Juices, jellies and binders: veal juice, gelatin... | Le Delas
Juices, jellies and binders: cornstarch, veal juice, bovine gelatin...
For pastry-making, cold meats, cold preparations.
Remains stable in bain-marie. Starts from cold or hot.
Without added flavour enhancer.
A premium juice, in a ready-to-heat pocket, designed by Joël Robuchon.
A carefully selected aromatic garnish (80% poultry), garnished with onions, pinched in the oven to release the juices, deglazed with water and reduced several times before filtration to obtain a concentrated roast colored and tasty ready to use. Heat for 5 to 10 minutes in a bain-marie and stir before serving, relax, cream or even reduce to make a dash of sauce.
A pocket of 40 ml can garnish about 40 plates.
Like sheet gelatin, powdered gelatin must be soaked in cold water (about 5 times its weight) then heated (never boiled) before being incorporated into various preparations. Gelatin gives texture to mousses, bavarois, creams, terrines, etc. It also helps to lighten certain preparations.
Without added flavour enhancers. Without artificial colourings.
Made from cooking juices, this premium lamb juice allows you to rediscover the good taste of roast lamb with notes of garlic confit from authentic juices in no time. In addition, its paste texture is easily mixed and the juice can be used as soon as it is first boiled.
It can be used as is or personalized, as an accompaniment to meat or to spice up other juices and sauces.
Dehydrated, easy to dose and use, Liebig bound veal jus is a reference in kitchens. Its balanced and powerful flavor is very suitable for making various sauces: brown, wine, to accompany certain fish...
It is characterized by an excellent resistance to cooking, in cold connection or in a bain-marie.
A premium juice, in a ready-to-heat pocket, designed by Joël Robuchon.
A carefully selected aromatic garnish (72% beef), garnished with onions, pinched in the oven to release the juices, deglazed with water and reduced several times before filtration to obtain a concentrated roast colored and tasty ready to use. Heat for 5 to 10 minutes in a bain-marie and stir before serving, relax, cream or even reduce to make a dash of sauce.
A pocket of 40 ml can garnish about 40 plates.
Made from maize starch, Maïzena replaces or supplements flour. It can especially lighten cakes or pancakes, thicken sauces, soups or creams. Not being made from wheat, Maïzena is ideal for gluten-free diets.
The premium chicken jus is characterized by its powerful flavor obtained with 27% poultry, its easy-to-use paste texture and a resealable jar for extended storage.
Can be used diluted with water and as soon as it boils, it is used as a base for sauces for poultry but also certain fish and shellfish such as turbot and scallops. It can also be used to make juices or to glaze vegetables.
This jelly made of beef gelatin has no added flavor enhancers (glutamates, inosinates, guanylates). A rigorous selection of ingredients ensures a quality recipe. A subtle Madeira flavor will enhance your preparations. To personalize the jelly, you can add tarragon, port, Madeira or cognac. Its packaging is practical, airtight, resealable, stackable and recyclable.