Not a food I normally would seek out. Watching a TV programs where 2 terrine (sp?) were served at a posh event made me investigate. Surprisingly simple to create with your clear directions. Thank you for your great instructions. I love the attractive overlapping beacon.
Just discovered your channel when looking for a good terrine recipe. This is an excellent video. I looked into your channel and was saddened to see you haven't uploaded a video in a year! I hope you return to it because this channel is great.
Your videos are very Zen for me. I listen/watch this in the background as I work. I've done this one and it's very nice. Terrines are one of my favorite things to do, making any changes with some imagination - but this is a great foundation with all the flavors popping out. Well done.
Wow, so excited to make this! It looks amazing! Gonna have to hide those livers from the hubs tho. He’ll love them. He just doesn’t know it yet. Lol Thank you for the beautiful recipe! (Also, chicken skin butter @_@)
Fantastic! I love this and will give it a go. I laughed so hard when you said your wife had to leave the room when you prepped the chicken livers... I love them, especially on toast with a mushroom sauce and some scrambled eggs for breakfast. Keep up the good work. steveithechaffleguy
Sir....iam a hotel school student ....so can i know the cooking temperature from this terrine ..( cooking temperature and inside temperature )..... my second question is what is the different between terrine and pate.....please give a best answer for me...🥺🥰 and why dont you cooked it in a water bath...iam asking those questions from you because iam still leaning ....please give in simple english ..because iam not good in english ....thank you🥰
Wouldn't this be called a Torchon because of the cylinder shape ? Is it one of those things where every Torchon is a terrine, but not all terrines are Torchon ?
I think torchon is in reference to cooking it in a cloth or muslin cloth if your being super traditional. I'm calling it a terrine but you could also call this a galentine. Your just missing the aspic part really for that. To be honest you can call it what you like, because I'm pretty sure apart from a few culinary ancients, nobody really cares! 😂
Yeah I wear a hat now! What!
Hat gang bang bang
Hat life chose me!
Squishing is what we call it in the big leagues. I love this one. Great job Al!
I was worried I was using big words!!! Cheers dude! Appreciate it! 🤘🔥
Not a food I normally would seek out. Watching a TV programs where 2 terrine (sp?) were served at a posh event made me investigate. Surprisingly simple to create with your clear directions. Thank you for your great instructions. I love the attractive overlapping beacon.
Just discovered your channel when looking for a good terrine recipe. This is an excellent video. I looked into your channel and was saddened to see you haven't uploaded a video in a year! I hope you return to it because this channel is great.
Yes, foaming butter and shallot always spark joy.
Your videos are very Zen for me. I listen/watch this in the background as I work. I've done this one and it's very nice. Terrines are one of my favorite things to do, making any changes with some imagination - but this is a great foundation with all the flavors popping out. Well done.
What a difference from ordinary shaped terrine. Delicious!
As an Spanish Chef trained in UK for 6 years I only can say that looks awesome :)
Thanks dude! 🔥🤘
@@Al.Brady. cheers mate
Just what I'm looking for !
Excellent film Al. Very well presented, I plan to try this over this week. It looks totally amazing.
That roll of meat looks like a giant caterpillar
I love it
GREAT JOB.
Thanks boss! 🤘
Beauty video as always Al!
Thanks bud! This one was a ton of fun to make!
great video thanks,love charcuterie!
Thanks dude! It's a lost art! 🤘
LOL - I'm with you on the shallots Al, great job buddy :)
Thanks dude! When's your next masterpiece dropping?
@@Al.Brady. At the end of the week matey, hope your Chrimbo and New Year went well!
I'm definitely attempting this one! It looks wonderful. Thank you
My pleasure! Make sure you let me know how it goes! Send me a photo of the finished terrine on IG! 👍
Wow, so excited to make this! It looks amazing! Gonna have to hide those livers from the hubs tho. He’ll love them. He just doesn’t know it yet. Lol Thank you for the beautiful recipe! (Also, chicken skin butter @_@)
He'll never know! And definitely make the chicken skin butter! It's a little bit life changing! 😙👌
Masterpiece as always!!
You're too kind! 🤘❤
Fantastic! I love this and will give it a go. I laughed so hard when you said your wife had to leave the room when you prepped the chicken livers... I love them, especially on toast with a mushroom sauce and some scrambled eggs for breakfast. Keep up the good work. steveithechaffleguy
Livers for breakfast! Now that is living!!! Thanks Steve! Let me know how it goes dude! 🤘🔥
Fantastic.. So good👍.. Thanks for recipie
Thanks dude!
Perfect work, indeed very good!
Thanks guys! Culinary institute approved! 😂
Awesome!!
No, you are!
well done!
Glad you crisped up the bacon. You had me worried there for a moment! Lol
Don't worry! I wouldn't let you down like that!
I got that plate from Sainsbury's too
Great tutorial
Thanks!! Glad you liked it! 🤘
Sir....iam a hotel school student ....so can i know the cooking temperature from this terrine ..( cooking temperature and inside temperature )..... my second question is what is the different between terrine and pate.....please give a best answer for me...🥺🥰 and why dont you cooked it in a water bath...iam asking those questions from you because iam still leaning ....please give in simple english ..because iam not good in english ....thank you🥰
I'm going to try it with strips of black pudding instead of chipolatas. Well I am a Geordie!
Do it dude! Sounds bloody delicious!!!
I have a half pint terrine and there are just two of us, but all the recipes are for large terrines. HELP
what was the sauce/paste he put with the terrine while plating?
I think it was cranberry chutney!? but it was a while ago!
Wouldn't this be called a Torchon because of the cylinder shape ? Is it one of those things where every Torchon is a terrine, but not all terrines are Torchon ?
I think torchon is in reference to cooking it in a cloth or muslin cloth if your being super traditional. I'm calling it a terrine but you could also call this a galentine. Your just missing the aspic part really for that. To be honest you can call it what you like, because I'm pretty sure apart from a few culinary ancients, nobody really cares! 😂
Life saver ! Round shallots are the worst
😂👌 I'm with you dude!