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6. TECHNIQUES DE FONCTIONNEMENT ET QUANTITÉS RECOMMANDÉES
Ingrédients Commentaires
Ail/Oignon/Echalotte
Anchois
Beurre
Pas trop dur et coupé en petits morceaux
Café (en grains)
Max. 50g à la fois
Légumes frais
Coupés en petits morceaux
Chocolat
Max. 30g à la fois et coupés en petits morceaux
Fromage à pâte dure
Max. 60g à la fois et coupés en morceaux de 1,5cm
Fromage à pâte semi-dure
Fromage à pâte semi-molle
Doit être très froid
Fromage à pâte molle
Doit être très froid
Graines (cumin, pavot, etc.)
Herbes fraîches
Doivent être bien sèches
Légumes cuits
Doivent être cuits jusqu’à ce quils soient ramollis
Noix, noisettes, amandes
Olives
Dénoyautées
Poivre (en grains)
Viandes, volailles, poissons
Doivent être très froids (mais pas congelés) et décou-
pés en morceaux réguliers. Max. 150g
Crème fouettée
Environ 45sec par impulsion
Préparation liquide
Mayonnaise
En ajoutant l’huile par la goulotte sur le couvercle
Glaçons
Par petites quantités
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