0% found this document useful (0 votes)
468 views11 pages

Force Meats

Forcemeat is a blended mixture of meat, fat and seasonings that is used to make sausages, pâtés, terrines and other charcuterie items. There are several types of forcemeats including straight, country style, gratin and mousseline. Straight forcemeat contains equal parts pork and pork fat blended with another meat like fish or poultry. Country style forcemeat has a coarser texture and includes pork liver. Gratin forcemeat involves briefly searing the main meat before grinding. Mousseline forcemeat is light and fine-textured, made by emulsifying a white meat with cream and eggs. Forcemeats are used to make items like pât

Uploaded by

C.R. Venugopal
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
0% found this document useful (0 votes)
468 views11 pages

Force Meats

Forcemeat is a blended mixture of meat, fat and seasonings that is used to make sausages, pâtés, terrines and other charcuterie items. There are several types of forcemeats including straight, country style, gratin and mousseline. Straight forcemeat contains equal parts pork and pork fat blended with another meat like fish or poultry. Country style forcemeat has a coarser texture and includes pork liver. Gratin forcemeat involves briefly searing the main meat before grinding. Mousseline forcemeat is light and fine-textured, made by emulsifying a white meat with cream and eggs. Forcemeats are used to make items like pât

Uploaded by

C.R. Venugopal
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
You are on page 1/ 11

MADE BY:GAURAV CHUGH GAURAV TOOR

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.


 Meat is cubed, semifrozen, seasoned, cured,

and prepared the same way as sausage making.

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


Forcemeats, also called brat or farces:


Base of sausages Made from raw meats, mostly pork Also made from beef, poultry, fish, or mollusks (e.g.,

shrimp or lobster)


For mousseline forcemeats:


White meats, fish, or shellfish are used Heavy cream is substituted for animal fat  All ingredients and equipment must be kept at

approximately 36F to 40F

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


THE END

THANK YOU

You might also like