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Recherche avancée dans le catalogue

Recherche Avancée

Paramètres de recherche

Nom du produit

N° d'article

Déscription

Description courte

Prix

CHF

Fabriqué en

Information nutritionnelle

Préparation

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.