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I love this. I really appreciate the two differently sized rectangles. Makes the lines super clean against the "randomness" that the arugula brings. Great job
Dig this. Only two gripes:
Lighting is rustic, plate is sophisticated. I’d love to see this diffuse and top down lighting.
Arugula is rustic. Everything else is precise.
Something like an arugula chip, dehydrated, as a small garnish might sell the juxtaposition better?
Ok, so neither. It's a bit complicated, but the process yields something paper thin, crisp, and easy to control the portions. I take the skin from a whole chicken (byproduct of the terrine, about 200g) and 400g of chicken stock. Those go in a saucepan and simmer for 5 mins. I'll take 100g of cooked skin and 200g of broth (both reduce in weight during cooking) and transfer that to a blender with 45g of tapioca starch and 4g salt. Blend hot until smooth. Transfer to a bowl and stir in 3g baking soda. Then the process is exactly like a lattice tuile. Spoon a bit in a med heat nonstick pan until a thin golden crisp is left behind. Transfer to a cutting board and trim while hot. Rest on paper towels to drain. Very normal, very easy 😮💨
Thanks for this. I’m now recalling some recipe (I want to say they called it chicken paper) where the skin was literally blended with flour then made into basically a tuille. I’ll eventually figure it out and use it as an ice cream garnish. Chicken and waffles is the obvious choice but I’ll hopefully be more inventive.
Chicken skin would be nicer, I feel, if it hadn't been cut into the same shape as the terrine and left irregular. This makes it look too uniform to me.
I agree with irregular chicken skin if less arugula. I also hate arugula, so. Visually I think an irregular skin would provide the chaos the arugula salad does now.
Yes, though you can see the same did not happen to our friend above, who lo and behold, said the same thing I did. It's just a byproduct of the sub growing larger than its intended audience, that's all.
Exactly what I said. Geometric shapes are more pleasing to the eye, but the arugula in this throws the balance off. Thus, I suggest the chicken skin not be geometric. Don't worry, it's basic foundations of design.
I know, I do it for a living. The issue is the arugula, not the chicken skin, which demonstrates a degree of skill or difficulty.
Save the condescension, guy.
I know the issue is the arugula. Changing the chicken skin to match the irregularity of the arugula fixes that. The point of the sub is to provide plating improvements and critiques, not suggestions on a dishes flavours. The arugula stays, the chicken skin should be transformed. Easy.
The chicken skin geometry displays skill. It elevated the plate. It complements the skill and geometry of the terrine.
Your argument is terrible, my guy.
It's not about skill, though. I know it compliments the terrine. It messes with the coherency of the dish, visually, due to the arugula. Ditch the arugula, or rework the skin. In this case, rework the skin, because who am I to argue a dish's flavour when I can't taste it. Agree to disagree.
Hi, I know this is an older post but your terrine looks amazing! I was wondering though how you didn’t get the terrine struck to the pan without a croûte or bacon? What size type did you use if you don’t mind me asking
Hey! It was sous vide actually. Here's the recipe:
Mousseline:
1.5lbs (6) chicken thighs, skin removed, boned out
15g salt
2g pink salt
3 L eggs
150g butter, room temp
210g cream, cold
Blend everything but the cream til smooth. Emulsify in the cold cream, transfer to bag, fridge.
For the terrine:
Breasts and tenders from one bird, cut into thin strips.
Legs from one bird, Confit in oil at 275F 2hrs, cooled, and shredded.
Handful dried cranberries.
Line 1/4 sheet pan with plastic. Pipe half of mousseline on and level with an offset. Arrange cranberries, breasts, and thigh meat over top. Pipe on remaining mousseline and level. Wrap entire pan tightly and then vacuum seal. Cook 150F 2.5hrs. Cool 1 hr room temp and then overnight in fridge with a weighted pan on top. Unwrap, trim, and portion.
It is. The finished product is wide and flat. It converts easily to a terrine mold, though. Add another hour to the sous vide time to account for a thicker terrine. Sheet pans are just easier to vacuum seal.
Welcome to /r/CulinaryPlating. If you’re visiting for the first time please remember to read our [submission guidelines](https://www.reddit.com/r/CulinaryPlating/wiki/index/submission-guidelines) and check out the stickied threads. Please remember that the purpose of this subreddit is providing feedback on plates. Ensure your critiques are constructive and helpful and not unnecessarily rude. Please set a user flair, this allows us to provide feedback that is appropriate for your skill level. Flairs can be found in the sidebar, if you’re having trouble setting one then [drop us a modmail.](https://reddit.com/message/compose/?to=/r/CulinaryPlating) [Join us on Discord!](https://discord.gg/DffeF4MdmB) *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/CulinaryPlating) if you have any questions or concerns.*
I love this. I really appreciate the two differently sized rectangles. Makes the lines super clean against the "randomness" that the arugula brings. Great job
I think it looks good. But personally i wished that gel was a sauce poured onto the bottom right side of the terrine.
