2. Brief History of Charcuterie
A derivative from the French words chair and cuit, translated to mean “cooked flesh”
Around 400 BC, Sparta’s King Agesilus received fatted geese from Egypt for making what would, more than 1,300 years later, be called pâté de foie gras
Pâtés, terrines, and timbales existed as far back as the early history of the Francs, Gaules, and Roman Empire.
During the 13th century, the wealth of buffets and tables of entremets began in earnest
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3. Brief History of Charcuterie
Charcuterie has existed in small kitchens and large, and the traditions that started more than 3,000 years ago continue today
Forcemeat products (called farce by the French) were made of finely ground or coarsely chopped meat, poultry, or fish
After the plague of 1348 spread across Europe, the average peasant diet included a much higher proportion of meat
What was once the food of the masses during medieval times has again become a food choice for many
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4. New-Age Revolution of Pâtés and Terrines
Nutrition concerns caused a lull in consumption during the 1970s and 1980s
This brought about the use of lighter ingredients: fat-free products, light creams, and foods lower in animal fats
As a result, the use of fish, shellfish, and vegetable pâtés and terrines also gained in popularity
New innovations in types and sizes of molds make smaller portions more acceptable to the consumer
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5. Equipment for Pâtés and Terrines
Grinding, Blending, Whipping
Mortar and pestles, knives, grinding stones, and clubs were employed to shred and pummel the food so that it could be seasoned and bound together in a vessel or wrapping
As centuries passed, the texture of the product was improved by adding moisture, binding agents, and contrasting colors and textures
Today, meat grinders, food processors, sieves, paco jets, and blixers are tools used to grind, blend, smooth, and whip air into meat, seafood, and vegetable pastes
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6. Equipment for Pâtés and Terrines
Molding
The human hand provided the first mold
Knives and straight-edged tools were later used to rub off portions of paste
Spoons provided the means of forming quenelles of forcemeats
Japanese used seaweed, Eastern cultures used banana leaves, the French used caul fat, Britons used fish heads, and Latin Americans used gourds to hold their fish and meat pastes for cooking
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7. Equipment for Pâtés and Terrines
Molding
New-age pâté and terrine molds now exist, featuring various shapes and materials
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8. Elements of Production
Seasonings
Combinations of herbs, spices, and seasonings develop the distinctive flavor characteristics of the farce, whether it is mild and delicate or robust and bold
Ready-made seasoning mixes may be purchased from both retailers and commercial distributors
Salt is the foundation spice
It also acts as a natural curing agent, a flavor enhancer, and a binding agent
Ratio: 2 oz (48 g) spice mix to 18 oz (500 g) kosher salt
1/3 oz of the above mixture will season approximately 1 pound of forcemeat
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9. Elements of Production
Seasonings
Flavorings agents such as wines and other alcoholic liquids, vinegars, nuts, onions, citrus fruits, mushrooms, seaweed, and aromatic vegetables can be added to the farce for further flavor
Sauce reductions, extracts, and flavor concentrates can also be added
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10. Elements of Production
Pastry and Dough
Used for protecting and containing the forcemeat filling
Consist of simple ingredients and made sufficiently tough to be handled without breaking
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11. Elements of Production
Panadas and Secondary Binders
Panadas are the largest group of binding agents
Starch is used as a thickener and binder in many preparations
May be made from well-cooked grains, including wheat, corn, and rice, or from tubers such as cooked potatoes or tapioca
Another popular method is soaking bread in milk
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12. Elements of Production
Panadas and Secondary Binders
The protein in eggs, gelatin, and milk or cream also serves to bind the farce as it coagulates when heated
Milk and egg white both have the ability to hold an emulsion, thereby allowing air molecules to be trapped in the mixture, and later expanded by heat
Additionally, panadas serve as extenders in the forcemeat
Cooked rice, bread, and potatoes are much less expensive than meats, fish, and liver
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13. Elements of Production
Stocks, Glazes, and Gelatins
Stocks are the foundation to sauces and glazes
Stocks are used as a poaching liquid for galantines, a flavoring agent for the farce, a gelatin for binding a terrine or mousse, and a glaze that serves to color, flavor, and protect the surface of the final product
Glazes prevent discoloration and drying in addition to being attractive
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14. Elements of Production
Forcemeats
Originated with the use of pork, mainly the lesser cuts of flesh mixed with a percentage of fat and seasonings
Today, forcemeats include fish and shellfish, beef, game, poultry, and vegetables
They come in a variety of textures, from very smooth to coarsely ground
The farce can be of one animal and color, or blended to create a variety of textures, flavors, and appearances
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15. Elements of Production
Cooking Times and Methods
Use a pocket thermometer to provide accurate reading of internal temperatures
A water bath, or bain marie, can serve to insulate the terrine from temperature extremes
The temperature should be maintained between 170ºF and 175ºF (77ºC and 79ºC)
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16. Elements of Production
Cooling and Storage
Cooked foods must not be allowed to remain in the temperature danger zone, between 41ºF and 135ºF (5ºC and 57ºC), for more than 2 hours
Follow correct cooling, wrapping, and labeling guidelines for product storage
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