Elevate Your Liver Pate | Mastering The Techniques of Fine Cooking
Vložit
- čas přidán 14. 07. 2024
- Liver Pate 101 Masterclass on Michelin star Level by top chef Walter Trupp
liver pate#how to make chicken liver pate#chicken liver pate recipe#homemade chicken liver pate#liver pate
Once you watched this video you will know everything there is to know about making liver pate . Learn about liver pate cooking techniques and how it is made in its most delicious way.
I teach you every tip and trick to succeed with preparing andcooking liver pate
The goal is to help you to perfect your liver pate cooking so you end up cooking like a Michelin star chef in your own kitchen
Check out my other video on how to cook Tarte Tatin like a michelin star chef
• Tarte Tatin | Think & ...
Get more great how to cooking videos and subscribe / @waltertruppthechefstable
Ingredients
500 grams chicken livers
250 grams butter, at room temperature
50 gm butter to fry the livers and shallots
3-4 large shallot, peeled and finely chopped
60mls brandy
1 cup of port wine
2 tablespoon balsamic vinegar
Salt & ground white pepper
80 grams unsalted butter at warm room temperature to top the finished pate
red wine onions
2 red onions
500 ml red wine
100 ml port wine
place in pot and simmer slowly till all liquid has evaporated
Yummy
Thanks 😉
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!
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 😉
@@WalterTruppTheChefsTable Chocolate Mousse is my closer Chef! I would love to see yours!
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
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 😉
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.
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