{"id":4005,"date":"2021-11-04T09:00:56","date_gmt":"2021-11-04T01:00:56","guid":{"rendered":"https:\/\/www.chefstemp.com\/?p=4005"},"modified":"2022-05-12T02:22:43","modified_gmt":"2022-05-11T18:22:43","slug":"best-smoked-meatloaf","status":"publish","type":"post","link":"https:\/\/www.chefstemp.com\/fr\/meilleur-pain-de-viande-fume\/","title":{"rendered":"Meilleur pain de viande fum\u00e9"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1331.2px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-1\" style=\"--awb-text-transform:none;\"><div id=\"ez-toc-container\" class=\"ez-toc-v2_0_80 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table des mati\u00e8res<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-69d9dcea7d2c7\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Basculer<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewbox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewbox=\"0 0 24 24\" version=\"1.2\" baseprofile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-69d9dcea7d2c7\"  aria-label=\"Basculer\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.chefstemp.com\/fr\/meilleur-pain-de-viande-fume\/#THE_ULTIMATE_SMOKED_MEATLOAF\" >LE PAIN DE VIANDE FUM\u00c9 ULTIME<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.chefstemp.com\/fr\/meilleur-pain-de-viande-fume\/#MEATLOAF_FUNDAMENTALS\" >FONDAMENTAUX DU PAIN DE VIANDE<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.chefstemp.com\/fr\/meilleur-pain-de-viande-fume\/#BUILDING_A_BETTER_MEATLOAF\" >CONSTRUIRE UN MEILLEUR PAIN DE VIANDE<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.chefstemp.com\/fr\/meilleur-pain-de-viande-fume\/#ULTIMATE_SMOKED_MEATLOAF\" >PAIN DE VIANDE FUM\u00c9 ULTIME<\/a><\/li><\/ul><\/nav><\/div>\n<h3><span class=\"ez-toc-section\" id=\"THE_ULTIMATE_SMOKED_MEATLOAF\"><\/span><span style=\"color: #ff9900;\">LE PAIN DE VIANDE FUM\u00c9 ULTIME<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-1 fusion_builder_column_3_4 3_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:75%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.56%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.56%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-2\"><p>Avec ses racines dans la r\u00e9volution industrielle, la n\u00e9cessit\u00e9 du rationnement en temps de guerre et sa popularit\u00e9 croissante dans les cuisines d&#039;apr\u00e8s-guerre des ann\u00e9es 50, le pain de viande occupe une place de choix dans la gastronomie et la culture am\u00e9ricaines. Des restaurants am\u00e9ricains aux repas de famille, ce plat embl\u00e9matique a connu d&#039;innombrables variations et saveurs, s&#039;adaptant aux go\u00fbts et aux r\u00e9gions de chacun. Aujourd&#039;hui, sortons le pain de viande du four pour le fumer et obtenir une saveur unique et une texture parfaite.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-2 fusion_builder_column_1_4 1_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:25%;--awb-margin-top-large:0px;--awb-spacing-right-large:7.68%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:7.68%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-1 hover-type-none\"><img decoding=\"async\" width=\"1024\" height=\"683\" alt=\"Pain de viande final de Chefstemp\" title=\"Pain de viande final de Chefstemp\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Meatloaf-Final-1024x683.jpg\" class=\"img-responsive wp-image-4006\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-3 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-3\"><h3><span class=\"ez-toc-section\" id=\"MEATLOAF_FUNDAMENTALS\"><\/span><span style=\"color: #ff9900;\">FONDAMENTAUX DU PAIN DE VIANDE<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-4 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-4\" style=\"--awb-text-transform:none;\"><p>Le meilleur pain de viande doit r\u00e9pondre \u00e0 de nombreux crit\u00e8res\u00a0: \u00eatre moelleux sans \u00eatre d\u00e9tremp\u00e9 ni gras, avoir une texture ferme sans ressembler \u00e0 celle d\u2019une saucisse, \u00eatre bien assaisonn\u00e9 et se trancher facilement. Comme le dit Kenji Lopez de Serious Eats\u00a0:<\/p>\n<p><em>Le meilleur pain de viande doit \u00eatre tendre et moelleux, avec une texture \u00e0 la fois fondante et jamais