Bonophool Banerjee(for 4
One of the basic components of charcuterie and garde manger items is apreparation known as a forcemeat. A forcemeat is a lean meat and fat emulsionthat is established when the ingredients are processed together by grinding,sieving, or puréeing. Depending on the grinding and emulsifying methods andthe intended use, the forcemeat may have a smooth consistency or may beheavily textured and coarse. The result must not be just a mixture but anemulsion, so that it will hold together properly when sliced. Forcemeats shouldhave a rich and pleasant taste and feel in the mouth.
COMPONENTS OF FORCE MEATS
It is the major component of the forcemeat. The type of meat includedis pork, veal, beef, poultry, fish, lamb, and game. Pork is often included in theforcemeats because pork has a neutral flavour that can easily take the flavour of the dominant meat. It also has high degree of water retention, which aids in theproduction of moist forcemeats. Pork is also cheaper than other meats.Quality of meat will determine the quality of forcemeat. The body and structureof the product depends on the meat for the matrix of protein in which the fatparticles of the forcemeats are suspended. The variation in the colouring of theforcemeats is the result of colouring properties of the dominant meat
fats generally contributes flavour to the forcemeats. It also contributesbinding power and texture to the forcemeats. Pork fat is considered best as it iseconomical, has neutral flavour and has the ideal melting point for production of the forcemeat. Lamb fat is hard and has a strong flavour therefore it is limited tofew preparation of lamb.
The major contribution of the egg in forcemeat preparation is to givebinding power and firmer texture. Eggs are not used in sausage making.
If curing salt is added in forcemeats then it has a dual role and that is to fix theprocessed meat’s colour and inhibit the growth of bacteria. Spices are normallyresponsible for the distinctive flavour characteristics of the various forcemeats.