To make a flexible foie, a foie gras terrine is melted into liquefied fat, the xanthan and konjac are mixed in, and then a small amount of water and an egg yolk, which helps keep everything evenly suspended in the liquid, are blended in. The mixture is spread on a sheet, chilled, cut into strands and tied into knots. Hence, knot foie. Read the passage above. Re-write the sequence of events in a listing format (note: there are seven steps)
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To make a flexible foie, a foie gras terrine is melted into liquefied fat, the xanthan and konjac ar...
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