rustydrd@sh.itjust.works to Cooking @lemmy.world · 4 months agoBanh mish.itjust.worksexternal-linkmessage-square23linkfedilinkarrow-up1281arrow-down14
arrow-up1277arrow-down1external-linkBanh mish.itjust.worksrustydrd@sh.itjust.works to Cooking @lemmy.world · 4 months agomessage-square23linkfedilink
minus-squarerustydrd@sh.itjust.worksOPlinkfedilinkarrow-up1·4 months 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-up1·4 months 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.