________________ ____________ is the meat that gives the forcemeat its name and essential flavour.
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Q18: Sausage is simply a forcemeat stuffed into
Q23: How are rillettes and confits preserved?
Q26: How does salt-curing preserve meat?
Q29: The primary binder in forcemeat is egg
Q32: What are two types of casings used
Q33: The dominant meat of country-style forcemeat is
Q35: A well-seasoned basic forcemeat masks the meat's
Q36: The fat in forcemeat is always in
Q37: Like confits,rillettes are actually methods of preserving
Q38: Salt is important for adding flavour to
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