So a few weeks ago I totaled a gorgeous hunk of foie gras while attempting to make WD-50’s famous Knot Foie. I failed the first step – making a traditional foie gras terrine, and then in my second step – trying to make my leftover foie stretchy to make a knot. I referenced my copy of Larousse Gastronomique, the CIA’s The Professional Chef and the Internet to make sure my first attempt at a foie gras terrine was the right one. But I decided in order to get the exact internal temperature, I should use my combi oven.
More On The Foie Fail
25 Monday Jul 2011
Posted combi oven, cookbook
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