Poultry stock, veal glaze, fish stock | Le Delas
Poultry stock, veal glaze, fish stock, squid ink...
Prepared with fresh products, carefully preserved in fat.
Dehydrated fumet containing a high level of fish (20%), Liebig dehydrated fish fumet is characterized by its frank flavour, its resistance to cold and in a bain-marie and its practical packaging for use and storage. It is particularly suitable for making fish or shellfish sauces, seafood blanquettes, courts-bouillon or rice pilaf.
Knorr Professional Brown Sauce Base is a premium culinary foundation, designed to deliver consistency and authentic flavor. Made without flavor enhancers, it ensures stability even in cold binding applications. The 750 g format yields up to 30 liters of stock, perfectly suited for professional kitchens.
Culinary uses:
Ideal for brown sauces, braises, stews, gravies, and reductions. Enhances dishes with a rich, balanced flavor and serves as a versatile base for professional gastronomy.
Preparation and storage advice:
► Pour required amount into boiling water while whisking
► Bring back to the boil and let simmer for a few minutes
► Stable in cold binding
► Store in a cool, dry place away from humidity
► Reseal tightly after each use
Without added flavour enhancers. Without artificial colourings.
Without added flavour enhancers. Without artificial colourings.
We offer CHEF® Natural Poultry Stock, packaged in 1L cartons, ready to use. This stock is made with 100% natural ingredients in Finland, using the traditional slow cooking process. The recipe is rich and powerful: it is made with 2.4 kg of poultry bones per litre of stock, giving it intense roasted notes and a long finish. The aromatic ingredients include carrots, onions, parsnips, black pepper, cloves, rosemary and thyme. The product is also very low in fat.
Professional culinary uses:
This poultry stock is an essential basic ingredient for saving time while ensuring consistent quality, especially for dishes requiring a full-bodied jus:
► Full-bodied jus and sauces: It is perfectly suited for making full-bodied poultry jus, meat glazes or sauces. Its power allows you to obtain a rich base effortlessly.
► Infused Broths: Can be easily diluted to serve as a base for broths, clear soups or consommés.
► Moistening: Ideal for slow cooking, braising poultry, or enriching risottos.
► Time Saving: Saves professionals the long hours of preparation usually required to make a homemade stock.
Storage and usage tips:
► Storage: Store at room temperature (before opening). After opening, store in the refrigerator at max +5°C and use within 3 days.
► Instructions for use: Pour the required amount into a saucepan and heat over low heat, stirring constantly. Its high concentration allows for dilution as needed.
Dehydrated, this crustacean stock is easy to use and stable, even when cold. It is made from carefully selected ingredients and in particular lobster extract caught in the North Atlantic Ocean.
This preparation is sterilised cuttlefish ink, presented in a 500g glass jar. Produced in Spain, this natural colouring and flavour enhancer is obtained from ink extracted from cuttlefish sacs, which is crushed and mixed with water, salt and a thickening agent. The product is then sterilised, which guarantees a long shelf life. The final product is black in colour with a characteristic and intense taste and smell.
Professional culinary uses:
Cuttlefish ink is an essential speciality ingredient in Mediterranean and creative cuisine:
► Colouring and flavour: Essential for colouring dishes with an intense black colour and giving them a rich, umami sea flavour.
► Pasta and risottos: Mainly used in the preparation of pasta (spaghetti, tagliatelle) and risottos with cuttlefish ink.
► Sauces and broths: Perfect for enriching sauces to accompany fish and seafood or for colouring broths.
► Dosage: The recommended use is 1 g of ink diluted in water for every 100 g of product to be developed, which allows large quantities to be coloured with a single jar.
Storage and use instructions:
► Preparation: Shake well before use. Dilute in a little water or stock before adding to the preparation. The product must be heat-treated (brought to the boil) before consumption.
► Storage: Store at room temperature (below 37°C) before opening. Once opened, store in the refrigerator and use within 20 days.
Nortindal squid ink is the ideal product for seasoning and cooking dishes based on fish, rice, pasta, breads, croquettes and much more. Its color, texture and typical marine flavor make our ink a unique ingredient in the world of gastronomy.
Nortindal squid ink is the ideal product for seasoning and cooking dishes based on fish, rice, pasta, breads, croquettes and much more. Its color, texture and typical marine flavor make our ink a unique ingredient in the world of gastronomy.
