{"id":38455,"date":"2021-09-29T00:00:00","date_gmt":"2021-09-28T22:00:00","guid":{"rendered":"https:\/\/www.crowdfarming.com\/non-categorise\/le-gland-un-bon-plan\/"},"modified":"2026-05-06T10:43:28","modified_gmt":"2026-05-06T08:43:28","slug":"le-gland-un-bon-plan","status":"publish","type":"post","link":"https:\/\/laruchequiditoui.fr\/what-the-field\/fr\/societe\/le-gland-un-bon-plan\/","title":{"rendered":"Le gland, un bon plan ?"},"content":{"rendered":"

L\u2019automne a fait mourir l\u2019\u00e9t\u00e9<\/em>, se d\u00e9sole Apollinaire ? R\u00e9jouissons-nous ! Tant de petites r\u00e9coltes nous attendent tapies au fond des bois. Et si pour changer on ramassait des glands ? Vous allez surprendre en cuisine\u2026<\/p>\n

<\/div>\n

Le gland, on ne lui voit que des d\u00e9fauts. Entach\u00e9 d\u2019un m\u00e9pris historique qui remonte au temps des disettes quand faute de brioche, on en faisait un pain salutaire. Il \u00e9tait laiss\u00e9 aux cochons et sangliers \u00e0 cause de ses tanins qui le rendent astringent et de sa difficult\u00e9 \u00e0 \u00eatre \u00e9pluch\u00e9 . En clair, il est amer. La ch\u00e2taigne, plus sucr\u00e9e, s’est impos\u00e9e comme une concurrente s\u00e9rieuse.<\/p>\n

Alors \u00e0 vous de jouer les pionniers de la reconqu\u00eate du gland ! L\u2019occasion d\u2019une balade en for\u00eat avec les enfants, d\u2019attiser la curiosit\u00e9 pour ce fruit d\u2019une richesse exceptionnelle en nutriments. Ce n\u2019est pas Scrat l\u2019\u00e9cureuil qui dira le contraire ! Un vrai jeu de piste. Suivez les indices.<\/p>\n

La cueillette<\/h3>\n

On ramasse ceux qui sont tomb\u00e9s au pied d\u2019un ch\u00eane, vous verrez, c\u2019est beaucoup plus facile que de trouver des truffes. On regarde attentivement le sujet avant de le jeter dans le panier : uniquement les plus gros, (vous me remercierez \u00e0 l\u2019\u00e9tape \u00e9pluchage), pourvus d\u2019une coque lisse, marron clair \u00e0 fonc\u00e9. On oublie les verts (ils ne sont pas m\u00fbrs), les noirs, ceux qui pr\u00e9sentent des traces de moisissure, d\u2019humidit\u00e9 ou un petit trou, signe qu\u2019un ver en a fait son affaire.<\/p>\n

L\u2019astuce : <\/strong>ne vous privez pas de lancer le gland recal\u00e9 au plus loin afin de ne pas retomber dessus.<\/p>\n

Bonus ch\u00e2taigne :<\/strong> on ne se pique pas les doigts.<\/p>\n

Quand ? <\/strong>Pas avant la fin de matin\u00e9e, quand la ros\u00e9e s\u2019est \u00e9vapor\u00e9e. \u00c0 partir de fin septembre jusqu\u2019en octobre selon la r\u00e9gion.<\/p>\n

Un b\u00e9mol :<\/strong> selon la vari\u00e9t\u00e9 du ch\u00eane, les glands seront plus ou moins doux.<\/p>\n

Le must : <\/strong>ch\u00eane vert, blanc, li\u00e8ge plut\u00f4t en forte pr\u00e9sence dans le Sud. Et oui, le froid oblige l\u2019arbre \u00e0 s\u2019en prot\u00e9ger avec une plus forte teneur en tanins\u2026 Mais un \u00e9t\u00e9 tr\u00e8s ensoleill\u00e9 donne des glands plus sucr\u00e9s.<\/p>\n

<\/div>\n

Au bain !<\/h3>\n

D\u00e8s le retour, on les verse dans un tr\u00e8s grand bol, puis on ajoute un grand volume d\u2019eau froide. Ceux qui flottent ont perdu. Ils peuvent rejoindre le compost.<\/p>\n

<\/div>\n

Au bouillon !<\/h3>\n

Pr\u00e9cipitez-les dans une grande casserole d\u2019eau bouillante pendant une bonne vingtaine de minutes. \u00c7a va passer l\u2019envie \u00e0 l\u2019\u00e9corce de r\u00e9sister. \u00c9gouttez puis rafra\u00eechissez-les rapidement sous un filet d\u2019eau froide. On ne va pas se br\u00fbler en les d\u00e9cortiquant !<\/p>\n

<\/div>\n

Corv\u00e9e de pluche<\/h3>\n

Mais non ! Un moment joyeux o\u00f9 vous invitez famille et amis pour un escape game<\/em> \u00ab chasseur cueilleur \u00bb en mode survie. Avec un petit couteau \u00e0 lame pointue, on fend le gland pour le peler en double peine : l’\u00e9corce puis la fine pellicule brune qui le recouvre. C\u2019est pareil qu’avec la ch\u00e2taigne.<\/p>\n

