Cooking pates in an autoclave is very easy and convenient. Including the eternal classics, like pork liver pate. You just need to take into account a few nuances, but I'll tell you more about them later in the recipe. I've been using it for a couple of years and highly recommend it.
Ingredients
- Pork liver - 4 kg
- Cream - 250 ml
- Carrot - 1 piece
- Onion - 3 pieces
- Spices and seasonings - 1 art.l.
- Butter - 400 g
Step-by-step cooking recipe
Chop and fry the carrots and onions.
Pre-soak the liver for an hour in cold water. Rinse and slice.
Boil the liver for about 30 minutes until tender.
Add the chopped liver to the vegetables and fry for a couple of minutes.
Pour in the cream, season and bring to a boil.
Chop everything with a blender or meat grinder.
Mix with soft butter.
Put the pate in jars and send it to the autoclave for 25 minutes at 110 degrees.
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