The classic proportion in forcemeats is equal parts fat and meat. Many forcemeats,how-ever, contain less than 50 percent fat, especially in recent years, as people have become more attentive to nutrition and dietary considerations (see the discussion of the fat content of sausages on page 832). Nevertheless, a certain amount of fat is necessary for both moisture and flavor.A pâté with too little fat tastes dry. Hard fat, such as pork fatback, gives best results. Heavy cream is sometimes used to add fat as well as liquid to a forcemeat.

Note that this discussion of fat content refers only to the solid fat specifically added as a measured ingredient.There is, of course, some fat in the lean meat as well.

Continue reading here: Procedure for Preparing Poultry Livers for Forcemeats

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