Terrine & Pate Molds

While the cooking a terrine may be difficult actually making one is not as hard as many people have been lead to believe. A terrine can use any type of meat or seafood, and it can be made with vegetables, cheese or even eggs as accent flavors. The result of serving a terrine is a very impressed audience. Be it a family gathering or a signature dish in your restaurant. You select the ingredients, make sure that it cooks at the right temperature for the right amount of time and “Voila!” instant crowd pleaser.

Besides your imagination, there are several key things to remember when making a terrine. Don’t forget that it is important to set the pate or terrine mold in a deep baking dish or bain marie and fill the exterior dish up with water until it reaches the halfway point on the terrine mold. The next important thing is to make sure your terrine reaches 165° F at the center. Once it has reached that temperature, it’s time to remove it from the oven and let it cool in the refrigerator for up to 3 days.