With more than 100 70 years experience, Fuchs Professional offers desepices of premium quality for the restoration and the market of the home. itself caracterisent by a selection precise of the best materials first, a treatment soft and controls of quality continuous. Lesepices are ideals for the cuisiniers professional which misent on a quality reliable and consistent. We soaps which is important for the good taste and facilitons the work of the chefs with highly aromatic.
6 varietes for a true taste of barbecue.
Our new varietes of barbecue are of the blends slightly grossiers of natural ingredients which give to your grillades a note spiced irresistible. Thanks auxepices of premium quality and to the salt of sea high quality, your dish of barbecue becomes an experience taste inoubliable. The six varietes are ideals for the finish and the seasoning of the meats roasted, in particular hamburgers, chicken or porc, fish and fruits of sea and steaks.
Not additives: Natural ingredients without exhausteur of taste.
Why Fuchs Professional is it ideal for the professional of the kitchen? We you the trahissons.
Quality professional.
Quality of brand reliable and consistent - Safety of the product thanks to the controls of quality consistent - More than 100 70 years expertise enepices.
Best taste.
Best ingredients - Without:.
Additives improving the taste, flavors, coloring products and preservatives, oil of palme.
*Exceptional: Attendrisseur of meat, bicarbonate of soude and glutmate monosodique.
Easy to Use.
Sizes of container suitable to the professional - Blends spice authentic for the dishes special or domaines application - With advices of recipes and use (French no certified).
Preparation spice for barbecue Burger.
Preparation spice BBQ Chicken.
BBQ Pork Preparation spice.
Salt spice BBQ Fish & Seafood.
20 g for 1 kg of meat hachee.
20 g for 1 kg of meat of volaille.
20 g for 1 kg of porc.
20 g for 1 kg of fish or of fruits of sea.
20 g for 1 kg of meat.
Without exhausteur of taste.
Notes of fondepicees for barbecue.
Tasty, light tranchant.
Note barbecue spicy.
Ingredients features.
Poivrons, onions, herbs.
Poivrons, poivrons and onions.
Poivrons, onions and pepper.
Bacon Bomb Patty Burger.
Ingredients for 4 servings:.
600 g of b egg hache | 4 slices of cheese (by example Appenzeller) | 16 pieces. Bacon | 12 g Fuchs BBQ Burger GWZ according to your cravings: Tomato | leaves of laitue | onions.
Preparation:.
(1) Melangez well the b egg hache with the preparation spice Fuchs BBQ Burger and former 4 balls evens. (2) Pressez the balls of meat hachee with a presse to patty. (3) Make frire the patty on the gril or the sheet of cooking of the two sides. (4.) to the fine of the cooking, place the cheese on the patty so that it base slightly. (5.) Make frire the bacon in parallele on the gril or the sheet of cooking.
Chicken & poireaux roasted with apples of earth.
500 g of filet of chicken | 2-4 pcs. Poireau | 10 g Fuchs BBQ chicken GWZ.
(1) Cut/portionner the chicken in morceauxegaux and assaisonner with 10 g of preparation spice of chicken Fuchs BBQ and massage slightly. (2) Liberez the poireaux of the green grossiers and roots. (3) Blanchir brievement the poireaux. (4.) Make frire the chicken thus that the poireaux on the gril or the sheet of cooking of the two sides.
Proutes of apples of earth.
750 g of apples of earth | 3 spoons to soup of olive oil | 10 g Fuchs BBQ chicken GWZ.
(1) Lavez the apples of earth, coupez-the in fentes and placez-the on a sheet to pastry deep. (2) Mariner with the Fuchs BBQ of the chicken GWZ and of oil. (3) Scalp to the four up to this that it whether crunchy.
Pulled Salmon.
Ingredients for 6 servings:.
800 g of filet of saumon without skin | 15 g of renard BBQ Fish & Seafood GWS | 60 ml of olive oil.
(1) Frotter the filet of saumon with the Fuchs BBQ Fish & Seafood GWS. (2) Transferer the marines in a mold and scalp to 120 °C during 40 minutes or fumer. (3) Puller the filet of saumon with two fourchettes and mix with olive oil.
