1. The Art of the Cold Kitchen
Garde Manger
The Art of the Cold Kitchen

2. What are objectives? Demonstrate the proper techniques for brining.
Explain the difference between cold smoking, hot smoking and smoke roasting
Understand what is a forcemeat, and terrine.
Understand the ratios used in aspic, and mousse
Demonstrate the proper technique for preparing: sausages, terrines and savory mousse

3. The professional Garde Manger
Originally term referred to a cold or cool storage area
hams, sausages, cheeses
Pates, terrines
Cold smoked food
Cold foods were also prepared here
Evolved to become a position in the kitchen

4. Brining Why would you want to brine something? Tenderizes Adds Flavor
Adds moisture
Especially useful for items that will have a long cook time
But works wonderfully with quick cook items as well

5. Classic formula 4 gal. Water 1 lb salt 1 lb sugar 1 gal of ice
Heat I gal of water add salt sugar and any other flavorings. Dissolve salt and sugar add the 3 gal cold water and ice to chill the brine.

6. How long do we brine? Chicken or duck breast 24/36 hrs
Chicken whole 24/36 hrs
Pork butt or loin 5/6 days
Turkey whole 5/6 days
Corn brisket 7/8 days
Ham boneless 4 days
Ham bone-in 20/24 days

7. Can we cut back that time?
Large items can be injected with brine using a brine pump with an injection needle
Use 10% of the items weight in brine

8. Drying Many items could be cured, cold smoked then air-dried
Temperature and humidity have to be monitored closely
If done right items can be stored at room temperature,
Why?
Cured food should be dried before cold smoking
Under refrigeration
2 – 3 days allow pellicle to form
Give product a tacky but glossy surface, allow smoke to adhere more easily

9. Curing What is curing Why would I do it
Curing is the generic term for:
Brining
Pickling
Corning solutions
Dry curing
Why would I do it
Adds flavor
Removes moisture
Preservation
Long cold smoke times

10. Dry curing Can be as simple as salt alone
Usually a sweetener and other flavorings are added
Overhauling product packed in cure that is turned and recovered periodically
Cures can be made on site or commercial products may be purchased
Insta cure #1 TCM – tinted curing mixture
Insta cure #2 Prague powder

11. Dry cure times for meat ¼” thick approximate 1 -2 hours
1” thick lean meat 3 – 8 hours
1 1/2” thick (pork belly) 7 – 10 days
Ham, bone in ( lbs) days

12. Smoking! Why do we do it? There are three types
Originally for preservation
Discovered interesting flavor from smoke
Flavors can be manipulated by amount and types of wood
There are three types
Cold
hot
Smoke-roasting

13. Cold smoke What items are suitable for cold smoking
Items that will be air dried
Items that have been cured (salt)
Items that are to be further cooked
What temperature do we cold smoke at
100° or less
Over 100° the denaturing of the proteins will radically change the texture
Think baked salmon vs. smoked salmon

14. Hot smoking Exposes food to smoke and heat source
Often food is reheated before service but it is not required
Temperature range of 165° - 185°

15. Smoke roasting
Refers to any method that has the attributes of both smoking and roasting
This is what barbecue is all about
Traditionally done between 200° - 250°

16. FORCEMEATS

17. What is a forcemeat?
Meat that has been ground and mixed with other ingredients to make a filling

18. Sausages Comes from the word salsus Means salt
Ancient Roman and Greeks manufactured sausage form anything available as early as the 9th century b.c.e.

19. Sausages Smoked Poached Dried and fermented Hot or cold smoked
Cold smoke needs additives to prevent bacteria growth
Poached
Do not let water boil or emulsion will break
Dried and fermented

20. How do you make them? Basic ratio is 70% meat 30% fat
If you do not have enough fat product will be dry
You may need to do a progressive grind
Start off with a larger plate then each time you put a smaller plate on grinder and pass through
It is critical that all equipment be clean, sanitized and COLD
Process of going through grinder causes friction which in turn raises the temperature of your product

21. Aspic gelee Clear coating sauce for platters or products
Adding the proper amount of gelatin to clarified liquid to achieve desired consistency
Stock
Juices
essences

22. What are the proper ratios
Per gal per pint gel strength
2 oz/57 g ¼ oz 7g delicate
4oz /113g ½ oz/14 g coating gel
6-8 oz/ g 1 oz/28g sliceable gel
10-12 oz/ g 1 ¼ -1 ½ oz firm gel
16 oz/454g 2 oz/57g mousse strength

23. gel strength Delicate coating gel sliceable gel firm gel
Slicing not required individual portions, jellied consommés
coating gel
Coating individual items
sliceable gel
When product will be sliced filling pate en croute
firm gel
Coating platters for display
mousse strength
When product must retain shape

24. How to work with powdered gelatin
Weigh gelatin carefully
Scatter gelatin over cool liquid, avoid clumps, if liquid is warm gelatin will not soften properly
Bloom gelatin as the gelatin blooms the granules absorb moisture and become enlarged
Melt gelatin
Over hot water bath
Or add bloomed gelatin to warm liquid 100°-110°