COOKING GUIDE
🧑🍳 VitaMenu Cooking Guide – Make your meals a success every time!
At VitaMenu.ca , we know that the success of a meal depends on perfect cooking. That's why we've created a comprehensive cooking guide designed to help you get the most out of every product: meat, fish, seafood, and prepared foods.
All our recipes have been tested and proven by our team to guarantee delicious, simple, and stress-free results. Whether you're a home chef or a BBQ enthusiast, our cooking techniques are designed to ensure you never miss a meal.
🔥 What you will find in our guide:
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Precise cooking times for each cut of meat
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Tips for Perfect Seafood
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Cooking methods: BBQ, oven, pan or slow cooker
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Pro tips for keeping your food tender and tasting great
📦 Whether you're cooking our AAA filet mignons , our 16/20 shrimp , our Black Angus beef skewers , or our ready-to-cook meals , you'll find in this guide the keys to transforming every meal into a feast.
💯 One destination to cook like a pro:
👉 www.vitamenu.ca
With VitaMenu, become the chef of your kitchen.
Quality products, expert advice, delicious results.
THE BEEF
COOKING GUIDE FOR FROZEN PRODUCTS
| Products | Temperature | Cooking time |
|---|---|---|
| Chicken/salmon/pie pie (9-inch size) | 350°F | 40 min |
| Chicken/salmon/pie pie (individual size) | 350°F | 30 min |
| Chicken/Salmon Wellington | 325°F | 35 to 40 min |
| Chicken kyiv | 350°F | 40 min |
| Chicken nuggets, chicken fillet and chicken burger | 425°F | 20 to 25 min turn once | Cooking in oil: 10 to 15 min. |
| Stuffed chicken breast | 350°F | 40 to 45 min |
| Stuffed breaded chicken | 400°F | 30 to 35 min |
| Stuffed sole fillet | 350°F | 12 to 15 min |
| Seafood/Chicken/Italian Puff Pastry | 375°F | 40 min |
| Shellfish with seafood and supreme (275 g) | 350°F | 40 min |
| Seafood shell (110 g) | 350°F | 20 min |
| Seafood pancakes | 350°F | 15 to 20 min |
| Fish'n Chips | 375°F - 360°F | 20 to 25 min. | Cooking in oil: 4 to 5 min. |
| Coq au canard and cranberries | 375°F | 35 to 40 min |
| Duck confit | 375°F | 20 min |
| Breaded fish sticks | 400°F | 12 to 15 min, turn once. |
| Stuffed salmon roulade and royal trout fillet | 350°F | 20 to 25 min |
| Cedar Plank Salmon | 350°F | 10 to 15 min, and cook with the plank. |
| Salmon burger | 350°F | 10 to 15 min |
| Stuffed pork tenderloin | 400°F | 20 to 25 min |
| Pork osso bucco | 350°F | 20 min |
| Ribs with sauce | 350°F | 10 to 20 min, to taste |
| Small format gratin dauphinois | 400°F | 20 to 25 min |
| Mini Burger | 300°F | 12 - 15 min, cover with aluminum foil. |
| Lasagna au gratin/Seafood | 350°F | 40 min | Microwave: 8 to 10 min. |
| Bag of pasta (tortellini-ravioli) | Boiling water (4 liters) | 12 to 15 min |
| Shepherd's pie | 350°F | 30 mins | Microwave (high): 10 min. |
| Onion soup | 250°F | Microwave: 3 min, and finish in the oven: 6 min. |
| Chicken wings | 400°F | 40 min, turn once. |
| All-dressed pizza/grilled chicken | 350°F | 10 to 15 min |
| Ready to eat tortellini, manicotti and canelloni | 400°F | Microwave: 3 min, pierce the bag | Oven: 25 minutes |
| Stuffed salmon roast | 350°F | 20 to 35 min |
| Chicken thighs and breast confit in duck fat | 400°F | 18 to 20 min |
| Chocolatine butter croissant | 350°F | Defrost for 30 minutes, cook for 20 minutes |
*** All containers are microwave-safe. For conventional oven cooking, do not place dishes directly on the rack. Place them on a baking sheet. Conventional oven cooking is recommended to fully appreciate the quality of all our products. Cooking times may vary depending on the type of stove.
MEAT TEMPERATURE: A MATTER OF PERSONAL CHOICE
The decision to reheat meat is a matter of individual preference. However, this practice is recommended to avoid any flavor alterations due to sudden temperature changes. Ideally, remove meats 15 to 30 minutes before cooking to allow them to reach room temperature. Ensure meats are thawed, and for our sous vide products, simply submerge them in cold water for approximately 20 minutes. Note that this method does not apply to poultry or ground meats.
SALT, A MISUNDERSTOOD ALLY
Contrary to popular belief, salt does not toughen meat, brown it, or draw out juices. It is recommended to salt at least 30 minutes before cooking. Tests have shown that salting steak in advance results in a richer flavor and increased tenderness. You can salt the day before or just before cooking, especially if you let the meat rest at room temperature for 30 to 45 minutes.
REST, AN ESSENTIAL STEP
It is essential to let the meat rest for 5 minutes after cooking. Cover it loosely with aluminum foil, but not too tightly. This rest allows the fibers to relax and the juices to distribute throughout the meat, resulting in flavorful and tender meat.
GROUND MEATS: TIPS TO AVOID BACTERIA
Make sure you handle ground meat correctly and follow the recommendations for safe cooking.
- Wash your hands before and after handling raw meat.
- Preheat the barbecue without burning the meat, as a burnt exterior does not guarantee sufficient cooking on the inside.
- Use separate utensils for raw and cooked meat.
- Avoid pressing the ground meat patties during cooking to retain their juices.
- Be careful with ground meats, cooking them to an internal temperature of 70°C or checking that the juices run clear.
COOL & SIMPLE TRICK
A tip appreciated by all members of the Cusson family for even more flavorful steaks: brush the pieces of meat with concentrated beef broth. A favorite trick that's worth trying!
