Understanding Austrian Deli Terms: Pates, Terrines and SulzJuly 20, 2017 by Irina Samsinger [guest author]
Austrian culinary school went beyond the ordinary and created a list of impressive meals, based on charcuterie techniques. Similar to French culinary, there is a fine selection of common fish (such as pike and salmon) or selective meats that are mixed together with fresh garden herbs and spices as a homogenous paste. The unique preservation methods for such appetizers vary to a certain extent, and therefore are given different names in Austria.
TERRINE (shown above)
Terrine is a pastete (pâté). Served chilled, terrine is a luxurious appetizer. Whether its main ingredient is made from liver, venison, poultry or any fish product – a terrine is definitely worth trying. As the tradition of making terrines dates back to centuries ago, culinary chefs have developed dozens of different variations. After grinding or mincing the main ingredient, a pure paste blend is laid out in layers in a special loaf form to chill overnight. Multiple layers or core filling are prepared to impress and amaze gourmet fans. It is not unusual that a liver terrine is glazed with a thin gelatin layer and decorated with cranberries. You will find that handcrafted artisan bread is an inevitable companion to any terrine or sulz. Some popular types of terrine are:
- Deer-Duck Liver Terrine (Reh-Gänseleberterrine)
- Pike-Salmon Terrine (Lachs-Zanderterrine)
- Spinach-Goat Cheese Terrine (Spinat-Ziegenkäseterrine)
“Teigpastete” is also a kind of terrine. However, there is a distinguishing component here: the filling must be wrapped in pastry dough, securing the pastete. Similar to a loaf pie, a Teigpastete is usually placed into a square mold pan.
“Sulz” belongs to the chapter of preserved foods, where the main component is a gelatin. Gelatin gives the meal a glazed look, revealing all filling ingredients. Finely-sliced pieces of meat are arranged together with carrots, pickles or a cooked egg in the centre.
Ordering Tips: Teigpastete is best to be ordered for a group of passengers and delivered in slices. Terrine can be served in small porcelain cups and Sulz should be pre-sliced.
Serving Suggestions: Classic garnish is fresh rings of red or white onion, as well as pearl onions (Silberzwiebel). Many prefer fresh-ground horseradish and mustard to contrast the taste.
Packaging: If you use porcelain dishes for in-flight dining, ask the catering company to arrange the food. Prior to the arrival of an aircraft, request a catering agent to pick up the dishes you wish to be used for food plating.
If you have any questions about this article, contact Irina Samsinger at firstname.lastname@example.org
|This article is by guest author Irina Samsinger, Marketing Director & CRM at Magnum FBO – Signature Select, part of the Signature Flight Support network. Irina is part of Magnum’s team of private aviation experts located at Vienna Airport in Austria. Any thoughts expressed in this article are entirely Irina’s and do not necessarily reflect the views of Air Culinaire Worldwide.|
If you would like to be considered for becoming a guest author, please contact email@example.com.