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Forcemeat

Forcemeat (derived from the French farcir, "to stuff") is a uniform mixture of lean meat with fat made by grinding or sieving the ingredients. The result may either be smooth or coarse. Forcemeats are used in the production of numerous items found in charcuterie, including quenelles, sausages, pâtés, terrines, roulades, and galantines. Forcemeats are…

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Overview

FrenchMeatGrindingSievingCharcuterie
26 related topics

History

AncientApicius
2 related topics

Secondary binders

EggsDry milk powderPanadesBreadPâte à choux
5 related topics

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Overview

History

Secondary binders

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Map overview Semantic statistics

Forcemeat

Nodes37
Edges36
Triples9
Avg. degree1.95
Density0.054054
Components1

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Forcemeat

Top relations

related to history · 4
Forcemeat → AD, Apicius, Forcemeats, Roman
related to Secondary binders · 4
Forcemeat → Often, Sometimes, The, These
is a · 1
Forcemeat → physical structure of the protein used

Important terminology Word statistics

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Important terminology

forcemeats meat used pork fat binders gratin mixture made ingredients usually include types secondary french grinding sieving charcuterie quenelles sausages

Entity relationships Subject–Predicate–Object triples

SubjectPredicateObjectConfidenceSrc
Forcemeatis aphysical structure of the protein used0.90text
Forcemeatrelated to historyForcemeats0.60section
Forcemeatrelated to historyApicius0.60section
Forcemeatrelated to historyRoman0.60section
Forcemeatrelated to historyAD0.60section
Forcemeatrelated to Secondary bindersOften0.60section
Forcemeatrelated to Secondary bindersSometimes0.60section
Forcemeatrelated to Secondary bindersThese0.60section
Forcemeatrelated to Secondary bindersThe0.60section

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    Min side: 3
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