{"id":1483,"date":"2016-05-25T12:05:40","date_gmt":"2016-05-25T10:05:40","guid":{"rendered":"https:\/\/www.fourniresto.com\/blog\/?p=1483"},"modified":"2022-03-11T11:55:45","modified_gmt":"2022-03-11T10:55:45","slug":"nouvelle-tendance-la-nourriture-brulee","status":"publish","type":"post","link":"https:\/\/www.fourniresto.com\/blog\/nouvelle-tendance-la-nourriture-brulee\/","title":{"rendered":"Nouvelle tendance : la nourriture br\u00fbl\u00e9e !"},"content":{"rendered":"<p>Normalement quand vous br\u00fblez votre repas, c&#8217;est direction poubelle. Aujourd&#8217;hui, la <strong>nourriture br\u00fbl\u00e9e<\/strong> est tr\u00e8s tendance surtout en Grande Bretagne. Bien s\u00fbr cette nourriture a \u00e9t\u00e9 test\u00e9e et cuisin\u00e9e par des chefs qui ajoutent que ces nouvelles saveurs apportent du fum\u00e9 \u00e0 leur plat.<\/p>\n<p>La tendance est n\u00e9e du chef \u00e9toil\u00e9 danois <strong>R\u00e9n\u00e9 Redzepi<\/strong> du restaurant Norma consid\u00e9r\u00e9 comme la meilleure table du monde. Son livre de cuisine&nbsp;inclus notamment une recette \u00e0 base de poireau bouilli roul\u00e9 dans des cendres de foin sur un crabe royal poch\u00e9. Pr\u00e9curseur de la tendance, les chefs on suivit.<\/p>\n<p><strong>Frank McClelland<\/strong> un chef de Boston, adepte de l&#8217;alimentation biologique, utilise des cendres consommables issues de ses cultivations&nbsp;\u00e0 Essex, Mass.. sur ces plats. Sa m\u00e9thode est de br\u00fbler les l\u00e9gumes le matin pour pouvoir les utiliser dans la journ\u00e9e, il les utilise ensuite dans son menu avec du gibier, du veau et m\u00eame des hu\u00eetres dans son restaurant L&#8217;espalier.<\/p>\n<p><strong>Comment consommer sa nourriture&nbsp;br\u00fbl\u00e9e&nbsp;?<\/strong><\/p>\n<p>Le plus simple reste de br\u00fbler vos l\u00e9gumes en les pla\u00e7ant dans une flamme vive. Cuisez les jusqu&#8217;\u00e0 ce que leur peau devienne noir. Vous pouvez aussi faire cuire vos l\u00e9gumes directement sur du charbon pour plus d&#8217;authenticit\u00e9.<\/p>\n<p>Laissez reposer les l\u00e9gumes jusqu&#8217;\u00e0 ce que la peau soit assez s\u00e8che, il vous est aussi possible de les placer dans un d\u00e9shydrateur.<\/p>\n<p>Une fois que la peau de vos l\u00e9gumes est bien s\u00e8che, vous pouvez la retirer et la broyer&nbsp;dans un robot. Utilisez cette mixture pour saupoudrer sur vos aliments.<\/p>\n<p>Frank McLelland pense&nbsp;que &#8220;<em>cette saveur r\u00e9veille l&#8217;instinct primaire de notre cerveau&#8221;.<\/em><\/p>\n<p>Alors la nourriture br\u00fbl\u00e9e, \u00e7a vous tente ?<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La nourriture br\u00fbl\u00e9e est la nouvelle tendance des restaurants britanniques. M\u00eame les meilleures tables du monde s&#8217;y mettent compte tenu de son succ\u00e8s.<\/p>\n","protected":false},"author":1,"featured_media":15687,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"content-type":"","_uag_custom_page_level_css":""},"categories":[905],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.13 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Nouvelle tendance : la nourriture br\u00fbl\u00e9e ! - 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\/nouvelle-tendance-la-nourriture-brulee\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nouvelle tendance : la nourriture br\u00fbl\u00e9e ! - Le Blog FourniResto\" \/>\n<meta property=\"og:description\" content=\"La nourriture br\u00fbl\u00e9e est la nouvelle tendance des restaurants britanniques. 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