"tutes" - 1 õppematerjal

Liha töötlemine

An even cheaper product, or one for ground or chopped, and then cooked at people not agreeing with animal force- approximately 80°C. Fat (45%–50% total feeding, is the chopped liver pâté made of formulation), previously scalded at around other animals’ livers. Pâté is French for 65°C, is then added. Alternatively, fat substi- “pie”; it is traditionally served baked in a tutes are included in the formulation, as will crust (croûte) or molded as a terrine. The be explained later. The meat block is then terms pâté and terrine are often used inter- homogenized, adding hot broth, though this changeably. Originally, the crust was operation is done in order to obtain the intended to hold the pâté together, not to be desired texture (Totosaus and Pérez-Chabela eaten. Terrines are not surrounded by a crust 2005)