Feb 17, 2011

For 4 to 6 people.

Preparation time: 75-90 minutes.

Level of difficulty: medium.

Feb 17, 2011

– 4 tuna steaks

Marinade

– 6 cloves garlic, chopped

– 1 tsp. tablespoon peeled and grated ginger

– 2 tbsp. tablespoons chopped fresh cilantro leaf of

– 3 tbsp. tablespoons sugar

– 1/4 cup soy sauce

– 3 tbsp. tablespoon sesame oil oriantale

– 3 tbsp. tablespoons sake, Chinese rice vinegar or dry sherry

Prepare the marinade: In a bowl, combine garlic, ginger, sugar and cilantro. Add soy sauce, sake and sesame oil. Mix well. Pour the marinade over the fish. Cover with plastic wrap and marinate for 30 to 60 minutes. Spray a pan with vegetable oil and cook the tuna over high heat 1 minute 10 seconds on each side. Or on the grill, put the net in a double-oiled grill cook 35 seconds then turn the fish and cook for another 35 seconds. Turn the tuna and repeat. You will get a decorative grid.

Feb 16, 2011

– 6 salmon fillets with skin

– 4 c. teaspoon Dijon mustard

– 1/3 cup Dijon mustard to the old

– 3/4 cup mayonnaise

– 1 tsp. tablespoons chopped fresh dill

In a bowl mix the mustard, mayonnaise, dill and set aside. Spray vegetable oil a shallow pan add the fish, skin side down pour mixture of mayonnaise and mustard directly on the threads and cook covered between 10 to 12 minutes over medium heat.

Feb 16, 2011

– 4 salmon fillets

– 1/2 cup soy sauce

– 1/2 cup sugar

– 1/4 cup oriental sesame oil

– 1/2 cup orange juice

– 2 slices of fresh ginger 6 mm (1/4 inch.) Thick, peeled and crushed with the blade of a knife

– 2 cloves garlic, peeled and crushed

– 1/2 tsp. teaspoon cornstarch dissolved in 2 tbsp. water tea

– 2 green onions, green part only, finely chopped

– Seed sésamen lightly toasted (Toast the sesame seeds in a heavy skillet, oil, over medium heat for 2-4 minutes)

In a bowl whisk together the soy sauce, sugar, orange juice, sesame oil, garlic and ginger. Pour marinade over salmon. Cover and marinate for 45 minutes to 2 hours in the refrigerator, turning the fillets a few times. Drain marinade into a saucepan by passing through a sieve. Bring the marinade to a boil over high heat. Simmer uncovered strongly for about 5 minutes or until syrupy. Stir cornstarch with a whisk and boil 30 seconds. until thickened. Heat a little oil in a saucepan, place the salmon fillets and cover. Cook over medium heat between 8-11 minutes. Brush fish with marinade twice during cooking. Serve salmon on a dish or on a plate with rice and vegetables. Pour the marinade over the top and sprinkle with sesame seeds and green onions.

Feb 16, 2011

-2 Sole fillets or other fish with white flesh

-1 Cup flour

-1 egg

Oil-

Taste:

Persil

Salt-garlic

-Pepper

Paprika-

Beat the egg in a shallow dish and set aside. Mix in a plate of flour, parsley, garlic salt and pepper. Heat the oil in a poêle.Tremper fish fillets in egg and then in flour mixture, sprinkle fillets with paprika and cook until perfect color (about 2 minutes each side ). Serve with mixed vegetables (beans, broccoli, green pepper, red pepper and snow peas) cooked in a wok with a little water and a clove of garlic.

Feb 8, 2011

• For more flavor when grilling: skewer the meat on branches of rosemary or thyme, but wet so they do not burn.
• An alternative to the traditional brush to brush that will broil: make your brush with a leek you slice into thin strips, a stalk of celery or a range consisting of branches of rosemary, sage and thyme.

Feb 8, 2011

Share your experience with gourmet platter and let us know your impressions.

Jan 29, 2011

• All fish crave pickles and coconut milk. Prepare for one with juice and lemon zest and green curry, saffron, cayenne pepper, sunflower oil and parsley.
• The red meats perfectly with a spicy marinade. It is prepared with white wine, wine vinegar, tarragon, fresh chili, red onions. We add black pepper, ginger and thyme. With chicken wings, shrimp or lamb chops, prefer a milder version based cider vinegar, Dijon mustard, apricot jam, honey and sesame oil. If you are short on time, brush just before cooking. Then you will get a delicious frosting.

Jan 26, 2011

Freezing and dry freezing differ not only by the temperatures reached, but also by the speed at which we reach these temperatures.

Freezing is a particular way of freezing food. His process is the result of an industrial technique of quench (minutes to hours) food exposing intensely at temperatures ranging from -30 ° C to -50 ° C even up to-60C. Its aim is to increase the lifetime of a product. Indeed, since by this method, the water contained in the cells finely crystallized limiting cellular destruction. The products thus treated retain their texture, flavor and can be kept much longer. Regarding freezing, we speak of a slow method as about-18C as the one obtained with its own freezer at home. Therefore, a slower cooling transforms the water present in food in thick ice crystals. During thawing, the ice crystals damage the cell structure and release nutrients. Freshness, vitamins and nutritional value are lost to a large extent.

Benefits of frozen food

100% natural method for food preservation
Reserve optimally all the properties of fresh produce: nutritional quality, freshness, flavor, color and vitamins
Ensure health and safety
Practice because the frozen product is available throughout the year and at any time in your fridge
The price of frozen product is not subject to frequent price changes affecting the fresh produce
Variety from commodity you can cook to your taste to the already prepared
Innovations both in terms of products of preparation methods
In short, freezing is the way of the safest and most effective conservation to preserve all the qualities of a food. Frozen quickly, products and keep intact their taste and nutritional values ​​with their vitamins.