Foie gras ballotine: Stage 10
Weigh and mix together the spices (salt, pepper, sugar and 4-spice). You need to be very precise here, as the ratio is 7g of salt and 2g of pepper to 600g of liver.
The best way to weigh these quantities is to use a small precision scale. If you don't have one, remember that 1 level teaspoon = 5g fine salt (approx.) or 2.5g ground pepper (approx.).
This is the second tricky part of the recipe, and you'll need to keep to the weight of salt, which is linked to the weight of the liver (to help you out, check out this little automatic calculator).
The best way to weigh these quantities is to use a small precision scale. If you don't have one, remember that 1 level teaspoon = 5g fine salt (approx.) or 2.5g ground pepper (approx.).
This is the second tricky part of the recipe, and you'll need to keep to the weight of salt, which is linked to the weight of the liver (to help you out, check out this little automatic calculator).