{"id":18374,"date":"2019-02-04T13:37:39","date_gmt":"2019-02-04T13:37:39","guid":{"rendered":"https:\/\/horecamagazine.be\/cuisine-orientale\/"},"modified":"2019-02-04T14:17:52","modified_gmt":"2019-02-04T14:17:52","slug":"cuisine-orientale","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/cuisine-orientale\/","title":{"rendered":"cuisine orientale"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb3.19.11″][et_pb_row _builder_version=\u00a0\u00bb3.19.11″][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb3.19.11″ parallax=\u00a0\u00bboff\u00a0\u00bb parallax_method=\u00a0\u00bbon\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb3.19.11″]La cuisine orientale a de quoi surprendre par sa polyvalence. Elle implique une panoplie d\u2019ingr\u00e9dients et de techniques de pr\u00e9paration qui trouvent de plus en plus souvent leur place dans nos cuisines.\u00a0<\/span><\/strong><\/p>\n

Pensons ici notamment \u00e0 la sauce soja et au wok. Quelques-uns des avantages de la cuisine orientale sont notamment le large \u00e9ventail de possibilit\u00e9s et les produits g\u00e9n\u00e9ralement peu co\u00fbteux simples \u00e0 pr\u00e9parer en plus d\u2019\u00eatre sains.<\/p>\n

 <\/p>\n

Le nouvel an chinois<\/h3>\n

En 2019, le nouvel an chinois tombera le 16 f\u00e9vrier. Cette p\u00e9riode est non seulement l\u2019occasion pour les restaurants chinois mais \u00e9galement pour de nombreux autres \u00e9tablissements de mettre en valeur la cuisine orientale. M\u00eame nos restaurants classiques peuvent ajouter \u00e0 leurs pr\u00e9parations traditionnelles une touche orientale leur permettant de hisser le plat \u00e0 un niveau sup\u00e9rieur et d\u2019obtenir ainsi un croisement entre l\u2019inspiration culinaire orientale et occidentale, ce qui cadre parfaitement avec le succ\u00e8s de la cuisine de fusion.<\/p>\n

 <\/p>\n

De plus en plus populaire<\/h3>\n

Dans l\u2019alimentation, deux tendances \u00e0 premi\u00e8re vue contradictoires sont observ\u00e9es. D\u2019un c\u00f4t\u00e9, les produits locaux avec un ancrage local clair et une faible empreinte \u00e9cologique ont le vent en poupe. D\u2019autre part, la cuisine du monde aux saveurs exotiques n\u2019a jamais suscit\u00e9 autant d\u2019int\u00e9r\u00eat. La cuisine orientale, en particulier, jouit d\u2019une belle popularit\u00e9 parmi les consommateurs, ce qui se traduit par une augmentation manifeste de restaurants orientaux. Mais nos restaurants aussi proposent au menu des pr\u00e9parations plus orientales ou ajoutent des accents orientaux typiques \u00e0 leurs repas traditionnels, utilisant pour ce faire et de pr\u00e9f\u00e9rence des ingr\u00e9dients frais, des herbes et de nouvelles techniques de pr\u00e9paration.
\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb3.19.11″][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb3.19.11″ parallax=\u00a0\u00bboff\u00a0\u00bb parallax_method=\u00a0\u00bbon\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2019\/02\/shutterstock_699295357_LOW.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb3.19.11″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb3.19.11″][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb3.19.11″ parallax=\u00a0\u00bboff\u00a0\u00bb parallax_method=\u00a0\u00bbon\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb3.19.11″]<\/p>\n

Une r\u00e9ponse \u00e0 la demande de repas sains<\/h3>\n

Un second paradoxe apparent est, d\u2019une part, la croissance du secteur du fastfood, mais d\u2019autre part, la demande accrue de repas sains. Le consommateur de 2019 est complexe et aspire de temps \u00e0 autre \u00e0 son \u2018plaisir coupable\u2019 tout en exigeant parall\u00e8lement des plats plus sains. La cuisine orientale peut offrir une alternative int\u00e9ressante ici, la sauce soja (voir ci-dessous) et les algues \u00e9tant les assaisonnements typiques sains. Les algues sont riches en calcium et il existe actuellement un projet visant \u00e0 les cultiver dans nos eaux belges.<\/p>\n

