BARBECUE, PLANCHA, PIERRADE ? LES 5 MEILLEURES CUISSONS D'ÉTÉ POUR UN MAX DE PLAISIR
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Les cuissons de l'été permettent de cuisiner différement du reste de l'année et de profiter d'autres saveurs. Alors bien-sûr il y a le barbecue, mais il faut aussi penser à la plancha ou à la pierrade, ou encore à la "cuisson" au jus de citron façon ceviche. Mais il en existe d'autres trypes, le four solaire, vous connaissez ? Profitez de l'été pour faire des papillotes au barbecue, préparez des salades, faites griller des légumes... Attention avec les aliments crus, il faut bien les nettoyer et s'assurer de ne pas rompre la chaîne du froid s'il s'agit de viande ou de poisson car les risques de développer des bactéries dangereuses est réel. Alors faites-vous plaisir et prenez bien soin de vous !
Les cuissons de l'été permettent de cuisiner différement du reste de l'année et de profiter d'autres saveurs. Alors bien-sûr il y a le barbecue, mais il faut aussi penser à la plancha ou à la pierrade, ou encore à la "cuisson" au jus de citron façon ceviche. Mais il en existe d'autres trypes, le four solaire, vous connaissez ? Profitez de l'été pour faire des papillotes au barbecue, préparez des salades, faites griller des légumes... Attention avec les aliments crus, il faut bien les nettoyer et s'assurer de ne pas rompre la chaîne du froid s'il s'agit de viande ou de poisson car les risques de développer des bactéries dangereuses est réel. Alors faites-vous plaisir et prenez bien soin de vous !
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00:00The summer cooking methods?
00:02You think I'm only going to talk about barbecues?
00:04You're wrong.
00:05Welcome to Jean-Michel Cohen's channel,
00:07the channel where we only talk about nutrition
00:09and we don't take you for potatoes.
00:12Masterclass, personalized menu,
00:14followed by individualized dietetics.
00:16Visit the website dr.jeanmichelcohen.fr
00:21Every time we say,
00:22what are the summer cooking methods?
00:24Everyone will say, Jean-Mi, we know,
00:26you're going to make us barbecue,
00:28you're going to tell us,
00:29don't eat carbonized meat,
00:31be careful with steam, etc.
00:33Yes, I'm going to tell you,
00:34but I'm not going to tell you just that.
00:36We're going to start with the original stuff,
00:38of course I'm going to make barbecue.
00:39We're going to talk about solar cooking first.
00:41It's a bit like the solar panel
00:43which is unveiled to do something else with it.
00:46In fact, there will be the refraction of the sun's rays
00:49that will act by increasing the heat
00:51and that will cook the food.
00:53Personally, I haven't tasted it,
00:55but I can tell you that technically,
00:58it's going to be difficult to manage that
01:00because if there's no sun,
01:01or if it's too hot,
01:02or if it's not hot enough,
01:03we're not sure about the cooking.
01:05But apparently, there are people who are satisfied.
01:07The device is not too expensive,
01:09so we've seen the prices.
01:10So it might be worth a try.
01:12Maybe I won't do it with meat or fish,
01:14but I can do it with products like vegetables
01:18or some fruits if I want to warm them up.
01:21If I want to eat an apple in the oven,
01:23I can do that.
01:25But maybe I won't play too much with meat and fish
01:28because throughout this video,
01:30I'll remind you that there's one very important thing.
01:33It's the risk of infection.
01:35It's the hygienic side of things.
01:37So solar cookers, it's new.
01:39It works.
01:40Second cooking mode.
01:41There are a lot of people who do that.
01:42You know, in restaurants,
01:43they serve ceviches now.
01:44It's become fashionable.
01:45We're looking for everything that's elsewhere than at home.
01:47We have great products,
01:48but we're going to look elsewhere for everything the others do.
01:51So what are ceviches?
01:53It's a marinade cooking
01:55with products that are acidic or salty.
01:58In fact, it's the same recipe as when you prepare smoked salmon.
02:02Smoked salmon is raw salmon.
02:04You're just going to dehydrate it by putting salt on it.
02:07And when you dehydrate a product,
02:09you're less likely to infect it.
02:11So there's always a risk of infection,
02:13but you're less likely to infect it.
02:15Well, it's the same thing.
02:16Marinade is a cooking with, in general, lemon,
02:19a little salt, herbs.
02:21But in the end, it cooks the product.
02:22So we do that mainly on fish,
02:25but we can also do it with meat,
02:27provided that the meat is cut into thin slices
02:30so that the salt can really penetrate the product
02:34and thus obtain an effect that is healthily correct.
02:38Marinade, for me, is a great thing.
02:41It still requires a precaution.
02:44That means that if you prepare the food,
02:46you put it in the refrigerator beforehand.
02:49The third thing that we often forget is papillote.
02:52I'm sorry, but papillote is one of the best cooking systems
02:56that exists for a lot of reasons.
02:58First of all, because it preserves the water
03:00that is inside the product,
03:01which often contains a certain number of aromas.
03:04So that means that we don't damage the product.
03:06We keep the aromas.
03:07Secondly, even if there is a release of water,
03:10the product will cook in its own juice.
03:13That means that we will keep the content of the product.
03:16Thirdly, it also allows you to play with the cooking time.
03:20That means that the longer you keep the papillote,
03:22the better it is.
03:23That means that the more cooked it will be,
03:25the less time you will have a product that will be less cooked.
03:28So we can manage the cooking time.
03:30After that, the real problem is papillote.
03:32What do we do with it?
03:33In fact, the story of aluminum is over
03:36because we now know that aluminum is toxic.
03:39We know two things about aluminum.
03:41One, when you cook with aluminum sheets,
03:44there is a real release of aluminum in the product.
