{"id":30387,"date":"2023-04-24T09:26:10","date_gmt":"2023-04-24T13:26:10","guid":{"rendered":"https:\/\/gfs.ca\/?p=30387"},"modified":"2025-12-23T16:02:06","modified_gmt":"2025-12-23T21:02:06","slug":"les-produits-sous-vide-vous-evitent-certaines-complications-en-cuisine","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/sous-vide-can-ease-kitchen-complications\/","title":{"rendered":"Les produits sous vide vous \u00e9vitent certaines complications en cuisine"},"content":{"rendered":"

Imaginez-vous servir en toute confiance un flanc de porc parfaitement par\u00e9, assaisonn\u00e9 de coriandre et de piment et r\u00f4ti \u00e0 la perfection, sans m\u00eame avoir besoin de votre chef cuisinier.<\/p>\n\n\n\n

Gr\u00e2ce aux produits sous vide et pr\u00e9par\u00e9s, c\u2019est tout \u00e0 fait possible.<\/p>\n\n\n\n

Ce n\u2019est plus un secret : la main-d\u2019\u0153uvre constitue toujours un enjeu important du secteur. Pour aider les exploitants \u00e0 faire face au roulement, \u00e0 la p\u00e9nurie de main-d\u2019\u0153uvre et \u00e0 l\u2019augmentation des salaires, les sp\u00e9cialistes culinaires de Service alimentaire Gordon\u00ae recommandent des produits reconnus pour leur qualit\u00e9, leur constance et leur simplicit\u00e9.<\/p>\n\n\n\n

\u00abLa qualit\u00e9 des produits sous vide s\u2019est vraiment am\u00e9lior\u00e9e ces derni\u00e8res ann\u00e9es\u00bb, explique Paul-Andr\u00e9 Miron Pich\u00e9, \u00e9tabli \u00e0 Montr\u00e9al. \u00abC\u2019est une technique qui s\u2019inscrit dans la tendance de la mise en valeur du produit : une pr\u00e9sentation simple qui laisse le produit parler de lui-m\u00eame.\u00bb<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Qu\u2019est-ce que la technique de la cuisine sous vide et comment peut-elle \u00eatre utile?<\/h2>\n\n\n\n

Cette technique consiste \u00e0 cuire dans l\u2019eau des aliments emball\u00e9s sous vide. Il s\u2019agirait de la seule m\u00e9thode permettant une cuisson \u00e0 une temp\u00e9rature souhait\u00e9e avec grande pr\u00e9cision. En se servant \u00e9galement d\u2019aliments pr\u00e9cuits agr\u00e9ment\u00e9s de sauces, gla\u00e7ages ou autres ingr\u00e9dients, les restaurateurs peuvent r\u00e9duire leur temps de pr\u00e9paration et simplifier le montage de leurs assiettes.<\/p>\n\n\n\n

\u00abLa technique laisse \u00e9galement plus de temps pour \u00eatre cr\u00e9atif et am\u00e9liorer l\u2019exp\u00e9rience des clients\u00bb, soutient Kevin Green.<\/p>\n\n\n\n

Dans la r\u00e9gion de D\u00e9troit, il voit les produits sous vide et pr\u00e9par\u00e9s utilis\u00e9s un peu partout, dans les restaurants de grillades comme ceux haut de gamme. Ces prot\u00e9ines de qualit\u00e9 peuvent \u00eatre r\u00e9chauff\u00e9es, coup\u00e9es en tranches, en d\u00e9s, r\u00f4ties, brais\u00e9es et combin\u00e9es \u00e0 d\u2019autres ingr\u00e9dients.<\/p>\n\n\n\n

\u00abLes \u00e9conomies de main-d\u2019\u0153uvre sont consid\u00e9rables et les produits peuvent \u00eatre utilis\u00e9s matin, midi et soir\u00bb, pr\u00e9cise-t-il.<\/p>\n\n\n\n

La polyvalence du menu \u00e0 l\u2019honneur<\/h2>\n\n\n\n

Selon Kevin Green, nous offrons au moins six prot\u00e9ines sous vide et pr\u00e8s de 30 produits pr\u00e9par\u00e9s.<\/p>\n\n\n\n

Les carnitas de poulet et le b\u0153uf de style barbacoa, par exemple, s\u2019utilisent autant dans une omelette plus raffin\u00e9e, en taco, en sandwich, dans un macaroni au fromage ou dans un plat principal mettant plut\u00f4t les l\u00e9gumes en vedette.<\/p>\n\n\n\n

Les produits tels que le porc effiloch\u00e9, le flanc de porc, la pointe de poitrine de b\u0153uf, le jarret de porc dans son propre jus et les bouts de c\u00f4tes avec demi-glace permettent non seulement de gagner du temps, mais aussi de r\u00e9duire le gaspillage gr\u00e2ce \u00e0 un rendement de 100 %.<\/p>\n\n\n\n

\u00abLa restauration et l\u2019industrie ont fait des progr\u00e8s consid\u00e9rables et cr\u00e9ent de bons produits savoureux qui aident \u00e0 r\u00e9duire le besoin de main-d\u2019\u0153uvre\u00bb, r\u00e9sume Erin Copeland, bas\u00e9e \u00e0 Houston. \u00abJe pense \u00e9galement que les restaurateurs doivent chercher des moyens de consolider leur menu afin de pr\u00e9server leurs ressources. Il est toujours possible de faire de la bonne cuisine avec moins d\u2019ingr\u00e9dients, mais une bonne utilisation crois\u00e9e de ceux-ci.\u00bb<\/p>\n\n\n\n

D\u00e9couvrez ces recettes cr\u00e9\u00e9es par le chef Kurt qui vous \u00e9pargneront du travail<\/h2>\n\n\n\n
\n
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P\u00e2tes \u00e0 l\u2019espagnole<\/a><\/h4>\n\n\n\n
\"\"<\/a><\/figure>\n<\/div>\n\n\n\n
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P\u00e2tes au saumon fum\u00e9<\/a><\/h4>\n\n\n\n
\"\"<\/a><\/figure>\n<\/div>\n<\/div>\n\n\n\n
\n
\n

Salade de p\u00e2tes froides vietnamienne au flanc de porc<\/a><\/h4>\n\n\n\n
\"\"<\/a><\/figure>\n<\/div>\n\n\n\n
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Sandwich au poulet grill\u00e9 avec sauce chimichurri<\/a><\/h4>\n\n\n\n
\"\"<\/a><\/figure>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

Cette technique r\u00e9unissant qualit\u00e9, constance et simplicit\u00e9 peut aider \u00e0 r\u00e9duire les probl\u00e8mes de main-d\u2019\u0153uvre.<\/p>","protected":false},"author":20,"featured_media":34060,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122,123,112,69,111,113],"tags":[],"class_list":["post-30387","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-catering-small-business","category-hotels-hospitality","category-restaurant-bars","category-running-your-business","category-healthcare","category-university"],"acf":[],"yoast_head":"\nSous-Vide Can Ease Kitchen Complications | Gordon Food Service<\/title>\n<meta name=\"description\" content=\"Streamline your back-of-house operations with commercial sous vide cooking. 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