Description
A stabilized emulsion of spiced meats cooked gently to form sliceable layers.
Technical
Proteins (myosin, actin) undergo thermal denaturation at 60-70°C while collagen converts to gelatin, with fat particles suspended via emulsification. The water bath prevents protein overcoagulation.
Culinary Significance
Creates luxurious texture contrasts between fine forcemeat layers and chunky garnishes, ideal for elegant presentations.
Science
Primary Reaction
Myosin gelation
Parameters
Temperature
70°C optimal
60°C to 80°C range
Gentle heat to prevent fat separation
Time
1 hour
30 minutes – 2 hours
Equipment
Meat grinderMixing bowlTerrine mold