p\u00e2teuse. On doit penser \u00e0 \u201c velout\u00e9 \u201d et \u201c riche \u201d en le d\u00e9gustant\u00a0: assez tendre pour \u00eatre tranch\u00e9 \u00e0 la fourchette, mais assez ferme pour \u00eatre m\u00e2ch\u00e9 sans se briser. Il doit absorber l\u2019humidit\u00e9 comme une \u00e9ponge, lib\u00e9rant son jus \u00e0 chaque bouch\u00e9e sans pour autant laisser de flaque dans l\u2019assiette. Son go\u00fbt doit \u00eatre riche et savoureux, avec une l\u00e9g\u00e8re note de l\u00e9gumes pour compl\u00e9ter et all\u00e9ger la tranche. Mais ne vous y trompez pas\u00a0: le pain de viande, c\u2019est avant tout la viande. Et, bien s\u00fbr, il doit se r\u00e9chauffer facilement pour les sandwichs. \u2013 Kenji Lope<br \/>\n<\/em><\/p>\n<p>Alors, comment r\u00e9ussir au mieux cet exploit gastronomique ? Tout commence par la viande.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-5 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"text-align:center;--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-2 hover-type-none\"><img decoding=\"async\" width=\"1024\" height=\"683\" alt=\"Ingr\u00e9dients du pain de viande Chefstemp\" title=\"Ingr\u00e9dients du pain de viande Chefstemp\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Meatloaf-Ingredients-1024x683.jpg\" class=\"img-responsive wp-image-4008\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-6 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-5\"><h3><span class=\"ez-toc-section\" id=\"BUILDING_A_BETTER_MEATLOAF\"><\/span><span style=\"color: #ff9900;\">CONSTRUIRE UN MEILLEUR PAIN DE VIANDE<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-7 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-6\" style=\"--awb-text-transform:none;\"><p>N&#039;importe quelle viande hach\u00e9e peut servir \u00e0 faire un pain de viande, mais pour un plat vraiment exceptionnel, il faut tenir compte de la structure musculaire de la viande, de sa teneur en mati\u00e8res grasses et de la fa\u00e7on dont les prot\u00e9ines se contractent pendant la cuisson.<\/p>\n<p>Le b\u0153uf provient d&#039;animaux lourds et vigoureux qui se d\u00e9placent toute la journ\u00e9e, sollicitant fortement leurs muscles. Il en r\u00e9sulte une structure musculaire plus dense, une graisse dure \u00e0 temp\u00e9rature ambiante et une viande riche et savoureuse. Par cons\u00e9quent, un pain de viande compos\u00e9 uniquement de b\u0153uf aura tendance \u00e0 \u00eatre plus grossier, plus sec et moins subtil en go\u00fbt.<\/p>\n<p>Les porcs sont beaucoup plus petits, passent la majeure partie de leur temps \u00e0 se pr\u00e9lasser, et produisent ainsi une viande plus fine et plus l\u00e9g\u00e8re, avec une structure musculaire moins souple et un gras plus tendre. C&#039;est pourquoi on utilise du porc, et notamment du gras de porc, pour la fabrication des saucisses. Un pain de viande 100 % porc est donc g\u00e9n\u00e9ralement plus dense, moins savoureux, mais plus moelleux qu&#039;un pain de viande 100 % b\u0153uf.<\/p>\n<p>Le secret r\u00e9side dans le bon dosage de b\u0153uf et de porc. Cela vous permettra d&#039;obtenir un pain de viande \u00e0 l&#039;\u00e9quilibre parfait entre la richesse de la saveur de la viande et la tendret\u00e9 du gras.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-8 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-7\"><h4><span style=\"color: #ff9900;\">CLASSEURS<\/span><\/h4>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-9 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-8\" style=\"--awb-text-transform:none;\"><p>Ensuite, il nous faudra des liants. Les ingr\u00e9dients classiques sont le lait, les \u0153ufs et la chapelure, mais pourquoi ?<\/p>\n<p>Le lait apporte de l&#039;humidit\u00e9 et un peu de mati\u00e8re grasse au pain de viande, mais attention \u00e0 ne pas en mettre trop, sinon le pain ne se tiendra pas. La cr\u00e8me fra\u00eeche \u00e9paisse ou le babeurre sont les plus adapt\u00e9s, compte tenu de leur teneur \u00e9lev\u00e9e en mati\u00e8res grasses.<\/p>\n<p>Les \u0153ufs sont essentiels car ils apportent non seulement de l&#039;onctuosit\u00e9, des mati\u00e8res grasses et de l&#039;humidit\u00e9, mais aussi des prot\u00e9ines suppl\u00e9mentaires qui contribuent \u00e0 la tenue du pain. Cela permet de former le pain final avec un minimum de travail. Plus on travaille la viande hach\u00e9e, plus le produit final sera dur et compact.