Terrine making and using bonding ingredients.

by Franck Pontais 11. June 2011 21:54

Been a artisan charcutier and banqueting chef ,terrine making is one of my favorite subject , With a little bit of practice and great understanding of the utilisation of your ingredients, I can guarantee you some fantastic results and hours of fun.

The secret lie into the "Bonding ingredient" or the ingredient who will work as a "glue" and allow your terrine to stand firm and be easy to cut.

Extra virgin olive oil for example,if you leave a small bottle of olive oil on the bottom of the fridge overnight,the oil will set in the bottle and you'll have to immerge the bottle in hot water to liquified the oil and extra the oil.That just tell you that if you make a terrine using olive oil and store it in the fridge,it will set!

Mash potato, as another example, set also at cold temperature.I am sure that some of you made some mash one day and kept the left over in the fridge overnight, the following day the cold mash was set.This is not depending only on how much butter ( wich is also a bonding ingredient ) or cream you used making the mash but simply that the starch set at cold temperature.Once again if you use potato into your pressed terrines, it will set.

 

See bellow a Smoked Mackerel and trout terrine using potato and butter as a bonding ingredient.

 

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Franck Pontais

Welcome to the Kitchen Artist , Verrine and Terrine Master

by Franck Pontais 3. June 2011 12:55

Hello, Hello dear foodies.

Welcome to my blog where you'll find a lot of tips and recipes for your next culinary venture, I am always in my bubble of creativity and I am delighted to share and discuss with you all the endless possibility in terms of creation, production and service within the all food industry.

I am a Artisan Chef with a twist between a Butcher, a Charcutier, and a Traiteur chef. I find my job absolutely amazing and interesting, the subject is so large then I would need a least twenty life time to cover and learn all the food culture of the world.

If you wonder (And I know you do...) from where the "Kitchen Artist" cames from, it simply appears when I received the first feedback from my selfpublished book "Terrines and Verrines". I have to admit, that was a little bit strange as I had never consider been a artist in any form,but after consideration and advice I think it could be the right term and definition of what I try to acheive after all.

I really hope that you'll find my work interesting.

let's create together. 

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Franck Pontais

About Franck Pontais...

Franck! 

A Traiteur (chef) is an Artisan who has risen through the ranks of the butchery and charcuterie departments, already versed in producing the highest and finest produce for any Great Food Hall or Delicatessen, yet now with the skill and expertise to match and exceed any Michelin Starred Chef. The Traiteur is not to be found in a restaurant, he is the one pushing the culinary boundaries at dinner parties and banquets for he works without the contraints of any Star rated system, for it is he who often sets the standard. 

In 1996 he received a life-changing phone call offering him a job at Harrods. Aged 22, he set off immediately with one suitcase and only a handful of English words to throw himself into expanding the Traiteur offering and counter at Harrods. Franck is currently promoting his exciting cookbook about terrines and verrines, re-interpreting and challenging the tradition of terrines and introducing the UK to the little know art form of presenting layered food in glasses – verrines. This book is the FIRST on the subject of verrines in the UK. 

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