HOME PRESENTATION AROUND THE MEAT OUR ENGAGEMENTS RECRUITMENT CONTACT AROUND THE MEAT COOK WELL > Lexicon > Cooking > Barbecue EAT WELL KEEP WELL A LITTLE COOKING GLOSSARY Grill "Without fat, on a cast iron or electric grill, on the barbecue. For thick meat, the temperature should not be too intense, while it should be lively for a fine rib steak, in order to cook it quickly so that it does not lose its juice. " Fast cooking, without added fat. Avoid or limit the characteristic browning which allows the formation of aromas highly sought after by cooks but reveals the degradation of certain nutrients (vitamins, proteins, sugars ...) and can generate toxic compounds. Note: marinating the meat before cooking it helps limit the formation of these compounds. TO ROAST "With or without fat, in the oven or on a spit with a hot thermostat to sear the meat, then a medium thermostat to cook it, basting it regularly with its juice." Slow cooking allowing to limit the amount of added fat but favoring the destruction of nutrients sensitive to heat *. BRAISE "Brown in the fat. Add a little liquid (water, wine, broth ...) and cook for a long time, covered, over low heat." For lighter and healthier cooking, limit the addition of fat and favor vegetable oils that are less sensitive to heat (olive oil, sunflower oil, grape seed oil). Vitamins and minerals tend to leak into the cooking juices. So be sure to consume it. TO FRY "Very little or no fat depending on the pan. The meat is seared at a high temperature." Quick cooking which allows to limit the amount of added fat and to preserve the nutrients of the food. Avoid or limit the characteristic browning which allows the formation of aromas highly sought after by cooks but reveals the degradation of certain nutrients (vitamins, proteins, sugars ...) and can generate toxic compounds. BOIL Immerse in water or broth (cold or hot depending on the desired effect). Slow cooking in a simmering liquid. " Allows to limit the amount of added fat, but causes the leakage of water-soluble vitamins (soluble in water) and minerals in the water. It is therefore recommended to drink the cooking broth. In addition, prolonged exposure to heat destroys heat- sensitive vitamins . * To limit these losses, do not cut the vegetables into small pieces and add them as late as possible, at the end of cooking. STEAM UNDER PRESSURE (PRESSURE COOKER) Cette technique de cuisson permet de cuire les aliments à une pression supérieure à la pression atmosphérique, sans dépasser la températeure de 100°C. Le temps de cuisson court permet de limiter la dégradation des éléments nutritifs des aliments. Modes de cuisson à la mode... de chez nous ! VAPEUR Cuisson facile et rapide qui permet une bonne préservation des éléments nutritifs (en particulier des vitamines et minéraux) et des saveurs de l'aliment. Ce mode de cuisson ne nécessite pas d'ajout de matières grasses. PAPILLOTTES Permet une bonne préservation des élémentes nutritifs (en particulier des vitamines et minéraux) et des saveurs de l'aliment. Mode de cuisson ne nécessitant que peu (voire pas) d'ajout de matières grasses. MICRO-ONDES Cuisson facile et rapide qui permet une bonne préservation des éléments nutritifs (en particulier des vitamines et minéraux) et des saveurs de l'aliment. Ce mode de cuisson ne nécessite pas d'ajout de matières grasses. ... et d'ailleurs ! WOK Cuisson rapide à feu vif qui nécessite peu de matières grasses ajoutées. Attention : évitez le brunissement des aliments qui révèle la dégradation de certains nutriments (vitamines, protéines, sucres...) et peut générer des composés toxiques. A noter : faire mariner la viande avant de la cuire permet de limiter la formation de ces composés. * Thermosensitive vitamins (sensitive to heat): Vitamins C and B9 which are mainly found in fruits and vegetables; vitamin B1 provided by meats, fish and whole grains ; B5 provided by offal, salmon, dairy products and vitamin B12 provided by meats, oysters and eggs CONTACT LEGAL NOTICE