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Need Help: Cannot Find Terrine

post #1 of 25
12/8/09 at 10:58pm
Thread Starter 
I can't seem to find the perfect terrine. I know they make them with lids that screw down and put pressure on the pate, after you cook it. Does anyone have a brand name or link?
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post #2 of 25
12/8/09 at 11:06pm
Pio, have you called Bridge Kitchenware in Manhattan? They are amazing.
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post #3 of 25
12/8/09 at 11:07pm
Thread Starter 
Quote:
Originally Posted by philosophe View Post
Pio, have you called Bridge Kitchenware in Manhattan? They are amazing.

No, I haven't. I'll Google them right now. Thanks.
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post #4 of 25
12/8/09 at 11:12pm
I'll buy some and drink it for you
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post #5 of 25
12/8/09 at 11:15pm
Thread Starter 
No go Phil. Thanks though.
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post #6 of 25
12/8/09 at 11:17pm
Quote:
Originally Posted by Piobaire View Post
No go Phil. Thanks though.

You might give them a call and see what they could order for you. I've found the staff very helpful in the past.
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post #7 of 25
12/8/09 at 11:18pm
Thread Starter 
Quote:
Originally Posted by philosophe View Post
You might give them a call and see what they could order for you. I've found the staff very helpful in the past.

Thanks. I'm itching to make a pate this weekend though, so am trying to find something to get overnighted to me.
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post #8 of 25
12/8/09 at 11:54pm
I was snooping around for you, but couldn't find one that was built to compress the terrine. I'd think your best bet would be getting one that breaks away from the terrine, which are pretty common, and then get a loaf pan that can sit on top of the terrine with Saran Wrap in between.
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post #9 of 25
12/9/09 at 12:18am
Here's one, with a round bottom, that has a flat lid that can compress if you fill the terrine at least above the mold and then place a heavy object, like my cock, on top of it to compress.

http://www.boncui.com/aug042.html
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post #10 of 25
12/9/09 at 12:19am
Dawg this is super easy. Get a regular terrine mold, get a piece of wood or plastic cut down to fit the top, wrap the plastic/wood in plastic wrap, and weigh it down with whatever is heavy and fits.
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post #11 of 25
12/9/09 at 12:20am
Thread Starter 
Quote:
Originally Posted by kwilkinson View Post
Dawg this is super easy. Get a regular terrine mold, get a piece of wood or plastic cut down to fit the top, wrap the plastic/wood in plastic wrap, and weigh it down with whatever is heavy and fits.

That seems so makeshift. I actually found one with a weighted lid, two upward facing handles, specifically designed to compress the pate. They stopped producing it
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post #12 of 25
12/9/09 at 12:22am
Quote:
Originally Posted by Piobaire View Post
That seems so makeshift. I actually found one with a weighted lid, two upward facing handles, specifically designed to compress the pate. They stopped producing it
Kwilk is right. That is what I have always done.
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post #13 of 25
12/9/09 at 12:24am
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Quote:
Originally Posted by iammatt View Post
Kwilk is right. That is what I have always done.

I know he is...even have diagrams of just this in the Ruhlman book. I just wanted that elegant solution of the screw down lid. I guess I'll get a le Creuset ordered or something
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post #14 of 25
12/9/09 at 12:25am
WTF guys, am I on ignore with y'all??
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post #15 of 25
12/9/09 at 12:25am
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Quote:
Originally Posted by HORNS View Post
WTF guys, am I on ignore with y'all??

Oh, sorry man, didn't catch that two in a row posts. Thanks, going to check it out now.
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