Soupe boeuf et nouilles de riz
Description
FAQs
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Découvrez une soupe qui dépasse la simple idée d’un repas pour devenir une véritable expérience de réconfort et de finesse. Chaque ingrédient y est choisi avec soin afin d’offrir un équilibre parfait entre richesse, fraîcheur et légèreté.
Le bouillon santé, préparé longuement pour en extraire toute la profondeur, enveloppe des légumes soigneusement sélectionnés : chou croquant, pommes de terre fondantes, courge Butternut veloutée et carottes naturellement sucrées. Le bœuf 100 % nourri à l’herbe apporte une noblesse incomparable, grâce à sa tendreté et à son goût pur. Les nouilles de riz viennent compléter l’ensemble par leur douceur et leur légèreté, permettant aux saveurs de s’exprimer pleinement. Une touche de vinaigre de cidre de pomme rehausse discrètement l’ensemble, révélant un équilibre subtil et maîtrisé.
Cette soupe se distingue par sa générosité, son élégance et la qualité de ses ingrédients. Elle est également sans gluten, bien que non certifiée.
How to defrost your meat?
The best way to thaw meat is in the refrigerator. This is the safest option since microorganisms develop more slowly there. Furthermore, this technique results in better quality meat because it retains its moisture better. Ideally, it is recommended to consume frozen cuts of meat within 12 months of the packaging date.
Does freezing affect nutritional value?
At Mon Beau Bon Bœuf, all our cuts of meat are sold frozen in order to preserve the quality even on your plate.
Deep freezing (quick freezing) is an industrial process for cooling much faster and to a colder temperature than traditional freezing. This technique better preserves the texture as well as the nutritional and organoleptic qualities of foods compared to freezing.
From a nutritional point of view, freezing allows nutrients to be well preserved, apart from vitamin C which is sensitive to heat and cold. However, this vitamin is not found in meat.
FAQs
Questions and answers
How to defrost your meat?
The best way to defrost meat is in the refrigerator.
This is the safest option since microorganisms develop more slowly. In addition, this is the technique that produces better quality meat because it retains its moisture better. Ideally, it is recommended to consume frozen cuts of meat within 12 months of the packaging date.
Does freezing affect nutritional value?
At Mon Beau Bon Bœuf, all our cuts of meat are sold frozen in order to preserve the quality even on your plate.
Deep freezing (quick freezing) is an industrial process for cooling much faster and to a colder temperature than traditional freezing. This technique better preserves the texture as well as the nutritional and organoleptic qualities of foods compared to freezing.
From a nutritional point of view, freezing allows nutrients to be well preserved, apart from vitamin C which is sensitive to heat and cold. However, this vitamin is not found in meat.