I don't understand the comment section, what's wrong with promoting joule? It's not like they're mentioning the whole video. If you're saying it doesn't apply to you, well most of their videos don't apply to us anyway because they use sous vide most of the time. But they are awesome and their videos are too.

This is a lot of hate for some dudes making food. You guys are all gonna get ulcers. Just sit back and enjoy your lives instead of digging into others. You don't like their recipes because you think they use out of reach ingredients? Don't watch. It's that easy. You don't like that they promote their product? Don't watch. It's that easy. You don't want to be old and look back and think, "Maybe if I stopped looking for things to be angry about I would have enjoyed myself more". And for those who complain about how ChefSteps has changed over the years, that's how life works. People grow, businesses grow, interests grow. Find another channel if you're unhappy. The rest of us are going to sit back and enjoy all the new content, weird recipes and all.

This is a great channel. All the recipes are succinct and enjoyable to watch. Contemplating sous vide gadget but regardless the techniques are demonstrated so professionally. Keep the videos coming!

Oh yay! A video with Grant talking us through. These videos are really helpful!

Damn! Great rendition of a classic! Super clean, detailed, and precise. Looks to die for!

Convoluted cuisine. I made dozens of these every week in a French cafe. No plastic wrap. No fancy sous vide needed. Stick a knife in it ...if the fluid runs clear it's done perfect.

Finally some charcutiere vids! Do some more! It'd be nice to be able to see a foie gras torchon or a pate en croute or something!

Made this yesterday. It tastes great and, after chilling, sports some really clean and visually striking slices of mosaic meat. Very impressive. The recipe is pretty large (~4.5lbs meat) but I've heard it freezes well, so that's fine.

used this recipe, listened and tried it with grated dried apple and wrapped it with salted lemon caramel. I found it great.

This channel was all about sous vide even before they started selling Joule.

Thank you for showing how to put together the grinder parts. So many cooking channels do not do this!

Whats the brand/model of the meat grinder attachment you have for your stand mixer? I just scored a Professional 600 Series KitchenAid on craigslist for $105.00 and would love to find some attachment like that grinder.

Before joule most people whined about the price of water circulators, now they whine about joule. The moral of the story; whiners gonna whine. KZfaq is just a showcase for these guys, they sell joule kits and premium accounts in their site. What's so hard to understand about it? You can like or not their business model, but whining in comment section about plugs and sous-vide is just people who really need to feel intelligent about it. Personally, I really thank chefsteps for the inspiration, I can't use most of their techniques, but they don't stop to amaze and inspire me.

I know this is a sponsor video, but it's still a GOOD recipe and the chefs are clearly very passionate about the sous vide method. Stop shamelessly hating the channel because they like sponsoring a product they actually love.

I have a Sous Vide Joule and love it! The technique for making a pate’ is sound. What is being so poorly appreciated is the incredible control Sous Vide offers! As an experienced chef this is critical! 😆👍🏻

I used my Anova. This turned out better than I thought possible. Next time truffles are in season, I'll get one and try this but I'll use a food processor to get more of a mousse texture.

Ce pâté de campagne à l'air délicieux. Bravo les gars de chez Chef Steps.

Genius!!! Now I HAVE to do this. Thank you so much for sharing.

What do you complainers not understand? Sous vide is a way to make cooking complicated or delicate things VERY easy, and Joule is just Sous Vide made even more convenient and ergonomic. On top of that, who wouldn't plug their keystone product in their own videos? Keep doing what you are doing chefsteps, every one of your videos makes me want to try something new and interesting.

When you put the meat in the freezer, do the same thing with your grinder bits. At least the body and the auger.

Absolutely best pate ever. Thank You Chef.

For a pate lover like me. This is amazing.

Wow, Bad on me for all these years not using my Joule or other sous vide to do pate by keeping bain marie at the precise temperature. So easy and precise. Great how to video, of course there are as many pate recipes as there are people. Your recipe sounds great I will try someday, but right now I'm using my leftover meat from making Jus de Veau (Veal Short Stock) of course mix with lots of raw fatty pork to get the fat content back up, and raw liver but worried about not over cooking this since the veal and beef is already cooked. Not to waste anything..... Thanks again.

