Whenever I try to make a country pate, I think I must overheat the thing because all my fat renders out and I end up with a compressed log floating in a pool of fat. I swear I'm following all directions properly, doing the thing in a water bath, but my recipe (from Jacques and Julia) indicates an oven temp that just seems too high.
It's occurred to me that sous vide might be a good way to keep this thing at exactly the right temp. If I can find a way to keep the thing in the right shape (maybe a silicone breadform?) this sounds, on paper, like a brilliant idea.
Any thoughts on this?
I figure this might be the excuse I need to go out and finally get a thermal circulator.
On that note, what's the recommended buy these days? What's the salient difference between the Polyscience Pro and Creative units? Any cheaper alternatives out there these days?