{"id":12127,"date":"2020-11-23T10:15:48","date_gmt":"2020-11-23T09:15:48","guid":{"rendered":"https:\/\/www.fourniresto.com\/blog\/?p=12127"},"modified":"2022-03-09T10:13:30","modified_gmt":"2022-03-09T09:13:30","slug":"cuire-a-basse-temperature-nos-conseils","status":"publish","type":"post","link":"https:\/\/www.fourniresto.com\/blog\/cuire-a-basse-temperature-nos-conseils\/","title":{"rendered":"Cuire \u00e0 basse temp\u00e9rature : nos conseils"},"content":{"rendered":"\n

Vous l\u2019avez d\u00e9sormais compris, nous adorons vous donnez nos petites astuces afin de vous aider et vous guider dans la r\u00e9alisation de vos d\u00e9licieux plats. Aujourd\u2019hui, nous nous int\u00e9ressons \u00e0 la cuisson \u00e0 basse temp\u00e9rature <\/b>(entre 65 et 85\u00b0C). Il s\u2019agit d\u2019une m\u00e9thode de cuisson dont le but est de pr\u00e9server la saveur et la structure de vos aliments. Bien que peu connue et moins utilis\u00e9e, elle est fortement recommand\u00e9e et dispose de nombreux adeptes. <\/span><\/p>\n

Les aliments adapt\u00e9s \u00e0 la cuisson basse temp\u00e9rature <\/b><\/span><\/h2>\n

Si l\u2019utilisation de cette technique de cuisson est pl\u00e9biscit\u00e9e, encore faut-il conna\u00eetre les aliments adapt\u00e9s \u00e0 cette m\u00e9thode. Bien qu\u2019elle puisse \u00eatre utilis\u00e9e sur certains v\u00e9g\u00e9taux, elle est principalement employ\u00e9e pour la viande. Il est n\u00e9anmoins possible de cuire tous les types de plats tels que les gratins et les g\u00e2teaux par exemple. Au four ou \u00e0 feu doux, la cuisson basse temp\u00e9rature implique des temp\u00e9ratures peu \u00e9lev\u00e9es (moins de 100\u00b0) et des temps de cuisson plut\u00f4t longs.   <\/span><\/span><\/p>\n

\"PouletCette technique dispose n\u00e9anmoins de nombreux avantages, c\u2019est pourquoi elle est tr\u00e8s souvent recommand\u00e9e. En effet, les aliments ne subissent aucun choc thermique puisqu\u2019ils sont cuits \u00e0 basse temp\u00e9rature pendant de longues heures. Ainsi, ils ne rejettent pas l\u2019eau qu\u2019ils contiennent ce qui les rend moins secs et davantage tendres et savoureux. Par ailleurs, cette m\u00e9thode limite \u00e9galement la destruction des min\u00e9raux et vitamines contenus dans vos aliments qui sont tr\u00e8s bons pour votre organisme. Ainsi, gr\u00e2ce \u00e0 ce type de cuisson nutritive et gustative, vous pourrez cuire votre viande ou votre poisson de mani\u00e8re homog\u00e8ne m\u00eame s\u2019il s\u2019agit de gros morceaux. Vous n\u2019aurez \u00e9galement pas besoin de surveiller r\u00e9guli\u00e8rement la cuisson de vos plats afin d\u2019\u00e9viter une sur-cuisson puisque cette m\u00e9thode \u00e9vite le dess\u00e8chement de vos aliments.<\/span><\/p>\n

Autre avantage consid\u00e9rable, la cuisson basse temp\u00e9rature vous permet de contr\u00f4ler tr\u00e8s pr\u00e9cis\u00e9ment la cuisson de vos aliments. Par exemple, pour une viande saignante, il faudra une temp\u00e9rature interne \u00e0 63 \u00b0C, \u00e0 71 \u00b0C pour une cuisson \u00e0 point et 77 \u00b0C pour une viande bien cuite. \u00c0 l\u2019aide d\u2019un thermom\u00e8tre et de la cuisson basse temp\u00e9rature, vous pouvez contr\u00f4ler la temp\u00e9rature au c\u0153ur de votre aliment et ainsi ma\u00eetriser sa cuisson. <\/span><\/p>\n

Les diff\u00e9rentes m\u00e9thodes de cuisson basse temp\u00e9rature <\/b><\/span><\/h2>\n

La cuisson \u00e0 basse temp\u00e9rature permet trois types de cuisson diff\u00e9rents : \u00ab haute-basse \u00bb, \u00ab basse-basse \u00bb et \u00ab \u00e9tape-\u00e9tape \u00bb aussi appel\u00e9e \u00ab par paliers descendants \u00bb. Chacune poss\u00e8de ses particularit\u00e9s que nous vous pr\u00e9sentons aujourd\u2019hui.<\/span><\/p>\n

