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Pois Frais ; en
cosses
Surgelés
400g
400g
Basilic
Marjolaine
Menthe
10-12
15-18
Remuez en milieu de
cuisson
Pommes de
terre rouges
- coupée en
deux
Fraîche 400g Cerfeuil
Ciboulette
Graines d’aneth
20-22
VIANDES ET VOLAILLES
1. La cuisson à la vapeur a l’avantage de permettre au gras de s’écouler en cours de cuisson.
Etant donné qu’il s’agit d’une cuisson à feu doux, choisissez des morceaux tendres et maigres.
graissez si nécessaire. Les viandes pour grillades sont parfaites pour la cuisson à la
vapeur.
2. Servez vos viandes et volailles cuites à la vapeur avec des sauces ou marinades.
3. Assurez-vous que vos viandes et volailles sont bien cuites. Percez avec un couteau ou une
brochette pour vérifier que le centre est bien cuit et que les jus de cuisson sont clairs.
4. Les saucisses doivent être précuites avant de les cuire à la vapeur.
5. Utilisez des herbes fraîches avant de cuire à la vapeur pour donner de la saveur à vos
viandes et volailles.
Aliment Type Poids/Nombre
de Pièces
Herbes/épices
recommandées
Temps de
cuisson
(Minutes)
Recommendations
Poulet Filet sans os,
rôti
250g (4
morceaux)
450g
Curry
Romarin
Thym
12-15
30-35
Dégraissez
Porc
Filet, bifteck ou
côte première
400g
(4 morceaux,
2cm d’épaisseur)
Curry
Citronnelle
Thym
5-10 Dégraissez
Bœuf Culotte, bifteck
dans laloyau
ou filet
250g Curry
Poivre rouge
moulu
Thym
8-10 Dégraissez
FR
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21


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