June 16, 2008 by seanbrock
discovered a new foie terrine technique…rather easy..
temper the foie and clean it….cure it for 24 hours…push it through a tammis and place it in a vac bag…seal the bag…and roll it out…chill overnight, then it’s super easy to portion…by the time this gets to the guest the texture is like soft, spreadable butter, when eaten it is really creamy and decadent…awesome
we played around with lots of summer flavors but the winner was nutella, peaches and black truffles….
goes on the menu tommorrow