chapter 11 pâtés and terrines. topics covered types of forcemeats preparation of forcemeats
TRANSCRIPT
Chapter 11
Pâtés and Terrines
Topics Covered
• Types of Forcemeats
• Preparation of Forcemeats
Introduction
• Pâtés started as a preservation method– No refrigeration was available– Food was preserved by baking it in bread– Early nineteenth century:
• Chef Antonin Careme baked terrines: forcemeats in long rectangular vessels instead of dough
Introduction (cont’d.)
• Terrine:– After baking, covered with pure lard to
preserve• Later with chaud froid
• Today, preparation and look of pâtés are changing again– Made in the shape of pies or baked in terrines
and served unmolded
Types of Forcemeats
• Straight forcemeats:– Made from equal parts pork, pork fat, and a
dominant meat (e.g., pheasant)– Ingredients are ground or emulsified in a food
processor– Meat is cubed, semifrozen, seasoned, cured,
and prepared the same way as sausage making
Types of Forcemeats (cont’d.)
• Country-style forcemeat:– Coarse texture– Made from pork, pork fat, and liver– Ground through various sizes of grinding
plates, seasoned, mixed– Then baked or poached in a enclosed vessel
with water
Types of Forcemeats (cont’d.)
• Mousseline:– A light fine-textured forcemeat – Made from turkey, veal, chicken, game, or fish– Ground, seasoned, and emulsified in a food
processor with cream and eggs– Then molded into quenelles (dumplings),
piped into natural casings, and placed in a terrine
– Terrine poached or baked in a water bath
Types of Forcemeats (cont’d.)
Pâté en croûte molds Various types and shapes of terrines
Preparation of Forcemeats
• Forcemeats, also called brat or farces:– Base of sausages– Made from raw meats, mostly pork– Also made from beef, poultry, fish, or mollusks
(e.g., shrimp or lobster)
Preparation of Forcemeats (cont’d.)
• For mousseline forcemeats:– White meats, fish, or shellfish are used – Heavy cream is substituted for animal fat
Preparation of Forcemeats (cont’d.)
• Having everything ready and observing good sanitary practices will help in preparing pâtés, terrines, or mousselines
• All ingredients and equipment must be kept at approximately 36°F to 40°F
Preparation of Forcemeats (cont’d.)
• Seasonings:– Salt draws out moisture and proteins from
meat and ensures a good “bind” – Using carefully measured herbs and ground
spices creates flavor
Preparation of Forcemeats (cont’d.)
• Seasonings: (cont’d.)– Should complement the main flavor of the
meat used and not be overpowering– Wine, brandy, or grain-based spirits can be
used to enhance flavor and aroma – Colorful garnishes add eye appeal and
develop additional textures and flavor
Preparation of Forcemeats (cont’d.)
• Production of forcemeats– Keep ingredients, and machinery between
36°F and 40°F• Reduces foodborne illness risk
– Prepare ingredients according to recipe– Keep grinding knives, grinding plates, and
food processor blades sharp
Preparation of Forcemeats (cont’d.)
• Production of forcemeats (cont’d.)– Terrines are lined with thinly sliced fatback or
pig’s caul/crepinette or sprayed/ greased with oil or butter before filling
– Do not overfill:• Allow about 1/2 inch of space below the top
Preparation of Forcemeats (cont’d.)
• Production of forcemeats (cont’d.)– Cover with plastic wrap and aluminum foil and
place in roasting pan– Fill pan halfway up the terrine with hot water
and place in a 350°F oven• Water temperature should be 175°F–185°F• Bake for 2 hours or to an internal temperature of
150°F to 155°F• Remove and cool• Chill
Preparation of Forcemeats (cont’d.)
• Pig’s caul:– A fine, fatty tissue enclosing pig intestines– Should be soaked in cold water for 2 to 3
hours before use• This removes all blood clots and impurities
– Squeeze dry and refrigerate
Soaked pig’s caul
Preparation of Forcemeats (cont’d.)
• Pâtés and terrines can interact with sausage forcemeats– Especially with bologna and gelbwurst (white
bologna) forcemeat bases
Summary
• This chapter reviewed:– The different types of forcemeats– How to prepare the different types of
forcemeats