CLASS 7

CHARCUTERIE

• The noble sausage

3 parts of meat by 1 part of fat

60 parts of meat by 1 part of salt.

Susage is the glory of gastronomy when it is cooked correctly yo can do sausage with almost everything you find vegetables, eggs, rice, etc…, sausage is common in pasta, soups and stews, some people do raviolis with sausage. Generally sausage is made with meat, pork, chicken, lamb. The most important to make sausage is balance between meat and fat and add the correctly salt to the mix. Sausages must be between 25- 30% of fat.

It exist some chemicals which substitude the fat of a sausage, in the case of a chicken sausage. You can use vegetables and fruits to enhance the flavor of a sausage and it make it more nutritional. If you use pork shoulder you will obtain a perfect sausage because it has the sufficiently quantity of fat. Is best use the fat of back fat of the pork, it is excellent for pates and sausages. Salt was the primary preservative for sausage  NEVER USE IDIOLIZED SALT because add an acrid flavor to food. Is better sasone with salt the day before the preparation.

It is very important keeping the meat cold in all times, when you mix meat use a paddle to develop the protein myosin which helps to all ingredients still together. The last tips for be a perfect sausage is cooking time, pork sausages should be cooked to 150° F and poultry sausages should be cooked to 160°F. Is very important not overcooked sausage. iT is very important seasoning with spices you know will be together.

Garlic and sausage are good together sausage are good in feeezer for two or one month when they are well wrapper.

• Mousseline:

8 parts meat, 4 parts cream, 1 part egg

Delicate emulsion of this ingredients to create finely textured sausages, terrines, quenelles, and stuffings. You only need a food processor and mousseline you can choose any type of cream or butter according to the flavor you want and you can add more flavor to your cream with some condiments. Yolk add flavor but is not necessary.

Critical points: all ingredients should be very cold   and second the cream should be added gradualy. The mousseline forcemeat is not only simple it is very versatile. Mousseline is made basically of white meats.

• Brine: 

20 parts water 1 part salt

It is used to seasoning the pork internal and keep the loin very juicy, salt also changes the cell structure of meat you can add any herbs or seasoning that you like to enhance flavor of meat.

• Forcemeats

There are five types of forcemeat. A meat-style mousseline eating consists of or thinner, more delicate meats like salmon or chicken combined with cream and eggs. Straight force meat asks that lean meats are ground together with fat. Country style combinations have a thicker texture than other forcem eats and usually contains liver. Gratin forcemeats are similar to the forced ones with the following difference: a portion of the meat is

scorched and cooled before it is ground with the other ingredients. Emulsion compresses, or type 5-4-3, refer to the proportion of meat, fat and water, and it is used to make the item as such frankfurters, bologna and mortadella.

Once mashed or ground at the same time, the forces are mixed enough to develop a uniform and sliced ​​texture and to ensure a good emulsion. The five forcem eating styles have a number of applications in the professional kitchen: to prepare appetizers, to use them as sourfings, or to produce special garde manger items including patés, terrines and galantines.

All the ingredients and equipment needed to prepare the meat must be scrupulously clean and well chilled at all times, I know that lean meat and fats can be combined properly.

Refrigerate the necessary ingredients and grinding equipment and keep them on a container or ice to keep the temperature low during the actual preparation. Equipment can be cooled in ice water, if necessary.

• FORCEMEAT COMPONENTS

Forcemeats has three basic components. The main meat (dominant) provides the meat of the force flavor and body The fat gives a richness and softness; it can be the fa t that occurs naturally in a cut or meat, or in the form f fatback or thick cream. The condiments are especially critical salt. Play only a key role in developing the texture of forcing eat and tie. Other seasonings can be added as desired.

An additional component, a secondary binder, is necessary to help Pate the forced to eat together, especially if the main article is delicate or when it is not finely ground. These binders can be eggs or egg whites, or mixture or cream and eggs. Pate achoux, cooked rice, boiled potatoes or dry speckled powder without fat can be used as binders for Forcemeat.

The panadas are also used as binders. To make a bread of bread, soak the bread in cubes with milk, in a proportion of a part of bread for a part m (by volume), until the bread has absorbed the milk.

A purple flower is essentially a very rich bechamel enriched with three to four egg yolks for 16 fl oz / 480 mL or liquid f. Eggs are also added from Som etim to pannadas.

The fittings are often folded into a fork or the terrine mold is full. Options include items such as nuts, diced or vegetable meats, nuts, and truffles.

A variety of flavors or wraps can be used to prepare terrines and pâtés. Thin leaves or ham, ham or vegetables are commonly used for terrines. Pates in crote are baked in cake molds. A dough used for potatoes is, by necessity, a dough stronger than a normal pie dough, although the preparation technique is identical. (The Pate dough can also be used to prepare barquette molds.) Herbs, spices, lemon peel or flours other than bread can be added to change the flavor of the dough. For instructions to align

Aspic is applied to foods to prevent them from drying out and to preserve freshness.

Aspic is a well-qualified, highly gelatinous and technically qualified stock. It is frequently strengthened by adding gelatin (see page 995). When properly prepared, aspic solidifies but s up to mtsts in the mouth. Aspic made from consommes made with a black and white stock being light or light brown. When the base broth is brown, the gelatin is amber or brown. Other colors can be achieved by adding a seasoning of spices, herbs or vegetables appropriate.

• Fresh ground sausage

• 30% GREASE
• 70% MEAT
• 
  
• Dispersion: a system with 2 faces
• Emulsions: 2 fluids
• Foams / airs: 1 liquid / 1 gas
• Collaids: 1 liquid / 1 solid
• Emulsion: fat and water
• Dispersed phase and continuous phase, are joined by chemical and physical.
• A meat emulsion is a dispersion with 2 phases.