CLASS 6

CHARCUTERIE

Minced meat is a preparation made of ground meat, sometimes poultry, fish or seafood. They are seasoned and then emulsified with fat. They are the main ingredient for making pates, and sausages. It derives from the word filler.

A filling depending on the preparation can be very soft, well textured.

Emulsification is the process of joining two ingredients that would not combine.

Meats are easily combined with fat or liquids, these proteins act as a stabilizer that allows fat and liquids to bind.

When it is attached incorrectly, they lose fat, shrink and become dry.

So that the emulsification is correct:

The t must be kept below 5c

The ingredients must be mixed correctly

The ratio of fat to other ingredients must be precise.

FORCEMEATS

Chopped meats are seasoned with binders or condiments and sometimes garnishes.

FATS: separate ingredient. Pig fat is used to add moisture and richness.

BINDERS: binders

Panadas and eggs
The panada, is added to improve its softness, helps the emulsification, is a white oks without crusts soaked in milk
Eggs are used as a binding agent for those with livers and fluids.
CONDIMENTS:
They are seasoned with salt, cured salt, marinades and herbs and spices.
Salt helps taste and emulsify.
Cured salt: salt and sodium nitrite. It controls bacterial inhibition.

Paté
Stuffed with sauce and thin meat wrapped in puff pastry.

Terrine: ground meats highly seasoned and baked in clay mold. The mold is called terrine

Galantines: made from poultry to poultry served cold.

They are made with chopped meats.

The curing brine and smoked are techniques to preserve.
Cured meats have a characteristic pink color caused by the reaction of sodium nitrite that is aggravated by myoglobin (meat proteins)

Curing: process of surrounding a food with salt or a mixture with salt, sugar, herbs etccccc
It is not a quick process and it involves money. It is used in pork and fish.
Dehydrates the bacteria adds flavor
PIG PRODUCTS:
Part of the butcher shop
Bacon: fatty belly of the pig. It is produced in brine and cold smoked.

Pancetta bacon not alone cured with salt.
Ham: pork products, basic muscles, degreasing meat, curing and stuffing it with guts.

Prosciutto: Italian ham is called Parma. It is cured with salt and air dried. But not smoked. Curing makes it safe and healthy to eat raw.

Brine: a very salty marinade. 20% salt is prepared in large facilities.

Tuxedo
2 cold and hot ways. In hot cooking the food and in cold no. They can be gas or electric. Chamber that contains food a half burned, send it to produce smoke. Different types of wood are used.
Smoked cold: 10c-29c seafood meats cheese times and vegetables. They are with salt or in brine first.
Hot: 93 to 121. They are completely cooked when they are removed