Demonstration 12 - All day workshop terrines and preserves

I am quite interested in learning more about preserving, however, I am not sure I am such a big fan of terrines after all. I think I'd prefer to have all the ingredients that might go into a pressed foie gras terrine with green peppercorns, artichokes and rabbit or a smoked salmon terrine.

But it was interesting nonetheless to learn about the process, what to look out for and the special techniques. Quite interesting as well were the different levels of pectin in fruits that I had not been so familiar with. I am sure this will be part of a test.