Sunday, December 18, 2011

A Pork Terrine for the 21st Century


Terrine of Pork with  Chestnuts
Actually, the title of this post is totally hyperbolic. The only thing remotely modern about the terrine that I am preparing for the holidays is the Thermoworks temperature data logger that I'm using to track the internal temperature while the terrine cooks in a water bath. Otherwise the terrine is a perfectly traditional recipe made with ingredients that have been around for centuries. Even the concept of cooking the terrine in sealed vessel in a low temperature water bath is old.

I will apologize in advance to anyone who might want the recipe because I did not write down the amounts of spices and Cognac I used. I just added them "to taste" as I almost always do when I'm not cooking for commerce. However, I do remember the ratios for the meats, salt and pink salt (nitrite salt)

Pork             100 %
Chicken liver   20%
Beef                10%
Salt                 1.7 %
Pink Salt          .25 %

Update:
Here is the terrine after three hours of cooking in a water bath set to 165 deg F. I'll post the internal temperature data after I download it from the data logger. Stay tuned!

Cooked!





6 comments:

Linda/IdahoRocks said...

I can't wait!

The Bad Yogi said...

Bob, do you cook a little to check the taste as you go?

Bob delGrosso said...

Yogi, Not when I make something on a regular basis. But in this case I poached some to taste it because I was making up the recipe on the spot. It's still a bit of a crap shoot because the thing has to sit for a week to mellow so you have to season it in a way that takes that into account. Suffice it to say that imagining how all of the ingredients will commingle can be a bit unnerving.

The Bad Yogi said...

Yes, I can imagine! But I do the same thing: season, test and pray!

Merry Christmas, Bob. I hope your year is filled with pleasures and warmth.

fritzg said...

Hi Bob. (I bet you hear that a lot .)

I assume your ratios here and elsewhere take the form of "bakers percentage" or "formula percentage", correct?

Bob delGrosso said...

fritzg

"Yup" to both questions.
I use the "baker's percentage" formula for all recipes wherein there is a dominant ingredient. Charcuterie recipes are perfect for this because they are almost always >75% meat.