Charcuterie ( or ; north t tà © s , and confit , especially from pigs. Charcuterie is part of the repertoire of the chef garde manger . Originally intended as a way to preserve meat before the advent of refrigeration, they are prepared today for their flavor that comes from the preservation process. Video Charcuterie
Terminology
The French word for the person preparing charcuterie is charcutier , commonly translated into English as "pork butcher". This has led to a false belief that charcuterie can only involve pork. The Lover's Food Lovers, however, say, "it refers to the product, in particular (but not limited to) pig specialties such as
à © tà © s, rillettes, galantine, crà © Å © pinettes , etc., made and sold in grocery stores, also called charcuterie. "The 1961 edition of Larousse Gastronomique defined it as:" The art of preparing various meats, especially pork, to serve it in the most diverse way. "
Maps Charcuterie
History
In the first century AD, Strabo noted the import of salted meat from Gaul and the Romans were probably the first to organize the charcuterie trade because they wrote the law governing the production of the right pig joint, but France also had an influence. In fifteenth-century France, local guilds organize traders in the food production industry in every city. Guilds that generate charcuterie are those of charcutiers . These guild members produce a variety of cooked or marinated and traditional dried meats, which vary, sometimes, from region to region. The only "raw" meat that charcutiers are allowed to sell is non-regenerating pig fat. The charcutier is preparing many items, including pÃÆ' Â ¢ tÃÆ' Â © s , rillettes , sausage, bacon, trotters, and cheese head (brawn). This preservation method ensures the meat will have a longer shelf life.
Products made with forcemeats
Forcemeat
Forcemeat is a mixture of soil, lean meat emulsified with fat. Emulsification can be achieved by grinding, sifting, or cleaning the ingredients. Emulsification can be either smooth or coarse texture, depending on the desired consistency of the final product. Forcemeats are used in the production of many items found at charcuterie . Meat commonly used in forcemeats production includes pork, fish (pike, trout, or salmon), seafood, meat (venison, wild boar, or rabbit), poultry, game birds, veal, and pig liver. Fatback pork is often used for forcemeat fat parts, as it has a somewhat neutral taste.
In US usage, there are four basic styles of forcemeat. The straight forcemeats are produced by increasingly grinding the same portion of pork and lard with the third dominant meat that could be pork or other meat. The protein is cut into dice and then flavored, dried, rested, ground and then placed into the desired vessel. The rustic style forkemeat is a combination of pork, lard, often with the addition of pork and ornate ingredients. The finished product has a rough texture. The third style is gratin which has the main brown protein part; the French term gratin connotes a brown "grate" product. The last style is mousseline , which is very light in texture using a slice of lean meat usually from veal, poultry, fish, or shellfish. The resulting texture comes from the addition of eggs and cream to this forcemeat.
Sausage
The name is taken from the Latin from the Latin sal , "salt", the sausage-making technique involves putting the meat ground or chopped together with salt into the tube. The tubes may vary, but tubes from more common animals include lamb, pig, or cow lining. In addition, animal and bladder stomachs, as well as an edible artificial envelope produced from collagen and cellulose or inedible plant paper are also used. Unusable casing is mainly used to form, store, and aging sausages. Two main variants of fresh and cooked sausage. Fresh sausage involves the production of raw meat placed into the casing for cooking at a later time, while the cooked sausage is heated during production and ready to be eaten at the end of production.
Emulsed sausage
Emulsized sausage is a sausage cooked with a very fine texture, using a combination of pork, beef, or poultry with fat, salt, medicine, flavorings, and water. These materials are emulsified at high speed in a food processor or blender. During this process, the salt dissolves the muscle protein, which helps suspend fat molecules. Temperature is an important part of the process: if the temperature rises above 60Ã, Â ° F (16Ã, Â ° C) for pork or 70Ã, Â ° F (21Ã, Â ° C) for beef, the emulsion will not last and the fat will leak from the sausage during the cooking process.
