C H A P T E R TWENTY-SEVEN                                      CHARCUTERIE                              “      There are ...
After studying this unit                                                                                  2               ...
Forcemeats                                                                                                3               ...
Fat Emulsification                                                                                        4               ...
Forcemeat Ingredients                                                                                       5             ...
Special Seasonings                                                                                        6               ...
Equipment Needed                                                                                          7               ...
Preparing Forcemeats                                                                                      8               ...
Three Common ForcemeatPreparations                                                                                        ...
Using Forcemeats                                                                                      10                  ...
Types of Terrines                                                                                     11                  ...
Procedure for PreparingTerrines                                                                                           ...
Procedure for PreparingGalantines                                                                                         ...
Procedure for PreparingGalantines (cont.)                                                                                 ...
Sausages                                                                                                  15              ...
Sausage Components                                                                                    16                  ...
Procedure for CasingSausage                                                                                            17 ...
Salt Curing, Brining                                                                                  18                  ...
Smoking                                                                                               19                  ...
Preserved Meat Products                                                                               20                  ...
Salt Curing Gravlax                                                                                21                     ...
Glazing Pâté in Aspic Jelly                                                                                               ...
Sauce Chaud-Froid                                                                                      23                 ...
Sauce Chaud-Froid (cont.)                                                                                                 ...
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Chapter 27

