The document discusses charcuterie, which includes forcemeats, terrines, pâtés, and sausages. It provides instructions for preparing forcemeats, including maintaining proper temperatures, ratios of ingredients, and equipment. Specific forcemeat preparations like country style, basic, and mousseline are described. Forcemeats can be used to make items like terrines, pâtés, galantines, and ballots. Details are given for preparing and cooking various types of terrines.

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. 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. 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. 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. 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. 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. 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. 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. Three Common Forcemeat
Preparations 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. 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. 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. Procedure for Preparing
Terrines 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. Procedure for Preparing
Galantines 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. Procedure for Preparing
Galantines (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. 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. 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. Procedure for Casing
Sausage 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. 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. 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. 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. 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. 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. 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. 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