Description
Terrine making is a precise thermal cooking technique that relies on gelatinization of collagen to set a layered meat or fish dish.
Technical
By baking in a water bath at controlled temperatures, the process ensures even heat distribution, preserves moisture, and yields a firm yet tender texture characteristic of classic French pâtés. Gelatinization of collagen begins around 60 °C and completes by 80 °C, while the Maillard reaction is limited due to low surface area, with caramelization of sugars providing the primary browning.
Science
Primary Reaction
Gelatinization of collagen
Sensory Profile
Aroma ()
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Origin & History
Civilization
France