noun a seasoned mixture of ground meat and fat, used as a stuffing or garnish
In culinary arts, forcemeat refers to a mixture of ground or finely chopped ingredients, typically meat, that is used as a filling or stuffing in dishes such as sausages, pâtés, and meatballs.
Forcemeat is commonly used in fine dining establishments to create elegant and flavorful dishes, such as terrines and quenelles.
Butchers may prepare forcemeat by grinding or mincing various meats and combining them with seasonings and other ingredients to create different types of sausages and meat products.
In the culinary world, forcemeat is used as a mixture of ground or finely chopped meat, fat, and seasonings that is used as a stuffing or filling for various dishes such as sausages, pates, and dumplings.
Butchers may use forcemeat to create specialty sausages or other meat products for their customers.
Caterers may use forcemeat to create a variety of appetizers or hors d'oeuvres for events and parties.
Food scientists may study the properties of forcemeat and develop new formulations or recipes to enhance the taste and texture of meat products.
Restaurant owners may include dishes made with forcemeat on their menus to offer customers a unique and flavorful dining experience.