"Pork" Pate Maison from Jacques Pepin's Complete Techniques...failed. Trouble Shoot?
Ok, I should start off by saying Failed might be a strong word. Also, I made substitutions in the protein (gasp!) and I will list those in detail.
The pate seems set. The flavor is spot on and the texture is great, but a little crumbly, but that might also be because I stuck my spoon in it forty minutes out of the oven.
The biggest problems are A.) The caul fat barely rendered...barely.
And B.) there was a significant amount of fat everywhere...in in the water bath, overflowing from the loaf pans, etc.
The recipe calls for 2 lbs of Liver, 1 3/4 lbs of pork butt or pork shoulder, and 1 3/4 lbs of pork fat.
I used 2 lbs of liver (1 lb rabbit, 1 lb goat) and 1 3/4 lbs of goat fat and 1 3/4 lb of goat meat. If anything, I thought it would be light on fat as the goat meat is rather lean.
I did not use the saltpeter in the recipe (for color).
I used apple wine instead of white wine (to counteract any gaminess...REALLY nice aspect)
And I omitted the onions...complete accident, they were sitting there chopped and ready.
One thing that stood out was the meat mixture with all the seasonsings, etc. was extremely loose. About the texture of brownie batter, and not loaf like at all. It set up nicely, but that was it.
Also, this was my first time working with caul fat. I'm not sure if this was fattier than it should be. We have a small farm and this was a goat we butchered this weekend. I'm always determined to use as much of the animal as I can. We also raise rabbits, quail, lamb, chickens, etc. so I'm always looking for good offal recipes. I have not made a baked pate, only the cook/blend/mold with aspic pates.
I can take pictures if anyone needs more guidance. I realize it's not a lot to go on but I was hoping there were other adventuresome cooks out there that could help me out.