The Cooking/Baking Thread

[Duke]

Culinary wizards of TF I need your help. I was tasked with making chicken liver paté this year and it's quite s**** and somewhat flavourless. It hasn't quite set yet, is there anything I can do to it to make it less s***?

[overseasTOON]

Culinary wizards of TF I need your help. I was tasked with making chicken liver paté this year and it's quite s**** and somewhat flavourless. It hasn't quite set yet, is there anything I can do to it to make it less s***?

Tell me what you've done so far.

Have you cooked the liver already? If so has it turned 'grainy'.

[overseasTOON]

Nice! Ive got a marmalade glazed ham in the oven, red cabbage with apples and red current braised in red wine on the hob, and some roast spuds with garlic and sage on the go. Do the same thing every Crimbo eve and than have the cold meat and warmed up cabbage as sides to tomorrows big event - got a 2.5Kg rib of beef to look forward to roasting

I love marmalade glazed ham but the wife isn't a fan of hams so never makes my Christmas menu.

[Duke]

Culinary wizards of TF I need your help. I was tasked with making chicken liver paté this year and it's quite s**** and somewhat flavourless. It hasn't quite set yet, is there anything I can do to it to make it less s***?

Tell me what you've done so far.

Have you cooked the liver already? If so has it turned 'grainy'.

Everything has been cooked and it's sitting in the dish setting at the minute in the fridge. It looks grainy. The consistency etc. of the pate is fine it just lacks flavour and tastes a bit 'watery'. I think the problem is I was putting some orange zest in and lobbed the juice of two oranges in for reasons unknown, so I'm wondering if I can take it out and add stuff to it to add some flavour or will that f*** it completely?

[overseasTOON]

Tell me what you've done so far.

Have you cooked the liver already? If so has it turned 'grainy'.

Everything has been cooked and it's sitting in the dish setting at the minute in the fridge. It looks grainy. The consistency etc. of the pate is fine it just lacks flavour and tastes a bit 'watery'. I think the problem is I was putting some orange zest in and lobbed the juice of two oranges in for reasons unknown, so I'm wondering if I can take it out and add stuff to it to add some flavour or will that **** it completely?

Tea towel and gently squeeze added liquid out and reset in the dish.

Cover the dish using melted butter, garlic and oregeno.

[Micky Quim]

Tell me what you've done so far.

Have you cooked the liver already? If so has it turned 'grainy'.

Everything has been cooked and it's sitting in the dish setting at the minute in the fridge. It looks grainy. The consistency etc. of the pate is fine it just lacks flavour and tastes a bit 'watery'. I think the problem is I was putting some orange zest in and lobbed the juice of two oranges in for reasons unknown, so I'm wondering if I can take it out and add stuff to it to add some flavour or will that f*** it completely?

Did you put it in a food processor? You need to blast it until smooth. I would get rid of any water by flammbe'ing it with brandy

[overseasTOON]

Everything has been cooked and it's sitting in the dish setting at the minute in the fridge. It looks grainy. The consistency etc. of the pate is fine it just lacks flavour and tastes a bit 'watery'. I think the problem is I was putting some orange zest in and lobbed the juice of two oranges in for reasons unknown, so I'm wondering if I can take it out and add stuff to it to add some flavour or will that **** it completely?

Did you put it in a food processor? You need to blast it until smooth. I would get rid of any water by flammbe'ing it with brandy

It's already in the dish and trying to set. Perhaps drain excess liquid. Whisk up a creme with gelatin and mix and reset?

[Don Sholeone]

Doesn't paté become more flavourful once cold anyways? I've made it a few times and remember it tasting better once it had set. Unless I'm just imagining it

[biggeordiedave]

I dread to think what Duke has come up with here. I bet it looks like a dish of liquid dog s***.

[Duke]

Cheers for the suggestions. I ended up just leaving it because I couldn't be arsed with it anymore it has set and looks quite paté-ish. Hopefully it will taste less like cardboard when it's cold

[Duke]

I'm dedicating this family sized tray of processed poultry guts to Toon Forum.

Happy Christmas.

[overseasTOON]

I'm dedicating this family sized tray of processed poultry guts to Toon Forum.

Happy Christmas.

Looks good chap

Have a great Christmas!

[biggeordiedave]

I'm dedicating this family sized tray of processed poultry guts to Toon Forum.

Happy Christmas.

How many dog turds did you use in the end? Looks like quite a few!

[Duke]

3 dog turds.

[Colback's Orange Tufts]

3 dog turds.

Well its Christmas so why scrimp on dog turds?

[Micky Quim]

3 dog turds.

..and a partridge in a pear tree

<sholesmas>

[KingoStarr]

How did it taste in the end ?

[overseasTOON]

I've just submitted a competion entry to win a trip to Kyoto for 5 days but the two dishes (one savoury and one sweet) I submit have to use sake and be non-Japanese and be unique.

Both recipes use French and Italian with hints of Japanese but I can't reveal them yet.

Find out on 4 January if I make the final cook off.

[Micky Quim]

Good luck!

[biggeordiedave]

How did it taste in the end ?

If it tasted how it looked, then it would have been absolutely f***ing vile .