The primitives of Stéphane Jégo, frozen cooked meats
The primitives of Stéphane Jégo, frozen cooked meats
This confit poultry is cooked from chicken thighs, a piece chosen for both its flavor and its tenderness. The poultry is cooked for the first time for 2 hours in a fresh vegetable broth. The meat is removed and then the broth reduced and added with a virgin garnish (carrots, celery, mushrooms). The meat reintegrates this beautiful sauce and a second 20-minute cooking begins. The chicken in sauce obtained is frozen in terrines then portioned into slices of 130 grams ready to use. During the heating, the sauce frozen in jelly liquefies to restore a nice juice at the bottom of the plate, allowing you to simply create gourmet and creative compositions, by adding cooked or raw vegetables and herbs according to your inspiration.
PRACTICAL, the individual packaging prevents any loss in the kitchen, especially since a thawed portion can be kept for another three days at 4°C. Fixed by the collagen of the meat, the sauce is released in a fine juice when the dish is heated. REGULAR portions are guaranteed.
The implementation is SIMPLE, with or without defrosting:
The primitive thaws in 24 hours at 4°C, or quickly in the Merrychef or in a bain-marie. For an early implementation, it is possible to dress the plates with the frozen product and keep them in the fridge under film to reheat them the next day. For a gourmet finish, you can place it in a cast iron casserole dish with your sauce and heat it traditionally.
This confit beef is cooked from shank and chuck, reproducing as faithfully as possible that served at Ami Jean! It is cooked for the first time for 7 hours in a fresh vegetable broth. The meat is removed and then the broth reduced and added with a virgin garnish (carrots, celery, mushrooms). The meat reintegrates this beautiful sauce and a second one-hour cooking begins. The beef in sauce obtained is frozen in terrines then portioned into slices of 130 grams ready to use. During the heating, the sauce frozen in jelly liquefies to restore a nice juice at the bottom of the plate. These long stages represent a great saving of time and personnel in the kitchen and allow you to simply create gourmet and creative compositions, by adding cooked vegetables, raw vegetables, a little grilled buckwheat and herbs according to your inspiration.
PRACTICAL, the individual packaging prevents any loss in the kitchen, especially since a thawed portion can be kept for another three days at 4°C. Fixed by the collagen of the meat, the sauce is released in a fine juice when the dish is heated. REGULAR portions are guaranteed.
The implementation is SIMPLE, with or without defrosting:
The primitive thaws in 24 hours at 4°C, or quickly in the Merrychef or in a bain-marie. For an early implementation, it is possible to dress the plates with the frozen product and keep them in the fridge under film to reheat them the next day. For a gourmet finish, you can place it in a cast iron casserole dish with your sauce and heat it traditionally.