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The Food Lab: How To Make a Foie Gras Torchon (Secret Technique Inside!)

J. Kenji López-Alt 34 comments

A perfect foie torchon melts on the tongue like the creamiest butter, but with a distinct cured sweetness that forms the perfect balance for a perfumed wine. It's simple to serve—just slice it, put it on a piece of toast, add a bit of dried fruit or preserves, and go—and let's face it, it'll impress your guests. It's the ultimate in hors d'oeuvres, using not just one of the finest ingredients money can buy, but also showcasing your kitchen skills. More

Foie Gras Torchon

Serious Eats J. Kenji López-Alt Post a comment

One of the pinnacles of Western food, a torchon of foie takes several days to make and requires expensive ingredients, but the time and cost are worth it in the end. More

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