{"id":25683,"date":"2017-06-30T10:06:43","date_gmt":"2017-06-30T14:06:43","guid":{"rendered":"https:\/\/dev-gordon-food-service-canada.pantheonsite.io\/ideas\/poke-goes-mainstream\/"},"modified":"2023-01-11T15:38:09","modified_gmt":"2023-01-11T20:38:09","slug":"passionnement-poke","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/poke-goes-mainstream\/","title":{"rendered":"Le poke se d\u00e9mocratise"},"content":{"rendered":"

En faisant appel aux produits de la mer les plus frais et en les pr\u00e9parant \u00e0 la commande avec des garnitures simples, le poke offre un bon rapport qualit\u00e9-prix et une bonne saveur.<\/h2>\n

Le poke (prononc\u00e9 \u201cpoh-kay\u201d) est un plat hawa\u00efen qui remonte \u00e0 plusieurs si\u00e8cles, lorsque les p\u00eacheurs d\u00e9coupaient la prise du jour et l'assaisonnaient avec des ingr\u00e9dients \u00e0 port\u00e9e de main tels que des algues, du sel de mer et des kukui (noix de chandelle). Au fur et \u00e0 mesure que le plat \u00e9voluait, s'enrichissant d'ingr\u00e9dients tels que le shoyu et l'huile de s\u00e9same issus d'influences culturelles ext\u00e9rieures, il s'est profond\u00e9ment enracin\u00e9 dans le lexique de la cuisine hawa\u00efenne r\u00e9confortante. <\/p>\n

Aujourd'hui, le poke est tellement r\u00e9pandu dans les \u00eeles hawa\u00efennes que l'on peut en trouver plusieurs vari\u00e9t\u00e9s fra\u00eechement pr\u00e9par\u00e9es dans n'importe quelle \u00e9picerie locale. La flexibilit\u00e9 du poke ainsi que son halo sant\u00e9 et sa palette de couleurs ont propuls\u00e9 ce plat dans les menus grand public sur le continent am\u00e9ricain. Technomic Inc. a pr\u00e9vu que le poke ferait partie des cinq principales tendances de 2016 pour l'industrie de la restauration au Canada - \u2019New Ethnic Niches Flourish\u201c (de nouvelles niches ethniques fleurissent).\u201d<\/p>\n

\u201cIl n'est pas fr\u00e9quent de voir autant d'activit\u00e9 autour d'un plat particulier\u201d, note Gerry Ludwig, CEC, chef ex\u00e9cutif de Gordon Food Service.<\/p>\n

Dans sa forme contemporaine la plus authentique, le poke est un d\u00e9 de fruits de mer crus - typiquement du thon, mais souvent du saumon ou des crustac\u00e9s - assaisonn\u00e9 de sauce soja et garni de noix de chandelle (kukui) ou de macadamia hach\u00e9es. Quelle que soit la vari\u00e9t\u00e9, la qualit\u00e9 des fruits de mer est primordiale. Tous les produits doivent \u00eatre d'une fra\u00eecheur irr\u00e9prochable et d\u00e9pourvus de cartilage. Le poisson doit \u00eatre doux comme du beurre et avoir le go\u00fbt de l'oc\u00e9an, propre et subtilement sucr\u00e9.  <\/p>\n

Veillez \u00e0 acheter aupr\u00e8s d'une source fiable, car les cat\u00e9gories de qualit\u00e9 sont bas\u00e9es sur les normes internes de chaque conditionneur. \u201cLa qualit\u00e9 AAA d'un conditionneur peut \u00eatre la qualit\u00e9 A d'un autre\u201d, explique Jennifer Ostrander, analyste des cat\u00e9gories de produits de la mer chez Gordon Food Service. \u201cLes diff\u00e9rentes cat\u00e9gories et d\u00e9signations des produits de la mer ne signifient rien. Ce qui est important et r\u00e9glement\u00e9, c'est la destruction des parasites, et chaque emballeur devrait avoir une lettre de destruction des parasites pour le thon.\u201d<\/p>\n

