"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Appetizers & Hors D'oeuvres
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 11-08-2007, 09:33 AM   #1
Senior Cook
 
chave982's Avatar
 
Join Date: Feb 2007
Posts: 246
What does Pâté de Foie Gras taste like?

I noticed that the Wegmans store in my area offers this, along with several other pâtés. I'm just curious, if I don't like beef liver, will I not like duck/goose liver either? Or does this have a completely different taste?

chave982 is offline   Reply With Quote
Old 11-08-2007, 09:37 AM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,074
It's still recognizable as liver. There are other flavors as well. It's a paste (pate) of goose liver.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 11-08-2007, 09:52 AM   #3
Senior Cook
 
chave982's Avatar
 
Join Date: Feb 2007
Posts: 246
Quote:
Originally Posted by Andy M. View Post
It's still recognizable as liver. There are other flavors as well. It's a paste (pate) of goose liver.
So when you say "recognizable as liver", do you mean it's flavor is similar to that of a beef liver? That's the only other liver I've ever tried.
This is a duck liver, btw, not a goose liver..I'm guessing there's not much of a difference?
chave982 is offline   Reply With Quote
Old 11-08-2007, 10:11 AM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,074
Duck and goose are similar. As compared to beef liver, the taste is different but texture and some flavors are similar among all livers.

Really, it's difficult for someone to describe the taste of something you've never experienced. Especially since every pate is different because of the other ingredients.

If you are really curious, buy one and give it a try. If you end up tossing it after one taste, you've paid to learn something. Who knows, you may be discovering a new food love.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 11-08-2007, 10:28 AM   #5
Senior Cook
 
chave982's Avatar
 
Join Date: Feb 2007
Posts: 246
Ok, so another question: How do I serve it? The store sells it by the slice at around 1" thick pieces. Do I just cut a piece off and put it on a cracker, or what? Wow, I must sound so uncultured, lol...
chave982 is offline   Reply With Quote
Old 11-08-2007, 10:36 AM   #6
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
Chopped chicken livers with a pedigree? Lol!!

No really - poultry liver (chicken, goose, duck) doesn't taste anything like beef, calf, or pork liver. I hate beef/calves liver with a passion - always have - but do love chicken (& other poultry) livers. The flavor is much milder & the texture is much softer.

If you don't want to take a chance & spring for pricey pates, buy some fresh chicken livers (usually about a buck or so for a pound) & saute them up in an obscene amount of butter until cooked thru, squeeze on some fresh lemon juice, & see how you like them. If you hate the taste, you haven't lost much (& if you have a dog or cat, they'll love them!). I'd also suggest buying a 1/4 pound of chopped chicken livers at a good deli counter, but every place's recipe can be so different, that I'm not sure you'd get the true flavor.
BreezyCooking is offline   Reply With Quote
Old 11-08-2007, 11:11 AM   #7
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,074
Quote:
Originally Posted by chave982 View Post
Ok, so another question: How do I serve it? The store sells it by the slice at around 1" thick pieces. Do I just cut a piece off and put it on a cracker, or what? Wow, I must sound so uncultured, lol...

That's right. Spread some on a cracker and enjoy. How much are they asking for a slice?
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 11-08-2007, 11:15 AM   #8
Senior Cook
 
chave982's Avatar
 
Join Date: Feb 2007
Posts: 246
Quote:
Originally Posted by Andy M. View Post
That's right. Spread some on a cracker and enjoy. How much are they asking for a slice?
There's a few different kinds, and they go from $7 - $20 per 1" slice. Is this a good price?
chave982 is offline   Reply With Quote
Old 11-08-2007, 11:20 AM   #9
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,074
Hard to say. It depends on the weight of the slice and what's in it. I'd go for a lower cost one that includes duck liver so you can see if you like it. The more expensive ones may include costly ingredients such as truffles.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 11-08-2007, 11:49 AM   #10
Head Chef
 
auntdot's Avatar
 
Join Date: Aug 2004
Posts: 2,418
Pate is made from liver, it is not the pure foie gras, or liver. If there is a food that is the ultimate taste experience it is foie gras, at least in MHO.

The flavor of the pate at Wegman's, which does put out some really fine products, I cannot comment on.

Many people who say they do not like liver is because they have never tasted decent liver. The dark red stuff sold in the supermarkets as calves liver is awful offal.

True calves liver is white to pink in color. It must be at least 1/2 inch in thickness. When properly cooked the taste is ambrosia, nothing less.

Have introduced many confirmed liver haters to the product.

Whether you will like the pate sold at your supermarket, cannot tell you, nor can anyone else.

There are pates I like and those I can pass on. I have a recipe for a country pate I have to dig out, and have not thought about in years. It is a sheer delight, nothing less.

If I can find the recipe it is going on my Christmas menu.

Pate is an olio, a mixture, made with a liver base. That is all. If you want to risk a few bucks try it. If not don't.

Cannot add anything more.l
__________________
Before criticizing a person, walk a mile in his shoes - then you are a mile away and you have his shoes!
auntdot is offline   Reply With Quote
Old 11-08-2007, 11:55 AM   #11
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,120
Quote:
Originally Posted by Andy M. View Post
Hard to say. It depends on the weight of the slice and what's in it. I'd go for a lower cost one that includes duck liver so you can see if you like it. The more expensive ones may include costly ingredients such as truffles.
Tuffles! Yum.

