Stacked

In class today we studied the making if sausages and we also looked at the final product from session three terrines. As a whole we learned several things about our terrines. In two of the groups the terrines where baked in a route. We learned that if the stack hole was not large enough or if there is not a stack hole at all there will be separation of the terrine and the croute. This was the case in one of our terrines as the stack hole was not large enough and the steam could not escape causing the terrine to rise and leave a gap at the bottom of the terrine dish. We also learned as we where cutting and tasting our terrines that if you use vegetable you should put them in the oven to draw out some of the moisture. This would help make the terrine a little dryer and make it more stable. One of the best things that I learned is if your terrine is under seasoned or over seasoned it cannot be used. This I learned because one of my group’s terrines was over salted, even though it had a very good flavor this item could not have been served on a platter for a buffet. When doing terrines we learned that there are several steps that must be taken even though it is not in the recipe if these steps are followed you will have a much better product turn out of your hard work.

To continue with session four we prepped sausage to grind and stuff. Even though only one group managed to stuff a sausage, I think the biggest thing we learned as a class is that time management is very crucial during our production. I think we did however learn some very useful information in this session. We did learn that the making of sausage is not a one day job, because most of the sausage will have to cure for several weeks if not months. We learned that sausage can be made from several different animals and can be stuffed in many different ways as well as different products with the natural animal casings being the best.  In closing I would have to say the one thing I learned the most was on my buffet presentation, this meaning the flow of my food from the ladder to its overall presentation cannot just be thrown together at the last minute it really needs some thought put in to it to make it more appealing to the eye especially for you potential customers.