Des recettes au four, mais à la poêle

Des recettes au four, mais à la poêle

Aujourd'hui,  @maamyisa nous propose de nous passer de four. Parce que oui, parfois, les nazes n'ont pas de four. Mais ce n'est pas une fatalité. On peut vous aider.

Des recettes au four, mais à la poêle

On n’a pas toujours un four sous la main mais il y a des trucs dont on a encore plus de mal à se passer. Aujourd’hui, on va voir comment être un peu moins une grosse bande de nazes même sans four.

  1. Le pain

Il faut bien voir les choses en face : se passer de pain frais, quand on y a été habitué toute sa iench de laïfe, c’est pas facile. Et bien figurez-vous qu’on peut très bien faire cuire du pain à la poêle.

La recette est celle de la pâte à pain de base : 500 g de farine, 5 g de sel, 5 g de levure sèche ou 20 g de levure fraîche, 20 cl d’eau, on mélange tout et on pétrit bien. On laisse lever deux bonnes heures, on fait des petites boules qu’on aplatit en galettes (avec cette quantité de pâte, j’en fais six), on laisse encore lever trente minutes. Puis on met une poêle à revêtement antiadhésif sur le feu et on y cuit les galettes, par deux ou trois selon la taille de la poêle, en les retournant régulièrement. C’est la partie délicate de la recette puisque le temps de cuisson dépend de l’épaisseur des galettes, de 5 à 15 minutes, il faut tâtonner au début et y aller au jugé.

  1. La tartiflette

Oui, on peut très bien faire une tartiflette à la poêle. Le résultat ne sera pas aussi joliment gratiné qu’au four, mais dans une situation de force majeure, on pinaillera pas. La poêle ne doit pas nécessairement être antiadhésive (vu la quantité de gras qu’elle va prendre), mais sortez la plus grande du placard. Le fromage, c’est un plan à plusieurs.

On fait donc revenir 150 à 200 g de lardons avec un gros oignon coupé en lamelles, on réserve (en laissant le maximum du gras rendu dans la poêle). On verse les pommes de terre coupées en petit dés, qu’on fait rissoler jusqu’à ce qu’elles soient tendres, on déglace au vin blanc. On coupe le rebloch’ en deux dans le sens de l’épaisseur, on les renverse côte à côte et croûte vers le haut dans la poêle et on attend que ça fonde. Selon la consistance du reblochon, on peut rajouter de la crème, ou non. Dans cinq minutes, c’est prêt. Ajouter du poivre au moment de servir.

#HNTBUGBDN : Faire une tartiflette sur un réchaud à pétrole au fin fond du Kasaï, parce que même si ça protège pas du palu, au moins, les moustiques vont crever du diabète.

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