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Class Notes 3 on Forcemeat

Class Notes 3 on Forcemeat

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Published by Bonophool Banerjee

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Published by: Bonophool Banerjee on Nov 28, 2010
Copyright:Attribution Non-commercial


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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.
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.
Here are four-spice and herb combination that can be blended into a forcemeat:Bay leaf 1 ozCoriander ¾ ozNutmeg 1 ½ ozGinger ¾ ozBlack pepper 1 ½ oz Thyme ¾ ozCinnamon 1 ozCloves 1 ozMace ¾ ozCayenne pepper ¼ ozCloves ½ ozNutmeg ½ ozBasil 1/3 ozWhite pepper 1/3 oz Thyme ½ ozGinger ½ ozPaprika ½ ozBlack pepper 1/6 ozBay leaf 1/6 ozMarjoram 1/6 oz
1/6 oz of pate spice is used per pound of forcemeat.
Garnishes such as mushroom, pistachio nuts dried currants may be added to theforcemeats after they are prepared .the garnishes can be partially cooked.
It is a paste prepared from flour, bread, rice or some other starch product. It isadded for three reasons:1.For binding2.To make the product lighter3.To contribute to the seasoning of the forcemeat.Panada is used less in today’s kitchen, where improved technology andequipment have made it possible to create a better emulsion. If a panada is usedit should not be added more than 20%of the total weight of the forcemeat. There are 5 types of panada:1.Bread panada ---- equal quantity of fresh breadcrumbs and boiled milk areadded together to make and stirred in a saucepan until they thicken. Suchtype of panada is generally used in fish forcemeats.Water300 mlFlour 150 GmsSalt 2 GmsButter 50 Gms
 This type of panada is generally used for quenelles and is prepared thesame way as choux paste.2.Frangipane panada:Flour 125 GmsEgg yolk 4 NosMelted Butter 90 MlMilk 250 MlFlour and egg yolk is mixed thoroughly and then melted butter is added tothe same. Adding boiling milk to the mixture then thins the mixture. Thepanada is cooked slowly and by mixing it vigorously. This panada is usedfor poultry and fish.3.Potato panada:Butter 20 GmsMilk 300 MlBoiled potato 250 GmsSalt, pepper, nutmeg to tasteMilk is seasoned with salt, pepper and nutmeg and is then reduced to 1/6
.Butter and thinly sliced boiled potato are added. This type of panda is usedfor quenelles of white meats.4.Rice panada:Rice 200 GmsButter 20 GmsStock 600 MlSeasoningRice and butter are added to clear stock and is cooked for over 50 minutes. Thecooked rice is then made into a smooth paste and cooled in a buttered dish.

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