Introduction to Charcuterie

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Introduction to Charcuterie
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The Pig
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Goals of Fat

• Carries flavor
• Maintains moisture
• Mouthfeel

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Backfat

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

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Other Fats

• Leaf fat
• Veal or beef fat
• Poultry
• Caul fat
• Butter
• Cream

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Caul Fat
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Charcuterie Ingredients

• Pork
• Game meats
• White fish
• Oily fish for smoking
• Mollusks
• Crustaceans
• Offal
• Blood

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Charcuterie Ingredients

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

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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

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Rate of usage forfresh cure (TCM 1)

• 1 oz for every 25 of meat

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Forcemeats

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

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Forcemeats

• What do we call a warm suspension
• of fat in egg yolks?

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Forcemeats

• What do we call a cold suspension
• of fat in egg yolks?

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Forcemeats

• What do we call a cold suspension
• of fat in vinegar?

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Forcemeats

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

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Forcemeats

• Four Types
• Country
• Straight
• Mousseline
• Gratin

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Campagne

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

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Straight

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

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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

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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

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Uses of Forcemeat

• Terrines
• Pates
• Galantines
• Ballotines
• Sausages

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Terrines/Pates

• Pork pate
• Pate en terrine
• Pate en croute
• Terrine du jour
• Pate campagne/Pate maison
• Potted pates

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Galantines

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

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Ballotine

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

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Sausages

• Fresh
• Emulsified
• Smoked
• Semi-dry
• Dry-cured

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Making a forcemeat

• Seasoning
• Grinding
• Mixing
• Testing for seasoning
• Loading
• Cooking/resting/cooling

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Seasoning

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

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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

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The Taste Test

• Quenelle test
• Mini-hamburger Dont even think about it
• Hot sample should taste over salted

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Paddling (campagne)

• Develops myosin, the protein in meat muscle
• Helps keep the fat in suspension
• Cant go too long or mixer gets too hot
• How can I minimize the heat transfer?

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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!

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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)

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The cooking vessel

• Chef to model examples

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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