I-French sauce velvet: iresiphi ngesithombe

I-Sauce (ekuhunyushweni okusuka ku- sauce yesiFulentshi - "i-gravy") - ukuvuthwa kwe-liquid, oklanyelwe ukugcizelela noma ukuguqula ukunambitheka kwesidlo, ukuyihlinzeka ngokuhlukile nokuyinkimbinkimbi.

Bathi uShaw uthe: "Abadwebi bafihla amaphutha abo ngaphansi kwebhu, odokotela - emhlabathini, nabapheki - ngaphansi kwe-sauce."

Kuvame ukukholelwa ukuthi abomthetho abasebenzisa ama-sauces ekuphekeni yi-French. EFrance isiphuzi savela ekhulwini lama-17, kusukela ngaleso sikhathi ochwepheshe beCulinary emhlabeni wonke bancintisana ekulungiseleleni i-gravy ne-sauces ehlukile.

Ama-sauces aseFrance

Esiphethweni samanje saseFrance, izindlela ezingaphezu kwamakhulu amabili zokupheka i-gravy nezasoso zisetshenziswa. Nokho, ekuqaleni kwekhulu lama-20, u-Auguste Escoffier, umpheki owaziwa ngokuthi "inkosi phakathi kwabapheki kanye nompheki wamakhosi", izindlela zokuhlelwa ezenziwe ngama-sauces aseFrance. Wachaza amahlanu ayisisekelo, ayisisekelo (umama), lapho kuzo zonke ezinye izinhlobo eziningana ze-seasonings ezisekelwe.

Ama-sauces ayisisekelo aseFrance:

• I-Bechamel;
• Velyute;
• Isi-Dutch;
• I-Hispaniol (iSpanishi);
• Utamatisi.

Imali ye-Classic

найден в записях, датируемых 1553 годом, тогда он имел название "белый" или "паризьен". Iresiphi yokuqala ye-sauce ye- velvet itholakala emarekhodi avela ngo-1553, ngakho-ke yayibizwa ngokuthi "mhlophe" noma "i-parisene". был признан одним из четырёх основных соусов Франции. Ekhulwini le-19 veluyte kwaziwa njengenye yamasoso amane aseFrance.

. Ngakho, meet - sauce veluette . I-recipe ye-classic idinga imikhiqizo elandelayo:

• Umhluzi (inhlanzi, inyama, inkukhu - ozikhethela) - 0.5 amalitha;
• Ukhula (ukolweni) - ama-gramu angu-50;
• Ukudla kosawoti - njengoba kudingeka;
• Umsundu omnyama we-Ground - njengoba uthanda;
• I-Butter - amagremu angu-75.

зависит от выбора бульона, поэтому уточняется и название: Ukunambitheka kwe-sauce ye- velvet kuxhomeke ekukhethweni komhluzi, ngakho-ke igama lichazwe:

• Inhlanzi - veloute de poisson;
• Inkukhu - veloute de volaille;
• Ukudla okuvela encekwini encane - veloute de veau.

Umhluzi kufanele ube obala futhi ulula (lokhu kuyisici esiyinhloko!).

Okokuqala, i-sauce isilungele ukugosa (ufulawa othosiwe ngokukhethekile).

Emgodini enezindonga ezinzima wabeka ibhotela, incibilikisa, ulethe ngamathumba. Ngamafutha abilayo uthele umcengezi omncane, ugqugquzela, ufulawa. Fry kuze kube sephuzi kancane.

Ilungiselelwe ukupholisa. Letha umhluzi emathumba. Thela umhluzi obilisiwe kufulawa othosiwe (py), upheke cishe ihora elilodwa ngomlilo othulile.

Engeza i-pepper esilweni esilungisiwe, usawoti ekuthandeni kwakho. пропустить через сито (в нём не должно остаться комочков муки), охладить. I- velute etholakale ukudlula ngesihlungo (kuso akufanele kube nezinhlamvu zefulawa), ukupholisa.

подаётся к рыбе, курице и мясу. I-classic sauce velyute inikwe izinhlanzi, inkukhu kanye nenyama. Yisisekelo sesobho, i-pures, isetshenziselwa ukulungiselela izinhlobo eziningana zamasilika amhlophe, ngezinye izikhathi zifaka esikhundleni saso ngomhluzi oqinile (udliwe).

Izinketho ze-veluette

, рецепт с фото которого приведён выше, можно слегка изменить, добавив некоторые ингредиенты: грибы, лук, разнообразные специи и т.п. I-velet sauce, iresiphi nesithombe esinikezwe ngenhla, ingashintshwa kancane ngokungeza izithako ezithile: amakhowe, anyanisi, izinongo ezihlukahlukene, njll.

