Force Meats
Force Meats
FORCEMEATS
Forcemeat is a combination of meat, fat, seasonings and other ingredients that are blended together through grinding or pureing to form an emulsion. Forcemeat is used as the main ingredient in making sausages, pts, terrines, galantines and other charcuterie items. In the making of forcemeats it is very important that only the best of fish or meat and other materials are used. All forcemeats should have a good binding but at the same time should be light and not too dry. . They are usually made from fish and shellfish, the white meats, like veal and pork, as well as from poultry, game, fish and certain vegetables and bread. Those made of vegetables and bread are usually called stuffing.
TYPES OF FORCEMEATS
Various Types of Forcemeats are:Straight Forcemeat. Country-style Forcemeat. Gratin Forcemeat. Mousseline Forcemeat.
1. Straight Forcemeat:Traditional or straight forcemeat is made with pork meat and pork fat, along with a primary meat such as fish, seafood, veal, poultry or game. Straight Forcemeats are produced by Progressively grinding equal parts pork and 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 finally placed into the desired vessel.
2. Country Style Forcemeat:Country-style forcemeat has a more coarse texture and traditionally includes pork liver along with some garnish of nuts or vegetables. Countrystyle forcemeat usually uses some sort of binder, called a panada, such as cubes of bread soaked in egg and milk. A Panada is a Paste or gruel of bread crumbs, toast, or flour combined with milk, stock, or water and used for making soups, binding forcemeats, or thickening sauces.
3. Gratin Forcemeat:
Forcemeats have a portion of the main protein browned; the French term gratin translates to "browned. Gratin forcemeat is made by briefly searing the primary meat, developing flavor and color, before cooling and grinding it as in a straight forcemeat.
4. Mousseline Forcemeat: A light fine-textured forcemeat . Made from turkey, veal, chicken, game, or
fish. Ground, seasoned, and emulsified in a food processor with cream and eggs. Then molded into quenelles (dumplings), piped into natural casings, and placed in a terrine. Terrine poached or baked in a water bath.
PREPARATION OF FORCEMEATS
shrimp or lobster)
Seasonings:
y Salt draws out moisture and proteins from meat and y y y y
ensures a good bind . Using carefully measured herbs and ground spices creates flavor. Should complement the main flavor of the meat used and not be overpowering. Wine, brandy, or grain-based spirits can be used to enhance flavor and aroma. Colorful garnishes add eye appeal and develop additional textures and flavor.
USES OF FORCEMEATS
Used in Making :Pates Terrines Mousellines Sausages
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