PROCESO DE LA PLANEACIÓN ESTRATÉGICA DE VENTAS

Chill all metal equipment that will touch meat/fat products: Temperature control is important. If possible, chill the meat between grinding and chopping steps to compensate for the heat generated by grinding.

1.

Trim the meat and cut into 1-in/3-cm cubes. Chill or partially freeze.

2.

Cut the jowl fat into 1-in/3-cm cubes. Chill or partially freeze.

3.

Progressively grind the fat from the coarse plate (³⁄⁸ in/9 mm) through the fi ne plate (¹⁄⁸ in/3 mm).

4.

Mix salt, Insta Cure (see Note), dextrose (if used) and other seasonings with the meat. Progressively grind the meat from the coarse plate (³⁄⁸ in/9 mm) through the fi ne plate (¹⁄⁸ in/3 mm).

5.

Place the meat in a Stephan cutter or other suitable food chopper. Place the ice on top of the meat.

6.

Process the meat in the chopper to a temperature of 30°F/–1°C or lower.

Continue processing until the temperature of the meat rises to 40°F/4°C.

7.

At 40°F/4°C, add the fat and continue processing until the temperature of the meat is between 45°and 50°F/7°and 10°C.

8.

Add the nonfat dry milk and continue processing until the temperature of the meat is 58°F/14°C.

9.

Cook a small amount of the forcemeat, taste and check the binding, and ad-just seasoning if necessary.

10.

Process into the desired sausage product.

Note:Not all emulsifi ed forcemeats require Insta Cure No. 1.

Procedure photos continue on next page.

5 lb/2.27 kg meat 4 lb/1.81 kg fat 3 lb/1.36 kg ice

or cold water

When the temperature reaches 45°F/7°C, add the nonfat dry milk, scraping down the bowl periodically as you continue mixing.

When the mixture reaches 40°F/4°C, add the ground fat to the meat.

Continue processing until the mixture forms a stable emulsion of the lean meat and fat, and the temperature is 45°F/7°C.

emulsifi ed meat method, continued

galantines

The term galantine derives from an Old French word, galin, meaning “chicken.”

Originally, galantines were made exclusively from boned poultry and game birds, and were stuffed with a forcemeat, tied in the bird’s natural shape, and often lavishly decorated. Since deboning poultry is diffi cult and time consuming, this is a rather elaborate dish. Today, however, galantines are made from a wide range of products, including fi sh, shellfi sh, and meats. The skin, if available, is used as a casing to hold the forcemeat. Galantines are often pressed into a cylindrical shape.

cooking and assembly method for galantines

1.

Cut the knuckle bone from the legs and cut the wing at the second joint to allow the skin to be removed without ripping it. Remove the skin, keeping it as intact as possible. Make an incision through the skin down the middle of the back and pull the entire skin away from the bird. Use a small knife to help loosen it, if necessary, working it carefully not to rip or cut, working the skin loose and peeling like an old pair of long johns, going around the wing joint and the legs.

You then will need to remove the extra fat and sinew from the skin to ensure it will be fl at.

2.

Bone the predominant meat, reserving intact any pieces that will be used for garnish. All other meat should be cut into dice or strips of the appropriate size to prepare the forcemeat. The bones and any unusable trim should be used to prepare a rich stock and reduced to glace to add to forcemeat to give more fl avor.

3.

Trim the skin to form a large rectangle. Lay out the skin or other casing for the galantine on a large cheesecloth or plastic-wrap square. Mound the forcemeat lengthwise down the rectangle’s center and position any garnish (for example, the tenderloin or marinated diced breast meat) as desired. Make into a cylinder with help from the cheesecloth, then wrap the skin-encased forcemeat tightly in cheesecloth to form a roulade or cylinder.

4.

Tie the ends with butcher’s twine and use a strip of cheesecloth to secure it at even intervals in order to maintain the shape of the cylinder.

5.

Place the galantine on a perforated rack and submerge it in simmering stock. Be sure that the galantine is completely submerged. Maintain the liquid at an even simmer throughout the cooking time, generally 1 to 1½ hours, until an internal temperature of 150°F/66°C for meats, 140°F/60°C for fi sh, or 165°F/74°C for poultry has been reached.

6.

Let the galantine cool overnight in the cooking liquid. The next day, rewrap the galantine in cheesecloth or plastic wrap. This will hold it in a cylindrical shape for storage. If cheesecloth or plastic wrap has been used, remove the casing. Rewrap the galantine in fresh plastic wrap, reroll it to form a tight cylinder, and refrigerate.

THE ART OF CHARCUTERIE

169

THE ART OF CHARCUTERIE

169

170

^FORCEMEATS

Make an incision along the back-bone and carefully pull and cut away the skin from the meat, keep-ing the skin intact.

Lay the skin out on cheesecloth or plastic wrap.

Layer a garnish on the skin, then pipe on the prepared forcemeat fi lling.

Roll the galantine carefully around the forcemeat. The skin should just overlap itself, forming a seam.

After rolling, secure the galantine by tying each end with butcher’s twine and secure the middle by tying two bands of cheesecloth.

To keep the galantine submerged during poaching, weight it with a small plate and lower into the poissonier.

THE ART OF CHARCUTERIE

171

pâté

Pâté is a form of spreadable paste, usually made from meat and served with toast as a starter. Pâté is a French word that designates a mixture of minced meat and fat. It is generally made from fi nely ground or a chunky mixture of meats such as the liver of chicken, pigs, ducks, geese, or calves; and fl avored with herbs, spices, wild mushrooms, wine, brandy, and often additional fat, vegetables, and in some cases, black truffl es from Périgord, France. Pâté may be cooked in a crust as a pie or in a loaf, in which case it is called pâté en croûte. The most famous pâté is probably pâté de foie gras, which is made with fattened livers from force-fed geese.

Pâtés have been the staple of French chefs. They provide an opportunity to dis-play the imagination and skill of an ambitious chef. Pâtés are delicate, fi ne, exquisite specialties that require great culinary skill and passion to create.

working with foie gras

Upon receiving the foie gras, it is important to inspect it. This is an expensive product, whatever grade you buy. So take the time to be certain that you are getting the quality you are paying for. First, check that the packaging is still intact. Any rips or punctures may have damaged the foie gras. Weigh the foie gras yourself, and inspect it carefully for any unexpected imperfections.

Prepare the foie gras for refrigerated storage. Set the wrapped foie gras on a bed of crushed ice in a perforated hotel pan, set inside a standard hotel pan. Pack more ice around the liver and keep this assembly in the refrigerator until you are ready to prepare the foie gras.

Fill the poissonier with stock, cover, and poach the galantine to the appropriate internal temperature.

Remove the cheesecloth or plastic wrap, then tightly rewrap the gal-antine to produce an even density after it has cooked.

Slice the galantine to serve.

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^FORCEMEATS

Temper the foie gras before cleaning by leaving out at room temperature for a few hours, so it becomes very soft and pliable. Ot you may place the foie gras in the packag-ing into water that is around 70° to 80°F/21° to 27°C for about 1 hour, or until soft to work with. for at least 2 hours. Separate the foie gras into lobes and remove the veins.

Starting from the top of the lobe, where the veins are the thickest, pull out the veins, using tweezers, the tip of a knife, and/or your fi ngertips. When the foie gras has been cleaned, it is then soaked in salted ice water and/or milk. Marinate the foie gras according to the specifi c recipe and proceed with the recipe instructions to complete the foie gras terrine.

In document Planeación estratégica de ventas para la concesionaria (página 98-103)