The 8 Best Terrines
8. Revol Belle Cuisine 0.5 Quart
- works well for casseroles
- made of chip-resistant porcelain
- lid doesn't fit snugly
|Rating||3.8 / 5.0|
7. Lava Cookware Enameled
- easy to grip knob on the lid
- no crevices for food to get stuck in
- enamel may flake off over time
|Model||LV P EK 826 TR|
|Rating||4.5 / 5.0|
6. Paderno World Cuisine
- charming and playful design
- small enough to make a mini pate in
- not a uniform shape for slicing
|Brand||Paderno World Cuisine|
|Rating||4.4 / 5.0|
5. Gobel Pate Mold
- nonstick coated steel
- easy to set and remove locking pins
- bottom can be hard to attach
|Rating||4.3 / 5.0|
4. Le Creuset Enameled 2-Quart
- curved molded handles for carrying
- available in several rich hues
- oven-safe at any temperature
|Rating||4.7 / 5.0|
3. Chasseur Red Duck
- it is easy to maintain
- backed by a 10-year warranty
- distributes heat evenly
|Rating||4.6 / 5.0|
2. Staub 1.5 Liter
- classy embossed handles
- lid retains steam and moisture
- includes multi-language instructions
|Rating||4.7 / 5.0|
1. Le Creuset Heritage Stoneware
- tight-fitting lid with looped handle
- nonporous enamel finish
- includes a matching weighted press
|Rating||4.8 / 5.0|
How to Tszuj-Up Your Table
If you go to Paris, or should I say, when you go to Paris, your feet may take you to a storefront on the rue du Faubourg Saint-Honoré.
Caterers to kings, beginning 300 or so years ago, with Louis XIV, the French house of gastronomy Dalloyau (pronounced DAL-wah-YO), displays its delicious delicacies in street-side windows and packed display cases.
And among the petits fours and blinis, the filets de boeuf and éclats de saumon, les macarons et les chocolats, you'll see the terrines.
Everyone is fascinated with terrines. I don't know why for sure, but something about the complexity of flavors one gets from packing several different ingredients into a pot elevates what really is at heart some good ole country cooking.
It's the same thing with stews, let's face it. When you make a good stew, you can't help but be surprised at how easy it was to throw onions, carrots, potatoes and meat into a pot with a little flour and water (and wine). But I digress.
The point is, if you're looking to really tszuj-up your culinary image, serve your guests food you cooked in a terrine. You may even want to serve the food in the terrine.
Terrines Have a Past... And a Future
If you don't know, the terrine's past and present lie in the French foundries, like Le Creuset, established at the turn of the twentieth century.
Le Creuset cookware, for example, is individually cast in a sand mold made specifically for each piece, even today.
The word "terrine" comes from the word "tureen." Sounds the same, but obviously spelled different, and it could be a disaster for your dish if you confuse them.
The word came into use between 1700 and 1710, the end of the Renaissance, which in France had culminated into a fancy curlicue of life itself (back off historians; we are only talking about terrines here).
Originally made of earthenware, from the French word, terrin: of the earth, they began as large, deep, covered dishes for serving soup or stew. Chefs being chefs, I guess they decided to try out cooking in them, too. I imagine it's far more economical to use it for cooking and serving.
At any rate, modern day tureens are only used for serving, and usually comprise of an under tray as well as the covered bowl.
But terrines can be used for both. The best terrines for cooking are made the same way they've been making them for 300+ years. Cast iron. Colorful enamel. Hand made in France. We call that the terrine trifecta.
Now, put yourself in 1700 Paris, when women cinched their waists into an hourglass shape, and men wore tights. When powdering your wig into a misty gray was all the rage at any age. When feathers were an every day fashion statement. Ho-hum.
And the chefs are sweating over wood-burning stoves, making everything from scratch! And available at the open markets are quails, deer meat, rabbits, ducks, and truffles.
In fact, they probably butchered their own meat as a matter of course. So after a while they have to start cramming all those gamey meats into a pot, or at least the livers of the beasts. And they discover, WOW!, everything tastes better when you co-mingle it in a terrine.
Bacon, Bananas, Vegetables, and Chocolate: Terrine User Guide
As you may have figured out by now, terrines are so much more than making pâté.
There are actually two separate categories of terrine making, uncooked, and cooked.
This is where practical terrine use opens up numerous culinary doors. By that we mean, by using a terrine, you're not cornered into making one dish.
Vegetarians will be relieved to know that they also can use terrines for vegetables.
Chocolate aficionados will love being able to make delectable desserts, via the uncooked terrine method, mentioned above.
Terrines can even be used to make Jello fruit salad.
Don't even get us started on our favorite meal, breakfast. Eggs and terrines are two peas in a pod, as far as we're concerned.