You freeze pate pretty much the same way that you freeze anything else. If you have a big block, then you must first decide whether you want to freeze it like that, or to divide it up into smaller portions first. If you freeze the whole block, then you will have to defrost the whole thing at once (unless you want to attack it with a chainsaw!)
Once you have made the decision on how you want it to be frozen, then you must find a suitable container for it. You can put it into anything that will keep as much air away from it as possible, such as air tight containers, or freezer bags. This is true of anything that you wish to freeze because once the air gets to food in the freezer it will get freezer burn and lose its flavour and texture.
It is better not to freeze pate for longer than about a month because it has a high fat content. While this may be responsible for giving it much of its flavour in its original form, fat has a tendency to taste rancid if it is frozen too long, so the pate will spoil and you will be unable to enjoy it. Of course, some pates are fattier than others, for example, goose, duck and pork based pates are fattier than chicken or venison ones, so you can take this into account when you decide how long to freeze it for.
When you want to use the pate, remember to let it defrost naturally, so give it plenty of time. Don’t be tempted to defrost it in the microwave, again because of the fat content; you could overheat it and spoil it.
As with anything, do not re-freeze them pate once it has defrosted or you could be facing a nasty case of food poisoning.
Once you have made the decision on how you want it to be frozen, then you must find a suitable container for it. You can put it into anything that will keep as much air away from it as possible, such as air tight containers, or freezer bags. This is true of anything that you wish to freeze because once the air gets to food in the freezer it will get freezer burn and lose its flavour and texture.
It is better not to freeze pate for longer than about a month because it has a high fat content. While this may be responsible for giving it much of its flavour in its original form, fat has a tendency to taste rancid if it is frozen too long, so the pate will spoil and you will be unable to enjoy it. Of course, some pates are fattier than others, for example, goose, duck and pork based pates are fattier than chicken or venison ones, so you can take this into account when you decide how long to freeze it for.
When you want to use the pate, remember to let it defrost naturally, so give it plenty of time. Don’t be tempted to defrost it in the microwave, again because of the fat content; you could overheat it and spoil it.
As with anything, do not re-freeze them pate once it has defrosted or you could be facing a nasty case of food poisoning.
