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Liver Patè - Forno Bravo Forum: The Wood-Fired Oven Community

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Do you have a wood fired recipe that gets rave reviews from family and friends? Now is your opportunity to not only share it with other wood fired chefs and enthusiasts, but get rewarded, too! Starting June 1 through July 30, 2016 we are holding a Summer Wood Fired Recipe Contest and the winner will receive a $75.00 shopping spree in the Forno Bravo Store.

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Liver Patè

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  • Liver Patè

    I am tempted to try to cook/bake a liver pat? in my WFO. Anybody out there who has any experience with that? Normally a liver pat? would be baked in a form surrounde with boiling water (I think?), but at a reasonably high temperature to get a nice brown crust on the top? I really have no experience at all with this type of food.

    Karl

  • #2
    Re: Liver Pat?

    No, I have never made liver pate. You can try it and let us know how it turns out. The only experience I have had is that if your temperature is too high, your pastry will char before the ingredients cook. It takes patience to let the oven rest to cool to the right temp for pastry. I seem to run out of patience after I have cooked all day. Good luck,

    Baked brie is good....there are several pictures on the site.

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    • #3
      Re: Liver Pat?

      Sorry I misread your post. It sounds like there is not pastry on top of your pate. I still don't have any experience.....ha. Tusen tak.

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