shinshu guide&joint planning sutareshi~ agar elegant terrine in the diet

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As a French hors d’oeuvre, method of combining and stuffing the material such as vegetable and meat fish was devised has the beautiful section where terinu which.In Europe there is popularity as a delicatessen (western wind delicatessen of cooking being completed).

terinu was 1 kinds (* difference of putty and terinu) of putty, generally it became the origin of a word, it points to the thing of cooking which was made making use of “terinu type”.In the times when circulation has not advanced, in order to overcome the winter season when the food becomes insufficient, without leaving the meat which can be caught with hunting it is to be cooking which utilize, to the future it tries to be able eat.Because of that, conservation was the important point.But when age change, conservation stops having important meaning, also possibility of terinu spread.Also the method instead of it burns minchi of the meat with the oven and sets, connecting in the butter and the cream etc of setting with the gelatin is born, is designed in such a way that you can see those which apply terinu to also the world of the dessert.

This time, the powder agar was used in place of the gelatin.Agar peculiarity, with the textire which is made tsurun which does not have the stickiness refreshing impression rise.Because one time the agar which became firm does not dissolve at room temperature, like terinu of gelatin errand, there are no either times when it starts dissolving on the plate.

and what makes it different from agar agar powder what square bar the way? ? it has the effect of any effect? ? such as, agar-efficacy is more about history, shinshu guide forest mr. shunji we’ll send you goga.
guide article

now, following page in, introducing the beautiful terrine recipe of cottage cheese and vegetables with agar. contrary to the luxury of a very simple look! summer is perfect for entertaining

agar terrine of vegetables and cottage cheese

and vegetables were boiled under, terrine is solidified the source was added to the agar melted cottage cheese cooked in soup. contrary to the luxury of a very simple look only go so repeatedly in order to type lined with wax paper pound. it is also low calorie, is a beautiful appetizer of peace of mind even during diet.
in addition to this recipe, it would be nice if it is possible by using your favorite vegetables, agar is vulnerable to acid, to solidify a strong and sour fruit juice such as lemon juice is not suitable.

also, material is a paste of basil, pasta, such as the source for the agar so that does not dry too much oil, strain the oil and use, such as, is necessary to devise. you can use what is safe in paste form of tubes or bottled.

**agar terrine of vegetables and cottage cheese**
**material
(18×8pound type of1cars)

* carrots small1this
* green asparagus 4this
* water shield 1bag
* celery 1this
* cottage cheese (types that are not pureed) 200gram
* basil paste tablespoon2~3
* agar powder 2gram
* consomme soup (solid was dissolved) 1cup
* salt, pepper small
* fresh cream tablespoon4
* whole-grain mustard tablespoon1
* black pepper small

**how to make

1) carrots, peeled and1square centimeter cut to rod-like. trends in asparagus peeler to peel the hard part. celery is taking the muscle1the rod-like centimeter thickness. water shield put off the water.

2) carrots in boiling water, asparagus, put the celery, remove and allow to cool in order to stiff when yuda~tsu.

3) agar dissolved in warmed soup powder. mix the basil paste it into cottage cheese.

4) 3especially in a separate container with small portions of cheese and melted agar, mix. (since the agar hardens at room temperature, combined with cold cheese at a time, this will freeze up before the end of the work. ) the pound was covered with the cooking paper type1put up to centimeter depth, of boiled vegetables and water shield1/3add the amount of.

5) 4cheese and vegetables piled agar in the same way as, covered with agar to make cheese at the end. wrap in the refrigerator over3cooled solidify hour.

6) grain mustard and fresh cream just before eating, to create something a mixture of black pepper, make the source. remove the terrine from the mold for each paper, slice with a knife. dish to dish and sauce, sprinkle with black pepper to your liking.

~BGM for TERRINE~

J.S. Bach
Concerto for 3 Harpsichords and Strings in C BWV n/a
(3concerto for harpsichord of units BWV 1064)

18×8i used a type of centimeter pound. paraffin paper (cookie sheet) when you spread the, easy to retrieve useful. in lapOK.
cottage cheese on the bottom of the type&agar was added basil paste, boiled vegetables, agar, boiled vegetables, snow piled in the order of, the top is covered with agar. at a time and mix in melted agar boiled cold cottage cheese, pulp before it locks up the last work, yuku and repeatedly taking little by little stirring to separate the agar container remains in the pot was incubated in the cheese and, there is no failure.

(related sites)
shinshu guide forest mr. shunji articles

is the difference between pate and terrine? ?

***is the difference between pate and terrine? ?

terrine and is …
meat, fish, type terrine into what was mince and vegetables, baked in the oven and water bath. i baked the base color on the surface without the. originally, in the words of the rectangle indicating the type of pottery, seafood and meat type, was that of cold hors d’oeuvres and vegetables cooked put.

putty and is …
Π and synonymous, meat and fish originally, baked in the oven dish that cover or wrap the dough or pie filling to bowl and vegetables. baked at high temperatures up to get the color degree burn on the surface.

at present there is a terrine or gelatin hardened with, or not there is a pate wrapped in pastry, and there is a terrine or type is not used, has become impossible to distinguish clearly, seems often to be treated as the same thing.


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