<\/p>\n<p>La chapelure est un ingr\u00e9dient impr\u00e9visible. J&#039;ai vu des recettes pr\u00e9coniser toutes sortes de chapelure, de la chapelure fine aux flocons d&#039;avoine instantan\u00e9s, et traditionnellement, c&#039;est sur ce point que les cuisiniers amateurs cherchent \u00e0 \u00e9conomiser pour pr\u00e9parer un pain de viande plus gros. Cet ingr\u00e9dient est crucial pour la texture finale de votre pain de viande et doit \u00eatre choisi avec soin. Non seulement il absorbe et retient l&#039;humidit\u00e9, mais il coupe \u00e9galement les fibres prot\u00e9iques, contribuant ainsi \u00e0 rendre votre pain de viande tendre et juteux. Nous privil\u00e9gions la saveur et la texture des crackers au beurre moulus \u00e0 la main, parfaitement assaisonn\u00e9s d&#039;un g\u00e9n\u00e9reux suppl\u00e9ment de beurre.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-10 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-9\"><h4><span style=\"color: #ff9900;\">BASE DE L\u00c9GUMES<\/span><\/h4>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-11 fusion_builder_column_1_3 1_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:33.333333333333%;--awb-margin-top-large:0px;--awb-spacing-right-large:5.76%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:5.76%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-3 hover-type-none\"><img decoding=\"async\" width=\"1024\" height=\"683\" alt=\"Pain de viande v\u00e9g\u00e9tarien Chefstemp\" title=\"Pain de viande v\u00e9g\u00e9tarien Chefstemp\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Meatloaf-Veg-1024x683.jpg\" class=\"img-responsive wp-image-4010\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-12 fusion_builder_column_2_3 2_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:66.666666666667%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.88%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.88%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-10\" style=\"--awb-text-transform:none;\"><p>L&#039;oignon et le b\u0153uf forment un duo classique\u00a0; ajoutez-y des carottes et de l&#039;ail. Hacher finement ces ingr\u00e9dients permet de cr\u00e9er une excellente base qui rehausse la saveur de nos viandes. Nous aimons \u00e9galement ajouter du poivron rouge coup\u00e9 en d\u00e9s pour plus de go\u00fbt et pour une texture plus int\u00e9ressante.<\/p>\n<p>Commencez par hacher finement les oignons et les carottes\u00a0; il ne faut pas de gros morceaux dans votre pain. Vous pouvez utiliser un robot culinaire, mais veillez \u00e0 mixer par impulsions sans trop mixer, surtout les oignons qui peuvent devenir amers et avoir un go\u00fbt m\u00e9tallique. Ajoutez \u00e0 ce m\u00e9lange l\u2019ail hach\u00e9 et le poivron rouge coup\u00e9 en petits d\u00e9s. Faites revenir bri\u00e8vement le tout dans du beurre avec une pinc\u00e9e de sel jusqu\u2019\u00e0 ce que les l\u00e9gumes soient tendres. Retirez du feu et ajoutez la cr\u00e8me, un peu de ketchup, de sauce Worcestershire et de sauce soja. L\u2019association des sauces peut para\u00eetre surprenante, mais leur effet sur le pain est exceptionnel.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-13 fusion_builder_column_1_3 1_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:33.333333333333%;--awb-margin-top-large:0px;--awb-spacing-right-large:5.76%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:5.76%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-4 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"200\" alt=\"Pain de viande aux l\u00e9gumes cuits Chefstemp\" title=\"Pain de viande aux l\u00e9gumes cuits Chefstemp\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Meatloaf-cooked-veg-300x200.jpg\" class=\"img-responsive wp-image-4013\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-14 fusion_builder_column_1_3 1_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:33.333333333333%;--awb-margin-top-large:0px;--awb-spacing-right-large:5.76%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:5.76%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-5 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"200\" alt=\"Plateau