100% ingrédien ASC Teneur réduite en glucides MSC Suisse Garantie VLabel (végan) certifié VLabel (végétarien) certifié Les pourcent à gesser apportent au produit entier Aconsommer bien rôtiou biencuit Aconsommer cuit Avec des pommes de terre suisse set delhuiledecolza Contient de l'alcool ne convient pasaux enfants Cuire avant de consommer Cuisson au four avant consomation Exempt de gluten Exempt de lactose Teneur résiduelle en lactose 01% Faible teneur en sucres Frire avant la consommation Lacto végétal Ne pas recongeler après décongélation OK Qualité Ovo lacto végétal Ovo végétal Pauvreen lipides Pauvreen sodium Pommesdeterrelhuiledetournesol
Faire un choix Air frying - Circulating of hot air around the food, without any fat or oil As drained - The state of the product after it has been separated from any liquid within the package, e.g. from the sugary sirup in a can of fruits (that would change the nutritional composition) Bake - Cooking in an oven by dry heat applied evenly throughout the oven Barbecue - Cook meat with the heat and hot gasses of a fire Blanch - Rapidly plunge into boiling water and remove after a brief, timed interval, then plunge into iced water or place under cold running water Blind bake - Baking a pie crust or other pastry without the filling Boil - Cooking in boiling water, or other water-based liquid such as stock or milk Braise - Cooking with 'moist heat', typically in a covered pot with a small amount of liquid Brew - Prepare by steeping, boiling, and fermentation or by infusion and fermentation Broil - Cooking with high heat applied directly to the food, most commonly from above. Heat transfer to the food is primarily via radiant heat Combi heat - e.g. with microwave and hot air, or grill with fan Combi steam - cook in convection oven with additional steam Convection cooking in oven with fan and hot air circulation, more quickly and evenly at a lower temperature Deep fry - Cooking submerged in hot oil or fat Double steam - Cooking technique to prepare delicate food such as bird nests, shark fins etc. The food is covered with water and put in a covered ceramic jar Freeze - Simply convert the product from room temperature to a frozen state Fry - Cooking of food in fat Griddle fry - Form of cooking where the food is fried with its own fat Grill - Cooking that involves direct heat. The definition varies widely by region and culture Heat and serve -Simply heating or warming to a desired temperature or visual state prior to serving Microwave - Cooking by employing microwave radiation Mix powders in water or milk Pan fry - Form of frying characterized by the use of less cooking oil than deep frying Poach - Gently simmering food in liquid, generally water, stock or wine Pressure cook - Cooking in a sealed vessel that does not permit air or liquids to escape below a preset pressure Pressure fry - Meat and cooking oil are brought to high temperatures while pressure is held high enough that the water within is prevented from boiling off Ready to drink - No preparation required Ready to eat - No preparation required Reconstitute - Restore a dry or concentrated food to its original strength or consistency by adding water Refrigerate - Convert the product from room temperature to a chilled state Roast - Cooking method that utilizes dry heat, whether an open flame, oven, or other heat source Rotisserie - Style of roasting where meat is skewered on a spit and revolves over a flame Saute - Cooking food using a small amount of fat in a shallow pan over relatively high heat Sear - Technique used in grilling, roasting, braising, sautéing, etc. that cooks the surface of the food (usually meat, poultry or fish) at high temperature so that a caramelized crust forms Simmer - Cook food by heating it in water kept just below the boiling point (same as coddling) Smoke - Curing, cooking, or seasoning food by exposing it for long periods of time to the smoke from a wood fire Soak - Immerse in liquid for a period of time Steam - Cooking by first boiling the water so it will evaporate into steam, then the steam will carry heat to the food, thus achieving heating the food Stew - Preparing meat cut into smaller pieces or cubes by simmering it in liquid, usually together with vegetables Stir fry - Chinese cooking technique used because of its fast cooking speed Thaw - Convert the product from a frozen state to a chilled or room temperature state Unspecified - Unknown, not applicable Whip or beat with wire whisk or electric beater - to incorporate air for volume/stability, e.g. egg whites, cream, etc.