Forcemeats For Sausages Terrines Pates Roulades Galantines and

Forcemeats For Sausages, Terrines, Pates, Roulades, Galantines, and Other Charcuterie Items

What is a forcemeat? n A preparation made from uncooked ground meats, poultry, or fish, seasoned, then emulsified with fat

Forcemeats n This is the basic component of many charcuterie items. n A lean meat & fat emulsion that is achieved by grinding, sieving, or pureeing these items together in a controlled environment n Result must be an emulsion, not just a mixture, so that it will hold together properly when sliced. n Should have a rich & pleasant taste & mouthfeel.

Forcemeat Styles n Each style has its own particular texture Straight Forcemeats n Country-Style Forcemeats n In Gratin Forcemeats n Mousseline (Very Light) Forcemeat n

Straight Forcemeat n Combination of Pork & Pork Fat with a dominant meat in equal parts through a process of progressive grinding & emulsification. n Meats & fat cut into cubes, seasoned, cured, rested, ground, then processed. n Egg or cream may be added for a better bind

Country-Style Forcemeat n Coarse in Texture n Traditionally made from pork & pork fat with the addition of liver & other garnishes. n Heartier in flavor than other forcemeats

Gratin Forcemeat n Some portion of the dominant meat is sauteed (just enough to enhance color & flavor) & cooled before grinding n Thus, “gratin” (browned) n Steps: Sear the meat (Very Hot Pan, short cooking time) n Cool down very quickly (small batches in pan, transfer immediately to freezer or cooler) n Reduction may be made & chilled before use n Same procedure as a straight forcemeat n

Mousseline Forcemeat n Based on tender, lean, white meats, shellfish, or fish. n The addition of cream or eggs give the characteristic of light texture & consistency n Starting Formula: 1 # Meat or Fish n 1 tsp. Salt n 1 ea. Egg or Egg White n 1 cup Cream n

Ingredients of Forcemeats n Main Ingredient n Salt & Seasonings n Secondary Binders n Garnish Ingredients

Main Ingredient n Classic Choices for Forcemeats: n Pork n Fish n n Seafood n n Pike, Trout, Salmon Shrimp, Scallops Game Meats n Venison, Boar, Rabbit Poultry & Game Birds n Livers n n Poultry, Game, Veal, Pork

Main Ingredient – cont. n For Main Ingredient Meats, choose well-exercised cuts – richer flavor n More tender cuts should be used as garnish meats n Recipes with seafood mousselines will often call for pike to ensure a good primary bond n An adequate amount of fat is also important n n Fatback for meats – neutral flavor Heavy Cream for white meat, fish, & shellfish (Mouselines) n Meats & Fatback should be trimmed of silverskin, gristle, sinew & skin

Salt & Seasonings n Salt very important to draw out proteins in meat (primary bind) and adds flavor n Classic recipes often call for ground spices such as quatre epices (pepper, nutmeg, allspice, & cinnamon) n Seasoning or marinating meats prior to grinding also add flavor n Addition of aromatics (herbs, veg, wines, cognacs, spirits, vinegars, reductions) n Most important – follow basic formulas & taste!!

Secondary Binders n Primary or Basic Binder – Proteins found in meats being used. (Provide structure, texture & basic ability to bind) n In some special cases, a Secondary Binder is necessary. (Country-Style & Gratin Forcemeats) n Three Basic Secondary Binders: Eggs (or whites only) n Nonfat Dry Milk Powder n Panadas n

A Pana – what? n Panada – something other than fat to enchance smoothness and to aid emulsification n Crustless white bread (usually soaked in milk/cream) Heavy bechamel Rice

Garnish Ingredients n Add Color, Flavor, & Texture to a basic formula n Traditional Garnishes: n Poultry breast n Pork, beef, veal, or lamb t-loin portions n Nuts (esp. pine nuts & pistachios) n Mushrooms n Truffles n Diced foie gras n The amount added varies from very little to predominantly garnish

Garnish Ingredients – cont. n Garnishes are added in two ways: n Folded into forcemeat; integral or random n Placing it into the forcemeat as you fill a mold or laying it out for a roulade or galantine; inlays or centered For garnish or competition purposes, dusting with powdered gelatin or albumen or a combination of the two will glue your layers into place

Making Forcemeats n Chill Ingredients & Chill Equipment n Forcemeats must be kept below 30°F n If kept cold, require less fat & still have good texture n Progressive Grind n Mix & Process n To blend any seasonings, panadas or other ingredients

Cooking a Forcemeats are cooked in the following manners: n Poached directly in a liquid (galantines, roulades, or quenelles) n In a waterbath (terrines) n Baked in a Crust (pate en croute) A test of your forcemeat is very important to ensure a quality end product

Testing a Forcemeat n Wrap 1 oz. Portion in Plastic Wrap & Poach to Proper Internal Temp n Cool to correct service temp before tasting n Check for flavor, seasoning, & consistency n The taste will not be the same as the finished product since forcemeat products should sit for at least 2 day n If Rubbery – add more fat or cream n If Loose – add egg whites or panada