What You Need to Know
Forcemeat is a uniform mixture of lean meat with fat made by grinding or sieving the ingredients. The result may either be smooth or coarse. Forcemeats are used in the production of numerous items found in charcuterie, including quenelles, sausages, pâtés, terrines, roulades, and galantines. Forcemeats are usually produced from raw meat, except in the case of a gratin. Meats commonly used include pork, fish, seafood, game meats, poultry, game birds, veal, and pork livers. Pork fatback is preferred as a fat, as it has a somewhat neutral flavor.
Steps
- 1.
Pâté de Campagne (France): Creates coarse texture with distinct meat and fat particles
- 2.
Kreplach (Jewish cuisine): Provides smooth filling consistency for dumplings
- 3.
Yunnan Erkuai Sausage (China): Binds rice flour with meat for unique texture