Perfectionnement du poke<\/h3>\n

Restez simple.<\/strong> Commencez par les fruits de mer les plus frais. L'ajout de trop de garnitures ou de sauces peut noyer le go\u00fbt du poisson frais, mais un soup\u00e7on de vinaigrette sucr\u00e9e-sal\u00e9e, ou une touche d'huile de s\u00e9same avec des garnitures simples, rehausse la saveur du poisson sans l'obscurcir.  <\/p>\n

Respecter l'\u00e9quation de la valeur.<\/strong> Presque exclusivement, les concepts de restauration rapide servent leur poke sur un lit de riz ou de salade fra\u00eeche ; le volume ajout\u00e9 satisfait l'\u00e9quation de la valeur et transforme le poke en un repas rapide tout-en-un. Les restaurants d\u00e9contract\u00e9s \u00e0 service complet ont l'avantage de ne pas avoir \u00e0 se soucier de \u201cgonfler\u201d le poke et peuvent servir le plat dans sa forme la plus pure, permettant au poisson de briller.  <\/p>\n

Pr\u00e9parer la commande.<\/strong> La plupart des \u00e9tablissements de restauration rapide m\u00e9langent le poisson et la sauce par lots pour acc\u00e9l\u00e9rer le service. Cependant, Ludwig affirme avec certitude que la diff\u00e9rence de qualit\u00e9 lorsque le poke est pr\u00e9par\u00e9 \u00e0 la commande ne peut \u00eatre exag\u00e9r\u00e9e.
\n\tL'essentiel ? Le poke est une question de saveur, pas de taille de portion. L'utilisation de poissons et de fruits de mer de qualit\u00e9 sup\u00e9rieure, correctement appr\u00eat\u00e9s et non surcharg\u00e9s de garnitures, est la cl\u00e9 pour tirer parti de cette opportunit\u00e9 de menu avec un poke qui se d\u00e9marque de la foule, comme notre Poke bowl cr\u00e9meux<\/a>.<\/p>\n

Cinq fa\u00e7ons de m\u00e9langer et d'assortir le poke<\/h3>\n

1. Prot\u00e9ines. <\/strong>Le plus populaire est le thon (albacore ou hibachi). Autres options int\u00e9ressantes : saumon cru, coquilles Saint-Jacques, crabe cuit, crevettes l\u00e9g\u00e8rement poch\u00e9es ou poulpe poch\u00e9.<\/p>\n

2. Dressage.<\/strong> La sauce soja, shoyu ou ponzu, l'huile de s\u00e9same, le vinaigre de riz, le jus d'agrumes frais, le gochujang et l'huile de chili permettent d'obtenir un large \u00e9ventail de combinaisons.<\/p>\n

3. Garniture de l\u00e9gumes.<\/strong> Algues, concombre, avocat, edamame, \u00e9chalote, oignon doux et jalape\u00f1os finement tranch\u00e9s sont tous courants, mais limitez-vous \u00e0 un ou deux \u00e0 la fois.<\/p>\n

4. Un \u00e9l\u00e9ment croquant. <\/strong>Les noix de macadamia, le kukui, les cacahu\u00e8tes, les noix de cajou, les racines de lotus frites, les oignons ou les \u00e9chalotes frits et croustillants rehaussent la sensation en bouche du poke.<\/p>\n

5. Les derni\u00e8res touches.<\/strong> \u0152ufs de poisson (par exemple, tobiko), wasabi ou mayonnaise Sriracha, graines de s\u00e9same ou assaisonnement furikake.<\/p>","protected":false},"excerpt":{"rendered":"

By calling on the freshest seafood and preparing it to order with simple toppings, poke delivers on value and flavour. Poke (pronounced \u201cpoh-kay\u201d) is a Hawaiian dish dating back centuries, when fishermen would cut up the catch of the day and season it with ingredients at hand such as seaweed, sea salt and kukui (candlenuts). 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