Forcemeat

 

One of the basic components of Charcuterie and Garde Manger items is a preparation known as Forcemeats.

Definition: Forcemeat is a lean meat and fat emulsion that is established when  the  ingredients are processed through together by grinding, sieving or pureeing. Depending on the grinding and emulsifying methods and the intended use, the forcemeat may have a smooth consistency or may be heavily textured or coarse. The result must not be just a mixture but an emulsion, so that it would hold together properly when sliced. Forcemeat should have a rich and pleasant taste and feel in the mouth.

Uses: Forcemeats has many uses, it may be used for making quenelles, sausages, pâtés, terrines, roulades, galantines and to prepare stuffing for other items.

STYLES:    Each Forcemeat style will have a particular Texture. The four basic forcemeat styles are:-

·   Straight.

·   Country style or Champagne.

·   Gratin.

·   Mousseline.

Straight Forcemeats combine pork and pork fat with a dominant meat in equal parts, through a process of progressive grinding and emulsification. The meats are cut into cubes, seasoned and marinated, ground and then processed.

Champagne County style forcemeat is rather coarse in texture. It is traditionally made from pork and pork fat, often with a percentage of liver and other garnish ingredients.

   Gratin Forcemeat made by sautéing some portion of the dominant meat which is cooled before it is ground.

Mousseline is very light Forcemeat, based on white meats and fish. The inclusion of cream

and eggs give a Mousseline its characteristic light texture and consistency.

Components of forcemeat and their contribution 

Meats:

Meat is the major component of Forcemeat. Its contribution to the particular character of the force meat will depend on the dominant meat chosen. The type of meat used includes pork, lamb, beef, veal, poultry, game and fish. The dominant meat is often combined with pork because it has a high capacity for water retention which aids in the production of a moist forcemeat and readily allows for extension of volume in the final product. The functions of meat as the major component in forcemeats are extremely important to the production of a quality product. The body and structure of the product is dependent upon the meat for the matrix of protein into which the fat particles of the forcemeat are suspended. As the meat is broken down into progressively smaller particles more proteins are exposed, these proteins encapsulate the smaller particles of fat, trapping it in the forcemeat giving it a moist flavourful product with a pleasing mouth feel.

Fats:

Fats contribute flavour, binding power and texture to the forcemeat. Pork fat primarily

fatback is considered the best type of fat for use in forcemeat. It has a neutral flavour and is relatively pure. It has an ideal melting point for forcemeat production. It is soft enough to melt in the mouth yet hard enough to stand up to cooking temperatures. Lamb fat is limited to forcemeat production to those which contain lamb. The strong flavour and hardness of this fat makes it less desirable in forcemeats. Beef fat is also very hard and also undesirable. Poultry fat is soft, has a strong flavour and a low melting point making it difficult to emulsify.

Panada:

Panada as it is applied to forcemeats, indicates a paste prepared from flour, bread, rice or other starch products. It aids in binding the fat, it lightens the density of the product, and it contributes to the seasoning of the product. However it should be noted that improved modern technology and equipment makes it possible to create better emulsions without the addition of panada. According to Escoffier there are five types of panadas: 1. bread panada.2. Flour panada. 3. Frangipane panada. 4. Cooked rice panada. 5. Cooked potato panada.

N. B. List not Exhaustive.

  

Eggs:

The major contributions of eggs to the forcemeat are binding power and firmer texture.

Eggs are not used in sausage making.

Seasonings:

Seasonings serve a far greater function in the forcemeat than simple enhancement of flavour. It facilitates the exposure of myosin, the protein largely responsible for binding forcemeat. It also enhances water retention and flavour.

Curing salt:

It is also sometimes called T.C.M. (Tinted Cure Mix) or Prague powder. It is composed of 94% salt (NaCl) and 6% Sodium Nitrate. Curing salt is tinted pink to distinguish it from ordinary salt. The two primary reasons it is used are to fix the colour in a processed meat and to inhibit the growth of Clostridium Botulinum. Curing salts converts to nitric oxide when it combines with processed meats. This nitric oxide combines with myoglobin, the red meat pigment; this combination preserves a pink color in the meat after it is cooked. 

Spices:

Spices are primarily responsible for the distinctive flavour characteristics of various

forcemeats. Some of the spices used are; white and black pepper, cloves, paprika, bay leaves, marjoram, thyme, basil, nutmeg, mace, ginger, garlic, etc. Other flavourings used are wine, brandy, shallots, etc.

Garnishes:

Garnishes may be added to forcemeat after it is completed. There is a wide range of possibilities for this purpose and may include mushroom, dried currants, dried fruits and nuts as well as traditional garnishes of pistachios, smoked tongue and truffles. Garnishes should be at least partially cooked and cooled before adding.

METHODOLOGY OF PREPERATION

The basis of successful forcemeat preparation starts with:-

·         Careful selection of ingredients which are to be used and assemble them before beginning.

·         Choose the right equipment and prepare them properly for production, the most important being the grinder and food processor.

·         The preparation of forcemeat consist of 3 main steps:

1.        Fabrication and grinding.

2.        Moulding, forming and stuffing.

3.        Cooking.

1. Fabrication and grinding.

Basic fabrication will include four steps:

1.        The meats should be trimmed of fats, gristle and silver skin.

2.        The rind should be removed from the fatback.

3.        The meat and fats should be cubed.

4.        The cubed meats and fats should be well chilled.

NB. Partial freezing of fats could be done to maintain low grinding temperature, however freezing of meat should be avoided.

·         Seasoning and curing is the next step. Salt, curing salts (if used) and any other seasonings are distributed evenly. The mix is then allowed to marinate preferably overnight.

·         Grinding: grinding procedures followed, must be able to keep intact meat proteins until the cooking stage for the success of the emulsion. Maintaining the temperature of meat between 7°c to 13°c during the grinding process prevents the denaturing of the proteins and will increase the binding power. The marinated meat and fat mixture through a large ¼ inch die, on medium speed. If finer textured forcemeat is required then the mixture is ground a second time through a smaller die. This is referred to as progressive grinding. For pureed forcemeat the mixture would be transferred at this point to a well chilled food processor and processed to a smooth paste. At no time during grinding should the temperature rise above 15°c.

2       Moulding, forming and stuffing.

Prior to filling moulds, the forcemeat mixture should be tested. Poaching a small quantity quenelle in lightly salted water will allow the determination of correctness of flavour, seasoning and binding.

*      Forcemeats should be placed into terrines and pate moulds in several layers to minimize the possibilities of air pockets.

*    When layering, garnishes may be added to the forcemeat, random garnishes should be evenly distributed and inlaid garnishes should be carefully positioned within the terrine, pate or galantine.

3       Cooking

Various methods of cooking may be used depending on the reciepe in which the forcemeat is used. 

POINTS TO BE KEPT IN THE MIND FOR HANDLING & STORAGE OF FORCEMEATS

• The preparation of a wholesome product calls for strict sanitary practices. There is a constant danger of cross contamination of the various components of forcemeat.
• The meats and other components in the forcemeat must be held at safe temperatures both before and during processing.
• Once processed they must be quickly cooled and then held at safe temperatures.
• Always fully dismantle and clean processing and grinding equipment between batches of different types of meat to avoid cross contamination.
• Always chill everything involved in the production.
• On completion of production always store forcemeats covered and under refrigeration.