rustydrd@sh.itjust.works to Cooking @lemmy.world · 13 days agoBanh mish.itjust.worksimagemessage-square25linkfedilinkarrow-up1281arrow-down13
arrow-up1278arrow-down1imageBanh mish.itjust.worksrustydrd@sh.itjust.works to Cooking @lemmy.world · 13 days agomessage-square25linkfedilink
minus-squarerustydrd@sh.itjust.worksOPlinkfedilinkarrow-up1·13 days agoI would love to know what the pate is like, it was the main thing I didn’t know how to substitute with a non-meat alternative. What is it like?
minus-squarewonderingwanderer@sopuli.xyzlinkfedilinkarrow-up1·13 days agoHard to describe. It’s like the texture of hummus with the viscosity of peanut butter, and it tastes like duck liver. Maybe an olive purée would get a similar texture with the salty/savory pungency. It wouldn’t be typical, but it might work as a substitute.
I would love to know what the pate is like, it was the main thing I didn’t know how to substitute with a non-meat alternative. What is it like?
Hard to describe. It’s like the texture of hummus with the viscosity of peanut butter, and it tastes like duck liver.
Maybe an olive purée would get a similar texture with the salty/savory pungency. It wouldn’t be typical, but it might work as a substitute.