{"id":30965,"date":"2023-06-21T13:13:53","date_gmt":"2023-06-21T17:13:53","guid":{"rendered":"https:\/\/gfs.ca\/?p=30965"},"modified":"2025-12-23T15:10:46","modified_gmt":"2025-12-23T20:10:46","slug":"accentuez-la-saveur-des-aliments-grace-au-marinage-et-a-la-fermentation","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/add-flavour-depth-with-pickling-and-fermenting\/","title":{"rendered":"Accentuez la saveur des aliments gr\u00e2ce au marinage et \u00e0 la fermentation"},"content":{"rendered":"
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Les cycles se r\u00e9p\u00e8tent, m\u00eame en cuisine! Le marinage et la fermentation, des pr\u00e9parations culinaires ancestrales, refont surface sur les cartes des restaurants.<\/p>\n\n\n\n

Des prot\u00e9ines (\u0153uf, viande, poisson, etc.) et l\u00e9gumes (betteraves, carottes, oignons, etc.) marin\u00e9s traditionnels aux produits ferment\u00e9s inhabituels (ail noir, p\u00e2te de f\u00e8ves de soya, champignons, etc.), ces pratiques permettent aux restaurateurs de prolonger la dur\u00e9e de vie des aliments et d\u2019apporter de nouvelles saveurs \u00e0 la table.<\/p>\n\n\n\n

Une \u00e9tude r\u00e9alis\u00e9e par Datassential en 2022 montre que les aliments marin\u00e9s ou ferment\u00e9s figurent dans 55 % des menus. Cela repr\u00e9sente une hausse de 3 % depuis 2019, et ce chiffre devrait augmenter au fur et \u00e0 mesure qu\u2019un plus grand nombre d\u2019exploitants cherchent \u00e0 ajouter des saveurs du monde \u00e0 leurs plats.<\/p>\n<\/div>\n\n\n\n

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

\u00c9largissez l\u2019offre de votre menu<\/h3>\n\n\n\n

N\u2019importe quel amateur de burger conna\u00eet les cornichons en rondelles. Sortez des sentiers battus et proposez du kimchi comme garniture. Ce plat d\u2019accompagnement cor\u00e9en \u00e9pic\u00e9 compos\u00e9 de l\u00e9gumes sal\u00e9s (chou napa, radis, ail, piments et gingembre) est un aliment ferment\u00e9 que de nombreux convives reconna\u00eetront et voudront essayer.<\/p>\n\n\n\n

Et ces pr\u00e9parations culinaires ne s\u2019arr\u00eatent pas aux garnitures de burgers. Derek Seigfried, sp\u00e9cialiste culinaire de Service alimentaire Gordon dans la r\u00e9gion de Boston, consid\u00e8re le marinage et la fermentation comme un moyen d\u2019assaisonner presque tous les plats.<\/p>\n\n\n\n

\u00abOn peut prendre un produit presque p\u00e9rim\u00e9 et le faire fermenter pour en faire une p\u00e2te de miso ou une boisson, et l\u2019utiliser comme ingr\u00e9dient pour rehausser et compl\u00e9ter les plats propos\u00e9s au menu, explique-t-il. Je commence \u00e0 voir des interpr\u00e9tations italiennes et p\u00e9ruviennes de la fermentation.\u00bb
Parmi les exemples italiens, on peut mentionner les charcuteries, comme le salami et le prosciutto, ainsi que la giardiniera (l\u00e9gumes ferment\u00e9s). Au P\u00e9rou, on retrouve la salsa de piments rouges appel\u00e9e aj\u00ed, et la boisson \u00e0 base de pulpe de pomme de terre ferment\u00e9e connue sous le nom de tocosh. La reine des boissons ferment\u00e9es sans alcool est le th\u00e9 kombucha de la Chine, appr\u00e9ci\u00e9 pour ses propri\u00e9t\u00e9s probiotiques et ses vitamines, toutes deux associ\u00e9es \u00e0 des bienfaits pour la sant\u00e9.<\/p>\n\n\n\n

Mettez les saveurs locales au premier plan<\/h3>\n\n\n\n

Le marinage et la fermentation n\u2019ajoutent pas seulement une touche de saveur \u00e0 des aliments familiers, ils peuvent \u00e9galement \u00eatre utilis\u00e9s pour conserver et mettre en valeur des ingr\u00e9dients locaux tout au long de l\u2019ann\u00e9e.<\/p>\n\n\n\n

\u00abOn peut presque tout mariner\u00bb, souligne Erin Copeland, sp\u00e9cialiste culinaire bas\u00e9e \u00e0 Houston. \u00abUn simple accompagnement de l\u00e9gumes marin\u00e9s permet d\u2019att\u00e9nuer le gras ou la richesse d\u2019un plat et d\u2019y ajouter une profondeur de go\u00fbt tr\u00e8s savoureuse.\u00bb<\/p>\n\n\n\n

Le sp\u00e9cialiste culinaire Kevin Green est du m\u00eame avis. Il aide les restaurateurs de la r\u00e9gion de D\u00e9troit \u00e0 int\u00e9grer le marinage et la saveur umami \u00e0 leurs plats.<\/p>\n\n\n\n

\u00abJ\u2019ai pris des champignons shiitakes, je les ai saumur\u00e9s puis s\u00e9ch\u00e9s et j\u2019en ai fait du bacon de shiitake comme garniture de salade\u00bb, mentionne-t-il.<\/p>\n\n\n\n

Ne n\u00e9gligez pas la salubrit\u00e9 alimentaire<\/h3>\n\n\n\n

La conservation des aliments requiert une attention particuli\u00e8re en mati\u00e8re de salubrit\u00e9. <\/p>\n\n\n\n

Voici quelques conseils g\u00e9n\u00e9raux :<\/p>\n\n\n\n

Pour le marinage et la fermentation<\/strong><\/p>\n\n\n\n

Veillez \u00e0 utiliser du sel de marinades et suivre une recette afin que la concentration de la saumure soit adapt\u00e9e \u00e0 la quantit\u00e9 d\u2019aliments marin\u00e9s. Commencez toujours par des aliments s\u00fbrs, comme des l\u00e9gumes propres et non ab\u00eem\u00e9s.<\/p>\n\n\n\n

Lors de la fermentation, suivez une recette \u00e9prouv\u00e9e. Gardez en t\u00eate que vous essayez de cr\u00e9er de bonnes bact\u00e9ries et d\u2019emp\u00eacher les bact\u00e9ries nocives de se d\u00e9velopper. Utilisez des bocaux en verre ou des contenants en plastique propres, non \u00e9gratign\u00e9s ou non fissur\u00e9s, jamais en m\u00e9tal. Pour plus de directives, suivez ce lien<\/a>.<\/p>","protected":false},"excerpt":{"rendered":"

Des techniques centenaires portent les saveurs du monde vers de nouveaux sommets.<\/p>","protected":false},"author":20,"featured_media":30966,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122,68,123,112,69],"tags":[],"class_list":["post-30965","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-catering-small-business","category-culinary-ideas","category-hotels-hospitality","category-restaurant-bars","category-running-your-business"],"acf":[],"yoast_head":"\nAdd Flavour Depth With Pickling and Fermenting | Gordon Food Service<\/title>\n<meta name=\"description\" content=\"Elevate your menu with expert pickling and fermenting techniques. 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