D\u2019autres produits qui ont de m\u00eame toujours la cote sont ceux \u00e0 base de coco, comme par exemple le lait de coco ou l\u2019huile de coco (pr\u00e9sents jusque dans les c\u00e9r\u00e9ales du petit d\u00e9jeuner) et le sriracha (une sauce chili cors\u00e9e caract\u00e9ris\u00e9e par une saveur l\u00e9g\u00e8rement aigre pr\u00e9par\u00e9e \u00e0 base de piments frais, d\u2019ail et de vinaigre).<\/p>\n

 <\/p>\n

Le succ\u00e8s grandissant du wok<\/h3>\n

Le wok est une technique orientale classique de pr\u00e9paration qui trouve de plus en plus souvent sa place dans nos cuisines que celles-ci soient professionnelles ou non. Il s\u2019agit de l\u2019outil de cuisson le plus polyvalent qui soit ; vous pouvez y faire sauter, frire, \u00e9tuver et m\u00eame fumer les aliments. Les courbes typiques du wok veillent, pour ce faire, \u00e0 une conductivit\u00e9 thermique optimale. La cuisson au wok \u00e0 haute temp\u00e9rature permet de saisir les ingr\u00e9dients et d\u2019encapsuler litt\u00e9ralement les saveurs et les valeurs nutritives des aliments.<\/p>\n

Une pr\u00e9paration au wok se doit d\u2019\u00eatre croustillante, gorg\u00e9e d\u2019ar\u00f4mes et de vitamines. Les connaisseurs recommandent l\u2019huile de tournesol ou d\u2019arachide pour la cuisson saut\u00e9e, huiles qui ont un go\u00fbt neutre et tol\u00e8rent des temp\u00e9ratures \u00e9lev\u00e9es.<\/p>\n

Utilisez de pr\u00e9f\u00e9rence un wok chinois en t\u00f4le d\u2019acier, il vous permettra d\u2019obtenir les meilleurs r\u00e9sultats. L\u2019acier est \u00e9galement l\u2019un des meilleurs conducteurs de chaleur. Et cette fois, nous devons ignorer le conseil de grand-m\u00e8re de ne jamais mettre \u00e0 chauffer une po\u00eale vide. Que du contraire ! A la premi\u00e8re utilisation, n\u2019h\u00e9sitez pas \u00e0 placer votre wok vide \u00e0 feu tr\u00e8s vif pendant au moins un quart d\u2019heure ou jusqu\u2019\u00e0 ce que l\u2019int\u00e9rieur arbore une couleur aubergine profonde. En Chine, on va m\u00eame jusqu\u2019\u00e0 dire \u2018plus noir est le wok, meilleur sera le plat\u2019. Le noir fait en effet partie du processus de \u2018rodage\u2019 de votre wok. Veillez toutefois \u00e0 ce qu\u2019il ne s\u2019\u00e9caille pas sous l\u2019effet de la chaleur.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb3.19.11″][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb3.19.11″ parallax=\u00a0\u00bboff\u00a0\u00bb parallax_method=\u00a0\u00bbon\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2019\/02\/shutterstock_1075259726_LOW.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb3.19.11″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb3.19.11″][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb3.19.11″ parallax=\u00a0\u00bboff\u00a0\u00bb parallax_method=\u00a0\u00bbon\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb3.19.11″]<\/p>\n

Une sauce soja n\u2019est pas l\u2019autre\u2026<\/h3>\n

La sauce soja est un ingr\u00e9dient incontournable de la cuisine orientale. De nombreuses sauces soja de qualit\u00e9 variable sont disponibles sur le march\u00e9. La sauce soja est un assaisonnement parfait pour toutes sortes de plats, des plus simples aux plus complexes.<\/p>\n