La cuisson \u00ab Haute-Basse \u00bb<\/b><\/span><\/h3>\n

La cuisson dite \u00ab haute-basse<\/b> \u00bb consiste \u00e0 placer le produit qu\u2019il faut cuire dans un four dont la temp\u00e9rature est r\u00e9gl\u00e9e entre 80\u00b0 et 90\u00b0. Lorsque la temp\u00e9rature \u00e0 c\u0153ur se stabilise entre 55\u00b0 et 60\u00b0 (tout d\u00e9pend de l\u2019aliment et de la cuisson souhait\u00e9e), le produit peut \u00eatre sorti. Il est pr\u00eat \u00e0 \u00eatre d\u00e9gust\u00e9. <\/span><\/p>\n

La cuisson \u00ab Basse-Basse \u00bb <\/b><\/span><\/h3>\n

Lors d\u2019une cuisson \u00ab basse-basse \u00bb, le produit est plac\u00e9 dans un four dont la temp\u00e9rature est sup\u00e9rieure de 2 \u00b0C \u00e0 celle souhait\u00e9e \u00e0 c\u0153ur en fin de cuisson. <\/span><\/p>\n

La cuisson \u00ab \u00c9tape-\u00c9tape \u00bb<\/b><\/span><\/h3>\n

Enfin, la cuisson \u00ab par paliers descendants \u00bb ou \u00ab \u00e9tape-\u00e9tape \u00bb consiste \u00e0 combiner les deux m\u00e9thodes cit\u00e9es ci-dessus. L\u2019id\u00e9e est de commencer par la cuisson \u00ab haute-basse \u00bb et de terminer par la cuisson \u00ab basse-basse \u00bb.<\/span><\/p>\n

Si cette m\u00e9thode saine de cuisson est tr\u00e8s encourag\u00e9e par les nutritionnistes, tous les fours ne la permettent pas. C\u2019est la raison pour laquelle FourniResto vous propose une large gamme de four \u00e0 basse temp\u00e9rature<\/span><\/a>. Ces derniers disposent de nombreux avantages puisqu\u2019ils sont \u00e9conomiques et conservent toutes les saveurs de vos aliments, qu\u2019il s\u2019agisse de viandes, de poissons ou encore de l\u00e9gumes. V\u00e9ritable indispensable pour les professionnels de la restauration, nos fours \u00e0 basse temp\u00e9rature sauront satisfaire vos attentes. Sans plus attendre, d\u00e9couvrez notre s\u00e9lection parmi les meilleures marques du march\u00e9 ! <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":11,"featured_media":15470,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"content-type":"","_uag_custom_page_level_css":""},"categories":[912],"tags":[],"yoast_head":"\nCuire \u00e0 basse temp\u00e9rature : nos conseils - Le Blog FourniResto<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fourniresto.com\/blog\/cuire-a-basse-temperature-nos-conseils\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cuire \u00e0 basse temp\u00e9rature : nos conseils - Le Blog FourniResto\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.fourniresto.com\/blog\/cuire-a-basse-temperature-nos-conseils\/\" \/>\n<meta property=\"og:site_name\" content=\"Le Blog FourniResto\" \/>\n<meta property=\"article:published_time\" content=\"2020-11-23T09:15:48+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-03-09T09:13:30+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.fourniresto.com\/blog\/wp-content\/uploads\/2020\/11\/Cuire-a\u0300-basse-tempe\u0301rature-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2240\" \/>\n\t<meta property=\"og:image:height\" content=\"1260\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Mathieu\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Mathieu\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.fourniresto.com\/blog\/cuire-a-basse-temperature-nos-conseils\/\",\"url\":\"https:\/\/www.fourniresto.com\/blog\/cuire-a-basse-temperature-nos-conseils\/\",\"name\":\"Cuire \u00e0 basse temp\u00e9rature : nos conseils - Le Blog FourniResto\",\"isPartOf\":{\"@id\":\"https:\/\/www.fourniresto.com\/blog\/#website\"},\"datePublished\":\"2020-11-23T09:15:48+00:00\",\"dateModified\":\"2022-03-09T09:13:30+00:00\",\"author\":{\"@id\":\"https:\/\/www.fourniresto.com\/blog\/#\/schema\/person\/c26eb4aea7fdb39829fbaaf9acc13952\"},\"breadcrumb\":{\"@id\":\"https:\/\/www.fourniresto.com\/blog\/cuire-a-basse-temperature-nos-conseils\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.fourniresto.com\/blog\/cuire-a-basse-temperature-nos-conseils\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.fourniresto.com\/blog\/cuire-a-basse-temperature-nos-conseils\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Accueil\",\"item\":\"https:\/\/www.fourniresto.com\/blog\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Cuire \u00e0 basse temp\u00e9rature : nos conseils\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.fourniresto.com\/blog\/#website\",\"url\":\"https:\/\/www.fourniresto.com\/blog\/\",\"name\":\"Le Blog FourniResto\",\"description\":\"Conseils et actualit\u00e9s sur la Restauration Professionnelle\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.fourniresto.com\/blog\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.fourniresto.com\/blog\/#\/schema\/person\/c26eb4aea7fdb39829fbaaf9acc13952\",\"name\":\"Mathieu\",\"description\":\"La cuisine n'a pas toujours \u00e9t\u00e9 ma passion mais elle l'est tr\u00e8s vite devenue lorsque j'ai commenc\u00e9 \u00e0 m'y int\u00e9resser. 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