Foie Gras Torchon
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Une fois fait placez le entre 24 et 48 h au réfrigérateur.
Foie gras torchon. You should see little droplets of fat forming on the surface. Submerge foie torchon for 2 minutes then transfer immediately to ice bath. Vous obtiendrez un aussi bon résultat que vous cuisiez le foie gras classiquement dans l eau ou dans un cuiseur basse température.
Sortez le foie gras au torchon et placez le dans un récipient d eau froide pour le refroidir immédiatement après la cuisson. Translating to towel in french its name is a result of the preparation method where the foie gras was traditionally tied in a kitchen towel rolled poached and hung to chill for several days. Both terrine and torchon are made from raw foie gras and little else.
Velvety smooth ultra rich and knock you out decadent foie gras torchon was born to amuse your bouche whether you re embarking on a multicourse meal or a romantic picnic in the park. Serving this dish for the first time can seem intimidating but the process is actually quite simple. What is foie gras torchon.
Foie gras torchon is the sister to foie gras terrine. The torchon of foie gras is the ultimate cold preparation. Press plastic wrap down onto the surface of the liquid.
Let rest for 10 minutes then transfer to a triple layer of paper towels and roll to dry carefully. It s a classic of french cuisine and like a lot of french classics it shares its name with the thing you cook it in. Découvrez les ingrédients ustensiles et étapes de préparation.
Refrigerate overnight or for up to two days. Torchon means dish towel in french since the foie gras was traditionally wrapped in a towel for cooking. Drain and rinse the foie gras.
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