PÃÆ'Â ¢ tÃÆ'Ã… ©, terrine, galantine, roulade
PÃÆ'  ¢ tà ©  © and terrines are often cooked in a cookie crust or pottery container. Both containers of pottery and the disk itself are called terrine. PÃÆ'  ¢ tà ©  © and terrine are very similar: The term
often shows a finer textured forkema using the heart, whereas terrine is more often made than coarse forkemeat. Meat is chopped or ground, along with heavy spices, which may include fat and aromatics. Seasoning is important, as it will generally be served cold, which turns off the flavor.
The mixture is placed into a mold lined, covered, and cooked in bath water to control the temperature, which will keep the distance from the separator, because the water bath slows the heating process of the terrine. PÃÆ'  ¢ tà ©  © and terrine are generally cooked to 160 Ã,  ° F (71Ã,  ° C), while terrine made of foie gras is generally cooked to a temperature internal 120Ã,  ° C. Ã,  ° F (59Ã,  ° C). Once the right temperature is reached, the terrine is removed from the oven and placed into the cooling unit by weight to compress the contents of the terrine. Then allowed to rest for several days to allow the flavor to blend.
Galantine is a cold poultry product made after the French Revolution by a chef to the Marquis de Brancas. The term galant connotes polite sophistication. Other origins are suggested: the older French word for chicken gÃÆ' Â © line or galine or the word gelatin. The sources suggest the spelling of gelatin is changed to the words galentyne , galyntyne , galandyne , and galendine .
Galantine is prepared with skinning and boning chicken or other poultry. The skin is laid flat, with the pounded breast placed on top. A forcemeat is then placed on top of the crushed breast. Galantine then rolled up with the ends of each breast meeting. Galantine is then wrapped in a thin cotton cloth and boiled in poultry stock until proper internal temperature is reached.
Roulade is similar to galantine . The two main differences are that instead of rolling the poultry evenly to the ends of the breast to meet, the bird is rolled into a mill, and the roulade is cooled by cooling it after removal from the hunting fluid.
Products that are dried and brewed with salt
Salt serves four main purposes in food preservation in charcuterie kitchen. The first is to induce osmosis: This process involves the movement of water outside the cell membrane, which in turn absorbs the salty water back into the cell. This process helps in the destruction of dangerous pathogens. The second is dehydration, which means salt attracts excess water from proteins, which helps in the shelf life of proteins, because there is less moisture present for bacterial growth. Fermentation is the third, in which salt helps stop the fermentation process that will break the meat. Finally, salt helps in protein denaturation, which basically means the protein structure is effectively shifted, similar to the cooking effect.
Prior to the discovery of nitrate and nitrite by German chemists around 1900, preservation was done with unrefined salt and belching. Because saltpeter provides inconsistent results in preventing bacterial growth, nitrates and nitrites (in the form of sodium nitrite and sodium nitrate) have increased in popularity for consistent results. Nitrates take longer to break down in preserved foods than nitrites. Therefore, nitrate is the preferred preservative salt for long drying and drying periods. Nitrites are often used in foods that require shorter curing time and are used for any item that will be cooked completely. Finally, some of the nitrates will be converted to nitrite by bacterial action.
Nitrites have many goals in the preservation process. One of the goals is the taste, nitrite that gives a sharp, savory taste to the flesh. Second, nitrite reacts with the inner substances of the flesh to produce nitric oxide. Nitric oxide prevents iron from breaking fat in meat, thus stopping rancidity. The binding also creates the typical reddish color found in most of the preserved meats. Finally, nitrite inhibits the growth of botulism-causing organisms that would normally develop in an oxygen-deprived environment in a sausage casing. The German scientist was originally named botulism poisoning Wurstvergiftung or "poisoning sausage." The term botulism takes its name from the Latin term for sausage.
Eating preserved meat products has been associated with a small increase in gastric cancer, as well as chronic obstructive pulmonary disease. Negative effects are thought to be caused by nitrates and nitrites, and nitrosamines formed by nitrite reacting with meat. These risks are generally considered minimal, and regulations in the United States restrict nitrite to 156 parts per million (0.0156%) (less for bacon) as a precautionary measure.
