Pate is the perfect dish – you can enjoy it solo, on sandwiches or use it as an addition to concentrated meat sauces. You have many recipes at your disposal, which are based on various types of meats and vegetables, depending on whether you choose a traditional or vegan option. However, did you know that the pate could be looked in a jar? In this version, it is perfect as a handy lubricant and replacement of this available on store shelves. How to make it with meat and without this ingredient? And how to pasteurize pate in a jar? You can find answers to these and other questions below.
If you are a fan of pate and you prefer the one in a traditional installment, it is worth first to answer the question, what meat for the pate in the jar to choose. Do you care about a snack, the taste of which will not differ from dishes from the most popular culinary books? Therefore Bet on a combination of three meats – beef, pork and poultry.
It is the preservation of the right proportion between the above ingredients will make its taste truly royal. Of course, it is also worth remembering that the dot over and the whole dish is to enrich the base with a properly selected mixture of spices and herbs. However, without good quality meat, don’t move.
When it comes to pork, which is best to reach for when performing a pate recipe in a jar, Sprinkle with a mix of ham, a tavern and a shoulder. Some chefs also like to enrich them with bacon or subgardle. The latter will make it a bit more fat, and – as you know – it is fat that conquers both the taste and the aroma of our delicacy.
How to avoid a dry consistency of pate?The largest culinary crime that can be committed during implementation Recipe for pateit is a drying of the meat. To make it moist, delicate and tasty, it is worth remembering a few basic tricks. In addition to proper meat processing You can’t forget about the addition of brothwhich conquers the taste of individual ingredients. If you bet on baking, increase the baking temperature only during the last 15 minutes. Also avoid putting only on hot air, because this will make your pate turn into the chip.
What recipe for a pate in a jar to bet to surprise the household members with the ideal lubricant for sandwiches? If you are a beginner chef, put on one type of meat. First, get basic products such as pork ham or pork neck, pork bacon or subgardle and pork liver. For this you still need salt and pepper, nutmeg, marjoram, bay leaves, allspice and jars of about 330 ml.
Implementation of the pate recipe in a jar start by washing the meat. Place the bacon and the rest of the meat ingredients at the bottom of the pot. Pour some salt and add bay leaves, allspice and pepper. Pour the amount of water into the dish so that it covers the whole thoroughly and cook on low heat for about three hours. After this time, the meat is cut with a slotted spoon on a plate. If you used the liver in your recipe, cook it for a quarter of an hour in boiling water.
Grind the meat and liver three times with all the spices. Transfer to a bowl, and if the consistency is too dry, add a spoonful of decoction and mix thoroughly. Season everything with salt and marjoram, and when the whole concentrates, put the pate in the fridge. Then remove the snack from the fridge and leave at room temperature for half an hour. At this point, you can decide to add an additional spoon of decoction and mix all the ingredients again – of course, if necessary.
Place the ready pate in jars and boil water. After reducing the gas, place the liquid dishes and pasteurize for an hour and a half. Turn off the gas and leave them immersed in water overnight. In the morning turn on the stove again, boil, then reduce it and pasteurize for half an hour. Some recommend repeating the above act on the third day to make sure they got rid of uninvited guests.
So made The dish will work as a lubricant for sandwiches and wafers, as well as a meat dip for raw vegetables. It can also be prepared with the addition of various delicacies, including raisins, almonds or peanuts. An interesting variety will also be a supplement in the form of fruit, for example plums.
Pasteurization is a process in which we get rid of potential bacteria from food. Thanks to this We are able to realistically extend the shelf life our preserves. How to pasteurize pate in a jar? The easiest way will be to place it in the target vessels and water supply. Then cook them on low heat. To be sure, it is worth repeating pasteurization for at least two days in a row.
If you put on small jars, know that they will only require 15 to 20 minutes of thermal treatment. People who prefer slightly larger vessels should boil them for half an hour. In the case of the pate, there is no need to turn the jars upside down after cooking, because they belong to the category of Weck preparations.
There is also a dry pasteurization option. For this you will need an oven, which you will heat to 120-130 ° C. This higher temperature is necessary to get rid of bacteria from food. In this environment, the glass heats up much more slowly than in hot liquid, so conquering the temperature is the only guarantee for successful wicker.
Source: NowowoPuje.pl
