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.
Stable when kept cool. Without added flavour enhancers.
Without added flavour enhancers. Without artificial colourings.
Without added flavour enhancers. Without artificial colourings.
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.
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.
The premium veal stock is characterized by its round, powerful and slightly candied flavor obtained from concentrated cooking juices and aromatic garnishes, its easy-to-use paste texture and a resealable jar for prolonged storage.
Diluted in water and brought to a boil, it can be used as a base for poultry sauces, to moisten rice pilaf, flavor a pan-fried vegetable or to add flavor to 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.
