Iwo mashanu echiFrench Amai Sauces, Anotsanangurwa

Zvemukati

• 1. Béchamel
• 2. Velouté
• 3. Espagnole (muto wakasvibira)
• 4. Hollandaise
• 5. Tomato
• Maitiro ekuenzanisa sauces
• Chinokosha

Classical French cuisine yanga ichikurudzira zvakanyanya munyika yekudyira.

Kunyangwe ukasazvifarira wega shefu, iwe pamwe wakabatanidza zvinhu zvechiFrench zvekubika mukicheni yako yekumba pane kanopfuura kamwe chiitiko.

Chikafu cheFrench chinozivikanwa nekushandisa kwayo zvakasununguka kwemuto unonaka. Mushure mezvose, muto wakagadzirwa zvakanaka unowedzera hunyoro, hupfumi, kuomarara, uye ruvara kune chero chikafu.

Kune mhando dzisingaverengeke dzemasosi eFrance, mazhinji acho anotorwa kubva kune mamwe mashanu evana masukisi.

Yakagadzirwa muma1800s nemubiki Auguste Escoffier, mai masukisi ndiwo makomponi ekutanga anoshanda senheyo yechero nhamba yechipiri sosi misiyano. Imwe neimwe mai sosi inonyanyo kuverengerwa zvinoenderana neyayo yakasarudzika base uye thickener.

Chinyorwa ichi chinoburitsa masosi echikadzi mashanu echiFrench, achitsanangura magadzirirwo awo, ruzivo rwekutanga rwechikafu, uye mamwe masosi echipiri iwe aunogona kugadzira kubva kwavari.

1. Béchamel

Béchamel, kana chena muto, muto wakareruka wemukaka-wakagadzirwa kubva borosi, furawa, uye mukaka wakazara.

Io-2-ounce (60-mL) inoshumira inopa inenge (,,):

• Makorori: 130
• Mafuta: 7 magiramu
• Carbs: 13 magiramu
• Mapuroteni: 3 magiramu

Kugadzira béchamel, tanga nekubika bota neupfu mupani kusvikira yaumba gobvu, rakanamatira-kunge chinhu chinonzi roux. Iyo roux ine basa rekusimbisa muto.

Kune akawanda masitaera eroux, asi iyo inoshandiswa béchamel inonzi chena roux. Inongobikwa kwemaminetsi maviri kusvika matatu - akareba zvakakwana kuti abvise starchy yekuumbwa kweupfu asi kwete yakareba zvekuti bota rinotanga kusviba.

Kana iyo roux yagadzirira, zvishoma nezvishoma whisk mumukaka unodziya uye woimisa iyo kusvikira yagadzira muto unotapira, unotapira.

Nekuwedzeredzwa kwezvishoma zvekuwedzera mwaka semunyu, mhiripiri, uye mavhavha, béchamel yakakwana - asi inogona kushandiswa sehwaro yemimwe sauces yakawanda.

Sauce dzakakurumbira dzakagadzirwa kubva ku béchamel dzinosanganisira:

• Mangwanani: béchamel pamwe hanyanisi, clove, Gruyère chizi, uye Parmesan
• Cream muto: béchamel ine heavy cream
• Chokwadi: béchamel ine butter uye caramelized hanyanisi
• Nantua: béchamel ine shrimp, bota, uye heavy cream
• Cheddar muto: béchamel nemukaka wakazara uye cheddar chizi

Béchamel nemidziyo yayo inotorwa inogona kushandiswa mumidziyo isingaverengeke, inosanganisira casseroles, muto unotapira, uye pasita.

Béchamel ipfuma, chena muto wakagadzirwa neupfu, bota, uye mukaka. Inowanzo shandiswa kugadzira echinyakare cream-based sauces.

2. Velouté

A velouté muto muto wakagadzirwa nehotela, furawa, uye stock.

Stock inonaka, inonaka yekubika mvura inogadzirwa nekunyemwerera mapfupa, mahebhu, uye zvinonhuwirira miriwo kwemaawa akati wandei.

Velouté yakafanana nebéchamel nekuti iri muto muchena wakakomberedzwa ne roux, asi ine stock yeiyo base panzvimbo yemukaka. Chicken stock isarudzo yakajairika, asi iwe unogona zvakare kushandisa mamwe machena masheya, seaya akagadzirwa kubva kune veal kana hove.

