Tiffany Haney
A terrine is a French dish that is cooked in a covered pottery mould (also called a terrine) in a bain-marie. The term 'terrine' has two definitions: it refers to both the deep rectangular or oval cookware used to make the dish, and the dish itself. The dish is made of layered ground meats, organ meats, vegetables, and seasonings, packed tightly into the shape of a loaf. It is served cold or at room temperature, sliced into thick pieces, and accompanied by gherkins, cornichons, chutney, relish, crusty bread, and butter.
| Characteristics | Values |
|---|---|
| Definition | A dish of layered ground meats, organ meats, vegetables, and seasonings |
| Container | A deep, rectangular or oval cookware |
| Cooking technique | Cooked in a water bath |
| Serving temperature | Served cold or at room temperature |
| Ingredients | Meat, organ meats, vegetables, seasonings, fat, pureed fruits, mushrooms, etc. |
What You'll Learn
The word 'terrine' refers to both the dish and the container it's cooked in
The word "terrine" has two definitions. Firstly, it refers to the deep rectangular or oval container in which the dish is cooked. Traditionally, this was a covered pottery mould, or bain-marie, but today, terrine moulds can be made from stainless steel, aluminium, cast iron, ovenproof plastic, and more.
The second meaning of "terrine" is the food that is cooked or served in these containers. A terrine is a loaf-shaped dish made of layered meats, fish, or vegetables, and served cold. The ingredients are packed tightly into the mould and cooked in a water bath, resulting in a moist and flavourful dish.
Terrines are often sliced and served with accompaniments such as salads, pickles, and bread. They can also be served in their cooking pot, with diners helping themselves to chunks of the dish.
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Terrines are cooked in a water bath
The terrine is cooked in a covered mould, submerged in the water bath. The mould is traditionally made of earthenware, but can also be made of stainless steel, aluminium, cast iron, or ovenproof plastic. The mould is deep and rectangular or oval, and has a tight-fitting lid.
The ingredients of the terrine are layered and packed tightly into the mould before cooking. The layers can include ground meats, organ meats, vegetables, and seasonings. The ingredients are cooked slowly in the oven, and the terrine is then cooled for at least 24 hours before serving.
The water bath method of cooking a terrine is not always necessary, and some recipes may use alternative cooking methods. However, the traditional water bath ensures the terrine is moist and full of flavour.
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They are served cold or at room temperature
Serving a terrine is a great way to elevate your charcuterie board or picnic spread. But how should you serve it? Well, the consensus is that terrines are served cold or at room temperature.
There are two main ways to serve a terrine: either in thick slices or in the cooking pot. If you're serving it in slices, it's important to let it cool completely first—even up to 24 hours. Then, place the slices on a charcuterie board alongside cured meats, sausages, cheeses, and bread. Some popular choices for cheese include blue cheese or goat cheese, and crusty breads like sourdough, rye, or baguettes pair well. You can also serve the terrine in its cooking pot with a knife for diners to cut out their own chunks to spread on bread.
Terrines are a great make-ahead option for entertaining, as they become more flavourful after several days of chilling. They're also easily transportable, making them a perfect choice for picnics.
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Terrines are made with forcemeat or aspic
The word "terrine" has two definitions. Firstly, it is a deep rectangular or oval container used for cooking. Secondly, it is the name of the dish itself, which is cooked in the aforementioned container.
Terrines are made of layered ground meats, organ meats, vegetables, and seasonings, packed tightly into the shape of a loaf. They are cooked in a water bath or bain-marie.
The two key ingredients in a terrine are forcemeat and aspic. Forcemeat is a mixture of meat and fat, which can be made from a variety of meats, though they mainly feature organ meats such as duck or chicken livers. The forcemeat is layered with other ingredients such as vegetables, pureed fruits, or seafood. The aspic is a layer of gelatin that is coated on top of the terrine. It holds the dish together and adds an extra layer of flavour.
They can be made with meat, fish, or vegetables
A terrine is a versatile dish that can be made with a variety of ingredients, offering a wide range of options for chefs and home cooks alike. One of the key characteristics of a terrine is its versatility in terms of ingredients. They can be made with meat, fish, or vegetables, and each option offers a unique set of flavors and textures. When using meat, the options are endless; terrines can be made with ground meat, such as pork, veal, or lamb, or a combination of these. The meat is often seasoned with herbs and spices, and sometimes, additional ingredients such as nuts, dried fruits, or cheese are added to create unique flavor profiles. For those who prefer a lighter option, fish terrines are an excellent choice. Salmon, trout, and white fish are popular selections, and similar to meat terrines, they can be combined with an array of herbs, spices, and complementary ingredients.
Vegetable terrines provide a vegetarian or vegan option and a chance to be creative with seasonal produce. Roasted vegetables, such as eggplant, zucchini, and red peppers, can be layered with herbs and a creamy cheese or nut-based spread to create a colorful and flavorful dish. Terrines truly showcase the chef's creativity, as the combinations and permutations of ingredients are virtually limitless. Each ingredient used in a terrine brings its own texture and flavor, contributing to the overall character of the dish. For instance, the coarser texture of ground meat provides a heartier bite, while the smooth, delicate texture of fish creates a more refined, elegant mouthfeel.
The cooking process also affects the final texture of the terrine. A longer cooking time at a lower temperature results in a denser, more compact texture, while a shorter cook at a higher temperature yields a softer, more tender result. This versatility in texture allows terrines to be adapted to suit a variety of occasions, from casual picnics to formal dinners. In terms of presentation and serving, terrines are equally versatile. They can be served hot or cold, making them suitable for a variety of occasions and seasons. A warm slice of meat or vegetable terrine, for instance, can be a comforting main course during colder months.
On the other hand, a chilled fish terrine, perhaps with a light, tangy sauce, makes for an elegant summer appetizer or lunch option. Terrines are typically served in slices, showcasing the layers of ingredients and providing a visually appealing presentation. They can be served on their own or with a variety of accompaniments, such as salads, pickles, chutneys, or crusty bread. The versatility of terrines truly shines through in their ability to adapt to different tastes, dietary requirements, and culinary preferences. Whether you are a meat-lover, a vegetarian, or a pescatarian, there is a terrine recipe that will tantalize your taste buds and impress your guests.
Frequently asked questions
A terrine is a French dish that is cooked in a covered pottery mould (also called a terrine) in a bain-marie. It is a loaf of forcemeat or aspic, similar to a pâté.
A terrine mould is a deep, rectangular, straight-sided dish - usually ceramic, glass or cast iron - with a tight-fitting lid.
A traditional terrine is made of meat, such as poultry, game, pork or offal. However, it can also be made with fish, fruit or vegetables.
A terrine is usually served cold or at room temperature, sliced into thick pieces and served alongside gherkins, cornichons, chutney, relish, crusty bread and butter.
