All in one ‘make your own pâté and terrine’ – starter kit
All additives needed to make your own pâté or terrine. The ingredients in this kit ensure color formation, color retention, durability and a nice firm and slicable bind. With the free disposable thermometer your pâté will be cooked to perfection!
In stock
Product Description
All additives needed to make your own pâté or terrine. The ingredients in this kit ensure color formation, color retention, durability, and a nice firm and sliceable bind.
Contents paté starter kit
- 1 kg of nitrite salt (0.6%) – salt and color formation, absolutely required for making a good-looking pâté
- 100 grams of dextrose – color formation
- 50 grams of ascorbic acid – color retention and shelf life
- 100 grams of phosphate – always a perfect bind
- 👉Free pointer on converting American cure #1 and #2 recipes to European ingredients
Online English spoken dry cured sausage making workshop
During this English spoken masterclass you will learn the theory and practice of making cured dry sausages such as salami, fuet, chorizo, pepperoni and summers sausages at home. Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and sausagemaking, will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions.Click here for more info.
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All additives needed to make your own pâté or terrine. The ingredients in this kit ensure color formation, color retention, durability and a nice firm and slicable bind. With the free disposable thermometer your pâté will be cooked to perfection!
In stock
In stock
In stock
In stock
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