Forcemeats

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

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

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

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

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

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

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

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

9. Ingredients of Forcemeats • Main Ingredient • Salt & Seasonings • Secondary Binders • Garnish Ingredients

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

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

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

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

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

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

16. Garnish Ingredients – cont. • Garnishes are added in two ways: • Folded into forcemeat; integral or random • 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

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

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

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