It's the season to be jolly and as such, gift time! As I'm difficult to buy for, typically family justs wraps something I choose myself. I know not very festive, but practical! So ....
After viewing some of the videos on charcuterie I am keen to attempt some. Question is if you are a beginner (as I am) at charcuterie, is there a single most important mold to have as a starter? Or maybe two, e.g. something for a terrine and another for pate? I was thinking ramekins (e.g salmon rillette) and a long mold as was used in the video on duck pate. In an attempt to replicate this at home I did a little on line window shopping and became overwhelmed with the choices.
http://www.jbprince.com/pc_combined_results.asp?q=molds#/?_=1&page=1&fil...
What would you suggest as a shape and size for home use? I have ramekins.
Thanks in advance!