Pâté de Foie Gras when made correctly should be silky and sensuous, with a dusky or earthy liver taste, but milder than calves or beef liver.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 11-08-2007, 02:41 PM   #12
Senior Cook
 
Join Date: Sep 2006
Location: california
Posts: 167
Quote:
Originally Posted by auntdot View Post
Pate is made from liver, it is not the pure foie gras, or liver. If there is a food that is the ultimate taste experience it is foie gras, at least in MHO.

The flavor of the pate at Wegman's, which does put out some really fine products, I cannot comment on.

Many people who say they do not like liver is because they have never tasted decent liver. The dark red stuff sold in the supermarkets as calves liver is awful offal.

True calves liver is white to pink in color. It must be at least 1/2 inch in thickness. When properly cooked the taste is ambrosia, nothing less.

Have introduced many confirmed liver haters to the product.

Whether you will like the pate sold at your supermarket, cannot tell you, nor can anyone else.

There are pates I like and those I can pass on. I have a recipe for a country pate I have to dig out, and have not thought about in years. It is a sheer delight, nothing less.

If I can find the recipe it is going on my Christmas menu.

Pate is an olio, a mixture, made with a liver base. That is all. If you want to risk a few bucks try it. If not don't.

Cannot add anything more.l
Very well said, couldn't agree more!
I can only add, that for someone who never had foie before, I would probably have them taste it in their pure form first. Nothing like any other livers!
I absolutely prefer goose liver, which is almost impossible to find.
But duck is nice, very nice too.
Pate could be a totally different experience, depending on what else is in it.
Not the pure foie taste.
Love them though!
mitmondol is offline   Reply With Quote
Old 11-08-2007, 03:24 PM   #13
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,763
Send a message via Yahoo to ChefJune
Quote:
Originally Posted by chave982 View Post
Ok, so another question: How do I serve it? The store sells it by the slice at around 1" thick pieces. Do I just cut a piece off and put it on a cracker, or what? Wow, I must sound so uncultured, lol...
You can do that, or you can eat it with pear sections, or add a dab of tart cherry jam on top your canape, or a bit of mango chutney.... the sweet/tart flavors are great counterpoint to the rich liver.
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 11-08-2007, 03:33 PM   #14
Senior Cook
 
Join Date: Apr 2007
Location: Cleveland, OH
Posts: 118
Send a message via Yahoo to muzzlet
I don't think you sound uncultured at all!! At least you are willing to try something new and different. Better than those food snobs. Here's an idea: gather up a few friends who are equally adventerous. Everybody chips in a few bucks and you go out and but things people have always wanted to try but never have. Add a few bottles of your favorite beverages and have a grand old time. Then nobody is out anymore than their initial investment.
Never stop asking, that's how you learn and grow.
__________________
www.pamperedchef.biz/janlewis
muzzlet is offline   Reply With Quote
Old 11-08-2007, 11:14 PM   #15
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
All I have to add is just GO FOR IT! Buy one of the less expensive ones but one that still contains the duck liver. The best you can hope for is you don't like it because then you'll be buying the $20.00 stuff too - spending money on that instead of buying clothes and milk and toilet paper - late payments will start - you'll be on the streets, all because of this new food that you just can't get enough of!!!!!

Yes, it's addicting stuff!!! I've bought it with the best of intentions of putting it out at parties - it usually gets eaten while we are preparing other things.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 11-09-2007, 10:41 AM   #16
Executive Chef
 
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,572
If Pate is sold at the Deli see if they will let you try a sliver they usually let you have a taste of their meats and cheese if your not sure.
jpmcgrew is offline   Reply With Quote
Old 11-09-2007, 11:47 AM   #17
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,763
Send a message via Yahoo to ChefJune
Remember that everything that is pate is not pate de foie gras. Lots of pate is made with chicken, veal, beef or pork livers. So be sure of what you are buying so you're tasting that product you're wanting to try.
__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 11-09-2007, 11:52 AM   #18
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,120
Quote:
Originally Posted by ChefJune View Post
Remember that everything that is pate is not pate de foie gras. Lots of pate is made with chicken, veal, beef or pork livers. So be sure of what you are buying so you're tasting that product you're wanting to try.
Yes. And in addition to what it's made from, pates vary widely in taste and texture.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 11-09-2007, 01:19 PM   #19
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,557
The bottom line is, with most products of this nature, you'll get what you pay for. If you buy cheap, you'll get a product made with cheaper and inferior food products.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 11-21-2007, 01:07 PM   #20
Senior Cook
 
chave982's Avatar
 
Join Date: Feb 2007
Posts: 246
Okay, so I've finally tried it....annnnnnd, I don't think I'm quite ready for it yet. I tried it with some mini toast things, and was prepared for anything, but could definetely not handle the flavor. Wayyy to strong for someone who doesn't like liver to begin with.

I'm pretty good at acquiring tastes for things that I may not like upon the first try, so I'll give this another try some other time, and try to build up a taste for it...
chave982 is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 01:32 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.