Le Livre de Cuisine Complet Du Fumeur by Willelm Cloutier
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Le Livre de Cuisine Complet Du Fumeur

Le Livre de Cuisine Complet Du Fumeur


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About the Book

INTRODUCTION


Le fumage est une technique de cuisson de la viande et d'autres aliments sur un feu ouvert. Des copeaux de bois sont ajoutés au feu pour donner aux aliments une saveur fumée. Le fumage est distinct du séchage. Le fumage ajoute de la saveur à la viande, au poisson et à la volaille tout en ayant un effet mineur de conservation des aliments. Les jambons, les rôtis de porc, le bacon, les poitrines de boeuf, la volaille entière, le saumon, le hareng et les huîtres sont fréquemment fumés.

Le fumage à chaud est une méthode de cuisson et de fumage de la viande en même temps. Dans un fumoir, la température de l'air est élevée et soigneusement contrôlée pour augmenter la température de la viande, ce qui donne un produit alimentaire entièrement cuit. La viande, la volaille et le poisson sont fréquemment saumurés dans une solution d'eau salée pour aider à la rétention d'humidité pendant le processus de fumage.

Un fumoir est utilisé pour fumer à chaud à la maison de la viande, de la volaille et du poisson. Un fumeur est une cuisinière extérieure spécialement

conçue à cet effet. Cela peut également être fait dans un barbecue extérieur couvert avec une lèchefrite d'eau placée sous la viande. Pour faire la fumée, les copeaux de bois sont placés directement sur le charbon de bois brûlant.

Une autre façon d'ajouter de la saveur de fumée au poisson et à la viande est d'utiliser de la fumée liquide. La fumée liquide a deux avantages distincts. Le premier avantage est que la quantité de saveur de fumée peut être entièrement contrôlée. Le deuxième avantage est que la saveur de fumée est immédiatement apparente.

Étant donné que le fumage à chaud est essentiellement une technique de cuisson modifiée, la manipulation sécuritaire de la viande, de la volaille et du poisson est la principale préoccupation en matière de sécurité alimentaire


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Product Details
  • ISBN-13: 9781803505657
  • Publisher: Willelm Cloutier
  • Binding: Paperback
  • Language: French
  • Returnable: N
  • Weight: 340 gr
  • ISBN-10: 1803505656
  • Publisher Date: 06 Jan 2022
  • Height: 229 mm
  • No of Pages: 210
  • Spine Width: 11 mm
  • Width: 152 mm


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