Cure the salt mix
The two main types of curing salt mix used by charcutier. The first is known by several names, including "colored drug mix", "pink medication", "powder prague", or "insta-cure # 1". The mixture was 93.75% sodium chloride and 6.25% sodium nitrite. When used, the recommended amount is a 4 oz ratio for every 100 pounds (1 kg for every 400 kg) of meat or 0.25% of total meat weight. This mixture is colored bright pink to keep the charcutier from confusing the mixture with regular salt.
The second curing salt mixture is called "Praha II powder" or "insta-cure # 2". Also pink to distinguish it from table salt, containing 6.25% sodium nitrite, 4% sodium nitrate, and table salt 89.75%. This mixture is used for dry sausages that require longer drying periods requiring the presence of nitrates.
Seasoning and flavoring agents
Sweeteners and other flavoring agents are required in the production of many preserved products due to the rough taste of salt. A number of sweeteners can be used in preservatives, including dextrose, sugar, corn syrup, honey, and maple syrup. Dextrose is often seen in preserved meats, because it not only softens the hardness, but also increases the moisture content of the preserved product while adding less sweetness to the preserved meat. Sweeteners also help stabilize the color of the meat and help the fermentation process by providing nutrients to bacteria.
Many spices and herbs are used in the preservation process to aid the taste of the final product. Commonly used sweet spices include cinnamon, allspice, nutmeg, mace, and cardamom. Other flavoring agents may include dried and fresh chili, wine, fruit juice, or vinegar.
Fermented Sausage
Fermented sausages are created by slicing minced or ground meat to remove moisture, while allowing beneficial bacteria to break down sugars into scented molecules. Bacteria, including Lactobacillus species and Leuconostoc species, break this sugar to produce lactic acid, which not only affects the taste of sausages, but also decreases the pH from 6.0 to 4.5-5.0 , preventing the growth of bacteria that can damage the sausage. This effect is magnified during the drying process, since salt and acidity are concentrated as extracted water vapor.
The ingredients found in fermented sausages include meat, fat, bacterial culture, salt, spices, sugar and nitrite. Nitrites are usually added to fermented sausages to prevent the formation of bacteria causing botulism, while some traditional and artisanal producers avoid nitrite. Sugar is added to assist the production of lactic acid bacteria for 18 hours until a three-day fermentation process; the fermentation time depends on the temperature at which the sausage is stored: the lower the temperature, the longer the fermentation period is required. Mushrooms and white yeast are sometimes attached to the outside of the sausage during the drying process. This mold adds to the taste of sausage and helps prevent harmful bacteria attached to the sausage.
The two main types of fermented sausages are dried, salted, seasoned sausages found in warm climates and fermented semidry sausages found in colder and more humid climates. Due to dry Mediterranean sausage, in countries like Italy, Spain, and Portugal containing 25-35% water and over 4% salt, they can be stored at room temperature. Northern European sausages usually contain less salt (about 3%) and 40-50% water, and thus do not dry out well in humid climates of countries like Germany.
See also
- Cutting cold
- List of dried foods
- List of smoked foods
- Salumi
- Smallgoods
Note
References
- The American Culinary Institute. Garde Manger: Arts and Crafts from Cold Kitchen . 3rd edition. Hoboken, NJ: John Wiley & amp; Sons, 2008. ISBNÃ, 978-0-470-05590-8.
- McGee, Harold. About Food and Cooking: Science and Knowledge of the Kitchen . New York: Simon and Schuster, 2004. ISBNÃ, 0-684-80001-2.
- Ruhlman, Michael, and Polcyn, Brian. Charcuterie: The Craft of Salting, Smoking and Curing . New York: W. W. Norton & amp; The company, 2008. ISBNÃ, 978-0-393-05829-1.
External links
- Enrique GarcÃÆ'a Ballesteros: Food From Spain History: Charcuterie Through The Century
- Istituto Valorizzazione Salumi Italiani, PGI Consortium
- Salumi Casalinghi - in Italian
- Salumi - Italian Cold Slice from About.com
Source of the article : Wikipedia
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