Terrine refers both to a rectangular earthenware or metal mould and to a preparation cooked in that mould. A terrine may be made from forcemeat, layered meat, fish, vegetables or other ingredients, and is commonly cooked gently in a bain-marie. Many terrines are pressed, chilled and sliced for cold service, although hot and vegetable terrines also exist.
Line the mould if required, arrange the filling evenly and remove large air pockets. A water bath helps moderate the heat and promote even cooking, particularly for delicate forcemeats. Covering the mould may help control surface browning and moisture loss, depending on the recipe. Use a calibrated probe to verify the required centre temperature for the actual ingredients and process.
After cooking, some terrines are weighted while cooling to create a compact, even slice. Pressing should be appropriate to the product; delicate vegetable or fish terrines may require a lighter touch or no weight at all. Cool rapidly under an approved food-safety process, then refrigerate until fully set. Use a clean, sharp knife warmed and wiped between cuts when a neat presentation is required.
Example: a country pâté terrine may be made from seasoned pork forcemeat, while a vegetable terrine may be layered with cooked vegetables and a suitable binder.
Pâté is a broad category of preparations, many of which are made from forcemeat. A terrine is defined partly by the mould and method of presentation. A galantine is traditionally a boned and stuffed preparation shaped and cooked for cold service, often using the skin or a wrapping to maintain its form.
Professional note: keep raw ingredients chilled, prevent cross-contamination and follow validated cooking, cooling and refrigerated storage procedures.
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