Great Vid. Thanks for making and sharing. Just done and online charcuterie course, so am binging on UA-cam terrine videos. Yours was very clear and informative. Enjoyed it.
Bain-Marie doesn't get hot enough to affect the cling film, oven temp is around 180 F, well below boiling at 212 F.. Think of it as poaching or sous vide
Wait a minute! This guy busted his nuts making this video that got viewed 17K times over 9 years ago and only 5 people commented! Can somebody please explain this?
Thank you for the great recipe. I've made several terrines with this guide, so it is perfect.
Well done! Beautifully plated and garnished. 😊👏🏽👏🏽
Great Vid. Thanks for making and sharing. Just done and online charcuterie course, so am binging on UA-cam terrine videos. Yours was very clear and informative. Enjoyed it.
L0 and 😮kisses 😽😊😊😊😊😊ll😊😊o
Formidable, Chef.. Merci...!
left-ham side and then right-ham side :))
looks tassty!
Aseer
It was baked with the plastic wrap? I didn’t know with water bath that wouldn’t melt
Bain-Marie doesn't get hot enough to affect the cling film, oven temp is around 180 F, well below boiling at 212 F.. Think of it as poaching or sous vide
Get out, there is a bomb in there
Thats hot except for the last 2 min.
Amazing plating👌problem with the voice echoing
The plating is terrible. It is straight outta the 80's. This needs a modern touch.
i guess you cold also put the mixture directly in a buttered or oiled mold and then seal the cover with dough.
14:04
Wait a minute! This guy busted his nuts making this video that got viewed 17K times over 9 years ago and only 5 people commented! Can somebody please explain this?
hi