1st generation of natural and authentic funds, premium juice concentration.
Noble trimmings (meat, bones, fish carcasses/trimmings, vegetables) are cooked for a long time at low temperature to preserve their flavours. We thus obtain a first juice then reduced until obtaining a concentrated paste rich in taste. 5% salt is added to allow the natural preservation of the finished product.
1 pot of 3 kg can prepare up to 20 liters of cooking juice, or 13 liters of sauce.
1st generation of natural and authentic funds, premium juice concentration.
Noble trimmings (meat, bones, fish carcasses/trimmings, vegetables) are cooked for a long time at low temperature to preserve their flavours. We thus obtain a first juice then reduced until obtaining a concentrated paste rich in taste. 5% salt is added to allow the natural preservation of the finished product.
1 pot of 3 kg can prepare up to 20 liters of cooking juice, or 13 liters of sauce.
1st generation of natural and authentic funds, premium juice concentration.
Noble trimmings (meat, bones, fish carcasses/trimmings, vegetables) are cooked for a long time at low temperature to preserve their flavours. We thus obtain a first juice then reduced until obtaining a concentrated paste rich in taste. 5% salt is added to allow the natural preservation of the finished product.
1 pot of 3 kg can prepare up to 20 liters of cooking juice, or 13 liters of sauce.
Presented as a paste in a resealable jar and kept at room temperature, the Chef® brown bottom is particularly convenient for foodservice professionals. Once diluted in water and brought to a boil for 5 minutes, it offers a result with a rich texture and complex and authentic aromas. It is particularly interesting for making brown sauces, full-bodied juices, de-icing, wetting, etc.
Without added flavour enhancers. Without artificial colourings.
With its powerful notes of braised beef, Dehydrated Chef® Bound Brown Stock is simple to measure and use. Practical and very good value for money, it is very suitable for making various sauces, even minute, wetting or even deglazing.
Premium poultry stock is characterised by its round, powerful, slightly candied flavour obtained from concentrated cooking juices and aromatic garnishes, its easy-to-use paste texture and a resealable jar for extended storage. Stirred into water and brought to the boil, it can be used as a base for poultry sauces, to moisten rice pilafs, to flavour pan-fried vegetables or to spice up stuffings and terrines, for example.
The premium veal stock is characterized by its authentic flavor obtained from concentrated cooking juices and aromatic garnishes, its easy-to-use paste texture and a resealable jar for extended storage.
Can be used diluted with water and after 3 minutes of boiling, it can be used as a base for brown sauces or strong meat juices, for deglazing, to flavor vinaigrettes or cold sauces or to wet simmered dishes for example.
A real pasta sauce base made with real vegetables! Without glutamate, without artificial flavor and without preservatives. Very easy to use, its paste texture allows instant dilution of the product. The reconstituted broth can be prepared up to 2 days ahead. 1 pot of 3 kg can prepare up to 20 liters of cooking juice, or 13 liters of sauce.
Knorr Veal Liquid Concentrate is a versatile seasoning with classic flavours, ideal for enriching all your dishes. Use it as a seasoning or base to give free rein to your culinary creativity. It harmonizes your preparations, adding flavor and intensity to every bite. Perfect for use hot or cold, at any stage of cooking. To season your dishes, adjust the amount according to your preferences; a dose of 20 g per liter is recommended. To prepare a broth (base for soups, etc.) or stock, mix 30 g of product in one liter of boiling water. Shake well before use.
Knorr Liquid Poultry Concentrate is a versatile seasoning with classic flavors, ideal for all your dishes. Its rich poultry flavor can be used hot or cold, at any stage of cooking. To season your dishes: dose to taste, 20 g per liter is recommended. For a broth or stock: mix 30 g in a liter of boiling water. Shake before use.
Knorr Liquid Vegetable Concentrate is a versatile seasoning with classic flavors, ideal for all your dishes. It harmonizes and intensifies your preparations, and can be used hot or cold. For seasoning: dose to taste, 20 g per liter is recommended. For a broth or stock: mix 30 g in a liter of boiling water. Shake before use.
Knorr Liquid Fish Concentrate is a versatile seasoning with classic flavors, ideal for all your dishes. It adds a round, balanced fish flavor. For seasoning: dose to taste, 20g per liter is recommended. For broth or stock: mix 30g in a liter of boiling water. Shake before use.