Forcemeat facts for kids
Forcemeat is a special mixture of ground meat and fat. It's made by grinding or pushing ingredients through a sieve. This makes the mix either very smooth or a bit chunky. The word "forcemeat" comes from the French word farcir, which means "to stuff."
Chefs use forcemeat to create many delicious foods. These include sausages, pâtés, and terrines. Most forcemeats are made from raw meat. However, one type called gratin uses browned meat. Common meats for forcemeat include pork, fish (like pike or salmon), seafood, and game meats (like venison or rabbit). Poultry, game birds, and veal are also used. Pork fatback is often chosen for the fat because it has a mild flavor.
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History of Forcemeat
Forcemeats are a very old type of food. They were even mentioned in Apicius. This is a famous collection of Roman cooking recipes. It was put together around the late 4th or early 5th century AD. This shows that people have been making forcemeat for a very long time!
Different Kinds of Forcemeat
There are several ways to make forcemeat. Each type has a different texture and flavor.
Straight Forcemeat
This type is made by grinding equal parts of pork and pork fat. Then, a third main meat ingredient is added. This could be more pork or another kind of meat. The ingredients are cut into cubes, seasoned, and then rested. After that, they are ground and shaped into the final dish.
Country-Style Forcemeat
Country-style forcemeat mixes pork and pork fat. Often, pork liver and other tasty ingredients are added. This type of forcemeat has a rougher, more chunky texture when it's finished.
Gratin Forcemeat
For gratin forcemeat, a part of the main meat is browned first. This browning step gives the forcemeat a deeper flavor.
Mousseline Forcemeat
Mousseline forcemeat is very light and airy. It uses lean cuts of meat. These often come from veal, poultry, fish, or shellfish. To get its light texture, eggs and cream are mixed into this forcemeat.
What Are Secondary Binders?
Sometimes, the meat's natural structure is enough to hold forcemeat together. But other times, a "secondary binder" is needed. These binders help the mixture stick. They are often used for country-style or gratin forcemeats.
There are three main types of binders:
- Eggs: These are a common binder.
- Dry milk powder: This can also help hold the mixture.
- Panades: A panade is made from starchy ingredients. These help the forcemeat bind together. Examples include mashed cooked potatoes, bread soaked in cream, or a special dough called pâte à choux.
Farsa (cocina) ru:Фарш sv:Köttfärs
