emulsion of forcemeats

Discussion in 'Food & Cooking' started by cesarzap, Apr 22, 2001.

  1. cesarzap

    cesarzap

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    hi, I need to write a research paper on emulsion of forcemeats. Where can i get some info on it or if someone could help me or tell me more about it. thank you
     
  2. kokopuffs

    kokopuffs

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    Cesarzap, if it is pates and terrines that are the subject of your work, then by all means get a copy of the Time/Life book entitled: TERRINES, PATES AND GALANTINES. I've seen several for sale at EBAY. It is the ultimate classic text for pate preparation, I mean it!!! I got my copy at ebay for around $3-$5. ;)

    [ April 30, 2001: Message edited by: kokopuffs ]
     
  3. chefjohnpaul

    chefjohnpaul

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    The Garde-Manger book by Schonenscmidt is outstanding, he is a Master Chef and gave us tips at our pate' and sausage class at the CIA Greystone. Always remember, when making your force meats, everything including the meat has to be very cold, you don't want fat/protein seperation. I'll include a basic sausage preparation,using the 'straight' method.


    Boudin Blanc

    Recipe By : modified by John Paul Khoury,CCC
    Serving Size : 5 Preparation Time :1:00
    Categories : Straight Method Sausage

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    5 pounds boneless chicken thigh meat
    1 1/2 pounds pork back fat
    2 tablespoons kosher salt
    2 1/2 teaspoons white pepper
    1 teaspoon quatre-epices -- See Recipe
    1 large yellow onion -- diced,sweated,cooled
    1 1/2 cups fresh bread crumbs
    1 cup cream
    4 each eggs -- whole

    (MAKE SURE EVERYTHING STAYS COLD!)Soak bread crumbs in cream. Mix all ingrediants together then run through 1/4" die on meat grinder, then run through 1/8" die, making sure everything is iced down after grinding. Put in mixer and beat with paddle on #1 setting for 2 min. and on #2 setting for 1 min. Stuff into hog casings and poach at 160' for 20-30 min. in 2 parts water and one part milk. Ice down when done. At this point you may freeze or use.

    Saute', or heat in baine-Marie and coat with reduced cream,flash
    under salamander.

    NOTE: You may use half chicken and half pork if you desire.
    You may also use the 5/4/3 emulsion method instead of straight
    method.(See 5/4/3 catergory)

    - - - - -
     
  4. pooh

    pooh

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    Thank you so much Chefjeanpaul for sharing this recipe. "Le Garde Manger" is very expensive (in Canadian currency) and I found it to better for a professional kitchen than a home kitchen. Nevertheless, it's a very beautiful book!

    BTW, I agree with Koko. If you can get yours hands on that book, don't hesitate.
     
  5. unichef

    unichef

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  6. kokopuffs

    kokopuffs

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    Also, try going to ALLIEDKENCO.COM. They offer texts on and sausage making supplies. :D
     
  7. chefjohnpaul

    chefjohnpaul

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    Also try Pate's & Terrines by Hearst Books.

    I believe Schonenschmidt's book is "The Art of Garde-manger". It was about $35 U.S.
     
  8. bouland

    bouland

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    I think the bible on the subject, at least from the French point-of-view, is The Professional Charcuterie Series by M Cottenceau, J-F Deport, J-P Odeau (translated by A Sterling). It's a 3-volume set published by CICEM (Paris) and Van Nostrand Reinhold (New York) in 1991. Lots of science and lots of practical information.

    For another web resource about making sausages, this this one.
     
  9. chefjohnpaul

    chefjohnpaul

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    hey, bouland, great site!