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Introduction to Charcuterie

Introduction to Charcuterie. The Pig. Goals of Fat. Carries flavor Maintains moisture Mouthfeel. Backfat. Location Used as garnish for pates and terrines Component of sausages Used to line terrines and pate molds. Other Fats. Leaf fat Veal or beef fat Poultry Caul fat Butter

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Introduction to Charcuterie

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  1. Introduction to Charcuterie

  2. The Pig

  3. Goals of Fat • Carries flavor • Maintains moisture • Mouthfeel

  4. Backfat • Location • Used as garnish for pates and terrines • Component of sausages • Used to line terrines and pate molds

  5. Other Fats • Leaf fat • Veal or beef fat • Poultry • Caul fat • Butter • Cream

  6. Caul Fat

  7. Charcuterie Ingredients • Pork • Game meats • White fish • Oily fish for smoking • Mollusks • Crustaceans • Offal • Blood

  8. Charcuterie Ingredients • Caul fat • Herbs, spices, citrus • Corn syrup solids • Dry milk solids • Soy protein extracts • Powdered dextrose • TCM

  9. Curing Salts • Prague Powder, Tinted Curing Mixture (TCM), curing salt, pink salt • Prague #1 (fresh cure) = table salt, sodium nitrite • Prague #2 (dry cure) = table salt, sodium nitrite, sodium NITRATE • Prevent botulism • Retain the redness of meat

  10. Rate of usage forfresh cure (TCM #1) • 1 oz for every 25# of meat

  11. Forcemeats • A meatloaf cooked in…. • Some sort of mold • In dough (en croute) • In skin (galantine or ballotine)

  12. Forcemeats What do we call a warm suspension of fat in egg yolks?

  13. Forcemeats What do we call a cold suspension of fat in egg yolks?

  14. Forcemeats What do we call a cold suspension of fat in vinegar?

  15. Forcemeats A forcemeat is a smooth suspension of fat in meat: • Emulsified • Separate How do we keep it from breaking?

  16. Forcemeats Four Types: • Country • Straight • Mousseline • Gratin

  17. Campagne • Coarsely ground • Not an emulsification • Pork, duck, rabbit • Usually contains liver

  18. Straight • Ground first • Pureed in food processor • Smooth, uniform texture • Good for showcasing garnishes

  19. Mousseline • Usually refers to chicken or seafood • Main item pureed with eggwhite • Cream is emulsified in • Often passed through a tamis • 1-1-1-1

  20. Gratin Some or all of the meat has been seared before being added to the other ingredients • Chicken liver mousseline gratin • Duck terrine gratin, campagne style • Straight Rabbit terrine with seared loin inlay

  21. Uses of Forcemeat • Terrines • Pates • Galantines • Ballotines • Sausages

  22. Terrines/Pates • Pork pate • Pate en terrine • Pate en croute • Terrine du jour • Pate campagne/Pate maison • Potted pates

  23. Galantines • Forcemeat wrapped up in animal skin (usually its own) and poached; served cold • Chicken/duck galantine • Whitefish galantine, i.e. sea bass, pike

  24. Ballotine • Forcemeat wrapped in a boneless bird • May use meat from another animal • Usually roasted and served hot

  25. Sausages • Fresh • Emulsified • Smoked • Semi-dry • Dry-cured

  26. Making a forcemeat • Seasoning • Grinding • Mixing • Testing for seasoning • Loading • Cooking/resting/cooling

  27. Seasoning • usually done up front • salt, pepper • herbs/spices • liqueurs/sprits • must season aggressively if served cold

  28. Grinding • Done for all forcemeats except mousseline • Keeping ingredients cold when not in use • Setting receiving bowl over ice • Return to freezer if you have to stop • IQF your meat cubes until “crunchy” • Progressive grinding

  29. The Taste Test • Quenelle test • Mini-hamburger: Don’t even think about it • Hot sample should taste over salted

  30. Paddling (campagne) • Develops myosin, the protein in meat muscle • Helps keep the fat in suspension • Can’t go too long or mixer gets too hot • How can I minimize the heat transfer?

  31. Pureeing (straight/mousseline) • Grind meats first • Livers, shrimp do not need pre-grinding • Freeze bowls/blade • High RPMs heat the mixture up fast, so caution!

  32. Panada • cubes of bread soaked in cream/eggs • flour, milk, butter, egg yolks • rice for Asian style • potatoes • cream, or cream/eggs (especially for mousselines)

  33. The cooking vessel • Chef to model examples

  34. Cooking • Gentle heat • Water bath • Oven temperature 300-325 • Water temperature 170 • Internal temperature 140 pork; 160 poultry • Cool to room temp; weight to press; chill

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