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Introduction to Charcuterie. The Pig. Goals of Fat. Carries flavor Maintains moisture Mouthfeel. Backfat. Location Used as garnish for pates and terrines Component of sausages Used to line terrines and pate molds. Other Fats. Leaf fat Veal or beef fat Poultry Caul fat Butter

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Presentation Transcript
goals of fat
Goals of Fat
  • Carries flavor
  • Maintains moisture
  • Mouthfeel
backfat
Backfat
  • Location
  • Used as garnish for pates and terrines
  • Component of sausages
  • Used to line terrines and pate molds
other fats
Other Fats
  • Leaf fat
  • Veal or beef fat
  • Poultry
  • Caul fat
  • Butter
  • Cream
charcuterie ingredients
Charcuterie Ingredients
  • Pork
  • Game meats
  • White fish
  • Oily fish for smoking
  • Mollusks
  • Crustaceans
  • Offal
  • Blood
charcuterie ingredients8
Charcuterie Ingredients
  • Caul fat
  • Herbs, spices, citrus
  • Corn syrup solids
  • Dry milk solids
  • Soy protein extracts
  • Powdered dextrose
  • TCM
curing salts
Curing Salts
  • Prague Powder, Tinted Curing Mixture (TCM), curing salt, pink salt
  • Prague #1 (fresh cure) = table salt, sodium nitrite
  • Prague #2 (dry cure) = table salt, sodium nitrite, sodium NITRATE
  • Prevent botulism
  • Retain the redness of meat
rate of usage for fresh cure tcm 1
Rate of usage forfresh cure (TCM #1)
  • 1 oz for every 25# of meat
forcemeats
Forcemeats
  • A meatloaf cooked in….
    • Some sort of mold
    • In dough (en croute)
    • In skin (galantine or ballotine)
forcemeats12
Forcemeats

What do we call a warm suspension

of fat in egg yolks?

forcemeats13
Forcemeats

What do we call a cold suspension

of fat in egg yolks?

forcemeats14
Forcemeats

What do we call a cold suspension

of fat in vinegar?

forcemeats15
Forcemeats

A forcemeat is a smooth suspension

of fat in meat:

  • Emulsified
  • Separate

How do we keep it from breaking?

forcemeats16
Forcemeats

Four Types:

  • Country
  • Straight
  • Mousseline
  • Gratin
campagne
Campagne
  • Coarsely ground
  • Not an emulsification
  • Pork, duck, rabbit
  • Usually contains liver
straight
Straight
  • Ground first
  • Pureed in food processor
  • Smooth, uniform texture
  • Good for showcasing garnishes
mousseline
Mousseline
  • Usually refers to chicken or seafood
  • Main item pureed with eggwhite
  • Cream is emulsified in
  • Often passed through a tamis
  • 1-1-1-1
gratin
Gratin

Some or all of the meat has been seared

before being added to the other

ingredients

  • Chicken liver mousseline gratin
  • Duck terrine gratin, campagne style
  • Straight Rabbit terrine with seared loin inlay
uses of forcemeat
Uses of Forcemeat
  • Terrines
  • Pates
  • Galantines
  • Ballotines
  • Sausages
terrines pates
Terrines/Pates
  • Pork pate
  • Pate en terrine
  • Pate en croute
  • Terrine du jour
  • Pate campagne/Pate maison
  • Potted pates
galantines
Galantines
  • Forcemeat wrapped up in animal skin (usually its own) and poached; served cold
  • Chicken/duck galantine
  • Whitefish galantine, i.e. sea bass, pike
ballotine
Ballotine
  • Forcemeat wrapped in a boneless bird
  • May use meat from another animal
  • Usually roasted and served hot
sausages
Sausages
  • Fresh
  • Emulsified
  • Smoked
  • Semi-dry
  • Dry-cured
making a forcemeat
Making a forcemeat
  • Seasoning
  • Grinding
  • Mixing
  • Testing for seasoning
  • Loading
  • Cooking/resting/cooling
seasoning
Seasoning
  • usually done up front
  • salt, pepper
  • herbs/spices
  • liqueurs/sprits
  • must season aggressively if served cold
grinding
Grinding
  • Done for all forcemeats except mousseline
  • Keeping ingredients cold when not in use
  • Setting receiving bowl over ice
  • Return to freezer if you have to stop
  • IQF your meat cubes until “crunchy”
  • Progressive grinding
the taste test
The Taste Test
  • Quenelle test
  • Mini-hamburger: Don’t even think about it
  • Hot sample should taste over salted
paddling campagne
Paddling (campagne)
  • Develops myosin, the protein in meat muscle
  • Helps keep the fat in suspension
  • Can’t go too long or mixer gets too hot
  • How can I minimize the heat transfer?
pureeing straight mousseline
Pureeing (straight/mousseline)
  • Grind meats first
  • Livers, shrimp do not need pre-grinding
  • Freeze bowls/blade
  • High RPMs heat the mixture up fast, so caution!
panada
Panada
  • cubes of bread soaked in cream/eggs
  • flour, milk, butter, egg yolks
  • rice for Asian style
  • potatoes
  • cream, or cream/eggs (especially for mousselines)
the cooking vessel
The cooking vessel
  • Chef to model examples
cooking
Cooking
  • Gentle heat
  • Water bath
  • Oven temperature 300-325
  • Water temperature 170
  • Internal temperature 140 pork; 160 poultry
  • Cool to room temp; weight to press; chill