Forcemeat

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.

Words

This table shows the example usage of word lists for keywords extraction from the text above.

WordWord FrequencyNumber of ArticlesRelevance
forcemeats210.27
forcemeat290.232
pork316560.212
meats26570.157
fat246300.123

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