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Zuni foie gras terrine - did I ruin it?


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Zuni foie gras terrine - did I ruin it?

LizR | Feb 27, 2006 06:12 PM


I happened to come in to posession of a hunk of foie gras. After sauteing some, I decided to make the terrine recipe from the Zuni cookbook. Her final temp was supposed to be 98 degrees, which seems MUCH lower than other recipes. I took a leap of faith because it was Zuni and pulled it at that temp. Well, it has been sitting in my fridge for 24 hours (on its way to curing for two days) and I just noticed some bloody liquid on the bottom of the jar. I think it is possible that some of the bain-marie may have gotten in the jar when my husband was removing it from the water. Otherwise, why would there be any liquid at all? Am I potentially growing botulism in there? Will it be ok if I take it out, drain the water and repack? What do you hounds think of that temp? WWJD(what would Judy do)?


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