<\/div>\n

Pr\u00e9-lavage<\/h3>\n

On concasse grossi\u00e8rement les noix enti\u00e8res au couteau pour deux bonnes raisons : en multipliant ainsi la surface de la chair, on facilite l\u2019\u00e9limination des tanins. Et aussi on \u00e9carte ceux t\u00e2ch\u00e9s de noir au c\u0153ur qui auraient \u00e9chapp\u00e9 \u00e0 votre vigilance.<\/p>\n

<\/div>\n

Au bouillon ! (bis, ter et plus)<\/h3>\n

Versez les glands concass\u00e9s dans une casserole d\u2019eau bouillante et surveillez le changement de couleur. L\u2019eau devient marronnasse : c\u2019est la fuite des tanins. Hop, on \u00e9goutte et on recommence encore et encore, jusqu\u2019\u00e0 obtenir une eau claire. Rien ne vaut de go\u00fbter pour v\u00e9rifier. Selon la sensibilit\u00e9 du palais, le degr\u00e9 d\u2019amertume acceptable est variable.<\/p>\n

<\/div>\n

Et apr\u00e8s ?<\/h3>\n

Le plus basique :<\/strong> en farine. \u00c0 vous p\u00e2tisseries, cr\u00eapes, tartes et autres r\u00e9jouissances, comme vous le feriez avec de la farine de ch\u00e2taigne.<\/p>\n

Comment :<\/strong> en s\u00e9chant la concass\u00e9e de glands. \u00c0 l\u2019air libre, couverte d\u2019un linge. Comptez 3 ou 4 jours. Ou quelques heures au four \u00e0 60 \u00b0C en remuant r\u00e9guli\u00e8rement. Mixez ou broyez au pilon. \u00c9ventuellement, tamisez. \u00c0 conserver dans un bocal pendant 6 mois. Pensez \u00e0 l\u2019ouvrir de temps \u00e0 autre pour \u00e9viter que l\u2019humidit\u00e9 r\u00e9siduelle ne la fasse moisir.<\/p>\n

Pour la r\u00e9alisation de pain :<\/strong> panachez avec au moins un tiers de farine de bl\u00e9, sinon il sera tr\u00e8s granuleux.<\/p>\n

L\u2019astuce :<\/strong> n\u2019h\u00e9sitez pas \u00e0 enrichir votre recette de cr\u00e8me ou de beurre. Les prot\u00e9ines du lait neutralisent l\u2019amertume s\u2019il en restait encore.<\/p>\n

En version sal\u00e9e :<\/strong> en petits morceaux dans un cake, une terrine ou un p\u00e2t\u00e9 v\u00e9g\u00e9tal pour lui donner du croquant surprenant.<\/p>\n

<\/div>\n

Une id\u00e9e sur le pouce ?<\/h3>\n

En gremolata pour parsemer l\u00e9gumes r\u00f4tis, p\u00e2tes, salades ou ravigoter le traditionnel osso bucco.<\/p>\n

Comment s\u2019y prendre ?<\/strong> Ciselez 10 brins de persil et deux \u00e9chalotes. Zestez un citron. Torr\u00e9fiez trois bonnes cuiller\u00e9es \u00e0 soupe de glands d\u00fbment pr\u00e9par\u00e9s et concass\u00e9s dans une po\u00eale chaude pendant une quinzaine de minutes. M\u00e9langez l\u2019ensemble avec un filet d\u2019huile d\u2019olive. Salez, poivrez. C\u2019est pr\u00eat !<\/p>\n","protected":false},"excerpt":{"rendered":"

L\u2019automne a fait mourir l\u2019\u00e9t\u00e9, se d\u00e9sole Apollinaire ? R\u00e9jouissons-nous ! Tant de petites r\u00e9coltes nous attendent tapies au fond des bois. Et si pour changer on ramassait des glands ? Vous allez surprendre en cuisine\u2026 Le gland, on ne lui voit que des d\u00e9fauts. Entach\u00e9 d\u2019un m\u00e9pris historique qui remonte au temps des disettes […]<\/p>\n","protected":false},"author":131,"featured_media":38456,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[505],"tags":[],"class_list":["post-38455","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-societe"],"acf":[],"yoast_head":"\nLe gland, un bon plan ? - WTF<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/laruchequiditoui.fr\/fr\/what-the-field\/societe\/le-gland-un-bon-plan\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Le gland, un bon plan ? - WTF\" \/>\n<meta property=\"og:description\" content=\"L\u2019automne a fait mourir l\u2019\u00e9t\u00e9, se d\u00e9sole Apollinaire ? R\u00e9jouissons-nous ! Tant de petites r\u00e9coltes nous attendent tapies au fond des bois. Et si pour changer on ramassait des glands ? Vous allez surprendre en cuisine\u2026 Le gland, on ne lui voit que des d\u00e9fauts. 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