This is so fancy! And I bet it's so delicious. I didn't use to like paté at *all*. But a naturopath told me to eat it because it's so good for you and now I'm a fan. I keep it at work to put it on seeded toast and along with another piece with pesto, and tomato if I have one, that's a super easy and filling lunch 😀 (Although I'll pretty much always want something else if I have it... best case scenario, that's fruit. 😂)
These videos are so awesome! I have 2 questions. 1. Why don't you have a kettle?! I am intrigued! 2. I think that's a Porche knife. Do you have a lot of them by now, and are they the main brand you'd recommend? They are so cool-looking!
Glad you're enjoying them. To answer your questions: 1) we have an on-demand hot water tap that's about 80°C. It's amazing (although some visitors have complained that it's not hot enough for their tea/coffee); 2) I like the look, weight and feel of the Porsche knives, especially because I have large hands. I have a couple of chef knives, a boning knife, a fileting knife, and a tomato knife. I especially like the rocking angle of the large chef knife. I don't know that I'd recommend them per sé. They don't keep their edges particularly well, especially compared to my japanese knives.
What a great idea! I want to make this, but I don't have a dehydrator. Do you think it would work if I cooked the jerky in my oven on a really low temperature?
Thanks for the question. We haven’t actually tried it in the oven but I don’t see why not. The lowest our oven goes is 170F but that should work fine. You’ll need to leave it in there for at least three hours. Then keep checking until you’re happy with the consistency.
Hello, Square One Kitchen ! 🍝Your passion for cooking and sharing your knowledge with others is truly admirable - thank you for this amazing recipe! 🍽BIG-BIG LIKE for this video! 👍👍👍Try my little mushroom pizza and message me if you like it! 👌Health and new culinary victories!