2-ounce (60-mL) inoshumira yehuku velouté ine inenge (,,):

• Makorori: 50
• Mafuta: 3 magiramu
• Carbs: 3 magiramu
• Mapuroteni: 1 gramu

Kugadzira velouté, tanga nekugadzira chena roux ine bhotela neupfu. Tevere, zvishoma nezvishoma fambisa mune inodziya stock uye rega iite semaminetsi kusvika muto unotapira, wakareruka mafomu.

Avelouté yakakosha inogona kushandiswa pachayo pane nyama nemiriwo, kana kugadzirwa kuita sauces dzakawanda dzechipiri.

Mamwe sauces anozivikanwa anobva kuvelouté anosanganisira:

• Wepamusoro: huku velouté ine heavy cream uye howa
• ChiHungarian: huku kana veal velouté ine hanyanisi, paprika, uye newaini chena
• Normande: hove velouté nekirimu, mafuta, uye mazai evha
• Venetian: huku kana hove velouté ine tarragon, shallots, uye parsley
• Allemande: huku kana veal velouté ine ndimu muto, zai yolk, uye kirimu

Kunyangwe isiri yechinyakare, unogona zvakare kugadzira velouté yemiriwo uchishandisa stock stock.

Velouté inogadzirwa ne butter, furawa, uye ingave huku, veal, kana hove stock. Iyi muto uye zvigadzirwa zvaro zvinoshanduka-shanduka uye zvinowanzo shandiswa segirafu pamusoro penyama kana miriwo.

3. Espagnole (muto wakasvibira)

Espagnole, neimwewo inozivikanwa seye muto muto, muto wakasviba, wakasviba wakagadzirwa neroux-thickened stock, pureed madomasi, uye mirepoix - musanganiswa wemakarotsi, hanyanisi, uye celery inoshandiswa sehwaro.

Kufanana nevelouté, espagnole inoshandisa roux uye stock sezvinhu zvikuru zvinoshandiswa. Nekudaro, panzvimbo yechena roux uye stock, inoda brown brown stock uye brown roux.

Brown stock inogadzirwa kubva kumombe kana nyama yemombe iyo yakagochwa uye kusimwa, nepo roux yebhuruu iri hupfu uye bota izvo zvakabikwa zvakaringana zvakakwana kuti zvisvibise bhotoro. Izvi zvinosanganisa zvinopa espagnole hupfumi hwakanyanya, hwakaomarara.

I2-ounce (60-mL) kushumirwa kwe espagnole zvinopihwa (,,,,,):

• Makorori: 50
• Mafuta: 3 magiramu
• Carbs: 4 magiramu
• Mapuroteni: 1 gramu

Espagnole inoshandawo sehwaro hwemasukisi anotevera:

• Demi-glace: espagnole ine imwezve nyuchi kana nyama yemombe, mahebhu, nezvinonhuwira zvakaderedzwa kuita gobvu
• Robert: espagnole ine muto wemandimu, mustard yakaoma, waini chena, uye hanyanisi
• Charcutière: espagnole ine yakaoma mustard, chena waini, hanyanisi, uye mapundu
• Howa: espagnole ine howa, shallots, sherry, uye muto wemononi
• Burgundy: espagnole newaini tsvuku uye shallots

Nekuti espagnole nemidziyo yaro inotora zvinorema uye gobvu, zvinowanzo shumirwa pamwe chete nenyama yerima senge yemombe kana dhadha.

Espagnole isosi yakasvibira yakasviba yakagadzirwa kubva kune brown roux, brown brown, yakacheneswa matomatisi, uye mirepoix. Iyo yakapfuma, yakaoma kunhuhwirira pairi zvakanaka nenyama yakasviba, senge mombe uye dhadha.

4. Hollandaise

Hollandaise muto unotapira, unotapira wakagadzirwa kubva bhotoro, juisi remonimu, uye mbishi mazai emazai.

Zvichida zvinonyanya kuzivikanwa nebasa rayo mune yakasarudzika chikafu chemangwanani Mazai Benedict.

Hollandaise inomira kubva kune mamwe maFrench amai masukisi nekuti inovimba neiyo emulsification - kana kusanganisa - yemazai mazai uye bota panzvimbo ye roux.