Cet ingr\u00e9dient merveilleux est utilis\u00e9 au Japon depuis plus de 2500 ans. Il s\u2019agit d\u2019une sauce relativement simple \u00e0 base d\u2019eau, de soja et de sel qui conf\u00e8re une saveur suppl\u00e9mentaire aux repas. Et si vous voulez vraiment en avoir pour votre argent, optez pour une sauce soja naturellement ferment\u00e9e. A cet \u00e9gard, il existe une nette diff\u00e9rence entre la sauce soja ferment\u00e9e chinoise et japonaise.<\/p>\n

La sauce soja chinoise est \u00e9labor\u00e9e \u00e0 base de soja, d\u2019eau et de sel, ingr\u00e9dients qui subissent une fermentation intense. On y ajoute souvent des additifs pour un parfum prononc\u00e9 et une saveur sal\u00e9e. En raison du temps de fermentation limit\u00e9, la dur\u00e9e de production de la sauce soja chinoise ne d\u00e9passe g\u00e9n\u00e9ralement pas un mois.<\/p>\n

La sauce soja japonaise, quant \u00e0 elle, se compose de soja, d\u2019eau, de sel et de c\u00e9r\u00e9ales, soit des ingr\u00e9dients exclusivement naturels sans ajout de suppl\u00e9ments tels que colorants, exhausteurs de go\u00fbt et agents de conservation. Ces ingr\u00e9dients subissent un processus de fermentation naturel d\u2019environ six mois dans des f\u00fbts sp\u00e9ciaux avec comme r\u00e9sultat un go\u00fbt riche et une couleur brun ambr\u00e9 transparente.<\/p>\n

Une sauce soja de qualit\u00e9 est un produit merveilleux. Elle augmente la s\u00e9cr\u00e9tion de salive et renforce les saveurs sal\u00e9es, mais \u00e9galement sucr\u00e9es d\u00e9j\u00e0 pr\u00e9sentes dans la pr\u00e9paration. La sauce soja sublime, pour ainsi dire, la palette gustative.<\/p>\n

Le \u2018secret\u2019 umami<\/h3>\n

L\u2019umami est l\u2019un des \u2018secrets\u2019 de la sauce soja ferment\u00e9e de haute qualit\u00e9. La question de savoir si, outre les saveurs classiques que sont le sucr\u00e9, l\u2019acidul\u00e9, le sal\u00e9 et l\u2019amer, l\u2019umami constitue bel et bien un cinqui\u00e8me go\u00fbt, fait toujours d\u00e9bat. Traduit litt\u00e9ralement, umami signifie quelque chose comme \u2018relev\u00e9\u2019. Cela correspond au go\u00fbt typique que r\u00e9v\u00e8le l\u2019extr\u00e9mit\u00e9 de la langue, une saveur qui sera stimul\u00e9e davantage encore par une sauce soja ferment\u00e9e.[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

La cuisine orientale a de quoi surprendre par sa polyvalence. Elle implique une panoplie d\u2019ingr\u00e9dients et de techniques de pr\u00e9paration qui trouvent de plus en plus souvent leur place dans nos cuisines.\u00a0 Pensons ici notamment \u00e0 la sauce soja et au wok. Quelques-uns des avantages de la cuisine orientale sont notamment le large \u00e9ventail de […]<\/p>\n","protected":false},"author":3,"featured_media":18366,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[42],"tags":[],"class_list":["post-18374","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-focustastefr","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\ncuisine orientale | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | cuisine orientale\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/horecamagazine.be\/fr\/cuisine-orientale\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"cuisine orientale | Horeca Magazine\" \/>\n<meta property=\"og:description\" content=\"Horeca Magazine | cuisine orientale\" \/>\n<meta property=\"og:url\" content=\"https:\/\/horecamagazine.be\/fr\/cuisine-orientale\/\" \/>\n<meta property=\"og:site_name\" content=\"Horeca Magazine\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/horecamagazine.be\/\" \/>\n<meta property=\"article:published_time\" content=\"2019-02-04T13:37:39+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-02-04T14:17:52+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2019\/02\/Asian_Focus.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1900\" \/>\n\t<meta property=\"og:image:height\" 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