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On Cooking
Charcuterie

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Chapter 27

  1. 1. C H A P T E R TWENTY-SEVEN CHARCUTERIE “ There are only two questions to ask about food. Is it good? And is it authentic? We are open [to] new ideas, but not if it means ” destroying our history. And food is history. – Guiliano Bugialli, quoted in The New York Times, May 9, 1984 Copyright ©2011 by Pearson Education, Inc.On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint]Labensky • Hause • Martel
  2. 2. After studying this unit 2 CHARCUTERIE You will be able to: – Prepare a variety of forcemeats – Assemble and cook a variety of pâtés, terrines and sausages – Understand the proper methods for brining, curing and smoking meats and fish – Identify several cured pork products Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  3. 3. Forcemeats 3 CHARCUTERIE A preparation made from uncooked ground meats, poultry, fish or shellfish that is seasoned and then emulsified with fats Used as the primary ingredient to make pâtés, terrines, galantines and sausages Textures vary from smooth and velvety to well- textured and course Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  4. 4. Fat Emulsification 4 CHARCUTERIE To ensure proper emulsification of a forcemeat: – The ratio of fat to other ingredients must be precise – Temperatures must be maintained below 41°F (5°C) – The ingredients must be mixed properly Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  5. 5. Forcemeat Ingredients 5 CHARCUTERIE Meats – Dominant meat is what gives the forcemeat its name and essential flavor Fats – Add moisture and richness Binders – Panada  Crustless white bread soaked in milk – Eggs Seasonings – Salt, curing salt, marinades and various herbs and spices Garnishes – Meat, fats, vegetables or other foods added in limited quantities to provide contrasting flavors, textures and colors Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  6. 6. Special Seasonings 6 CHARCUTERIE Curing salt – Mixture of salt and sodium nitrite – Controls spoilage and bacteria growth – Preserves the pink color of the meat Pâté spice – A mixture of spices and herbs that can be premixed and used as needed Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  7. 7. Equipment Needed 7 CHARCUTERIE Food grinder Food processor Drum sieve Standard meat grinder – With various-sized grinding dies Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  8. 8. Preparing Forcemeats 8 CHARCUTERIE Preparations include potentially hazardous foods – Temperature controls must be strictly maintained – All food contact surfaces and cutting boards must be sanitized To ensure proper emulsification, forcemeats must be kept below 41°F – Grinder and food processor parts should be chilled or frozen All foods must be cut into small sizes to fit into the grinder – Do not overstuff grinders or food processors Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  9. 9. Three Common ForcemeatPreparations 9 CHARCUTERIE Country-style – Simplest to prepare – Heavily seasoned Basic – Smoother and more refined – Probably the most versatile of all Mousseline – Light, airy and delicately flavored Quenelles – Small, dumpling-shaped portions of mousseline Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  10. 10. Using Forcemeats 10 CHARCUTERIE Terrines – Baked in an earthenware mold Pâtés or pâtés en croûte – Fine savory meat filling wrapped and baked in a crust Galantines – Forcemeats wrapped in the skin of the animal and poached, served cold Ballotines – Forcemeats wrapped in the skin of chicken thighs and served hot Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  11. 11. Types of Terrines 11 CHARCUTERIE Liver terrines Foie gras terrines Vegetable terrines Brawns or aspic terrines Mousse Rillettes Confits Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  12. 12. Procedure for PreparingTerrines 12 CHARCUTERIE 1 Lining a mold 3 Placing the herb- with thin slices of decorated terrine in fatback. a water bath. 2 Filling the 4 Slicing the terrine with the finished terrine. forcemeat and garnish. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  13. 13. Procedure for PreparingGalantines 13 CHARCUTERIE 1 Butterflying the 3 Using plastic wrap breasts and to roll the galantine tenderloins and into the tight placing a thin layer cylinder. of meat over the skin. 2 Arranging the 4 Securing the forcemeat and galantine with garnishes in a heavy-duty cylindrical shape aluminum foil. across the center of the skin. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  14. 14. Procedure for PreparingGalantines (cont.) 14 CHARCUTERIE 5 Slicing the finished product. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  15. 15. Sausages 15 CHARCUTERIE Forcemeat stuffed into casings – Fresh sausages  Fresh ingredients that have not been smoked or cured – Smoked and cooked sausages  Made with a raw meat products that have been treated with chemicals, usually the preservative sodium nitrite – Dried or hard sausages  Made of cured meat and then air-dried under controlled conditions  May or may not be smoked or cooked Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  16. 16. Sausage Components 16 CHARCUTERIE Sausage meats – Forcemeats with particular characteristics Sausage casings – Natural casings Portions of hog, sheep or cattle intestines – Collagen casings Manufactured from collagen extracted from cattle hide Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  17. 17. Procedure for CasingSausage 17 CHARCUTERIE 1 Sliding the 3 Supporting and casing over the guiding the casing nozzle of the off the end of the sausage stuffer. nozzle as the sausage is extruded from the machine into the casing. 2 Knotting and 4 Twisting the piercing the sausage into casing with a uniform links. skewer. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  18. 18. Salt Curing, Brining 18 CHARCUTERIE Salt curing – Process of surrounding the food with salt or a mixture of salt, sugar, nitrite-based curing salts, herbs and spices Brining – Soaking or injecting foods with a very salty marinade Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  19. 19. Smoking 19 CHARCUTERIE Cold smoking – The process of exposing salt cured or brined foods to smoke at a temperature of 50°F to 85°F Hot Smoking – The process of exposing foods to smoke at a temperature of 200°F to 250°F – After hot smoking, most foods are fully cooked Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  20. 20. Preserved Meat Products 20 CHARCUTERIE Pork Products – Bacon Canadian bacon Pancetta – Ham Prosciutto, Parma, Jamón, Westphalian ham Other cured meats – Beef Dried beef, Bresaola, smoked poultry Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  21. 21. Salt Curing Gravlax 21 CHARCUTERIE 1 Coating the 2 Wrapping the salmon fillet with fillets in plastic wrap. the salt cure. 3 Weighting 4 Slicing the cured down a pan gravlax thinly. placed on top of the wrapped fish. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  22. 22. Glazing Pâté in Aspic Jelly 22 CHARCUTERIE 1 Cool the clarified aspic jelly by slowly stirring it over an ice bath. 2 Brush or spoon the aspic jelly over slices of chilled pâté arranged on a cooling rack. Repeat the process until the coating reaches the desired thickness. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  23. 23. Sauce Chaud-Froid 23 CHARCUTERIE 1 Scoring the 2 Removing skin of the fish. the skin. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  24. 24. Sauce Chaud-Froid (cont.) 24 CHARCUTERIE 3 Removing the dark flesh and preparing the fish for the first coating of sauce chaud-froid. 4 Glazing the fish with the sauce chaud- froid. 5 Decorating the fish with vegetables flowers. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
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