Charcuterie, sandwiches

Trancheur Professionnelle D’aliments

■La charcuterie se conservera plus longtemps et aura plus de goût si elle est tranchée au fur et à mesure des besoins.

■Pour obtenir de meilleurs résultats, passer d’abord au réfrigérateur.

■Retirer tout emballage plastique ou rigide avant de trancher.

■Appliquer une pression douce et constante pour obtenir des tranches uniformes.

Fruits et légumes

■Trancher des pommes de terre pour faire des frites épaisses ou fines.

■Trancher du choux pour faire une salade.

■Trancher des carottes dans le sens de la longueur en lamelles très fines. Faire tremper dans l’eau glacée pour obtenir un effet frisé.

■Trancher courgettes, aubergines et courges.

■Un ananas épluché et évidé peut être facilement tranché.

Pains, gâteaux et pâtisseries

■Pour des sandwiches délicieux, couper le pain en tranches d’environ ce po d’épaisseur.

■Le pain frais doit être réfrigéré avant d’être tranché.

■Trancher tous types de pains de fête, quatre-quarts et gâteaux aux fruits.

■Efficace en particulier avec les pains et gâteaux à texture dense.

Assiette de fruits et fromage

■Choisir un gros fruit ferme. Couper en tranches fines des pommes évidées (éplucher), des oranges, des poires évidées et de l’ananas. Disposer au centre d’une grande assiette avec de fines tranches de fromage suisse, de cheddar ou autre contour. (les fruits remplacent les crackers.)

14330, 14352 specifications

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