Forcemeat
Forcemeat
Forcemeat (pronunciation: /ˈfɔːrsmiːt/) is a mixture of ground, lean meat mixed with fat by grinding, sieving, or puréeing the ingredients. The result is a smooth emulsion that can be used in a variety of dishes, including sausages, pâtés, and terrines.
Etymology
The term "forcemeat" is derived from the Middle English "forcen", which means to stuff, and "meat", in the general sense of food. The term was first used in English in the 14th century.
Types of Forcemeat
There are four main types of forcemeat: straight, country-style, gratin, and mousseline.
- Straight Forcemeat is made by progressively grinding meats, fat, and seasonings and then emulsifying them in a food processor.
- Country-style Forcemeat is a coarse forcemeat that is often used in pâtés and terrines.
- Gratin Forcemeat is made by partially cooking the main ingredients before grinding them.
- Mousseline Forcemeat is a very light forcemeat made with lean white meats, cream, and egg whites.
Related Terms
- Emulsion: A mixture of two or more liquids that are normally immiscible (unmixable or unblendable).
- Pâté: A mixture of cooked ground meat and fat minced into a spreadable paste.
- Terrine: A French cooking dish with straight, vertical sides and a tightly fitting lid, usually ceramic or cast iron.
See Also
External links
- Medical encyclopedia article on Forcemeat
- Wikipedia's article - Forcemeat
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