Terrine (cookware)

A detailed overview of terrine cookware

Overview

A terrine is a type of cookware traditionally used in French cuisine to prepare a dish of the same name. The term "terrine" can refer both to the cooking vessel and the dish prepared in it. The cookware is typically made of ceramic, porcelain, or earthenware, and is designed to be used in the oven.

A traditional terrine cookware

Design and Features

Terrines are usually rectangular or oval in shape, with a tight-fitting lid. The design of the terrine allows for even cooking and helps to retain moisture, making it ideal for slow-cooked dishes. The lid is often weighted to press the contents, which is a key feature when making pâté or foie gras.

Uses in Cooking

The primary use of a terrine is to cook and serve the dish known as "terrine," which is similar to a pâté. The dish is made by layering or mixing ingredients such as meat, fish, vegetables, and herbs, which are then cooked slowly in the terrine. Once cooked, the terrine is often chilled and served cold, sliced into portions.

Types of Dishes

• Meat Terrines: These are made with various types of meat, including pork, chicken, and duck.
• Fish Terrines: These include ingredients like salmon or trout, often combined with cream and herbs.
• Vegetable Terrines: These are made with layers of vegetables such as eggplant, zucchini, and bell peppers.

Care and Maintenance

Terrines require careful handling to prevent chipping or cracking. It is recommended to avoid sudden temperature changes, such as placing a hot terrine on a cold surface. Cleaning should be done with mild detergent and a soft sponge to preserve the finish.

Related pages

• Pâté
• Foie gras
• French cuisine
• Ceramic cookware