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Jan 5, 2011 09:25 PM

Pate, Interrupted

Was just about to throw my first pate in the oven when I was called out for adult beverages. Chicken liver and ground pork are the primary constituents. A bacon-lined terrine, port, sage, thyme, etc. Can I throw it in the oven straight from the fridge later on (adjusting cooking time accordingly, obviously), or should I let it warm on the counter for a little bit first? Thanks in advance, fine Chowser peeps.

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  1. I'd get it straight in the oven. Make sure the oven's fully up to speed beforehand and give it a bit a longer (but only a tad)

    1 Reply
    1. re: Harters

      Thanks, Harters! Oven is preheating now...