Terrine (cookware)

Terrine (Cookware)

A Terrine is a type of cookware that is traditionally used to compact a forcemeat mixture like pâté (the resulting dish is also referred to as a terrine). Terrines are often made of ceramic, but can also be made of other materials such as stainless steel or silicone.

History

The term "terrine" is derived from the French word "terre," meaning earth, which refers to the earthenware pot in which the dish was originally cooked. The use of terrines dates back to the 18th century in France, where they were a common feature in traditional French cuisine.

Design and Use

A terrine is typically a rectangular or oval shape, similar to a loaf pan. It has a tightly fitting lid and is often weighted to help compress the ingredients during cooking. The terrine is filled with a forcemeat mixture, which is then slow-cooked in a water bath, allowing the flavors to meld together. Once cooked, the terrine is usually chilled and served cold, often in slices.

Types of Terrines

There are many different types of terrines, each with their own unique characteristics. Some of the most common types include:

• Pâté Terrine - This is the most traditional type of terrine and is made with a forcemeat mixture, often containing liver and other offal. The mixture is seasoned with herbs, spices, and sometimes alcohol, before being cooked in the terrine.

• Vegetable Terrine - This type of terrine is made with layers of cooked vegetables, which are then pressed and chilled in the terrine. Vegetable terrines can be made with a variety of different vegetables, allowing for a wide range of flavors and textures.

• Seafood Terrine - Seafood terrines are made with a mixture of different types of seafood, such as fish, shellfish, and crustaceans. The seafood is often combined with a gelatinous mixture, which helps to bind the ingredients together when the terrine is chilled.

See Also

• Cookware and bakeware
• French cuisine
• Pâté
• Forcemeat

External Links

• Food Network: Terrine
• BBC Food: Terrine