DID YOU SAY MI-COOKED FOIE GRAS?

DID YOU SAY MI-COOKED FOIE GRAS?

Raw, cooked or semi-cooked foie gras, it is not always easy to make the right choice. To be certain of finding the product that meets your needs, it is essential to understand the difference between all these specialties.

Semi-cooked foie gras: what is it?

You certainly have some idea of the answer. It is indeed a cooked foie gras, but not too much.

The major difference between semi-cooked foie gras and cooked foie gras, block, whole or even in a cloth, lies in the cooking temperature. While a classic foie gras will be cooked at a temperature of between 90 and 110° in a bain-marie, semi-cooked is subjected to a temperature of between 70 and 85°.

Why choose semi-cooked foie gras?

If you opt for semi-cooked foie gras, it is mainly because of its freshness. The fact of giving it less cooking makes it possible to preserve all the flavors to delight fans of the genre. What is also attractive is its ability to fit perfectly into many recipes.

On the other hand, its preservation is shorter than for cooked foie gras, which is not a major drawback for everyone.

Indeed, the greediest will not really want to wait months before enjoying their foie gras.