{"id":3035,"date":"2015-09-24T12:40:09","date_gmt":"2015-09-24T11:40:09","guid":{"rendered":"http:\/\/www.imelasavoie.fr\/?p=3035"},"modified":"2015-09-24T12:40:09","modified_gmt":"2015-09-24T11:40:09","slug":"preparation-carre-de-porc","status":"publish","type":"post","link":"https:\/\/www.imelasavoie.fr\/?p=3035","title":{"rendered":"Pr\u00e9paration carr\u00e9 de porc"},"content":{"rendered":"

Je vais vous pr\u00e9senter la r\u00e9alisation du carr\u00e9 de porc\u00a0 que j’ai r\u00e9alis\u00e9 en atelier\u00a0cuisine au \u00a0\u00a0CECOF\u00a0le 22\/09\/15.<\/p>\n

R\u00e9alisation du carr\u00e9 de porc<\/strong><\/span><\/p>\n

1.\u00a0 J’ai mis\u00a0en place le poste de travail<\/strong><\/span><\/p>\n

2.\u00a0 J’ai pr\u00e9par\u00e9 les garnitures aromatique<\/strong><\/span><\/p>\n

Tailler en mirepoix la GA de la viande.<\/p>\n

\u00c9mincer la GA de laitues brais\u00e9es<\/p>\n

3.\u00a0 j’ai habill\u00e9 le carr\u00e9,r\u00e9serv\u00e9<\/strong><\/span><\/p>\n

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Habiller le carr\u00e9 de porc<\/p><\/div>\n

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4 J’ai\u00a0marqu\u00e9 le carr\u00e9 en cuisson (1h15 au four)<\/strong> <\/span>: Raidir<\/p>\n

lentement au beurre le carr\u00e9, ajouter les parures, la GA, cuire \u00e0 couvert au four<\/p>\n

5<\/strong>\u00a0 j’ai<\/strong> pr\u00e9par\u00e9 et blanchi les laitues<\/strong><\/span> : Laver puis plonger les laitues dans l’eau bouillante quelques minutes,presser et mettre en fuseau<\/p>\n

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Pr\u00e9parer et blanchir les laitues<\/p><\/div>\n

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Marquer les laitues<\/p><\/div>\n

6<\/strong> J’ai marqu\u00e9 les laitues en cuisson<\/strong><\/span> : Faire suer la GA, disposer dessus les laitues mouiller au fond blanc, ajouter les couennes, couvrir d’un papier sulfuris\u00e9 et mettre au four \u00e0 200\u00b0c pendant 1h20 \u00e0 1h30<\/p>\n

7<\/strong> J’ai tourn\u00e9 et marqu\u00e9 en cuisson les P. Ch\u00e2teau<\/strong><\/span> : blanchir , sauter , assaisonner , terminer au four.<\/p>\n

8\u00a0 J’ai hach\u00e9 le persil , r\u00e9serv\u00e9<\/strong><\/span><\/p>\n

9<\/strong>\u00a0 J‘ai assur\u00e9\u00a0 la coloration et la cuisson du carr\u00e9<\/strong><\/span><\/p>\n

10<\/strong>\u00a0 J’ai confectionn\u00e9 le fond de po\u00ealage<\/strong><\/span> : Retirer le carr\u00e9, faire pincer les sucs, d\u00e9glacer avec l’alcools, faire r\u00e9duire, ajouter le fond brun de veau, r\u00e9duire de nouveau, passer au chinois, laisser reposer pour d\u00e9graisser.<\/p>\n

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Confectionner le fond de po\u00ealage<\/p><\/div>\n

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11\u00a0 J’ai termin\u00e9 le braisage des laitues<\/strong><\/span> : Disposer les laitues dans un sautoir avec un peu de fond brun li\u00e9 , laisser mijoter.<\/p>\n

12 J’ai glac\u00e9 le carr\u00e9<\/strong><\/span> : D\u00e9ficeler le carr\u00e9 , l’enduire de fond de po\u00ealage, le passer sous la salamandre , r\u00e9p\u00e9ter l’op\u00e9ration<\/p>\n

13 J’ai dress\u00e9 suivant consigne<\/strong>.<\/span><\/p>\n

Turna Mikail<\/p>\n","protected":false},"excerpt":{"rendered":"

Je vais vous pr\u00e9senter la r\u00e9alisation du carr\u00e9 de porc\u00a0 que j’ai r\u00e9alis\u00e9 en atelier\u00a0cuisine au \u00a0\u00a0CECOF\u00a0le 22\/09\/15. R\u00e9alisation du carr\u00e9 de porc 1.\u00a0 J’ai mis\u00a0en place le poste de travail 2.\u00a0 J’ai pr\u00e9par\u00e9 les garnitures aromatique Tailler en mirepoix … Continuer la lecture →<\/span><\/a><\/p>\n","protected":false},"author":10,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[48,60],"tags":[52,121],"class_list":["post-3035","post","type-post","status-publish","format-standard","hentry","category-actualites","category-cecof","tag-cuisine","tag-preparation"],"_links":{"self":[{"href":"https:\/\/www.imelasavoie.fr\/index.php?rest_route=\/wp\/v2\/posts\/3035","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.imelasavoie.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.imelasavoie.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.imelasavoie.fr\/index.php?rest_route=\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/www.imelasavoie.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3035"}],"version-history":[{"count":0,"href":"https:\/\/www.imelasavoie.fr\/index.php?rest_route=\/wp\/v2\/posts\/3035\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.imelasavoie.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3035"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.imelasavoie.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3035"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.imelasavoie.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3035"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}