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Charcuterie – preserving the hog
This document discusses charcuterie, which is the French art of preserving meats. It focuses on using forcemeats, which are seasoned and emulsified ground meats, to make items like pâtés, terrines, sausages, and galantines. Key ingredients in forcemeats include meat, fat, binders, seasonings, and curing salts. Important considerations when making forcemeats are the fat to meat ratio, proper emulsification through temperature control, and seasoning. Various types of forcemeats - country style, basic, and mousseline - are described. Terminology related to forcemeats and procedures for making terrines and galantines are also outlined.
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Charcuterie – preserving the hog
- 1. Charcuterie – Preservingthe Hog ChefMichaelScott LeadChefInstructorAESCA Boulder
- 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. Forcemeats A preparation ofuncooked 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. Ingredients Used inForcemeat • 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. 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. 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. Types of Forcemeat CountryStyle • 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. Terminology • Terrines: whena 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. Procedure for PreparingTerrines 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. 5 Slicing thefinished product. Procedure for Preparing Galantines (cont.)
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- 13. ChefMichaelScott LeadChefInstructorAESCA Boulder Menu A selection ofHors 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