aimewill

我超爱吃Pâté chinois。。

可听说做起来很麻烦。。

有没有啥小tips~~~~~

谢谢啊~~

casgrain

1. Stir fry chopped onion, then add ground beef until the beef is cooked.

2. Boil potato until it is tender, and smashed it

3. One layer of cooked beef, one layer of a can of cream corn, one layer of a can of corn, one layer of smashed potato

4. Put it in to the oven, bake it until the top gets a little bit goden

billc

place ville-marie 的 意大利快餐PLACE TEVERE 有卖。每周5。

msandra

I just tried but not successful coz it is so watery. ....need to do some research and try different recipes. If you know what's wrong, let me know. Thanks.

montrealpost

Paté chinois(Quebec)~=Shepherd`s Pie(English) is a nice+simple receipe, details missing:

Step 1: drain fat after frying ground beef
Step 3: drain juice from can of corn
U shouldn`t have any problem.

montrealpost

英式 Shepherd's Pie:
1.  用罐头蕃茄汤, instead of Cream of Corn
2.  Mix soup+ corn into fried beef+onion, instead of layering corn on top of beef.
3.  Use fork to put some soften butter on top of mashed potato prior to baking.  U can make different pattern with your fork, butter will give u a golden crispy top.

英式类似本地法式。主要用罐头蕃茄汤替换cream of corn，能用混杂的菜(can of mixed vegetables) 替换玉米粒粒。  我有朋友喜爱的 是用很多很多洋葱; 我不喜欢洋葱，有时根本不用它。

montrealpost

Cheesy Shepherd's Pie @ http://www.kraftfoods.com/main.a ... amp;recipe_id=63731

1 pkt. (1/2 of 11.75-oz. pkg.) VELVEETA Cheesy Mashed Potatoes  
1 lb. ground beef  
1 cup frozen mixed vegetables  
1 cup beef gravy  

1.  PREHEAT oven to 375°F. Prepare VELVEETA Cheesy Mashed Potatoes as directed on package. Meanwhile, brown meat in large skillet; drain.  

2.  ADD vegetables and gravy to meat; mix well. Spoon into 8-inch square baking dish; cover with prepared Potatoes.  

3.  BAKE 20 to 25 minutes or until lightly browned.  

VARIATION - Prepare as directed, substituting 2 cups chopped cooked chicken for the browned ground beef and chicken gravy for the beef gravy.

Google with "Shepherd's Pie" for more variations.  Nice day!

msandra

The shepards pie looks nice. Perphaps I will try it when my chinese pie is successful.

I made that for fun coz I just have all ingredients at home. I was thinking it may be because I used cream corn only rather than mix with corn and cream corn. I will make it again but I need to do grocery first.

Did you ever make your own Marzipan, fondant? Or it is much better to use ready made? I have a big project recently.

montrealpost

It doesn't matter if u mix corn and cream corn in Paté chinois.  Another possible reason for too much juice is -> too much cream corn to beef(proportion).

It's been TOO many years since I made Marzipan+fondant.  After learning it at school, we only use them from hugh bucket(for restaurants).  Be careful with the temperature of sugar syrup, use a Candy thermometer($ store?).

. . . .  "European (cooked) Fondant should NOT be attempted by inexperienced pastry chefs without the appropriate supervision, as you may burn yourself badly." . . . . http://www.pastrywiz.com/season/fondant.htm