Ti Kons\u00e8y Sou Kuizin av\u00e8k ch\u00e8f J\u00e9ach<\/em><\/p>Vandredi teknik<\/strong><\/p>\n\n\n\n Jou vandredi se jou nou f\u00e8 yon rale sou teknik yo s\u00e8vi nan dom\u00e8n kwizin oubyen f\u00e8 manje (sa nou rele gastronomi ya). Nou f\u00e8 ti bat bouch saa, swa pou nou prezante yon teknik moun pa tw\u00f2 konnen, swa pou nou detaye yon teknik moun konnen men nan jan k\u00f2r\u00e8k pou li f\u00e8t. Nou esplike kisa teknik saa f\u00e8 nan transf\u00f2masyon manje ya pou nou ka konsome li. Jodi ya nou pwal pale sou :<\/p>\n\n\n\n REYAKSYON MAILLARD*<\/strong> Reyaksyon Maillard se yon pwosesis dekouvri pa Louis-Camille Maillard ke se yon chimis, met\u00f2d sa a yo itilize l\u00e8 nap kwit manje nan tanperati ki wo anpil. Li lak\u00f2z reyajman nan estrikti molekil\u00e8 manje kap kwit la.<\/p>\n\n\n\n Chak engredyan ke wap kwit konpoze de div\u00e8s asid amine ak idrat kab\u00f2n, kidonk rezilta yo inik nan chak sitiyasyon. Reyaksyon Maillard la responsab div\u00e8s ef\u00e8 tankou chnaje koul\u00e8, bonbon ki vin byen dore (al\u00f2s ke li te blanch avan ou metel sou dife), kwout byen kroustiyan nan pen (oubyen pate k\u00f2de), gou malte griye nan by\u00e8, ak jan vyann vyann ki te byen mou li vi n griye epi krap krap anba dan l\u00e8 pran bon chal\u00e8.<\/p>\n\n\n\n Randevou kase pou vandredi pwochen d\u00f2t kons\u00e8y teknik<\/p>\n\n\n\n J\u00e9ach 2022<\/em><\/p>\n\n\n\n Ti Kons\u00e8y Sou Kuizin se yon ribrik ki anime pa J\u00e9ach (G.H.) Sou gwoup Whatsapp Rezo Passions ki rele Passion Gastronomie. Sou gwoup Whatsapp la, ribrik la pibliye sou non YonTiKons\u00e8yChakJou<\/mark> <\/p>\n\n\n\n Foto : larecette.net<\/mark> <\/p>\n\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" Ti Kons\u00e8y Sou Kuizin av\u00e8k ch\u00e8f J\u00e9ach
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\nVandredi Teknik<\/p>\n