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Does pate freeze well?

post #1 of 6
7/6/11 at 7:04am
Thread Starter 

I make a lot of pate.  It's the only way I can stomach liver, but I love pate.  I make it once or twice a week and keep it in the fridge.  I'm wondering, though, if I could make it in larger quantities and freeze it.  Anybody have experience with that.  Made with top-quality grassfed liver, Pure Indian Ghee, organic onions, fresh herbs, and wine, it is expensive both in terms of time and money, and I don't want it to go to waste, but I'd love to go through the process of making it less often.

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post #2 of 6
7/6/11 at 12:41pm

Nope!  I've tried, and it was grainy and disgusting.

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post #3 of 6
7/6/11 at 4:45pm

I've done it with chicken liver pate and I thought it was just fine.  It might depend on how much butter you put in and how finely you puree everything.

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post #4 of 6
7/6/11 at 8:03pm
Thread Starter 

I use about half ghee and puree it pretty finely with a Vitamix.

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post #5 of 6
7/6/11 at 8:11pm

you could try it with a small jar and see how you like it.

 

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post #6 of 6
7/11/11 at 5:37pm

I make a big batch and freeze portions of it.  It tastes just the same to me as the fresh stuff.

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Mothering › Forums › Health › Nutrition and Good Eating › Traditional Foods › Does pate freeze well?