pate mold

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pate mold

Postby senorkevin » Fri Mar 28, 2014 6:52 pm

I am thinking about making some pate for the weekend but I don't have a ceramic/cast iron pate mold.
Could I use a Teflon loaf tin or would it get too hot?
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Re: pate mold

Postby NCPaul » Fri Mar 28, 2014 8:53 pm

You can use a loaf tin but also use it set in a water bath.
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Re: pate mold

Postby denty632 » Sat Mar 29, 2014 12:23 am

Spot on NCPaul, fully agree

I make loads of pate the same way...
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Re: pate mold

Postby senorkevin » Sat Mar 29, 2014 12:28 am

How much water or to what level should the water be?
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Re: pate mold

Postby RodinBangkok » Sat Mar 29, 2014 12:50 am

I prefer glass bake wear over thin metal, as it gives more uniform heat transfer. If using something thin you should make sure your heat source is uniform and the inner container is isolated by water on all sides and the bottom, especially if your bottom heat element in an oven is close to the outer pan. We fill over half full and put a ring on the bottom of the water pan for the inner pan to sit on,even when using a heavy pan. The higher the water level the better, but the inner pan may float. Its best to put the pans in the oven then add the hot water.
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Re: pate mold

Postby senorkevin » Sat Mar 29, 2014 12:55 am

Glassware such as Pyrex?
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Re: pate mold

Postby RodinBangkok » Sat Mar 29, 2014 3:23 am

Yeah, pyrex, or if you have some ramekins that are oven proof, or even casseroles, depending on how much your making. For catering I've done pate in ramekins we use normally for flan, and just like flan, flip them over on a plate decorate and serve on per table. I did one large one for a buffet in a pyrex pie dish, was good for buffet service, as not too thick and easy to get a small piece off the thinner larger surface. You can also use something like chop sticks to keep the bottom of your inner pan off the outer pan bottom, they work well and don't add a lot of height to the overall pan going in the oven.
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Re: pate mold

Postby senorkevin » Sat Mar 29, 2014 5:16 am

Great tips thanks
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Re: pate mold

Postby senorkevin » Sat Mar 29, 2014 5:17 am

Is it important to weight it down while cooking?
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Re: pate mold

Postby RodinBangkok » Sat Mar 29, 2014 6:18 am

Normally Pate no, for terrines yes. As the terrines will contain lumpy or chunk type materials its important to compress them, but for pate no.
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