force meat

Definition

Ground, puréed, or finely chopped meat mixed with fat and seasonings, used as stuffing or the base for terrines, pâtés, and sausages. Despite the aggressive name, no actual force is required—just a meat grinder.

Example Usage

The forcemeat for the ballotine needs to be emulsified properly or it'll be grainy and dry.

Origin

From French 'farce' (stuffing), anglicized to 'force'

Fun Fact

Professional chefs keep their forcemeat and equipment ice-cold during preparation to prevent the fat from melting and separating, which would result in a dry, crumbly final product.

Source: Charcuterie and meat preparation standards

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