Question 1

How to accompany the black sausage

Accepted Answer

Here are some suggestions to accompany the black sausage: - cumin carrot puree - sweet potato puree with spices - parsnip puree

Question 2

How to accompany a gigot of lamb

Accepted Answer

- A gratin dauphinois - a vegetable planter - a cauliflower gratin - a asparagus gratin - a carrot puree - a potato puree - baked potatoes - a celery puree

Question 3

How to accompany a duck breast

Accepted Answer

- Potatoes in the oven - Seasonal fruit such as figs, cherries, peaches, strawberries, oranges. - dried fruits - a potato puree - pasta - rice, lenses, chickpeas or broken peas

Question 4

How to season the chicken well

Accepted Answer

- Start by choosing spices and herbs that go well with the chicken. You can use paprika, garlic, cumin, coriander, thyme, oregano or rosemary. - Prepare a seasoning mixture by mixing the spices and herbs of your choice with salt and pepper. You can also add a little honey or vinegar to add flavor and sweetness. - Massage the seasoning mixture on all sides of the chicken. - Heat a pan over medium heat and add a little oil or butter. - Cook the chicken in the pan for about 5-6 minutes on each side, until it is golden brown and cooked at heart. - Check the internal temperature of the chicken to make sure it is cooked to heart. The internal temperature must be at least 75 degrees Celsius. - Remove the chicken from the pan and let it sit for a few minutes before cutting it and serving it.

Question 5

How to keep meat

Accepted Answer

For optimal meat preservation, its temperature must be maintained within 4 ° C. Place it in the colder area of ​​the refrigerator, vacuum (for ten days) or in paraffin paper (6 days maximum). The meat can also be kept in the freezer at least 18 ° C for several weeks.

Question 6

How to defrost meat

Accepted Answer

To defrost meat, place it in the refrigerator for 3 to 4 hours for small pieces and between 12 and 24 hours for large rooms. You can also put it in a freezing bag to defrost it off the heat in a saucepan heated at 60 ° C. For microwave defrosting, adjust the device to the defrosting function.

Question 7

How to marinate meat

Accepted Answer

To marinate meat, place it in a container containing the marinade and keep cool for 24 hours. It is also possible to brush the meat with a thick marinade, wrap it in cling film before placing it in the refrigerator.

Question 8

How to dry meat

Accepted Answer

To dry meat, imperatively use a lean piece (beef fillet, cute net, etc.). Remove visible fats and nerves as much as possible. The meat's salting time varies depending on its weight (2 days for a 250 g piece, 5 days for a 1 kg piece). Once seasoned, the meat is to dry for 10 to 30 days in a cellar.

Question 9

How to replace meat in the diet

Accepted Answer

To replace the meat in the supply without risk of deficiency, bet on other sources of protein. Eggs, tofu, seitan, micro-algae, legumes and insects are excellent alternatives to meat.

Question 10

How to salt pork

Accepted Answer

Once the oily parts are removed, the meat is placed in a container with a layer of salt and aromatics before being covered also. Close the container and place it in a place at room temperature for 3 days to let the brine form.

Question 11

What meat with sweet potatoes

Accepted Answer

Sweet potatoes perfectly combine with beef and lamb. These tubers are also perfect with chicken or duck.

Question 12

What meat to accompany a raclette

Accepted Answer

To accompany a raclette, favor the meat of Graubünden for a version in the purest tradition. It is also possible to taste it with other dried and smoke meats: duck, quail, deer, etc. Other meats can be served with a raclette: veal, beef or pork strips.

Question 13

How to prepare the beef bib

Accepted Answer

- Remove the beef bib from the refrigerator and let it sit at room temperature for about 30 minutes before cooking it. - Remove all pieces of fat visible from the beef bib. - Salt and pepper the beef bib on each side, according to your tastes. - Brown in a hot pan with a little olive oil the 2 ribs according to your cooking.

