{"id":841,"date":"2020-11-23T09:35:55","date_gmt":"2020-11-23T08:35:55","guid":{"rendered":"http:\/\/cristiano.ukrdevs.com\/?p=166"},"modified":"2024-03-04T17:17:22","modified_gmt":"2024-03-04T16:17:22","slug":"conseils-rechauffage","status":"publish","type":"post","link":"https:\/\/www.legourmet-traiteurdijon.com\/boutique\/conseils-rechauffage\/","title":{"rendered":"Conseils de r\u00e9chauffe"},"content":{"rendered":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\n

Conseils de r\u00e9chauffe – Le Gourmet Traiteur<\/strong><\/h1>\n<\/td>\n

<\/td>\n<\/tr>\n
\n

Fondamentaux :<\/strong><\/h3>\n<\/td>\n

<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
\u00a0– Sortir vos plats du r\u00e9frig\u00e9rateur 2 heures \u00e0 T\u00b0 ambiante avant la r\u00e9chauffe<\/strong><\/td>\n<\/td>\n<\/tr>\n
\u00a0– Pr\u00e9chauffer votre four 10 minutes \u00e0 la temp\u00e9rature indiqu\u00e9e<\/strong><\/p>\n

Les barquettes en pulpe de canne sont \u00e9cologiques et supportent la r\u00e9chauffe jusqu’\u00e0 160\u00b0c sans le film.<\/strong><\/td>\n

<\/td>\n<\/tr>\n
\u00a0– Les temp\u00e9ratures indiqu\u00e9es s’appliquent au mode “ventil\u00e9” (chaleur tournante)<\/strong><\/td>\n<\/td>\n<\/tr>\n
<\/td>\n\u00a0rajouter 20\u00b0c si le four est en mode non ventil\u00e9<\/strong><\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
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Entr\u00e9es chaudes<\/strong><\/h3>\n<\/td>\n

<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Escargots de Bourgogne<\/strong><\/td>\n<\/td>\nDisposer les coquilles dans un plat \u00e0 four<\/strong><\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n180\u00b0c pendant 10 minutes (le beurre doit juste fr\u00e9mir)<\/strong><\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Croustade aux escargots<\/strong><\/td>\n<\/td>\n160\u00b0c – 15 minutes<\/strong><\/td>\n<\/td>\n<\/tr>\n
R\u00e9chauffer la sauce dans une casserole, feu doux, donner un l\u00e9ger bouillon sans r\u00e9duction, servir<\/strong><\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Chausson au foie gras<\/strong><\/td>\n<\/td>\n160\u00b0c – 15 minutes<\/strong><\/td>\n<\/td>\n<\/tr>\n
Feuillet\u00e9 de saumon<\/strong><\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
R\u00e9chauffer la sauce dans une casserole, feu doux, donner un l\u00e9ger bouillon sans r\u00e9duction, servir<\/strong><\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Vol-au-vent<\/strong><\/td>\n<\/td>\n160\u00b0c – 20 minutes<\/strong><\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Galette feuillet\u00e9e<\/strong><\/td>\n4 pers.<\/strong><\/td>\n160\u00b0c – 20 minutes<\/strong><\/td>\n<\/td>\n<\/tr>\n
<\/td>\n6 pers.<\/strong><\/td>\n160\u00b0c – 25 minutes<\/strong><\/td>\n<\/td>\n<\/tr>\n
<\/td>\n8 pers. et +<\/strong><\/td>\n160\u00b0c – 30\/35 minutes<\/strong><\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Poissons chauds<\/strong><\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Noix de Saint-Jacques<\/strong><\/td>\nCoquille<\/strong><\/td>\n180 \u00b0c – 15 minutes<\/strong><\/td>\n<\/td>\n<\/tr>\n
Rajouter le feuillet\u00e9 5 minutes avant de les sortir<\/strong><\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Saumon, Saint-Jacques\u2026<\/strong><\/td>\n1\/2 pers.<\/strong><\/td>\n160 \u00b0c – 15 minutes<\/strong><\/td>\n<\/td>\n<\/tr>\n
Bar farci<\/strong><\/td>\n4\/6 pers.<\/strong><\/td>\n160 \u00b0c – 20 minutes<\/strong><\/td>\n<\/td>\n<\/tr>\n
Filet de sandre<\/strong><\/td>\n6 pers.<\/strong><\/td>\n160 \u00b0c – 25 minutes<\/strong><\/td>\n<\/td>\n<\/tr>\n
Lotte poch\u00e9e\u00a0<\/strong><\/p>\n

Souffl\u00e9 de Lotte<\/strong><\/td>\n

8 pers. et +<\/td>\n160 \u00b0c – 30 minutes<\/td>\n<\/td>\n<\/tr>\n
Filet de turbot<\/strong><\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Feuillet\u00e9 croustillant de poisson<\/strong><\/td>\n<\/td>\n160\u00b0c – 20 minutes<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Demi-homard, royale d’oseille<\/strong><\/td>\n<\/td>\n160 \u00b0c – 15 minutes<\/td>\n<\/td>\n<\/tr>\n
R\u00e9chauffer en parall\u00e8le la royale d’oseille \u00e0 l’identique<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
\n

