Padded, either ‘gefarceerde’, dishes are often real smaakbommen. Tips and recipes.
Farceren is a centuries-old keukentechniek. Filled thrush was a great favourite of the Romans, already showed that the intestines sit up and filled them to the animal via the mouth. A farce has two major intentions. It prevents the dish from drying out, and she increases the taste.
Especially with poultry in the oven dehydration is a real risk: through the removal of the intestines there is a large interior. Hence, the many recipes for stuffed turkey, goose, pigeon, or duck. But in fact, you may have many of the ingredients farceren: meat, fish, all kinds of vegetables and large mushrooms, eggs and even fruit. Think for that last one, but cored apple with almond paste or peach with cranberries. The chocoladesurprise that we propose goes a step further.
Padding, no filler
The filler material can be very diverse. A farce is almost always finely minced (sometimes with coarsely chopped pieces for variety) and is intended, to moisture and/or fat. That keeps the dish creamy and soft. Often, ground meat, bread, egg, milk, nuts, mushrooms, apples, herbs and so on. Sometimes the only dry ingredients are used, especially for the taste. You can also make a farce of fish. In restaurants is that sometimes the name ‘muslin’ to it, which can be confusing. Sinfully delicious is the English farce that will be used for meat dishes: a combination of onions, sage, kalfsvet and butter.
It is important that a farce both complements contrasts. Think of a hearty leg of lamb with a soft filling of minced lamb and nuts; poultry with a farce in which seafood is processed; a stuffing with apple for pork, and so on. A farce is decisive for the taste of the whole.
Farceren has a significant influence on the gaartijd, which is relatively slow. Sometimes the stuffing in that area determines: a pepper with a ongare filling of minced meat and rice is not tolerable. Certainly in experiments is the use of a oventhermometer recommended: a low temperature becomes the farce not cooked, at high temperature there is chance of burning.
Beef for roulades is preferably of the flat buttock. That is to be cut to a flat piece of meat. The butcher can do that for you, or you can do it yourself. The classical technique is the piece of meat in the middle to mid-cut (not completely in half!), and then both to the left and to the right horizontal cut to just before the end. So you get a flat lap by both sides, a flap to the outside to save. The technique is called, and wallet. (Peter Vandeweerdt )
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