Well, today was the day. For me "cold cuisine" examination, I was doing a rabbit terrine (roughly put, a rabbit meat pathé). Since yesterday were the rabbit meat, pork meat, rabbit kidneys, and lard marinating in a white wine, balsamic vinegar dressing with rosemary and thyme, as well as a tad of green pepper. Today I grinded it with some pecans and black truffles, added a rabbit demi glacé, and fitted to a terrine mold, wrapping it all in prosciutto, centering the sautéed kidneys. I put it inside the oven in a water bath and had it cook until I got an inner temp. of 140° F. So far, so good. When the time came to take the terrine out of the oven, though, I found out one of me school's ovens had a weak rack support...Oven door openned, meself amidst the process of taking out two terrine molds, the rack's support decided to brake down. Suddenly I felt the mold getting heavier, only to find the support it had below was disappearing as the rack fell inclined towards me. Suffices to say the boiling water from the water bath bathed me in the arms, hands, legs, and yes, crotch as well; meself reacting to this jumping away and dropping both terrines to the floor! After a few seconds of getting meself back together, I managed to save 1 of both terrines which is in the fridge right now; and I also avoided any serious burns (thankfully), getting only a few blisters from the incident.
Rabbit terrine (story, not recipe)
- Thread starter Moro
- Start date
Yeah, it looks tasty enough (will know for sure tomorrow)... :smokingbo
Well, I salvaged one, so I'll get me grade on that one (I'll just serve less to each chef and adjust a tad the dish's presentation).
I hope so as well. But at least it was quite tasty! (Though maybe a wee tad heavy on the pepper...)