Label
All
0
Clear all filters

Fabrication and Straining for Smoothness

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About
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.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

The licensor does not allow printing of this title