These combine pork and pork fat with a dominant meat in equal parts, through a process of progressive grinding and emulsi-fication. The meats and fat are cut into cubes, seasoned, cured, rested, ground, and processed.
. These are rather coarse in texture. They are traditionally made from pork and pork fat, often with a percentage of liver and other garnish ingredients.
In these, some portion of the dominant meat is sautéed and cooled before it is ground. The term gratin is loosely translated from the word gratiné,
meaning "browned." » Mousselines. These very light forcemeats are based on tender, lean white
. These very light forcemeats are based on tender, lean white
, like sausages, are made from raw products,
The proteins in meats and fish fat, and water,
are the basic source of the forcemeat's structure, texture, and bind.
which is generally required for countrystyle and gratin forcemeats.
There are three basic types of secondary binders
: eggs, nonfat dry milk powder, and panadas.
are made from starchy (farinaceous) items—wellcooked, puréed rice or potatoes, bread soaked in milk, or pâte à choux, which is a dough made from flour, water, butter, and eggs.
Keeping the forcemeat below 40°F/4°C
keeps the food out of the danger zone, reducing the risk of food-borne illness. Temperature control is also the key to achieving the best results.
When forcemeats are kept well chilled throughout processing, mixing, and cooking,
they require less fat, yet still have a smooth texture and an appealing mouthfeel. The flavor of the forcemeat itself is generally better as well.
The most common piece of equipment for grinding the meats for straight, country-style, and gratin forcemeats
is a meat grinder.
Some forcemeat formulas will call for some or all of the meats and fat to be ground using a method called
are typically made from start to finish in a food processor,