с грибами. Isibonelo, ngamakhowe. Ukuze uyilungiselele udinga:

• Ufulawa wolowa - amagremu angu-100;
• I-Butter - amagremu angu-100;
• Amakhowe (ama-mushroom) - amagremu ayi-100;
• Umhluzi (inkukhu noma inyama) - izibuko ezimbili;
• Ijusi le-lemon - ukunambitha;
• Umsundu omnyama (umhlabathi) - uma ufisa;
• Usawoti (ukudla) - ukunambitha.

Lungisa izandla zakho: esitsheni esinamasango amakhulu, uncibilikise ibhotela, ulethe emathunjini, uthele ufulawa ube ngamafutha, gazinga kuze kube yilaphu ephuzi. I-champignon chop, engeza esandleni.

Lungisa umhluzi okhanyayo, ulethe emathumba, uwuthulule ezandleni. Hlanganisa ingxube emlilweni bese upheka ihora elilodwa kuze kube yilapho umquba ukhula, uhlunga. Ukuvumelana kwe-sauce eseqedile kufana nokukhilimu omuncu. добавить немного лимонного сока (по вкусу), соль, перец по желанию. Esikhathini se- velvet esenziwe ngomumo , engeza ijusi elincane lelamula (ukunambitha), usawoti, pepper uma ufisa.

Ngokuvamile ukhilimu, izikhupha zamaqanda ezinkukhu zengezwe ku-sauce esiphelile, esikhundleni sama-mushroom, u-anyanisi othosiwe nokunye okunjalo kusetshenziswa. . Izithako zixhomeke ekutheni izintandokazi zithandwa ngumpheki noma kusuka esitsheni lapho i- velvet ikulungele khona.

I-Sauce njengesisekelo sesobho

готовят различные супы-пюре. Ochwepheshe beCulinary eFrance asekelwe e- velvet sauce balungise isobho ehlukahlukene. . Elula kunazo zonke isobho. Kuthiwa kahle: "Bonke abahlakaniphile kulula."

- прекрасное диетическое блюдо, подходящее и ребёнку, и старику. Soup velute - isidlo esimnandi sokudla, esifanele ingane kanye nendoda endala. Igcwele kahle, ixhumane ngokushesha, ayicasuli isisu. Isobho kuhle kokushisa nokubandayo. Ngisho nenkosikazi ongenalwazi ingabapheka.

Ngenxa yalesi isobho esimangalisayo, udinga:

• Ufulawa wolowa - amagremu angu-100;
• I-Butter - 150 amagremu;
• Umhluzi okhanyayo (inyama) - ilitha eli-1;
• U-anyanisi - ucezu olulodwa;
• Ukhilimu (noma ubisi) - 100 milliliters;
• Ukudla kosawoti - ukunambitha;
• Umsila omnyama omnyama - ukunambitha;
• Imifino - ukunambitha.

U-anyanisi we-peel, ugeze, ufebe kahle. Hlanganisa ibhotela esitsheni esijulile, gazinga anyanisi kancane emafutheni. Qhubeka ukhala, wengeze ufulawa, kancane gazinga.

Thela umhluzi emathunjini, uwuthulule ungxube wefulawa, uhlanganise kahle. Gcoba, usanisi upheke kuze kube mkhulu emlilweni omncane.

I-sauce eqediwe ukuhlunga, engeza ukhilimu (ubisi), usawoti, umhlabathi ophansi, i-parsley, i-dill noma amanye ama-herbs okuthandayo ukunambitha. Isobho silungele ukukhonza.

Isiphetho

Ngakho-ke, zokupheka ezilula ze-sauce eziyisisekelo zibhekwa ngenhla. Kuyinto engxenyeni eyinhloko yamasoso athile adumile:

• добавляют пюре из томатов; I-Aurora - ku- velvet , i-tomato puree ingeziwe;
• I-Allemande (i-sauce yesiJalimane) - umhluzi wenyama wengeze isikhukhukazi sezinkukhu, ukhilimu olunamafutha, ijusi lemon;
• Isiphuzo saseHungary - engeza anyanisi, iwayini elimhlophe , pepper elimnandi.

может стать базовым соусом на вашей кухне. I-Veluyte ingaba yi-sauce esisekelo ekhishini lakho.

Ngokusekelwe ekuphepheni okuhlongozwayo, umsikazi ngamunye, ngokuvumelana nokunambitheka kwakhe, uzokwazi ukupheka ubuciko bakhe obuncane bokupheka.

Ukuvivinya, pheka nge-fudge, sebenzisa kuma-sauces akho ekhishi nama-gravies. Bon appetit!