Amazing recipe and wonderful video. Thank you 🙏

when is joule coming to the uk?

More Joule vids please, I am looking forward to the mass aneurisms in the comments section.

chefsteps you are a freaking amazing chef. I love your channel.

I never had pâté! Looks very rich and yummy !

I love a good terrine and this recipe looks very good. But I cannot do the soft bacon. After mine comes out of the water bath, I turn it out onto a pan and give the bacon a brush with some good maple syrup and back in the oven for about 10 minutes and the bacon is just right.

hey is it okay to add some activa RM when mixing the meat?

I think I'm gonna get joule when I move to my next location in about a month. Seeing everything you can do sous vide makes me wonder how I cooked without this technique before

Why is everyone hating on the joule plug in? Chefsteps made the damn thing, they can flaunt it as much as they want

Just realised that Joule would make a great artificial waterfall/humidifier for your guests to enjoy! SO MANY USES! :D

Thanks so much for the recipe.

I really don’t understand what people, who aren’t interested in Sous Vide, are doing on this Chef Steps channel. I’ve been doing Sous Vide for the last 5 years, and it is an integrated method in my cooking. I use a very effective immersion cocker from Fresh Meals solution (eiPOT), as well as an Anova. The Anova has the big advantage, that it’s actually sold in Europe, and distributed from a European country. That way it is not over-taxed when entering a European country. I think the guys at Chef Steps are doing a great job promoting different method(s) of cooking, and I find the videos instructive and inspiring - so keep up the good work. Whether you are using Joule or any other Sous Vide gadget doesn’t matter. Off cause Chef Steps should promote their own solution. This is one way to finance the great content, that they provide for free on the Internet.

wow this is amazing!

Oh what a amazing receipt!! I how I can cook like this one day.

I like the sound effects he makes. The paté looks gorgeous

Wow, I love this picnic series theme. I really appreciated the tip on freezing the meat before grinding. Do you guys have a tip on how to get the last of the meat out of the grinder? I've seen some chef's use parchment and feed it down, but something about that makes me uncomfortable.

I think all the Joule videos are great. It gives ideas on how to use Joule to create a large selection of dishes. It's not like they force you to buy it. They are just sharing some ideas about sous vide. This is their channel btw, I think they are free to do what they want with it. I personally want to see how sous vide can be applied with Indonesian recipes. I think it would be a great insight.

If you havn't got dried cherries can you use black truffles instead?

hey ChefSteps guys I hav a question - I can't find the Chicken Liver Mousse video right now to comment on (oddly enough) but I recently watched it and my Q is in regards to that vid. Yous all added some tasty alcoholic bevvys to that recipe and cooked it in Joule/ Sous Vide style. I'm wondering how the cooking method affects the flavour as the raw mousse is covered during the cooking process and there's no oxidization or opportunity for the alcohol itself to evaporate / cook "off" ..? Does this have a big impact on taste ? I don't mind a boozy pate but curious on your thoughts ! Thank you !

This is making miss home so bad! This one looks amazing guys!

How long do you cook the pate? Thank you for the video

is there a paleo friendy option for the binder? with no bread

I love the sounds of this recipe. I have a circ but I don't have a grinder... what do I do?

what brand is that grinder attachment? been looking for one that isn't the crappy plastic one from kitchen aid!

That's awesome ! Thanks

Why isn't Joule available in Europe yet? I'm really waiting for it.

I dont eat pork or liver but I enjoy the video. It reminds me some Asian food I used to eat when I was little.

this was a really good video:)

Why so much people want ChefSteps to be what they think they should be ? Nobody tell me what to do. So I certainly don't tell other what they should do or be. ChefSteps, I like you the way you are. You are awesome !

I think joule is pretty cool and if it’s affordable, I’m considering purchasing one because I’ve been intrigued by sou vide as of lately.

when will joule be available in europe?

When will Joule be available in Canada? Built in Seattle and I can't get it in Vancouver. It's 2017 guys. Super excited to get one and I don't want to have to buy an Annova, so let me give you my money!! @ChefSteps

you might hate sous vide but you gotta admit, the food comes out perfect everytime

Hi guys! Is it possible to get a Joule shipped to Sweden? :) Love your vids!

i donno what he cooks. but the way he cook is👌👍

When you made the 220V version ?

