What You Need to Know
The preparation involves collagen extraction from bones during stock reduction, protein denaturation during poaching (60-75°C), and gelation through chilled agarose-like networks from gelatin. Key reactions include Maillard browning during initial searing and myosin-actin binding in forcemeat.
Traditionally made with duck or chicken, modern versions use quail or turkey. The aspic layer acts as both preservative and presentation element. Slicing reveals intricate forcemeat patterns from layered stuffing.
Key Parameters
Temperature
°C - °C
Time
48h (modern)
24h (basic) - 72h (traditional)
Equipment
CheeseclothChinoisTerrine moldThermocirculator (modern)
Steps
- 1.
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- 2.
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- 3.
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The Science
Primary Reaction
Gelatin hydration → triple helix formation