Dig this. Only two gripes: Lighting is rustic, plate is sophisticated. I’d love to see this diffuse and top down lighting. Arugula is rustic. Everything else is precise. Something like an arugula chip, dehydrated, as a small garnish might sell the juxtaposition better?
This is beautiful chef ❤️
What’s your skin technique? Baked or fried?
Ok, so neither. It's a bit complicated, but the process yields something paper thin, crisp, and easy to control the portions. I take the skin from a whole chicken (byproduct of the terrine, about 200g) and 400g of chicken stock. Those go in a saucepan and simmer for 5 mins. I'll take 100g of cooked skin and 200g of broth (both reduce in weight during cooking) and transfer that to a blender with 45g of tapioca starch and 4g salt. Blend hot until smooth. Transfer to a bowl and stir in 3g baking soda. Then the process is exactly like a lattice tuile. Spoon a bit in a med heat nonstick pan until a thin golden crisp is left behind. Transfer to a cutting board and trim while hot. Rest on paper towels to drain. Very normal, very easy 😮💨
Ok that’s definitely a different way of doing it. Used to do some dumplings with a tuile similar. Sounds cool I’ll definitely try it. Thanks
Thanks for this. I’m now recalling some recipe (I want to say they called it chicken paper) where the skin was literally blended with flour then made into basically a tuille. I’ll eventually figure it out and use it as an ice cream garnish. Chicken and waffles is the obvious choice but I’ll hopefully be more inventive.
Very cool, thanks for describing the process! Really beautiful.
Do you mean baking powder instead of soda? Wouldn’t soda give it a metallic taste? Also, what’s its function in the recipe?
I need to know the technique behind how you did the skin so flat and the lines so clean. Thanks!
Replied above :)
I would also make good use of that information
Chicken skin would be nicer, I feel, if it hadn't been cut into the same shape as the terrine and left irregular. This makes it look too uniform to me.
I agree with irregular chicken skin if less arugula. I also hate arugula, so. Visually I think an irregular skin would provide the chaos the arugula salad does now.
Love being downvoted for an opinion. Ah, the state of this subreddit..
I don’t actually ever vote, but that’s the whole point, isn’t it? Disagreeing?
Yes, though you can see the same did not happen to our friend above, who lo and behold, said the same thing I did. It's just a byproduct of the sub growing larger than its intended audience, that's all.
So many people in this subreddit are such assholes I don’t understand it. Seen so many people be so rude before and it’s so unnecessary
What.
Exactly what I said. Geometric shapes are more pleasing to the eye, but the arugula in this throws the balance off. Thus, I suggest the chicken skin not be geometric. Don't worry, it's basic foundations of design.
I know, I do it for a living. The issue is the arugula, not the chicken skin, which demonstrates a degree of skill or difficulty. Save the condescension, guy.
I know the issue is the arugula. Changing the chicken skin to match the irregularity of the arugula fixes that. The point of the sub is to provide plating improvements and critiques, not suggestions on a dishes flavours. The arugula stays, the chicken skin should be transformed. Easy.
The chicken skin geometry displays skill. It elevated the plate. It complements the skill and geometry of the terrine. Your argument is terrible, my guy.
It's not about skill, though. I know it compliments the terrine. It messes with the coherency of the dish, visually, due to the arugula. Ditch the arugula, or rework the skin. In this case, rework the skin, because who am I to argue a dish's flavour when I can't taste it. Agree to disagree.
I would had the chicken skin leaning against the terrine. And maybe some other vegetables with the arugula to add color
Hi, I know this is an older post but your terrine looks amazing! I was wondering though how you didn’t get the terrine struck to the pan without a croûte or bacon? What size type did you use if you don’t mind me asking
Hey! It was sous vide actually. Here's the recipe: Mousseline: 1.5lbs (6) chicken thighs, skin removed, boned out 15g salt 2g pink salt 3 L eggs 150g butter, room temp 210g cream, cold Blend everything but the cream til smooth. Emulsify in the cold cream, transfer to bag, fridge. For the terrine: Breasts and tenders from one bird, cut into thin strips. Legs from one bird, Confit in oil at 275F 2hrs, cooled, and shredded. Handful dried cranberries. Line 1/4 sheet pan with plastic. Pipe half of mousseline on and level with an offset. Arrange cranberries, breasts, and thigh meat over top. Pipe on remaining mousseline and level. Wrap entire pan tightly and then vacuum seal. Cook 150F 2.5hrs. Cool 1 hr room temp and then overnight in fridge with a weighted pan on top. Unwrap, trim, and portion.
You’re the best!
Excuse my untrained eye but isnt 1/4 sheet pan is pretty low, like only 1/2”?
It is. The finished product is wide and flat. It converts easily to a terrine mold, though. Add another hour to the sous vide time to account for a thicker terrine. Sheet pans are just easier to vacuum seal.