Bechamel

Indlela ukupheka ukutya okumnandi yehagu, ezifana ngembiza. Abantu abaninzi enongwe inyama kunye imayonnaise. Ngaba ukhe wazama kangaka okunencasa kunye nethenda inyama fill "Bechamel" sauce. Ke ukunambitheka yehagu ngembiza kuzakutshintsha ngaphaya ingqalelo. Kuya kuba ulwamkelo elungileyo yasebukhosini. Béchamel iye yaba sisikhulu phakathi sauce. incasa esulungekisiweyo, ukulungiselela elula, apho ungakwazi uzihlole. Musa ukulibala malunga imvelaphi yayo, ngokuba ibali umdla. Komnye inguqulelo sauce kwaziswa nabapheki evela eItali kwinkulungwane elinesine ukuya kwinkundla French ebukumkanini Ekateriny Medichi, obengowabaya imvelaphi Italian. Ngenxa Catherine, abaya kuzeka Henry, iNkosana Orleans (owathi kamva waba nguKumkani France - Henry 2), ukutya Italian betha ukukhanya iphezulu Paris. Kwenye inguqulelo yale sauce yaqanjwa Duke Filippom De Mornay. Béchamel sauce yenye yezinto zabo sauce emhlophe Mornay. Kwakhona owenza fyabo Mornay sauce, eLyons sauce, umhluzi kunye nesosi Porto Porto. Kwinguqulelo elandelayo yale sauce yaqanjwa i Marquis Lui De Bechamel, yemali, ababekhonza njengoko igumbi ebukumkanini Lyudovika14. Umzamo kwakhe ukunika incasa entsha cod eyomileyo aluphumelelanga. Kuba konke oko, safumana ubungqina iimbekiselo kumaxwebhu zembali ukuba Marquis wayethanda ukupheka, ukuhlola ekhitshini. Kungenzeka, inkundla weza bechamel sauce Umpheki Fransua Perr de la Varenne, ngubani ukulungiselela Lyudovika14. Wayesoloko ibhiyozelwa umdali kwase olugqibeleleyo. Ingakumbi kuba wapapasha incwadi ethi 'The French Chef ", apho bechamel okhankanywe. Ababhali-mbali bakholelwa ukuba wabiza sauce, Béchamel nje umninimzi. Ukuze wenze oku kufuneka sauce odumileyo: ubisi - enye ilitha ibhotolo - ikhulu iigram yomgubo wengqolowa - ikhulu grams a nutmeg encinane, ityuwa nepepile ukuba incasa Lungisa sauce nje ngokuthatha epanini encinane, inganyibiliki ibhotolo kuyo ioli. Emva koko faka kancane kancane, umgubo, likuxhoxhela rhoqo. Qhubeka ukufudumeza umxube neoli, nomgubo. Ngoko, xa umxube seyijiyile, ugalele mncinane kwisithathu yobisi nokuqhubeka ibangele. Ukuphazamisa amacephe ilungileyo ngomthi okanye spatula. Kwakhona ugalele kancinci nakwabanye ubisi, baqhubeke aphazamise. Zisa ku abilayo, ngaphandle ndizilibala ndinivuse, ukupheka malunga nemizuzu emihlanu kwi abile. Season ne nutmeg, ityuwa nepepile ukuba incasa. Khumbula ukuba emva kokuba Ukupholisa sauce sikhula. Ukuba baphendula nesosi sofele, ngoko umelwe ukuba pakani phezu grater. Ngelo xesha, ekupheleni kufuneka ubeke phezu komhlaba sauce ezimbalwa izilayi ibhotolo ukuba ngoko umphezulu waso ayakhekanga uqweqwe. Loo sauce ukuba inyama, intlanzi, amakhowa, casseroles. Ukususela ngoko, kwathabatha ixesha elide, ngokusekelwe kule isosi odumileyo ngaphezulu kwe amahlanu sauce zokupheka. The French waqalisa ukongeza izinto ezininzi, ubulawu imifuno. Kwangaxeshanye, oko waqala ukutshintsha kakhulu bezwe. isuphu Famous French zifanele kuthandwa yabo phakathi kwabantu bonke, oko ukusetyenziswa bechamel sauce elungiselela yayo.
Kodwa loo mmangaliso zokupheka kwakungenakwenzeka ukuba ukuzimela ixesha elide. sauce wethu isasazeka lonke Western Yurophu, ukuya phezulu eRashiya, apho abaninzi French - tutors, nabapheki, njl We wayithenga umgca ekuqaleni Russian - .. It waqalisa ukongeza horseradish kukungcamla acuity. Ngoku uye wafumana Umbala entsha vkus- oko waqalisa ukongeza itswele spassirovanny, bawuqhole kunye nobulawu. Esi sidlo ilungisiwe nje, ukuba amandla mfundi kumpheki, kodwa incasa uThixo!