Forcemeat: Meat and Pork Fat
Forcemeat
Forcemeat is a mixture of ground, lean meat emulsified with fat. The emulsification can be accomplished by either grinding , sieving, or pureeing the ingredients. The emulsification may either be smooth or coarse, depending on the desired consistency of the final product. Forcemeats are used in the production of numerous items found in charcuterie, such items include quenelles, sausages, pâtés, terrines, roulades, and galantines. Forcemeats are usually produced from raw proteins, except in the case of a gratin forcemeat. Proteins commonly used in the production of forcemeats include pork, fish (pike, trout, or salmon), seafood, game meats (venison, boar, or rabbit), poultry, game birds, veal, and pork livers. Pork fatback is often used for the fat portion of a forcemeat as it has a somewhat neutral flavor.[1]
The four basic styles
• Straight forcemeats are produced by progressively grinding equal parts pork, pork fat with a third dominant meat which can be pork or another meat. The proteins are cubed and then seasoned, cured, rested, ground and then placed into desired vessel.[1] • Country-style forcemeats are a combination of pork, pork fat, often with the addition of pork liver and garnish ingredients. The texture of this finished product is coarse.[1] • Gratin forcemeats has a portion on the main protein browned, the French term gratin translates to "browned".[1] • Mousseline forcemeats a very light in texture utilizing lean cuts of meat usually from veal, poultry, fish, or shellfish. The resulting texture comes from the addition of eggs and cream to this forcemeat.[1]
Secondary binders
Often the only binder in a forcemeat is the physical structure of the protein utilized. Sometimes a secondary binder is necessary to hold the emulsion. These binders are generally needed when preparing the country-style and gratin forcemeats. The three type of bonders include eggs, nonfat dry milk powder, and panadas. Panadas are
Forcemeat is a mixture of ground, lean meat emulsified with fat. The emulsification can be accomplished by either grinding , sieving, or pureeing the ingredients. The emulsification may either be smooth or coarse, depending on the desired consistency of the final product. Forcemeats are used in the production of numerous items found in charcuterie, such items include quenelles, sausages, pâtés, terrines, roulades, and galantines. Forcemeats are usually produced from raw proteins, except in the case of a gratin forcemeat. Proteins commonly used in the production of forcemeats include pork, fish (pike, trout, or salmon), seafood, game meats (venison, boar, or rabbit), poultry, game birds, veal, and pork livers. Pork fatback is often used for the fat portion of a forcemeat as it has a somewhat neutral flavor.[1]
The four basic styles
• Straight forcemeats are produced by progressively grinding equal parts pork, pork fat with a third dominant meat which can be pork or another meat. The proteins are cubed and then seasoned, cured, rested, ground and then placed into desired vessel.[1] • Country-style forcemeats are a combination of pork, pork fat, often with the addition of pork liver and garnish ingredients. The texture of this finished product is coarse.[1] • Gratin forcemeats has a portion on the main protein browned, the French term gratin translates to "browned".[1] • Mousseline forcemeats a very light in texture utilizing lean cuts of meat usually from veal, poultry, fish, or shellfish. The resulting texture comes from the addition of eggs and cream to this forcemeat.[1]
Secondary binders
Often the only binder in a forcemeat is the physical structure of the protein utilized. Sometimes a secondary binder is necessary to hold the emulsion. These binders are generally needed when preparing the country-style and gratin forcemeats. The three type of bonders include eggs, nonfat dry milk powder, and panadas. Panadas are