Viandes chaudes<\/h3>\n<\/td>\n

<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Il est pr\u00e9conis\u00e9 de couvrir vos plats d’un aluminium perc\u00e9 avec la pointe d’un<\/td>\n<\/td>\n<\/tr>\n
couteau avant de les enfourner.<\/td>\n<\/td>\n<\/tr>\n
Poularde de Bresse<\/strong><\/td>\nDans son plat<\/td>\n160 \u00b0c – 40 minutes<\/td>\n<\/td>\n<\/tr>\n
La 1\/2 Dinde de No\u00ebl<\/strong><\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Dinde de No\u00ebl enti\u00e8re<\/strong><\/td>\nDans son plat<\/td>\n160 \u00b0c – 50 minutes<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Cuisse de poularde<\/strong><\/td>\n1\/2 pers.<\/td>\n160 \u00b0c – 15\/20 minutes<\/td>\n<\/td>\n<\/tr>\n
Chapon fermier<\/strong><\/td>\n4\/6 pers.<\/td>\n160 \u00b0c – 25\/30 minutes<\/td>\n<\/td>\n<\/tr>\n
Supr\u00eame de volaille<\/strong><\/td>\n8 pers. et +<\/td>\n160 \u00b0c – 35\/45 minutes<\/td>\n<\/td>\n<\/tr>\n
Civet de chevreuil<\/strong><\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Viandes “brais\u00e9es” : r\u00e9chauffer sans couvrir<\/strong><\/td>\n<\/td>\n<\/tr>\n
Filet de b\u0153uf<\/strong><\/td>\n1\/2 pers.<\/td>\n140 \u00b0c – 15 minutes<\/td>\n<\/td>\n<\/tr>\n
Filet de canette<\/strong><\/td>\n4\/6 pers.<\/td>\n160 \u00b0c – 15 minutes<\/td>\n<\/td>\n<\/tr>\n
Filet mignon de biche<\/strong><\/td>\n8 pers. et +<\/td>\n160 \u00b0c – 20 minutes<\/td>\n<\/td>\n<\/tr>\n
R\u00e9chauffer la sauce dans une casserole, feu doux, donner un l\u00e9ger bouillon sans r\u00e9duction, servir<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Jambon en cro\u00fbte<\/strong><\/td>\n4 pers.<\/td>\n160 \u00b0c – 30 minutes<\/td>\n<\/td>\n<\/tr>\n
\u00e0 disposer sur une feuille<\/td>\n6 pers.<\/td>\n160 \u00b0c – 40 minutes<\/td>\n<\/td>\n<\/tr>\n
de papier cuisson<\/td>\n8 pers.<\/td>\n160 \u00b0c – 50 minutes<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n10 pers.<\/td>\n160 \u00b0c – 70 minutes<\/td>\n<\/td>\n<\/tr>\n
R\u00e9chauffer la sauce dans une casserole, feu doux, donner un l\u00e9ger bouillon sans r\u00e9duction, servir<\/td>\n<\/td>\n<\/tr>\n
Une fois chaud, d\u00e9couper autour de la tresse en p\u00e2te feuillet\u00e9e, enlever le chapeau, servir<\/td>\n<\/td>\n<\/tr>\n
\n

Garnitures<\/h3>\n<\/td>\n

<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Moule alu ou caissette bois<\/strong><\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Po\u00eal\u00e9e de No\u00ebl, Souffl\u00e9 aux l\u00e9gumes<\/td>\n<\/td>\n160 \u00b0c – 15\/20 minutes<\/td>\n<\/td>\n<\/tr>\n
Foresti\u00e8re de champignons<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Gratin \u00e0 l’Epoisses<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Plat “\u00e0 partager”<\/strong><\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Gratin dauphinois<\/td>\n1\/2 pers.<\/td>\n160 \u00b0c – 20 minutes<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n4\/6 pers.<\/td>\n160 \u00b0c – 25\/30 minutes<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n8 pers. et +<\/td>\n160 \u00b0c – 35\/45 minutes<\/td>\n<\/td>\n<\/tr>\n
Portion individuelle<\/strong><\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Tapisser votre plaque de four ou l\u00e8che frite avec du papier cuisson. Disposer les garnitures sans<\/td>\n<\/td>\n<\/tr>\n
qu’elles se touchent. R\u00e9chauffer et servir \u00e0 l’aide d’une spatule ou pelle \u00e0 tarte.<\/td>\n<\/td>\n<\/tr>\n
Risotto aux morilles<\/strong><\/td>\n1\/2 pers.<\/td>\n160 \u00b0c – 15 minutes<\/td>\n<\/td>\n<\/tr>\n
Etoile de pommes de terre<\/strong><\/td>\n4\/6 pers.<\/td>\n160 \u00b0c – 20 minutes<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n8 pers. et +<\/td>\n160 \u00b0c – 25 minutes<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/td>\n<\/td>\n<\/tr>\n
Les plats restants, apr\u00e8s refroidissement et stockage au r\u00e9frig\u00e9rateur, peuvent \u00eatre \u00e0 nouveau r\u00e9chauff\u00e9s d<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Conseils de r\u00e9chauffe – Le Gourmet Traiteur Fondamentaux : \u00a0– Sortir vos plats du r\u00e9frig\u00e9rateur 2 heures \u00e0 T\u00b0 ambiante avant la r\u00e9chauffe \u00a0– Pr\u00e9chauffer votre four 10 minutes \u00e0…<\/p>\n","protected":false},"author":1,"featured_media":918,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[28],"tags":[],"yoast_head":"\nConseils de r\u00e9chauffe - Gourmet Traiteur<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.legourmet-traiteurdijon.com\/boutique\/conseils-rechauffage\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Conseils de r\u00e9chauffe - 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