Iyo ine mukurumbira wekuti ingave yakaoma kunetseka kugadzirira nekuda kwetsika yetireti nemazai emazai kuramba kubatana - zvakanyanya semvura nemafuta.

Chinokosha chekugadzira hollandaise yakakodzera inodziya mazai eiii, tembiricha yekamuri yekamuri, uye yakadzikama, inogara ichirova. Izvo zvakakosha kuti uwedzere bota mumazai zvishoma nezvishoma uye nekuwedzera kuti izvo zvinongedzo zvigare zvakagadzikana uye zvisaparadzane.

Io-2-ounce inoshumira hollandaise inopa ():

• Makorori: 163
• Mafuta: 17 magiramu
• Carbs: 0.5 magiramu
• Mapuroteni: 1.5 gramu

Hollandaise inonaka pachayo asiwo inokanda mamwe masukisi, akadai se:

• Bearnaise: hollandaise newaini chena, tarragon, uye peppercorn
• Choron: hollandaise netarragon uye tomato
• Maltaise: hollandaise neropa rerangi orenji
• Mousseline: hollandaise nekwapurwa heavy cream

Hollandaise nemidziyo yayo inogadzirwa inowanzo shumirwa pamusoro pemazai, miriwo, kana nyama dzakareruka sehuku nehove.

Hollandaise inosanganisa mazai emazai, bota, uye jisi remonimu. Zvese zvacho nemidziyo yadzo inotorwa zvinofarirwa kupfuura mazai, miriwo, hove, kana huku.

5. Tomato

Tomato muto ndiyo inonyanya kufarirwa nemadzimai eFrance amai.

Classical French nyanya muto yakasimbiswa ne roux uye yakarungwa nenguruve, miriwo, uye inonhuhwirira miriwo. Nekudaro, mazhinji emazuva ano madomasi sauces anonyanya kuve ane akachekwa matomatisi akarungwa nemishonga uye akaderedzwa kuita mupfumi, muto unotapira.

I-2-ounce (60-mL) inoshumira yeti tomato muto ine ():

• Makorori: 15
• Mafuta: 0 magiramu
• Carbs: 3 magiramu
• Mapuroteni: 1 gramu

Masukisi ayo akatorwa anosanganisira:

• Creole: tomato muto newaini chena, garlic, anyanisi, pepper cayenne, uye tsvuku tsvuku tsvuku
• Algeria: madomasi muto negirini uye tsvuku bhero mhiripiri
• Portugaise: tomato muto negariki, hanyanisi, shuga, munyu, parsley, uye matema matomatisi
• Provençal: tomato muto nemafuta emuorivhi, parsley, garlic, munyu, pepper, uye shuga
• Marinara: tomato muto negariki, hanyanisi, nemiriwo

Masasi etomatisi anoshanduka-shanduka zvinoshamisa uye anogona kupihwa nyama yakabikwa kana yakagochwa, hove, miriwo, mazai, uye pasita ndiro.

Chero shefu anokuudza akanakisa madomasi sauces akagadzirwa neatsva, muzambiringa akaibva matomatisi. Edza kugadzira bundu hombe remuto nemadomasi matsva pavanenge vari mumwaka, wobva wagona kana kugwamba zvasara kuitira kuti ugone kunakirwa nemamato wedomasi muto gore rese.

Classical French madomasi sauces akaomeswa ne roux uye akasanganiswa ne nyama yenguruve, nepo mazuva ano anowanzo kuve nematata akacheneswa akaderedzwa kuita muto wakakora, wakapfuma.

Maitiro ekuenzanisa sauces

Iye zvino zvaunoziva musiyano uripo pakati pesosi shanu, heino infographic yekutarisa zviri nyore.

Chinokosha

Iwo mashanu maFrench amai masukisi ndiwo béchamel, velouté, espagnole, hollandaise, uye tomato.

Yakagadziriswa muzana ramakore rechi19 nemubiki wechiFrench Auguste Escoffier, amai masukisi anoshanda senzvimbo yekutangira yemasosi anonaka anoshandiswa kuzadza madhishi asingaverengeke, anosanganisira miriwo, hove, nyama, casseroles, uye pasita.

Kana iwe uri kutsvaga kugadzirisa zvakanaka hunyanzvi hwako hwekubika, edza kubika imwe yeaya anonaka masukisi uye uone kwainotora iwe.