Question 14

What accompaniments are best suited with beef bib

Accepted Answer

- Sautéed, puree or salad potatoes are suitable for beef bib. - Roasted or sautéed vegetables such as carrots, zucchini, mushrooms and spinach is suitable for beef bib. - Brown rice, white rice, sushi rice or quinoa are suitable for beef bib. - Pasta like spaghetti, fettuccine, farfalle or penne are suitable well with beef bib. - Green salads, potato salads or quinoa salads are suitable for beef bib. - sauces like the Bearnaise sauce or pepper sauce.

Question 15

How to keep the beef bib

Accepted Answer

Beef bib can be kept in the refrigerator for 2 days in an airtight plastic bag or in a dish covered with film paper. Make sure the meat is well covered to avoid contact with air.

Question 16

How to dry the beef bib

Accepted Answer

Beef bib can be dried for subsequent use like cold meats, it must be allowed to dry in a dry and ventilated place for several days, turning it regularly to avoid mold.

Question 17

Can we freeze the beef bib

Accepted Answer

It is recommended to freeze it before the meat is cooked, because raw meat keeps better than cooked meat, that said you can also freeze cooked meat. It is important to pack it closely in aluminum foil or in freezing bags to prevent it from drying out or takes odors.

Question 18

What wines accompany the beef bib

Accepted Answer

Red wines such as Syrah, Malbec, Merlot or Pinot Noir are suitable for beef bib. These wines have aromas of red and black fruits and tannins that go well with meat. Red wines such as Cabernet Sauvignon, Barolo or Brunello Di Montalcino are suitable with the cooked or cooked beef bib. These wines have more full -bodied tannins that can get married well with meat. Red wines such as the Gamay or the Rhône coast are well suited with the cooked stove bread. These wines have aromas of red fruits and lighter tannins that go well with meat. White wines such as Sauvignon Blanc, Riesling or Chardonnay can accompany the beef bib, especially if it is marinated or accompanied by sauces based on white wine.

Question 19

What red wine with white meats

Accepted Answer

There are several red wines that can accompany white meats in a delicious way. Light -down red wines with moderately full -bodied, such as Pinot Noir, Gamay, Barbera and Dolcetto, are often a good choice to accompany more tender white meats such as chicken or calf. These wines have aromas of red and black fruits and moderate acidity which help to balance the delicate flavor of these meats. Red wines from the Loire region such as Chinon, Bourgueil and Saumur-Champigny are also suitable. For older white meats such as duck or goose, red wines from the Bordeaux region such as Médoc or Saint-Émilion, these wines have full-bodied tannins which can harmonize with the fatty flavor of these meats. It is also possible to opt for red wines from the Côte de Nuits region like Gevrey-Chambertin or Chablis, they are often dry and minerals and can accompany white meats in a delicious way. It is important to note that the food-wine agreements are subjective and depend on personal preferences. It is therefore always good to test to find the agreements that suit you best.

Question 20

What red wine with red meats

Accepted Answer

There are several red wines that can accompany red meats in a delicious way. The full -bodied and tannic red wines, such as the Syrah, the Malbec, the Grenache, the Mourvèdre and the Cabernet Sauvignon, are often a good choice to accompany the greater red meats such as beef, lamb or deer. These wines have aromas of red and black fruits, full -bodied tannins that help balance the fatty flavor of these meats. The red wines of the Côte-Rôtie region, Hermitage, Saint-Joseph, Crozes-Hermitage, Cornas, Côte de Beaune, Gevrey-Chambertin, Châteauneuf-du-Pape, Côtes du Rhône, Gigondas, Bandol, also affair. For more tender red meats such as duck or goose, red wines from the Bordeaux region such as Médoc or Saint-Émilion, these wines have full-bodied tannins that can harmonize with these meats. It is important to note that the food-wine agreements are subjective and depend on personal preferences. It is therefore always good to test to find the agreements that suit you best.

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