Charcuterie – preserving the hog


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Charcuterie – preserving the hog

  1. 1. Charcuterie – Preserving the Hog ChefMichaelScott LeadChefInstructorAESCA Boulder
  2. 2. Charcuterie: French for “Pork Butcher’s Shop”, originally developed as a way of preserving meats primarily pork • Cured meats • Hams • Sausages • Pâtés & Terrines Garde manger: French for “Keeper of the Food” • Salads • Hot food presented cold • Hors d’oeuvres • Buffet presentations • Show pieces ChefMichaelScott LeadChefInstructorAESCA Boulder
  3. 3. Forcemeats A preparation of uncooked ground meat, poultry, fish or shellfish that is seasoned and emulsified with fats. • Used in making pâtés, terrines, galantines & sausages • Textures vary from smooth and velvety to course • May include garnishes to compliment flavor and presentation • May be served hot or cold Important considerations when making forcemeat • Ratio of fat to meat • Proper emulsification (temperature control Below 41 ̊F) • Seasoning (test your forcemeat before continuing) ChefMichaelScott LeadChefInstructorAESCA Boulder
  4. 4. Ingredients Used in Forcemeat • Meat – the predominant meat is referred to when naming and gives it the essential flavor • Other meats may be used as fillers, for their fat content or as garnish • Fats – add moisture and richness • Pork fatback is the most common fat used • Binders – help maintain texture and emulsification • Panada: crust-less white bread soaked in milk or cream • Eggs • Seasoning • Salts & curing salts (preservatives) • Marinades, herbs and spices • Garnishes ChefMichaelScott LeadChefInstructorAESCA Boulder
  5. 5. Curing Salts Sodium Nitrite & Nitrate – Also known as pink salt or tinted curing mix (TCM) • Nitrite = nitrogen + 2 oxygen molecules • Nitrate = nitrogen + 3 oxygen molecules – nitrates take longer to breakdown therefor have a longer shelf life Nitrites and Nitrates are mixed with salt to form Sodium Nitrite (Nitrate) which is used to flavor and preserve meats especially the color. Pâté spice: a mixture of spices and herbs that can be premixed and used as needed ChefMichaelScott LeadChefInstructorAESCA Boulder
  6. 6. Equipment and Safety • High quality meat grinder with various size dies • Robot coup • Drum sieve or tamis • Sausage stuffer • Various molds Warning: potentially hazardous food • Keep all equipment and tools free from cross contamination • Keep all product out of the danger zone (41 ̊F or below) • Keep grinding equipment in ice bath • Cut product into small pieces for ease in grinding and to prevent friction ChefMichaelScott LeadChefInstructorAESCA Boulder
  7. 7. Types of Forcemeat Country Style • Simplest to prepare • Heavily seasoned Basic • Smoother and more refined • Most versatile Mousseline • Light, airy and delicate • Used mostly with seafood and chicken • Quenelles: mousseline shaped into ovals for either presentation or testing for seasoning ChefMichaelScott LeadChefInstructorAESCA Boulder
  8. 8. Terminology • Terrines: when a forcemeat is baked in an earthenware mold (also called a terrine) • Pâté: literally means paste and refers to the texture of forcemeat. • Can be baked in various vessels, or stuffed into other ingredients • Pâté en croûte: a forcemeat wrapped and baked in pastry • Galantines: Forcemeats wrapped in the skin of the animal and poached, served cold. • Ballotines: Forcemeats wrapped in the skin of chickens (usually the leg/thigh), partially poached then roasted, served hot. ChefMichaelScott LeadChefInstructorAESCA Boulder
  9. 9. Procedure for Preparing Terrines 1 Lining a mold with thin slices of fatback. 2 Filling the terrine with the forcemeat and garnish. 3 Placing the herb- decorated terrine in a water bath. 4 Slicing the finished terrine. ChefMichaelScott LeadChefInstructorAESCA Boulder
  10. 10. 5 Slicing the finished product. Procedure for Preparing Galantines (cont.)
  11. 11. ChefMichaelScott LeadChefInstructorAESCA Boulder
  12. 12. ChefMichaelScott LeadChefInstructorAESCA Boulder
  13. 13. ChefMichaelScott LeadChefInstructorAESCA Boulder Menu A selection of Hors d’oeuvres Cold Hors D’Ouevres Canapés Crudités Dips and Spreads Hot Hors D’Ouevres Filled Pastry Shells Brochettes Meatballs Wrapped Hors D’Oeuvres Filled Dough A section of Pate and terrine preparations Terrine using - Country Style Forcemeat Pate en croute using - Basic Forcemeat Galantine or Ballotine using Mousseline A selection of hot and cold sausage Italian Sausage Andouille Sausage Smoked Chicken and Roasted Garlic Sausage Hot Dogs Mexican Chorizo Breakfast Sausage