- Scaling Spoon: A versatile tool for precise ingredient measurement and portion control.
- Food Processor: Useful for preparing the meat mixture by mincing or chopping.
- Mandoline Slicer: For thinly slicing vegetables that may be part of the terrine garnish.
- Digital Instant-Read Meat Thermometer: Ensures your terrine reaches a safe internal temperature.
- Silicone Baking Mat: Helps in achieving an even crust when baking or finishing the terrine if needed.
- Chef's Knife: A must-have for efficient meat preparation and slicing tasks throughout the process.
- Kitchen Scale: Precision is key, especially with recipes that require specific weights of ingredients.
- Mortar & Pestle (optional): For optional pounding or grinding spices if desired for flavor enhancement.
- Rubber Spatula: Essential for mixing and ensuring even distribution of the terrine filling.
- Pastry Brush (optional): Useful for applying any finishing touches such as glazes or herbs, although not specific to terrines.
8 large garlic cloves, peeled
1/2 cup extra-virgin olive oil
1 1/2 teaspoons hot Spanish smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
6 cups finely chopped cooked short rib meat (reserved from rich beef broth )
Accompaniments: thin slices of crusty bread; caper berries; sea salt
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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