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Pate preservation

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Pate preservation

AbbyWis | Aug 22, 2011 03:23 PM

I prepared too much filling for my small terrine when I made pate 6 week or so ago. I made two loaves. One was promptly eaten at the weekly scotch tasting and the other is sitting in my fridge, in the terrine, with the press on top, still pressed with a couple bricks and a heavy random can of tomatoes. I drained a bit of the fat out of it, but it's essentially covered in a white layer of fat. There's no offending smell and it's my understanding that, like confit, food preserved in an oxygen free environment will keep for a long time. Do you think it's safe for human consumption?

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