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Fabrication and Straining for Smoothness
Appears in
By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
Because smoothness is of the utmost importance in a mousse-line, it is important that the seafood, poultry, or meat intended for mousselines be free of fat and connective tissue. Poultry and meat may have large amounts of both internal and external connective tissue and may have visible deposit fat. Trim these ingredients carefully.
Seafood mousseline being forced through a tamis
Once the meat protein is puréed with the eggs, cream, and other ingredients, the resulting forcemeat is forced through a tamis [tam-EE], or fine-mesh drum sieve, to remove any last trace of solid animal fat or connective tissue.