Culinary Art 4: Pate, Truffles, and Galantines PDF

CULINARY ART 4 PATE,TRUFFLES AND GALANTINES  PATE Pâté is the French term "paste.“ Pate is a paste, pie, or loaf consisting of a forcemeat such as liver, poultry, meat, fish, etc. Can be served hot or cold.  PATE There...

CULINARY ART 4 PATE,TRUFFLES AND GALANTINES  PATE Pâté is the French term "paste.“ Pate is a paste, pie, or loaf consisting of a forcemeat such as liver, poultry, meat, fish, etc. Can be served hot or cold.  PATE There are 4 types of Pâté Pâté en croûte Pâté en terrine Pâté en roulade Mousseline pâté  PATE Pâté en croûte A forcemeat baked in a crust of pastry dough. Liver as the main ingredients – Duck, Goose (foie gras), or Chicken liver. Additional Ingredients - chicken, beef ox tongue, nuts, vegetables, cured meat, cognac, cream, gelatin powder (aspic jelly), etc. Can be served cold or hot (without gelatin)  PATE Cooking method – Baking with water bath method Baking with the insertion of "chimneys" on top: Small tubes or funnels that allow steam to escape, thus keeping the pastry crust from turning damp or soggy.  PATE Pâté en terrine A forcemeat baked in a form or vessel without a pastry crust. The mixture wrapped in suet or not and layered in a ceramic or steel loaf-terrine mold, Cooked in the oven with  PATE Sometimes an infused gelatin (aspic jelly) is set on top for a decorative effect that also adds an additional layer of flavor. Served cold. The main ingredients can be meat, liver, poultry, seafood Vegetable terrine as special dishes or vegetarian dishes  PATE Pâté en roulade Forcemeats wrapped/rolled in wrapping material (not edible and edible material but not chicken or poultry skin) Wrapping material: Plastic wrapped, Aluminium foil, Natural wax paper, Cured meat, etc.  PATE Main ingredients - meat, liver, poultry, and fish Vegetable roulade as special dishes or vegetarian dishes Cooking method: Baking or Steaming method Can be served cold or hot.  PATE Mousseline pâté The smoothest and most refined form of pâté made from an emulsion of puréed fish, raw meat, eggs, and cream The mixture looks like mousse, light, airy, and delicate. Cooking method: Baking or Steaming  PATE Can be wrapped in wrapping material or layering in a ceramic terrine mold or ceramic mini- cocotte mold Can be served hot or cold. The mixture may be flavored with herbs like dill and parsley.  PATE Four (4)Parts of Pate Forcemeat Internal garnishes Liners and wrappers Sealers  PATE Forcemeat This emulsified mixture of ground meat and fat makes up the body of the pâté It consist of: Primary meats: Meats that must total more than half the pâté forcemeat’s weight.  PATE Secondary meats: Meats added to a pâté forcemeat, to add a rich mouthfeel and to lighten the color of the finished product. Fats for Pâté Forcemeats: Such as chicken fat, turkey fat, or duck fat Seasonings for Pâté Forcemeats: Salt, spices, herbs, aromatic vegetables, meat glazes, alcoholic beverages or cream, etc.  PATE Internal garnishes Pieces of food are placed within the forcemeat to add texture, flavor, and visual interest. Cured and smoked meats Nuts, beans, dried fruits, and vegetables  PATE Mushroom or Truffles Marinated raw meats and poultry Chicken tender and boiled beef ox tongue Seasoned livers.  PATE Liners and Wrappers A pâté forcemeat is usually contained in some form of wrapper or liner. Only mousselines pate are not wrapped or lined Pastry dough/Pate dough wrappers for pâtés en croûte  PATE These doughs must be sturdy enough to hold up to heavy forcemeats and the steam, juices, and rendered fat they produce. Pate dough is consists: Flour, Unsalted butter, Salt, Water, and Egg.  PATE Sealers After a pâté product is baked and cooled, it is sealed with a semisolid fat to preserve it. Modern pâtés are now more often sealed with liquid aspic for presentation purposes. For pâtés en croûte, use flavorful, clear liquid aspic to fill the gap and adhere the crust to the forcemeat.  PATE Pate Accompaniment Fruits and vegetable Bread salsas Balsamic vinegar glaze Crackers Pickled vegetables Flavored mustard Vegetables dressed in Mayonnaise sauce vinaigrette  PATE Pate presentation styles Presented on a platter for buffet service such as hors d'oevres, canapés and buffet platter Individually portioned for plate services such as appetizer  TRUFFLES Truffles come from the ‘Fungi’ (Fungus) family, just like the mushroom. It has the consistency and the shape of a potato or a nugget. The common definition refers to the shape of a truffle. What makes it so desirable is its incredible and unique aroma. Plus, their seasons only last for a couple of months at a time.  TRUFFLES There are three types of truffles: Winter White Truffle Black Summer Truffle The summer truffle  TRUFFLES Black Winter Truffles - Season: November - February. Found in Europe, recently, the black winter truffle has been successfully cultivated in Australia; since their winter is June through August. Characteristics: Dark, robustly-veined flesh  TRUFFLES Culinary Uses: Slice paper-thin or truffle shaver. These thin shavings can be placed under the skin of a chicken, turkey, duck or other game bird before roasting. Lay fresh slices on top of cooked beef, pork, or game meats like wild boar or venison. Grate truffles into wine or cream-based sauces, or shave them onto cooked pasta, scrambled eggs or potato dishes.  TRUFFLES Burgundy Truffles France, Spain, Sweden and North Africa Season: Harvested from September to December. Characteristics: has pointed, diamond shaped “warts” on the skin. The flesh has a chocolate-brown color that is lighter than the winter truffle, with a more nuanced  TRUFFLES Culinary Uses: Enjoyed raw, or slightly warm Shaved over pasta, risotto, potatoes, with cheese dishes, and creamy soups or sauces. Accompaniment for cheese or charcuterie.  TRUFFLES Black Summer Truffles Found in central and northern Italy and Spain, especially common in Eastern Europe, and throughout Europe. Season: Harvested from May to September. Characteristics: Black on the outside, with pale  TRUFFLES Culinary Uses Julienne and add to a salad. Serve raw or slightly warmed to protect the delicate flavor. Layer truffle flavors by using truffle butter or truffle oil in recipes.  TRUFFLES Storing Truffles Wrap it in a paper towel, put in an airtight plastic container and set in the refrigerator. Do not clean the truffle until ready to use it. Avoid condensation and humidity which can cause rot. Store with eggs in the refrigerator to impart its flavor into the eggs. Do not store in dried rice, as the rice dehydrates the truffle. Allow truffles to come to room temperature before using.  GALANTINE A galantine is a French dish of de-boned stuffed meat, most commonly poultry or fish, that is poached and served cold, coated with aspic. Galantines are often stuffed with forcemeat, and pressed into a cylindrical shape.  GALANTINE MAKING OF GALANTINE Galantines is rolls made from birds or cuts of meat that have been boned and stuffed. A galantine is shaped in a cylinder (so that it is easy to slice ), then wrapped in a cloth and poached in stock. It is always served cold, usually in spic. Chicken and turkey galantine often have a real or ham stuffing , while a pork stuffing is more common for richer meats.  GALANTINE PRESENTING GALANTINE When sliced displays an attractive meat and stuffing dotted with nuts, olives, chunks of ham or pork fat Arrange it flat on the dish so that they scarcely overlap. Coat unsliced galantine with chaudfroid sauce. Garnish such as stuffed tomatoes adds color