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Nov 11, 2012 11:05 AM

Pate terrain [moved from Home Cooking]

I want to start making pate's for the holiday and my cookbook calls for a (pressed pate terrain). Is it really necessary and what does it do? Also if would like to but aa good one, which would you recommend?

Thanks I always get go advice here

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  1. you do mean a terrine right?

    i just use loaf and cake pans of various sizes for this stuff.

    1. Yep - a loaf pan with a foil-wrapped brick to weigh it down (if specified in the recipe)

      2 Replies
      1. re: sunshine842

        I have a concrete brick I found somewhere in Nashville that's exactly the right size for my biggest glass meatloaf pan, so it made the cut to move to SoCal. I don't wrap it in foil - I just lay a double thickness of HD foil between paté and brick, and then scrub it well afterwards if it gets gooped up at all. The kind of patés and terrines that don't get weighted - the pasty kind, mostly - I'll make in any other vessel that has an attractive shape and the right size; I have a bunch of small oval enamelled-iron pots that are good for that.

        1. re: Will Owen

          same difference -- so long as the brick doesn't touch and soak up the pate, it's good.

          and yes -- pates come in all shapes and all forms. I have a horrified fascination with the ones sold at the holidays shaped like ducklings and pigs. I'd never buy one -- they're too big to be a single serving, but too small to serve more than two people -- but I can't. stop. staring. at them in the stores.

      2. When I think of pate terrines I think of their being the right size and shape. In addition to terrines there are a few options out there for pâté molds, ideal for pâté en croute. I'd surf sites like J B Prince, Fantes, or Bridge to see some of the options. That said, I don't see why you couldn't use most any pan. Also, there are many options for content. I make one where the mold is lined with very thin grilled eggplant slices and the filling is layers of black bean, goat cheese, and corn salsa. Sort of a snobby take on seven layer dip.

        1. I have a LC stoneware terrine which includes the press

          Convenient, but probably works no better than the brick suggestions!

          1. There's a world of difference between a pate mold and a terrine mold. A terrine mold is often enameled cast iron like the Le Creuset. They come with a lid that has a vent hole.
            A Pate mold does not have a lid and is often made from tinned steel, the bottom slides off and the sides are held together with pins for easy disassembly. They come in different sizes. JB Prince is a solid place to start looking for a Pate mold. The Terrine mold can be found many places so if your going for Le Creust just shop for the best price.
            A Terrine mold is not necessary. As others noted there are cost effective ways to work around not having one. However if you want to make pate en croute etc a pate mold makes life a lot easier. Either should last a life time if cared for.

            3 Replies
            1. re: TraderJoe

              Check out an asian store for a vegetable pickling unit. I have one with a heavy coated weight that I use for this purpose and gravlox. Not the cheap screw down type.

              1. re: TraderJoe

                @ Trader Joe: Looking through the several books I have on charcuterie etcetera, it appears that little if any difference between paté and terrine molds is commonly asserted; recipes for both typically suggest the use of a regular loaf pan. My first real from-the-book country-style paté of ground pork, pork liver and spinach with the bacon wrapper was my usual foolhardy effort made for a big fancy party, and was unmolded onto a platter with the aid of a butter-knife at the venue. Beginner's luck - it was perfect. No mold disassembly required. Oh, and that was the first time I used that brick, too.

                1. re: Will Owen

                  When you start filling pate dough with aspic, pans with pins and removable sides are nice to have. There are always work arounds like lining a loaf pan with plastic wrap but it's important to distinguish the difference between the two pans. Pate pans don't cost nearly as much as the cast iron Le Creuset Terrines with a lid, although they are harder to find.
                  A great addition to any Garde Manger/Charcuterie library is "The Art of Garde Manger" by Sonnenschmidt. You will see a lot of the hinged pate pans in the chapter on Pates-Terrines.