Liver pate in a pot, boiled in a water bath

Category: Meat dishes
Liver pate in a pot, boiled in a water bath

Ingredients

liver 500 g
pork fat 300 g
sour cream 20% fat 200 ml
egg 2 pcs
garlic 2 teeth
Bay leaf 2 pcs

Cooking method

  • Preparation
  • Twist the liver and fat into a meat grinder. Add sour cream and eggs.
  • Put pieces of bacon on the bottom of the pot.
  • Liver pate in a pot, boiled in a water bathLiver pate in a pot, boiled in a water bath
  • Then put the paste in the pots and put an unpeeled chive and 1 bay leaf on top.
  • Liver pate in a pot, boiled in a water bath
  • I cooked in a slow cooker.
  • I installed 2 pots, filled it with water, so that they were 3/4 covered

  • I cooked on a low setting for a long time, 6-7 hours.
  • then turned it off, let it cool down and put it in the refrigerator overnight.
  • The mass has thickened, dense with a delicate taste, not greasy.
  • In this pate, I did not use spices other than garlic and bay leaves.

  • For me, cooking in a slow cooker is especially convenient, it will not run away anywhere, it languishes calmly and slowly.
  • I liked it Excellent!
  • It turned out 2 not quite full pots ..

  • Liver pate in a pot, boiled in a water bath

Time for preparing:

6-7 hours

Cooking program:

Low mode

Note

We eat the second day.
So delicious !! To be honest, neither I nor my husband love the liver.
I didn't even understand what makes it so tasty.
Maybe from the fact that the bacon itself salted and spared spices.
Here it could affect the taste positively.

Lyi
natamylove!Very tasty, unfortunately, not appreciated by anyone recipe!
I also like regular pate with fried or boiled liver, but the taste of this pate is quite unusual and very different in taste.
Thank you and recommend everyone to cook. Very fast, easy, no hassle.
I have already prepared the 2nd batch and immediately put 2 pots in the freezer in case of unforeseen guests.
In the 1st batch, we managed to snatch and shoot only half of the pot.
🔗
True, I still could not resist and added fried onions and carrots.
And, when the lids on the pots began to rise during cooking (I put it too much), I mixed everything inside the pot with a spoon.
I really liked it.
natamylove
ok, I just adore this recipe)))
took root
Antonovka
Girls, how much is the low temperature? I don’t have a slow cooker, but I want pâté and I don’t have bacon, I think it will be delicious with butter too
Lyi
Quote: Antonovka

Girls, how much is the low temperature? I don’t have a slow cooker, but I want pâté and I don’t have bacon, I think it will be delicious with butter too
Lena!
I once measured the temperature, if I'm not mistaken, then somewhere between 78 * -83 *. It seems to me that you can get the same when cooking on the stove, putting these pots in a large saucepan of water over very low heat. In this case, the pots should be covered with a lid, put a cloth down the pan, as when sterilizing the workpieces.
But without lard, I'm not sure that the same compote will turn out. I didn't put the bacon down (I forgot). And I had a peritoneum with meat (more meat than lard), which I twisted along with the liver.
natamylove
my mom did it in the oven

but the pate was hard
well, something in lard is all takty)))))
Antonovka
Girls, thank you very much) I will look for normal lard, the main thing is that my men do not eat it before the pate
New vitamin
I apologize for unprofessionalism stupidity Well, in short, what kind of bacon should you put - salted or fresh? I really want to make such a paste for my family. It always turns out dry on the stove. And then the slow-cooker came. I'm sitting on the forum, getting used to it. At first, I felt sad.And what am I going to cook in it? But then I made a couple of porridge, and now I'm starting to love her slow quiet love.
natamylove
I put salty
Lyi
Quote: Novelty-vitamin

I apologize for unprofessionalism stupidity Well, in short, what kind of bacon should you put - salted or fresh? I really want to make such a paste for my family. It always turns out dry on the stove. And then the slow-cooker came. I'm sitting on the forum, getting used to it. At first, I felt sad. And what am I going to cook in it? But then I made a couple of porridge, and now I'm starting to love her slow quiet love.
And I put a fresh belly, with large veins of meat (50 to 50).
There was a problem with salt, somehow I didn't want to taste the freshly twisted liver and lard, but since I put a lot of food in the pot, the problem resolved itself, when the lid of the pot began to rise, I mixed everything in the pot, at the same time tried and added salt.
New vitamin
Girls! Thanks for answers!
Homik
Oh what a recipe
I'll try it on the weekend. And if the liver is chicken?
natamylove
try, tell
Homik
natamylove
The recipe is just SUPER made 2 pots of chicken liver, tender and very tasty.
I recommend everyone to do
natamylove
Bon appetit, I recently concluded that this pate is the only liver dish that I love.
kubanochka
natamylove, made a pate tonight
So tasty! So gentle! I really liked it. Although I love the liver in any form
My daughter does not eat liver, and sometimes pates. Comes after school, I'll slip her a sandwich
fronya40
cool recipe. What kind of liver did you use? I also want to try it on the weekend.
kubanochka
Beef liver. I managed to feed my daughter with pate, but for me this is still that indicator!
Now I put the pots with goose liver, on the bottom, melted goose fat 1 tbsp. spoon. And the liver itself with bacon
fronya40
thanks a lot for the clarification!
Vichka
And I wonder if it will be possible to spread pate on bread? Usually we add oil to the pate, it is smeared, but how?
Zhivchik
Quote: VS NIKA

And I wonder if it will be possible to spread pate on bread? Usually we add oil to the pate, it is smeared, but how?

Vika, I somehow posted a similar recipe LIVER PASTE
Also with lard and without oil. My consistency is more "oily". I claim that it spreads perfectly.
fronya40
but this is exactly the same principle, of course it will be smeared!
Stafa
I made a paste yesterday, but it was lazy to pass it into the meat grinder. I mixed everything in a stationary blender and poured it into pots. The rest is all according to the recipe.

Now I tried it. Well, what can I say in deep youth I made liver pate - I just boiled the liver and then mixed it with butter, you can add overcooked onions and carrots. The recipe was in all cookbooks. And that pate without less labor and product costs was more tender and tastier. This is the place to be pate - but to be honest, it's not worth so many body movements.

Shl. Of course, if you have nothing to do and just drive the slow one - then YES.

I added oil to each pot of grams by writing -.
Vitaok
What a delicious pate! Thanks a LOT for the recipe! I don’t really like the liver, but here it’s just sunk ... 🔗

Quote: Stafa

Shl. Of course, if there is nothing to do and just drive the slow one - then YES.

And it seems to me the other way around - I put it in MVA and do other things, MV are free. Or go to bed (i.e. at night)
Stafa
No, the cooking process itself didn’t seem like ice, it’s a lot of dirty, boil the liver in a piece and then cut it into a blender or cut it all in blood into pieces, so that it’s raw in a blender or in a meat grinder. Maybe I just have such an attitude towards the liver, but I practically don't cook it precisely because of the dirt around it.
Sens
can chicken liver be used in this recipe?
Vitalinka
Can! The other day I was preparing this pate from chicken liver. It turned out to be tender and tasty, but more like meat pâté, somehow the liver was not felt.I added less lard, only 200 gr.

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