d&#039;assemblage du pain de viande Chefstemp\" title=\"Plateau d&#039;assemblage du pain de viande Chefstemp\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Meatloaf-Assembly-deck-300x200.jpg\" class=\"img-responsive wp-image-4014\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-15 fusion_builder_column_1_3 1_3 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:33.333333333333%;--awb-margin-top-large:0px;--awb-spacing-right-large:5.76%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:5.76%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-6 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"200\" alt=\"Assemblage du pain de viande Chefstemp\" title=\"Assemblage du pain de viande Chefstemp\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Meatloaf-Assembly-300x200.jpg\" class=\"img-responsive wp-image-4016\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-16 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-11\" style=\"--awb-text-transform:none;\"><p>Laissez refroidir ce m\u00e9lange. Une fois refroidi, ajoutez le b\u0153uf, le porc, les \u0153ufs et la chapelure. Assaisonnez de sel casher, de poivre noir concass\u00e9 et d&#039;un peu d&#039;ail granul\u00e9. M\u00e9langez d\u00e9licatement, mais soigneusement, \u00e0 la main pour bien incorporer tous les ingr\u00e9dients. Ce m\u00e9lange est le plus doux pour \u00e9viter de trop travailler la p\u00e2te. Nous en pr\u00e9levons toujours une petite portion, environ une cuill\u00e8re \u00e0 soupe, que nous faisons cuire \u00e0 la po\u00eale pour en v\u00e9rifier l&#039;assaisonnement. Rectifiez l&#039;assaisonnement si n\u00e9cessaire.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-17 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-12\"><h4><span style=\"color: #ff9900;\">FA\u00c7ONNEMENT, \u00c9MAILAGE, FUM\u00c9<\/span><\/h4>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-18 fusion_builder_column_1_4 1_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:25%;--awb-margin-top-large:0px;--awb-spacing-right-large:7.68%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:7.68%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-7 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"200\" alt=\"Gla\u00e7age pour pain de viande Chefstemp\" title=\"Gla\u00e7age pour pain de viande Chefstemp\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Meatloaf-Glaze-300x200.jpg\" class=\"img-responsive wp-image-4022\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-19 fusion_builder_column_3_4 3_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:75%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.56%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.56%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-13\" style=\"--awb-text-transform:none;\"><p>Pr\u00e9chauffez votre fumoir \u00e0 115 \u00b0C (240 \u00b0F) et assurez-vous d&#039;obtenir une lecture correcte \u00e0 l&#039;aide de votre\u2026 <a href=\"https:\/\/www.chefstemp.com\/fr\/product\/chefstemp-quad-xpro\/\"><u>Chefstemp Quad Xpro<\/u><\/a> Sonde de temp\u00e9rature ambiante. Tapissez une plaque \u00e0 p\u00e2tisserie \u00e0 bords hauts de papier aluminium, puis placez le pain de viande au centre. Fa\u00e7onnez-le en un boudin uniforme\u00a0; pour cela, comprimez les c\u00f4t\u00e9s puis aplatissez le dessus jusqu&#039;\u00e0 obtenir un pain de viande d&#039;une largeur uniforme et d&#039;environ 6 \u00e0 7,5\u00a0cm de hauteur.<\/p>\n<p>Vous pouvez napper votre pain de ketchup nature ou le relever en y incorporant du piment en poudre, des chipotles moulus, de la cassonade, du vinaigre de cidre ou tout autre ingr\u00e9dient de votre choix. Ici, nous avons opt\u00e9 pour la simplicit\u00e9 avec un m\u00e9lange de ketchup, de vinaigre de cidre et de cassonade.