Forcemeat | Wikipedia audio article
Channel: wikipedia tts
Date: 2018-12-12

This is an audio version of the Wikipedia Article:
Forcemeat


00:00:47 1 History
00:01:08 2 Types
00:02:02 3 Secondary binders
00:02:41 4 See also



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SUMMARY
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Forcemeat (derived from the French farcir, "to stuff") is a mixture of ground, lean meat mixed with fat by grinding, sieving, or puréeing the ingredients.  The result 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, including quenelles, sausages, pâtés, terrines, roulades, and galantines.  Forcemeats are usually produced from raw meat, except in the case of a gratin.  Meats commonly used include pork, fish (pike, trout, or salmon), seafood, game meats (venison, boar, or rabbit), poultry, game birds, veal, and pork livers.  Pork fatback is preferred as a fat, as it has a somewhat neutral flavor.