Help with chicken liver pate recipe : AskCulinary
I am seeking to broaden a recipe for chicken liver pate. I have completed heaps of study on other pate recipes and their strategies very much range. I am simply curious what means you guys choose and why. Here are some explicit questions I am nonetheless so perplexed by way of:
Is there a selected liver-onion-butter ratio? In some recipes, the butter is ready 25% relating to the liver. In maximum, it is about 50% however some move so far as 150%.
Do you want to prepare dinner the alcohol (in my case, I take advantage of brandy) whilst sauteeing the liver? Or are you able to upload it afterward within the meals processor? I form of choose the latter as a result of I will use much less brandy because it would possibly not be cooked off. But I do not know the way including raw brandy will impact the flavour.
When I go the mix via a seive, the dried thyme and a few onion bits are left in the back of alongside with the gritty liver. Is this standard? Or must I put money into a greater meals processor in order that no visual thyme and onion will likely be left in the back of?
What do you guys consider including a little bit of lemon juice for acidity? Most elementary pate recipes on-line should not have lemon juice in it, however some pates I have attempted in eating places appear to have some form of acidity to it.
For the curious, that is the recipe to this point:
250 g chicken liver
65 g white onion
three cloves garlic
1 bay leaf
half of tsp dried thyme
half of tsp flooring sage
90 g butter
1 tsp brandy
2 tbsp cream
2 pinches white pepper
Other pointers will likely be very much preferred!