• Share
  • Email
  • Embed
  • Like
  • Save
  • Private Content
Chapter 27
 

Chapter 27

on

  • 464 views

On Cooking

On Cooking
Charcuterie

Statistics

Views

Total Views
464
Views on SlideShare
407
Embed Views
57

Actions

Likes
1
Downloads
36
Comments
0

1 Embed 57

http://student.aescachef.info 57

Accessibility

Categories

Upload Details

Uploaded via as Microsoft PowerPoint

Usage Rights

© All Rights Reserved

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Processing…
Post Comment
Edit your comment

    Chapter 27 Chapter 27 Presentation Transcript

    • 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
    • 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
    • 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
    • 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
    • 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
    • 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
    • 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
    • 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
    • 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
    • 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
    • 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
    • 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
    • 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
    • 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
    • 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
    • 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
    • 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
    • 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
    • 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
    • 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
    • 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
    • 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
    • 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
    • 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