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-20 fusion_builder_column_1_4 1_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:25%;--awb-margin-top-large:0px;--awb-spacing-right-large:7.68%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:7.68%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-8 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"200\" alt=\"Sonde \u00e0 pain de viande Chefstemp\" title=\"Sonde \u00e0 pain de viande Chefstemp\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Meatloaf-Probe-300x200.jpg\" class=\"img-responsive wp-image-4023\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-21 fusion_builder_column_3_4 3_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:75%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.56%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.56%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-14\" style=\"--awb-text-transform:none;\"><p>Ins\u00e9rez des sondes aux deux extr\u00e9mit\u00e9s du pain de viande. Cela vous permettra de surveiller les zones chaudes et de savoir quand faire pivoter le plat pour une cuisson uniforme. Laissez fumer pendant environ 2 \u00e0 2,5 heures, ou jusqu&#039;\u00e0 ce que la temp\u00e9rature interne atteigne 71 \u00b0C (160 \u00b0F). La cuisson se poursuivra jusqu&#039;\u00e0 74 \u00b0C (165 \u00b0F). V\u00e9rifiez toujours la temp\u00e9rature \u00e0 l&#039;aide d&#039;un thermom\u00e8tre \u00e0 sonde. <a href=\"https:\/\/www.chefstemp.com\/fr\/produit\/thermometre-a-viande-finaltouchx10\/\"><u>Finaltouch X10<\/u><\/a>\u00a0thermom\u00e8tre.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-22 fusion_builder_column_1_4 1_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:25%;--awb-margin-top-large:0px;--awb-spacing-right-large:7.68%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:7.68%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-9 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"200\" alt=\"Pain de viande cuit par Chefstemp\" title=\"Pain de viande cuit par Chefstemp\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Meatloaf-cooked-300x200.jpg\" class=\"img-responsive wp-image-4024\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-23 fusion_builder_column_3_4 3_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:75%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.56%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.56%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-15\"><p>Laissez reposer le pain de viande pendant 5 \u00e0 8 minutes pour permettre \u00e0 la viande de se tasser et aux prot\u00e9ines de se d\u00e9tendre ; cela emp\u00eachera le jus de s&#039;\u00e9chapper du pain.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-24 fusion_builder_column_1_4 1_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:25%;--awb-margin-top-large:0px;--awb-spacing-right-large:7.68%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:7.68%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-10 hover-type-none\"><img decoding=\"async\" width=\"300\" height=\"200\" alt=\"Pain de viande final de Chefstemp\" title=\"Pain de viande final de Chefstemp\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2021\/10\/Chefstemp-Meatloaf-Final-1-300x200.jpg\" class=\"img-responsive wp-image-4025\"\/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-25 fusion_builder_column_3_4 3_4 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:75%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.56%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.56%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-16\"><p>Vous pouvez le trancher et le servir tel quel avec une pur\u00e9e de pommes de terre, ou bien en faire des sandwichs. Notre pr\u00e9f\u00e9r\u00e9\u00a0? Simplement tartin\u00e9 d\u2019un m\u00e9lange de ketchup et de moutarde, avec des cornichons \u00e0 l\u2019aneth sur du pain blanc.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-26 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-17\"><h3><span class=\"ez-toc-section\" id=\"ULTIMATE_SMOKED_MEATLOAF\"><\/span><span style=\"color: #ff9900;\">PAIN DE VIANDE FUM\u00c9 ULTIME<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-27 fusion_builder_column_1_2 1_2 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:50%;--awb-margin-top-large:0px;--awb-spacing-right-large:3.84%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:3.84%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-18\" style=\"--awb-text-transform:none;\"><p><strong>INGR\u00c9DIENTS<\/strong><\/p>\n<ul>\n<li>16 oz de porc hach\u00e9<\/li>\n<li>32 oz de b\u0153uf hach\u00e9<\/li>\n<li>1 oignon jaune<\/li>\n<li>1 grosse carotte<\/li>\n<li>1 poivron rouge coup\u00e9 