold, but it is considered to develop its best flavors after a few days of chilling.[1]. Whether you call it Chopped Liver or simply Pate, this fix-in-a-food-processor spread gets its elegant richness from sherry and butter. [3] A similar recipe is known as chopped liver in Ashkenazi Jewish cuisine, where schmaltz is used instead of butter and hard-boiled eggs are usually added. Traditionally, a forcemeat mixture cooked and served in a terrine is also called a terrine. In Scandinavia, leverpostej (in the Netherlands: leverpastei) is a popular baked pâté similar to the French pâté en terrine, usually made of lard and pork liver. Pate is a thick spread made of finely chopped meat or vegetables. This article examines what pâté is, what it offers nutritionally, and the potential benefits (and drawbacks) of consuming it. While the liver is the organ used for removing toxins and waste materials from the blood, that doesn't mean it stores them. The crust of the en croûte version, interestingly enough, was not originally intended to be eaten. Pâté is simply a mixture of seasoned ground seafood, poultry, meat, or vegetables, and often a combination of several different base ingredients. Most pâtés are much simpler to prepare than you might expect. French for “broken pastry,” pâte brisée is a flaky, buttery, crispy pie crust. In French or Belgian cuisine, pâté may be baked in a crust as pie or loaf, in which case it is called pâté en croûte, or baked in a terrine (or other mold), in which case it is known as pâté en terrine. The grind can be smooth and creamy or on the chunky side. 27 Recipes That Will Make New Year's Eve Dinner Extra Special. Pâté, (French: “paste”), in French cuisine, a filled pastry, analogous to the English pie. In Vietnamese cuisine, pâté is commonly used on bánh mì baguette type sandwiches. The shortcut pastry which is made using only a handful of ingredients—flour, butter, salt, and water—is a commonly used dough in French baking. In the United States these are sometimes called "liverwurst" (mixing English and German), or braunschweiger. “Some pâtés are coarse and rustic; others are fine and smooth,” a representative at … Pâté is an umbrella term for this slow-cooked, chilled chunk of meat. a paste or spread made of puréed or finely chopped liver, meat, fish, game, etc., served as an hors d'oeuvre. Definition of pâté. The term pâté is also used, with modifiers, to denote two other distinct preparations: pâté en terrine, a meat, game, or fish mixture wrapped in suet or other animal fat or lining and cooked in a deep oval or oblong dish, without pastry, and served cold; and pâté en croûte, a meat, game, or fish filling cooked in a crust and served … A terrine is an often-misunderstood dish. Learn how and when to remove this template message, https://en.wikipedia.org/w/index.php?title=Pâté&oldid=987193240, Articles needing additional references from June 2017, All articles needing additional references, Articles containing Russian-language text, Creative Commons Attribution-ShareAlike License, This page was last edited on 5 November 2020, at 14:33. Keep the mixer beaters running, drizzle the syrup onto the yolks and beat, on full speed, for 3-5 mins until you have a firm yellow foam. (Entry 1 of 3) 1 : a spread of finely chopped or pureed seasoned meat chicken liver pâté. When the sugar syrup reaches 120C, remove from the heat at once. tés [pah-teyz, pa‐; French pah-tey],/pɑˈteɪz, pæ‐; French pɑˈteɪ/, French Cooking. Literally “paste” in French, the word pâté is typically used by English-speakers to refer to two types of chopped-meat dishes: pâté en croûte, which is baked in pastry (like a meat pie) and crustless pâté en terrine, which is made in a special mold called a terrine. Get daily tips and expert advice to help you take your cooking skills to the next level. The term is frequently used to describe pâté, when in fact, it is an entirely different thing. Common additions include ground meat from pork, poultry, fish or beef, fat, vegetables, herbs, spices and either wine or brandy (often cognac or armagnac). Pâté, like caviar, is a dish associated with wealth, but some people don't even know what it is. The most famous pâté is probably pâté de foie gras, made from the liversof fattened geese. It can be as fancy as you like, suitable for the grandest occasion, or an inexpensive but rave-drawing appetizer at a dinner party. For a pâté, scraps and organ meats are ground up with muscle meat to create a beautiful little meatloaf— and that’s ultimately what pâté is. Whether you call it Chopped Liver or simply Pate, this fix-in-a-food-processor spread gets its elegant richness from sherry and butter. Though it might seem intimidating to make at home, it’s actually quite easy. Pâté, especially when it's made from a fatty liver, is high in fat and cholesterol. Meanwhile, whisk the yolks with an electric mixer until creamy. On top of that, there are two meanings to the culinary word in that a terrine refers both to the dish it’s baked in, as well as the dish itself. In Russia, the pâté is served on a plate or in a bowl, and is often molded into the shapes of animals, such as hedgehogs. Pâté is a traditional food that fuses liver, fat, and a variety of herbs and spices for seasoning. It's true that the liver is doing the body's heavy cleaning, but that doesn't make the organ itself dirty or spoiled. Beef, pork, liver, ham, seafood, wild game, poultry, and vegetables are all candidates for pâté. In the Netherlands, Finland, Germany, Romania, Hungary, Sweden, Denmark and Austria, some liver pâtés are shaped as a soft, often spreadable sausage, called leverworst (Dutch), pate or lebăr (Romanian), májpástétom/májkrém (Hungarian), or Leberwurst (German). In the former Yugoslavia, pašteta or паштета (a thinly pureed pâté) is a very popular bread spread usually made from liver, chicken, pork, beef, turkey or less commonly tuna or salmon. Today, the terms pâté and terrine are often used interchangeably. In laboratory studies done with mice, mice that ate even moderate amounts of liver had significantly more energy than those that did not. Pâté is simply a mixture of seasoned ground seafood, poultry, meat, or vegetables, and often a combination of several different base ingredients. Pâté (pronounced pah-TAY) is French for "paste." The original purpose of the crust was actually to hold the pâté together. Pâté is also packed with minerals galore: calcium, which is important for bone health; iron, which aids in muscle strength and transporting oxygen; copper, which is important for blood health; magnesium, which regulates blood pressure and blood sugar; and zinc, which is important for a healthy immune system. In French or Belgian cuisine, pâté may be baked in a crust as pie or loaf, in which case it is called pâté en croûte, or baked in a terrine (or other mold), in which case it is known as pâté en terrine. Another common type of pâté in Jewish cuisine, also popular in Russia and Ukraine, is vorschmack or gehakte herring (chopped herring).[4][5].

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