terrine mold- necessary?


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terrine mold- necessary?

chrisandbetsyc | Dec 1, 2008 04:33 PM

I'm an accomplished cook who is interested in trying out pate/terrine making. I've read a great deal and have read conflicting opinions on whether or not an actual 'mold' is necessary or using a loaf pan is fine. Beyond that --is a lid necessary and what is the 'best' material? I've seen metal, non-stick (no way thats the right choice!), porcelin and even enameled cast iron (all hail Le Creuset). I'm pretty sure my first attempt will be in a loaf pan..not gong to spend money on something I might hate making and eating..but I hope to learn from ya'll if I may notice a difference in making the investment. Thanks

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