Terrines
Channel: CHITKARA UNIVERSITY RESEARCH & INNOVATION NETWORK
Date: 2020-07-02

A terrine in traditional French cuisine, is a loaf of forcemeat or aspic, similar to a pâté, that is cooked in a covered pottery mold (also called a terrine) in a bain-marie. Modern terrines do not necessarily contain meat or animal fat, but still contain meat-like textures and fat substitutes, such as mushrooms and pureed fruits or vegetables high in pectin. They may also be cooked in a wide variety of non-pottery terrine molds, such as stainless steel, aluminium, enamelled cast iron, and ovenproof plastic.

Terrines are usually served coldor at room temperature. Most terrines contain a large amount of fat, although it is often not the main ingredient, and pork; and many terrines are made with typical game meat, such as pheasant and hare.In the past, terrines were under the province of professional charcutiers, along with sausages, pâtés, galantines, and confit.

Objectives:
• To Know Meaning of Terrines
• Difference between Pate and Terrines
• To Learn Making of terrine