How Do You Spell FORCE MEAT?

Pronunciation: [fˈɔːs mˈiːt] (IPA)

Force meat, a mixture of ground meat and seasonings, is often used in dishes like meatloaf or stuffed meats. The word is spelled as two separate words, with the first word pronounced as /fɔːrs/ and the second word pronounced as /miːt/. The spelling of "force meat" comes from the French term "farce fine," which translates to "fine stuffing." This technique has been used in French cuisine for centuries and has become a staple in many international dishes.

FORCE MEAT Meaning and Definition

1. Force meat is a culinary composition that consists of finely ground or puréed meat mixed with various additional ingredients to create a malleable paste-like texture. It is traditionally used as a stuffing or filling in different dishes, such as pâtés, sausages, meat pies, and terrines. The term "force" in force meat originates from the French word meaning "to stuff" or "to force," referring to the process of packing the meat mixture into a casing or mold.

   The composition of force meat typically includes highly seasoned lean meat, often from pork, veal, or poultry, in order to maximize flavor intensity. Additionally, the mixture may incorporate various other ingredients such as fat, eggs, breadcrumbs, herbs, spices, vegetables, and even seafood. The meat and fat are usually minced or ground finely to achieve a uniform consistency before combining with the other ingredients.

   Force meat is commonly prepared by blending all the components together until a smooth and cohesive mixture is obtained. This can be achieved through hand mixing or by using a food processor. Once the force meat is ready, it can be shaped into the desired form, such as being stuffed into a casing, layered into a mold, or used as a filling between different layers of dough or pastry.

   The purpose of force meat is not only to enhance the taste and texture of the final dish but also to contribute moisture, bind the ingredients together, and provide a balanced flavor profile. It allows a chef to create a harmonious blend of flavors and create dishes that exhibit an array of textures and aromas.

2. Meat chopped fine, and highly seasoned for stuffing.

   Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.

Common Misspellings for FORCE MEAT

• forcmeat
• forccemeat
• forsemeat
• fourcemeat
• dorce meat
• corce meat
• vorce meat
• gorce meat
• torce meat
• rorce meat
• firce meat
• fkrce meat
• flrce meat
• fprce meat
• f0rce meat
• f9rce meat
• foece meat
• fodce meat
• fofce meat
• fotce meat

Etymology of FORCE MEAT

The term "force meat" originated from the Old French word "farce" meaning "stuffing" or "a mixture". It was derived from the Latin word "farcire" which means "to stuff" or "to fill". In culinary terms, "force meat" refers to a mixture of ground or finely minced meat or fish combined with various seasonings, herbs, and other ingredients. The term emerged in English during the 17th century and has been used since then to describe these types of meat mixtures, typically used as stuffing or filling in various dishes.

Similar spelling words for FORCE MEAT

• forced,
• firmest.