en d\u00e9s<\/li>\n<li>4 gousses d&#039;ail hach\u00e9es<\/li>\n<li>2 cuill\u00e8res \u00e0 soupe de beurre<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-28 fusion_builder_column_1_2 1_2 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:50%;--awb-margin-top-large:0px;--awb-spacing-right-large:3.84%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:3.84%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-19\" style=\"--awb-text-transform:none;\"><ul>\n<li>sel casher, poivre noir concass\u00e9 et ail granul\u00e9<\/li>\n<li>1\/3 tasse de cr\u00e8me \u00e9paisse<\/li>\n<li>5 cuill\u00e8res \u00e0 soupe de sauce Worcestershire<\/li>\n<li>2 cuill\u00e8res \u00e0 caf\u00e9 de sauce soja<\/li>\n<li>\u00bc tasse de ketchup<\/li>\n<li>3 \u0153ufs<\/li>\n<li>1 paquet de biscuits au beurre<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-29 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-20\" style=\"--awb-text-transform:none;\"><p><strong><b>Lustre<\/b><\/strong><\/p>\n<ul>\n<li>1 tasse de ketchup<\/li>\n<li>1\/3 tasse de cassonade<\/li>\n<li>\u00bc tasse de vinaigre de cidre<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-30 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-21\" style=\"--awb-text-transform:none;\"><p><strong>INSTRUCTIONS<\/strong><\/p>\n<ul>\n<li>Hachez finement les carottes et les oignons ou utilisez un robot culinaire en mode impulsion pour les hacher finement. Hachez l&#039;ail et coupez les poivrons rouges en d\u00e9s.<\/li>\n<li>Faites fondre le beurre dans une po\u00eale \u00e0 feu moyen-vif, puis faites sauter les l\u00e9gumes, assaisonn\u00e9s d&#039;un peu de sel, jusqu&#039;\u00e0 ce qu&#039;ils soient tendres.<\/li>\n<li>Ajoutez la cr\u00e8me, la sauce soja, la sauce Worcestershire et le ketchup, puis retirez du feu et laissez refroidir.<\/li>\n<li>Placez la viande hach\u00e9e dans un grand bol. Ajoutez les \u0153ufs, les biscuits \u00e9miett\u00e9s et le m\u00e9lange de l\u00e9gumes.<\/li>\n<li>M\u00e9langez d\u00e9licatement la viande avec du sel, du poivre noir concass\u00e9 et de l&#039;ail en poudre. Pr\u00e9levez-en une petite quantit\u00e9 et faites-la cuire dans la m\u00eame po\u00eale que les l\u00e9gumes. Go\u00fbtez et rectifiez l&#039;assaisonnement si n\u00e9cessaire.<\/li>\n<li>Tapissez une plaque \u00e0 p\u00e2tisserie \u00e0 bords hauts de papier aluminium. Placez votre m\u00e9lange de viande hach\u00e9e au centre de la plaque et fa\u00e7onnez-le en un pain uniforme.<\/li>\n<li>Pr\u00e9chauffez votre fumoir \u00e0 240\u00b0F (115 \u00b0C).<\/li>\n<li>M\u00e9langez les ingr\u00e9dients de votre gla\u00e7age dans une casserole et faites chauffer jusqu&#039;\u00e0 ce que le sucre soit fondu et que le m\u00e9lange soit homog\u00e8ne.<\/li>\n<li>Glacer le pain puis ins\u00e9rer le <a href=\"https:\/\/www.chefstemp.com\/fr\/product\/chefstemp-quad-xpro\/\"><u>Chefstemp Quad Xpro<\/u><\/a><u><\/u>Piquez le pain aux deux extr\u00e9mit\u00e9s. Placez-le ensuite dans le fumoir.<\/li>\n<li>Retournez le pain de viande toutes les 30 minutes pour que les deux c\u00f4t\u00e9s cuisent uniform\u00e9ment et poursuivez la cuisson jusqu&#039;\u00e0 ce qu&#039;il atteigne 71 \u00b0C (160 \u00b0F).<\/li>\n<li>Retirez le pain du four et laissez-le reposer 5 \u00e0 8 minutes. Tranchez-le et servez.<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":5,"featured_media":4031,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40,88],"tags":[1069,591,1070,531,351,337,586,898,710],"class_list":["post-4005","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-blogs","category-recipes","tag-ambient-temperature","tag-beef","tag-ground-meat","tag-internal-temperature","tag-meatloaf","tag-pork","tag-recipe","tag-smoke","tag-smoker"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/posts\/4005","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/comments?post=4005"}],"version-history":[{"count":0,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/posts\/4005\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/media?parent=4005"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/categories?post=4005"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/fr\/wp-json\/wp\/v2\/tags?post=4005"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}