Hi, any idea when joule will be available at 240v ? for international stepperz "__"

So if cooking this pate with the sous vide like this works wonders, could we also use this method to cook things like flans and custards?

Since the whole terrine isn't submerged, does the top of the pate get cooked?

I really want a Joule... When will it be available outside of USA?

Hi Guys, I'd love to see the Joule released in Australia please. Ta. Love the recipes.

I like those who know what they are doing, and this guy is one of those. I tried to make liverwust tho, but my failure is not so bad as I end up this something similar to this pate.

I love this recipe very helpful....more power....

I've always just vacuum packed the same recipe, just omitted the outer bacon wrap,then sous vide it at 160. After it was done depending on the size i would let it mature on the counter for an hour. then remove it and place in a new bag and re vacuum pack it then right into the the Ice bath for about an hour. In a pinch I have been able to use the pate that night. but it's better after it as matured.

2:43 "You can get these all over-... We're gonna first..." Lol.

How does joule cook the bacon and pate layer on top near the lid??? You cant flip it over can you ?

Okay I'm sold. I want Joule, now please for the love of Sous Vide and all the Aromats , tell me when you guys are planning to start shipping internationally?

I've made a Pate en Croute from Ruhlmann and Polcyn's "Charcuterie: The Craft of Salting, Smoking, and Curing" cookbook. Maneuvering a large pan of water with a heavy, cast iron terrine into the oven was no fun. I'm thrilled to find a sous vide method; especially after all the work (three days), I put into that pate - if I ever make it again. I was worried about ruining it in the oven; with sous vide I would be secure. I think some of us older folks that remember the introduction of the microwave oven (when they cost $1000 in the late 70's [my first used car around that time was $500]) are having a good laugh at the haters that say sous vide is for the rich when you can get one for half the price of a KitchenAid mixer that is on a lot of bride's registries. You can google the sous vide beer cooler hack (thank you Kenji) and try it out for next to nothing. I did that once with some rib eye steaks when I first learned about sous vide on egullet and have never looked back.

this is great... nice technique for this pate.. patê de la maison...

I ordered Joule over 8 months ago, should I get a refund for it or are you guys getting it wrapped up soon?

Wonderful 😊

i wasnt sure what joule was at first but oh wow joule is amazing

just a note for the people complaining about joule... thats a cooking technique and there are plenty of products similars to joule way cheaper that you can use exactly in the same way. So if you're interested in these kind of recipes you don't have to use it the joule at all, can use one of the alternatives. Or even better, must put a pot in the fire and calculate how to get the water at 65º for 2 hours, is not that difficult

Great video!

Please can you make Joule available in the UK .

I am from Bhutan and and interested in the joule, how do I order?

I can't find the metal grinder attachment for my KitchenAid, only the plastic one, anyone know where to find that

If I cook this video Sous Vide will it get better?

Is there any alternative to the pork in this???? This looks awesome.

Is joule available in Australia?

Hi Chef! Where to buy joule?

do they ship joule outside the US?...

Wow that's a really low water level for a sous vide! awesome vid!

I really want to try sous vide that's all these guys seem to do with a few exceptions of course! Lol

THE EDITING

For extra credit once it's cool put it in the freezer to get it good and cold (not quite frozen) and blast that bacon with a torch.

Is there a difference between grinding and freezing then grinding? Would that affect the taste at all?

never had it but it looks good

Could I wrap it in prosciutto instead of bacon??

I need joule at 220/240V please! I really don't want to have to buy something else.

Is paté good? Never had it before

I really enjoyed actually seeing hands on it being made. Very helpful. But it would be even more helpful if there was a link to the recipe. Amounts?

Awesome

Kudos to Warren Adler. His novel The War of the Roses features a character preparing pate on a regular basis. The steps described in the book mirror this instruction greatly.

beautiful patè, beautiful redhead !!

"♫ It's summer time and we've got birds. ♫"

Joule to ChefSteps is like Knorr Stock Cube to Marco Pierre White, in my head.