Does Liver membrane effect the tast of Pate?

Discussion in 'Food & Cooking' started by arkonnexus, Aug 12, 2011.

  1. arkonnexus

    arkonnexus

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    Someone brought this question at work.  I personally think it only effects the texture and presentation.

    Interested in others points of view.
     
  2. chefross

    chefross

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    I believe it comes down to what you mean by "taste" as texture and mouth feel are all part of that.

    Nothing quite like biting into a slice of pate only to have a membrane stick in between the teeth.
     
  3. foodpump

    foodpump

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    Don't think I can add much to Ross's post.

    Clean the %^&*()--ing membranes off of the liver befor processing it.
     
  4. arkonnexus

    arkonnexus

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    I understand that, one suggestion was to cook then pass it to remove the membrane, but then someone else said the flavour would be changed, hence this post.  I was sure it wouldn't change it, but maybe my pallete is underdeveloped?
     
    Last edited: Aug 17, 2011