Recent content by Ae7_11

Steam makes sense, but it still doesnt seem to work well when it is cold to the pan. And I was thinking something grand like liver three ways, as a crepe, pate and croquette.

Haha, actually the flavor was quite good, and it opened up a few great ideas. The idea was to make it lower fat and much more intense flavor, and the "blini" was purely an accident. I tested for flavor by spooning some into a nonstick pan cooked about two minutes and voila. Needless to say I...

I believe you're thinking of a terrine. And I have to say again, there is no starch whatsoever and the only leavening agent could be the egg yolks, but I only added three to perhaps 3 pounds of liver.

I had a strange discovery, maybe someone has seen this or knows of it's name, but here it is: I made the base for a duck liver pate that was significantly lower in fat, with butter, chicken fat, egg yolks, and seasonings. The idea was to gently poach them in jars and so keep a smooth texture...