How are these type of 2-piece lids called and what is their advantage in comparison with a single piece lid? I do not see them in Europe but I've encountered often in US recipes.
Better cook more than less. With sous vide, it's hard to overcook because the temperature is strictly regulated and quite low for cooking. I likely wouldn't notice a change in the end result if the sous vid time was 4 hours.
Great idea!! Will try.
How are these type of 2-piece lids called and what is their advantage in comparison with a single piece lid? I do not see them in Europe but I've encountered often in US recipes.
what did you drizzle on the top right before eating? It looked like maybe honey?
Looks Yummy .. Thanks ..
Have you tried putting the clarified butter on top of the pate mixture before it goes in the sous vide bath so you don't need to open the jars?
This could also reduce oxidization.
This was a very interesting/fun video.
thank you!!
Could you freeze it?
Great !!!
how long will this last in chiller?
Up to a week and up to 2 months in freezer
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@@RUdanik hi 👋👋
why did you cook it for 2 hours exactly? what if I cook it less or more?
to kill bacteria and pasteurize the livers
Better cook more than less. With sous vide, it's hard to overcook because the temperature is strictly regulated and quite low for cooking. I likely wouldn't notice a change in the end result if the sous vid time was 4 hours.