03:47And secondly, the danger of aluminum is neurotoxicity.
03:51We think that it would be incriminated
03:53in Parkinson's disease and neurodegenerative diseases
03:57such as Alzheimer's disease.
03:58So be careful.
03:59Today we find a lot of systems to cook papillote differently.
04:03Small blocks.
04:05We can do it in a stone bowl.
04:07We can do it with papillote, essentially.
04:11And it works very, very well.
04:12The fourth mode of cooking,
04:13because I want to leave you on your hunger.
04:15I want the barbecue to come to an end.
04:17It's the char-grill or the pirouette.
04:21In fact, the pirouette or the char-grill,
04:23it's almost a pleasure.
04:25The point of the game is that we have a hot plate.
04:28In fact, what is it?
04:30It's hair that is placed elsewhere than on a gas stove.
04:36So that means that you put the food on it, you know.
04:39And in fact, the food, in principle, it will also cook in its juice.
04:43The problem with this cooking is that it is difficult to manage.
04:46Because when you do the pirouette,
04:48there is a progressive decrease in the heat of the food.
04:50So that would mean that you have to cook a lot at the beginning and not at the end.
04:53In terms of nutritional quality, zero advantage.
04:56Zero advantage.
04:58As much, there is an advantage, for example, to cook a food in papillote.
05:02As much there, whether it is the pirouette or the char-grill,
05:05nutritional advantage, zero.
05:07We don't have to talk about nutritional advantage.
05:10We can simply use the pleasure of eating like that.
05:13But the release of fats, so-called at the plancha, doesn't work.
05:17Because as time goes on, the fat will stick to the food again.
05:21So it's really a matter of taste and nothing else.
05:24It may be practical for those who don't have a barbecue, but it's not very useful.
05:27Fifth, the barbecue.
05:29So, the advantage of the barbecue, it's outside.
05:32It has a smoky taste.
05:34Nutritional advantage, zero, there is nothing.
05:37It means that the release of fat when you cook meat at the barbecue
05:41is minable compared to the fat content.
05:44That is, when you remove 2 grams of fat from a piece of 150 grams,
05:48there will still be 28 grams of fat left.
05:51So it's not very interesting.
05:53Advantage, it's the smoke.
05:55So there are a lot of people who say you shouldn't eat it carbonized.
05:58Be careful, carbonization is not true.
06:00Unless you carbonize to death
06:02and it's a hard crust.
06:04But really, at this point, it's just burnt.
06:06Otherwise, it's not true.
06:08When you're outdoors, the barbecue is not as toxic as that.
06:12You should have a barbecue at noon and evening for 365 days
06:15to be affected by what are called formaldehydes,
06:18which are substances that, when absorbed too much,
06:21could harm the lungs.
06:23All this is a bit of fantasy to make the buzz.
06:25There's not much interesting.
06:27It's easy to handle.
06:28The little taste of smoke,
06:30it's often the little taste of smoked wood or smoked ashes that we have.
06:34It's a little more toxic,
06:36but we don't overdo the barbecue enough
06:38to have a real problem with the barbecue.
06:40Except that we can combine the cooking methods from time to time.
06:44That is, nothing prevents you from putting a board or a plate on a barbecue
06:49and a barbecue underneath.
06:51That is, we no longer use the plate, but we put a plate.
06:54So it's interesting because here we have a double effect.
06:57So this combined cooking of the plate on the barbecue with the barbecue,
07:01it's interesting because we have the taste of smoke.
07:03We have less fat,
07:05but I told you it didn't help much.
07:07And the food is cooked in its juice.
07:09It's not that bad.
07:11The second oversight in barbecues
07:13is that we neglect vegetables most of the time.
07:16That means, in fact, we can cook vegetables in a barbecue.
07:19Two possibilities.
07:20Either we use a papillote.
07:21It's more complicated for the papillote
07:23because outside of aluminum, there's not much,
07:25but we put them on top
07:27and we put them a long time in advance to cook them.
07:29Or we always use cooking on the plate,
07:32by cutting into small pieces.
07:33And that's where it gets very interesting
07:35because we have the two effects.
07:37We cook the food and the vegetables at the same time as the food,
07:40always on the same plate.
07:41It's not that bad, I think.
07:43And it's often forgotten.
07:44There is a system that is not a cooking,
07:46but which is often used during the summer.
07:48It's eating raw food.
07:50That means there are a lot of people who will say,
07:53we're going to eat carpaccio,
07:55we're going to slice our own meat,
07:57we're going to eat beef tartare,
07:59we're going to eat a lot of molds, etc.
08:02Pay attention.
08:04As soon as the temperature warms up,
08:06the food becomes a very important source of contamination.
08:10So that means we are very careful to eat raw,
08:13especially during the summer.
08:15Why?
08:16Because the heat will strengthen the ability
08:19to grow bacteria and microbes that are inside the food.
08:26That's why I'm moderately reserved.
08:28We've made a big progress in humanity by cooking food.
08:31Eating raw food.
08:32I'm often asked the question, always on Savoir Maigrir,
08:35is it a nutritional advantage?
08:37Light, but it is counterbalanced by the fact
08:40that there is this associated health risk.
08:43So if you make the decision to eat raw food,
08:46be nice.
08:47When you prepare your food, it goes to the fridge,
08:49and when it comes out of the fridge, it goes to your store,
08:51after being served.
08:53But we don't let this kind of thing circulate.
08:56I assure you that it happens very, very often.
08:58So there's no need to take a risk.
09:00That's what I had to tell you about it.
09:02If you have any comments, if you liked it,
09:04you like, you share, you comment,
09:06you can be a critic if you want,
09:08and you suggest videos to me.
09:10And I'll see you soon, friends.