Going back to old-fashioned foods for better health
The French are nostalgic for the past, its quality of life, its French well-being , playful conversations around a good beef, a Burgundian or a pot au feu.
Condemned in the 80s and 90s by the diktats of dietetics, these dishes, simply delicious and balanced, are back for our greatest happiness. Finally authentic, healthy and family-friendly in a single and unique dish…
Seasonal dishes
It is a fact that people who cook are generally fed up with the shortcomings and misdeeds of today’s society: Teflon pans, industrial food , pesticides, microwaves… elsewhere we devoted an article to what you should know about industrial food .
A strong desire to “return to the sources” is therefore born and with it, the desire to respect the “constraints” of nature. Tired of not living in harmony with natural light, that of the sun; tired of eating food that is not in season and tired of not taking the time to have fun with the family to share a good meal.
In these harsh winter colds that are coming and in the face of monetary rigor, it is clear that dishes that provide vitamins, energy, heat, dietetics and inexpensive costs are popular with households. Gone is the bad image of yesteryear: “boiled meat, stew, braised meat, stew, etc. are high in calories” said the nutritionists of the time. Fortunately Jean-Pierre COFFE (1) is there to encourage us to cook them in contemporary fashion . Less fat, easy to prepare (but yes) and without a real presence in the kitchen!
The trick is, once the pot au feu is finished, to let it cool and then lift the layer of fat thus formed.
Manual
If you want to focus on the quality of the meat, Jean-Pierre COFFE recommends immersing it in boiling water. Thus seized, the aromas and the juices remain inside the pieces of meat. This method of cooking is called “by concentration of flavours”.
On the other hand, if you want a more flavored broth, the meat must be covered with cold cooking water so that it releases subtleties of taste.
Mr. COFFE’s little advice is to start the first broth with cold water with tasty meat and bones then, an hour later, when the water is very hot, add the meats chosen to be presented at the table. .
For information, you should know that the real stew is prepared and cooked the day before for the next day .
Twenty minutes of preparation and… “At the table”
The advantage of the stew is to ensure, for the whole family, almost a week of varied food. The choice must relate to the variety of meats which must be gelatinous in order to give the final dish smoothness and softness. For this, the scoter, the gîte and the twin are delicacies of choice. It is imperative to add ox cheek and tail.
Without forgetting a piece of rib dish and the famous marrow bones. The stew allows you to “recycle” leftovers: the first day, the stew will be served as is. The second, the meat can be presented cold with a few condiments accompanied by a salad with garlic croutons. The following days, it’s a butcher’s salad with a gribiche and hard-boiled eggs that will delight the greediest.
Then, chop the meat and mix it with a slice of veal liver, add some leftover poultry, mashed potatoes and here is a delicious shepherd’s pie. Enjoy your lunch !
Stephen Paul is the lead author and founder of My Health Sponsor. Holder of a diploma in health and well-being coaching with more than 200 articles in the field of health, he makes it a point of honor to offer advice based on reliable information, based on scientific research, and verified by health professionals.