charcuterie s

8/13/2019 Charcuterie s

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INTRODUCTION

. Charcuteries .


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. Garde Manger .

The Art

andCraft

ofthe cold Kitchen.


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. Today Production .

Chicken Galantine.

Basic Country Style Pate. Fish Terrine


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. History .

The French are famous for their contribution tothe world of terrines, pates, and other forcemeat

specialties. From the rustic appeal of peasant-style pategrand-mere to a luxurious foie gras and trufflepate, these dishes are part of the world tradition

of the cold dishes, made in the Garde Manger.


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. The word Charcuterie .

Charcuteriemeaning.Cuiseur de chair, meaning cooker of meat.

Product made only with Pork meat. Charcutier, Male person. Charcutiere, Female person. Charcuterie, the store were they sell the

product. Char- Cut- Cook.


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. The Forcemeat .

Forcemeat is.Farce, preparation made from

uncooked ground meat.

Can be, Poultry, Fish, Shellfish, Beef,Lamb, Pork.

The forcemeat is seasoned, thenemulsified with fat.


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. Types of Forcemeat .

Straight Forcemeat._ Ground raw meats, seasoning.

Gratin Forcemeat._ Ground raw meats, partially cooked

meat, and starch binder (panada).

Mousseline Forcemeat._ Puree of white meat, poultry, seafood,

egg white, and heavy cream.


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.Composition of straight Forcemeat

Main Ingredients._ 50 to 65 % lean meat,

(includes liver).

_ 35 to 50 % fat.

_ Seasoning and flavoring with spices

and herbs and may include alcohols

such as brandy (Cognac).


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Composition of straight Forcemeat

Other Ingredients ( optional ).

_ Eggs as binder.

_ Starch as binder.

_ Heavy cream.


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. Forcemeat Composition .

Dominant meatis the main flavor. Fatfor moisture and richness and texture,

with back fat or heavy cream. Binders2 types, whole eggs, white or egg

yolks, and Panada. (White bread mixedwith milk or cream.)

Seasoningwith salt or curing salt,marinade, herbs, and spices.


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. Method of Grinding .

3 types of Grinding.

1. Country Style: Coarsely ground through thelarge hole.

2. Basic: Medium through the medium or smallhole.

3. Mousseline: Smoothly ground raw meat typically

in a food processor or passed through the drumsieve.

Mousse: Smoothly ground cooked meat.


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Charcuterie Culinary Language

Pate: A coarsely ground meat filling cooked in amold and served hot or cold.

Terrine: A fine savory meat, fish, or vegetable,forcemeat cooked in mold served hot or cold.

Terrineis also the name of the mold. Pate and Terrine are cooked in a water bath,

until a minimum temp of 145 *.


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Charcuterie Culinary language

Pate en Croute: Forcemeats baked insidea pastry crust, and filled with aspic.

(gelatine) Galantine: Forcemeat made from: Game,

poultry, suckling pig, deboned and

wrapped in their own skin, then poachedin stock.


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. Pate Dough .

Ingredients:_ 1 lb flour.

_ 4 oz butter._ 3 oz lard.

_ 1 whole egg.

_ 2 egg yolks._ 3 fl oz of cold water.

_ 1 tsp salt.


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Charcuterie Culinary language

Ballottine: Is usually prepared from aboneless leg of poultry that is stuffed with

forcemeat. Usually baked or braised andserved as a hot entre.

Roulade: Forcemeat made of poultry,

game, suckling pig or veal breast,wrapped in their own skin, and thenbraised.


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. Spices and Herbs .

_ Black pepper _ Sesame seeds _ Tarragon

_ Whole Fennel _ White pepper _ Parsley

_ Dry Mustard _ Celery seed _ Oregano

_ Thyme _ Clove _ quatre spices_ Cardamon _ onion powder _ Cayenne pepper

_ Bay seasoning _ Garlic powder _ Sage

_ Rosemary _ Provence herb _ Ginger

_ Juniper berry _ Nutmeg _ Mace_ Paprika _ Bay leave _ All bay

_ Anis _ Basil _ Marjoram


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. Quatre Epices .

Quatre Epices 1

- 4 tbs white pepper- 2 tbs nutmeg

- 2 tbs ground clove

- 2 tbs cinnamon

Quatre Epices 2

- 10 tbs white pepper- 3 tbs nutmeg

- 3 tbs ginger

- 1 tbs cloves


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. Pate Spices .

Ingredients, Yield 1 pound._ 1 oz white pepper.

_ 3 oz Coriander.

_ 1 oz dried thyme._ 1 oz dried basil.

_ 3 oz cloves.

_ 1 oz nutmeg.

_ oz bay leaf._ oz mace.

_ Salt.


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. Foie Gras .

History.Foie gras is one of the worlds great luxury items.The earliest record of foie gras goes back to around 2500

B.C.Started in Asia by accident, a farmer had a Goose soskinny, he decided to force feed the animal by stuffingthe grain in his mouth for a few months, ( over feedthe animal).

When the animal was big, he decide to killed it for hismeal, when he cleaned the animal he found the liver hadswollen to ten times the size of an ordinary goose liver.


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. Foie Gras .

Working with Foie Gras.1. Inspected to assure the grade, A B C

based on the size, appearance, texture.2. By the weight, at least 1 pounds.

3. Blemish free and firm.

4. Packaging.


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. Foie Gras .

Grades.1. Grade A: best quality, can be used

for sauting and Grilling.2. Grade B: This grade is good for

terrines and roulades.

3. Grade C: This grade is good for

mousses; they have some soft spots,weigh less than a pound, and are

slightly flattened.


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. Preparation of Foie Gras .

How to Prepare.1. Gently pull apart the two lobes on the

natural seam.

2. Expose the vein network start at thethickest part remove the vein with

tweezers, knife tip and your fingers in

one piece.

3. Work quickly since heat from hand and air cancause waste.


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. Preparation of Foie Gras .

Variety of Preparation.1. The Foie Gras needs to be soaked in a

salted water or milk, wine (Sauterne), Cognac,Port, or Armagnac, for marinade.

2. Foie Gras can be sauted or grilled for

salad and appetizer and as an entre asin scaloppinis.

3. Terrines and Roulade.

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