{"id":37971,"date":"2022-03-03T13:36:58","date_gmt":"2022-03-03T12:36:58","guid":{"rendered":"https:\/\/www.aligro.ch\/pages\/?p=37971"},"modified":"2022-03-03T13:39:06","modified_gmt":"2022-03-03T12:39:06","slug":"le-secret-de-la-marinade-cest-de-la-faire-a-sa-sauce","status":"publish","type":"post","link":"https:\/\/www.aligro.ch\/pages\/fr\/news\/le-secret-de-la-marinade-cest-de-la-faire-a-sa-sauce\/","title":{"rendered":"Le secret de la marinade, c\u2019est de la faire \u00e0 sa sauce"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]Du 28 f\u00e9vrier au 5 mars, les quatorze march\u00e9s ALIGRO organisent la Foire \u00e0 la viande. Durant cet \u00e9v\u00e9nement, les clients ont l’occasion de profiter de promotions exceptionnelles sur les sortes de viande les plus diverses. En tant que partenaire d\u2019Hotel Gatro Union (HGU), ALIGRO s\u2019est entretenu avec Sascha Fliri, responsable de la formation carn\u00e9e \u00e0 ABZ Spiez, l\u2019une des nombreuses soci\u00e9t\u00e9s soutenues par HGU. Cet expert de la viande vous fournit ses meilleurs conseils en mati\u00e8re de produits carn\u00e9s et de leur utilisation. <\/strong><\/p>\n

Sascha Fliri a repris en 2019 la direction de la branche de formation \u00e0 ABZ Spiez, le centre de formation pour la branche carn\u00e9e suisse. Il est en outre expert en chef pour le m\u00e9tier de boucher aux Euro-Skills.<\/p>\n

ABZ Spiez – Formation et perfectionnement au sein de la fili\u00e8re viande<\/strong><\/p>\n

Vous avez grandi dans le Val M\u00fcstair puis travaill\u00e9 dans diff\u00e9rentes boucheries, et \u00eates arriv\u00e9 \u00e0 ABZ Spiez apr\u00e8s avoir pass\u00e9 votre examen professionnel. Apr\u00e8s un examen de ma\u00eetrise et d’autres formations m\u00e9thodologiques et didactiques, vous y avez pris la direction de la branche de formation en 2019. En quoi consiste aujourd’hui votre mission au sein d’ABZ Spiez ?<\/em><\/p>\n

Nous proposons \u00e0 ABZ Spiez des cours dans le secteur de la viande \u00e0 tous les niveaux de formation et de perfectionnement : cours interentreprises, cours du jour, cours de sommelier en viande, formation en technologie des denr\u00e9es alimentaires, examen professionnel et examen de ma\u00eetrise. L’ABZ est le seul centre de cours en Suisse dans ce domaine.<\/p>\n

La qualit\u00e9 est ce qu\u2019il y a de plus important<\/strong><\/p>\n

De par votre profession, vous travaillez la viande au quotidien et \u00eates un expert en la mati\u00e8re. L\u2019assortiment de viande \u00e9tant tr\u00e8s important dans tous les march\u00e9s ALIGRO, que recommandez-vous \u00e0 nos clients professionnels ?<\/em><\/p>\n

Le crit\u00e8re le plus important est vraiment la qualit\u00e9. La viande est un aliment noble qu’il faut appr\u00e9cier \u00e0 sa juste valeur et traiter avec respect, depuis l’\u00e9levage jusqu\u2019\u00e0 sa consommation.<\/p>\n

Assaisonner uniquement avec du poivre et du sel<\/strong><\/p>\n

Quelle recette est simple \u00e0 pr\u00e9parer mais excellente \u00e0 d\u00e9guster ? Avez-vous des conseils pour la pr\u00e9paration, l\u2019assaisonnement et la marinade de la viande ?<\/em><\/p>\n

Il est possible de trouver et de pr\u00e9parer de nombreux bons morceaux de viande, qu\u2019il s\u2019agisse d\u2019un r\u00f4ti d’\u00e9paule ou d\u2019un steak. Il est important d\u2019y investir du temps, afin d\u2019en tirer le meilleur et de pouvoir savourer pleinement le repas \u00e0 la fin. Pour l’assaisonnement et la marinade, le mieux est que chacun choisisse la mani\u00e8re dont il souhaite pr\u00e9parer sa viande. N\u00e9anmoins, le sel et le poivre sont les ingr\u00e9dients qui subliment le mieux son go\u00fbt. Je conseille d’assaisonner et de saler la viande un \u00e0 deux jours \u00e0 l’avance.<\/p>\n

Valoriser l’animal entier<\/strong><\/p>\n

Y a-t-il des \u00ab\u00a0no-go\u00a0\u00bb qu\u2019on ne conna\u00eet pas forc\u00e9ment mais qui sont \u00e0 \u00e9viter ?<\/em><\/p>\n

Il n’y a pas vraiment de \u00ab\u00a0no-go\u00a0\u00bb mais, \u00e0 mon avis, ne pas utiliser l’animal entier est une sorte de \u00ab\u00a0no-go\u00a0\u00bb. Pour une production durable de la viande et des produits carn\u00e9s, il est indispensable de valoriser l’animal dans sa totalit\u00e9. Cela n\u2019est utile \u00e0 personne si seuls les morceaux nobles des animaux sont transform\u00e9s et que le reste est jet\u00e9.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

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