High Quality Content by WIKIPEDIA articles! Forcemeat is a mixture of ground, lean meat emulsified with fat. The emulsification can be accomplished by either grinding, sieving, or pureeing the ingredients. The emulsification may either be smooth or coarse, depending on the desired consistency of the final product. Forcemeats are used in the production of numerous items found in charcuterie, such items include quenelles, sausages, pates, terrines, roulades, and galantines. Forcemeats are usually produced from raw proteins, except in the case of a gratin forcemeat. Proteins commonly used in the production of forcemeats include pork, fish (pike, trout, or salmon), seafood, game meats (venison, boar, or rabbit), poultry, game birds, veal, and pork livers. Pork fatback is often used for the fat portion of a forcemeat as it has a somewhat neutral flavor.

Данное издание не является оригинальным. Книга печатается по технологии принт-он-деманд после получения заказа.