Something Odd With My Pate

[pastafreak]

I made chicken liver pate yesterday.
Made the same way as always...livers,shallots,seasoning,butter(loads) and a tiny bit of cream.
I put it into individual ramekins,and covered with a layer of melted butter.
Today I cut into one,and there is a creamy, whitish layer between the pate and the solid butter. Is this from the butter? Will it affect how long the pate keeps for?

[Old_Geezer]

Sounds like a fat layer from somewhere.

[heathfield]

Butter will turn pale if it's in contact with water. Probably it's just any inherent moisture in the paté that's doing it. It should keep for as long as the paté does.

[jack daniels]

nothing to say pasta except for hello my darling

Anna x

[pastafreak]

@heathfield...someone told me it may be the milk solids from the butter. Whatever...it all still tastes the same.

Hey jack...long time no see on here. Hope you are well,hun x

[jack daniels]

lots of things going on - I suppose you get in a rut, we've also had 7 family deaths so far this year & problems with work - ended up handing in notice & left, looking for work, not easy but it's good to see familiar names still on FB. I have asked some questions & as always Abers are fantastic.

hope your family are well my love

Anna x

[ladybirder]

Pasta I thought you had something wrong with your (bald) pate when I saw your heading. I wondered why it was in Food and Drink. Doh!

[pastafreak]

@ladybirder...lol! Still got (most) of my hair :-)
@jack...o my gosh hun...sounds like you've had a bit of a rough old time lately ...wishing you and you family both my condolences and the hope that the coming year is better. X

[jack daniels]

should have read AB not *FB!!
thanks pasta my lovely

Anna x