1. Introduction to Charcuterie

2. The Pig

3. Goals of Fat • Carries flavor • Maintains moisture • Mouthfeel

4. Backfat • Location • Used as garnish for pates and terrines • Component of sausages • Used to line terrines and pate molds

5. Other Fats • Leaf fat • Veal or beef fat • Poultry • Caul fat • Butter • Cream

6. Caul Fat

7. Charcuterie Ingredients • Pork • Game meats • White fish • Oily fish for smoking • Mollusks • Crustaceans • Offal • Blood

8. Charcuterie Ingredients • Caul fat • Herbs, spices, citrus • Corn syrup solids • Dry milk solids • Soy protein extracts • Powdered dextrose • TCM

9. 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

10. Rate of usage forfresh cure (TCM #1) • 1 oz for every 25# of meat

11. Forcemeats • A meatloaf cooked in…. • Some sort of mold • In dough (en croute) • In skin (galantine or ballotine)

12. Forcemeats What do we call a warm suspension of fat in egg yolks?

13. Forcemeats What do we call a cold suspension of fat in egg yolks?

14. Forcemeats What do we call a cold suspension of fat in vinegar?

15. Forcemeats A forcemeat is a smooth suspension of fat in meat: • Emulsified • Separate How do we keep it from breaking?

16. Forcemeats Four Types: • Country • Straight • Mousseline • Gratin

17. Campagne • Coarsely ground • Not an emulsification • Pork, duck, rabbit • Usually contains liver

18. Straight • Ground first • Pureed in food processor • Smooth, uniform texture • Good for showcasing garnishes

19. 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

20. 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

21. Uses of Forcemeat • Terrines • Pates • Galantines • Ballotines • Sausages

22. Terrines/Pates • Pork pate • Pate en terrine • Pate en croute • Terrine du jour • Pate campagne/Pate maison • Potted pates

23. Galantines • Forcemeat wrapped up in animal skin (usually its own) and poached; served cold • Chicken/duck galantine • Whitefish galantine, i.e. sea bass, pike

24. Ballotine • Forcemeat wrapped in a boneless bird • May use meat from another animal • Usually roasted and served hot

25. Sausages • Fresh • Emulsified • Smoked • Semi-dry • Dry-cured

26. Making a forcemeat • Seasoning • Grinding • Mixing • Testing for seasoning • Loading • Cooking/resting/cooling

27. Seasoning • usually done up front • salt, pepper • herbs/spices • liqueurs/sprits • must season aggressively if served cold

28. 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

32. The Taste Test • Quenelle test • Mini-hamburger: Don’t even think about it • Hot sample should taste over salted

33. 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?

34. 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!

35. 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)

36. The cooking vessel • Chef to model examples

37. 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