When exploring cutting edge cooking techniques, it doesn’t always work out. For example, you can take a gorgeous, pricey lobe of foie gras…
…completely trash it as a terrine…
…and finally turn it into a ill-flavored goop.
Ah, the learning curve. I’m finding a sense of humor to be essential in times like these…
Jethro
Jet City Gastrophysics 
hey, have you watched the harvard open lectures on cooking? I sort of assume you have..but anyway..the one with Wylie Dufresne (Meat Glue, Lect 10).. watch it. I have no idea what you were trying to do with the foie gras but just watch it. -ash
Hi – I was trying to do WD-50’s Foie Knot but slowing cooking the foie in the combi oven rendered most of the fat out. I’ll go a more traditional route next time. I know of the lectures but haven’t watched them all. Thanks!
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