Imayonnaise: iresiphi

Iresiphi of sauce "eyemayonnaise" lilahlekile kwi neenkungu kwexesha, Noko ke, hayi kuba kude. Ngokuqiniseka okukhulu sinokuthi akazange abonakale phambi phakathi kwenkulungwane XVIII eFransi. Kukho iintsomi eziliqela ezifundisayo enkundleni wokusungula Umpheki le Duc de Richelieu, kodwa sithembele kakhulu ezi ntsomi ungabi sisizekabani. ubungqina obuphathekayo kunye namaxwebhu azikho. Kubonakala ukuba igama omdala French elithetha "qanda sac" wayinika igama sauce "imayonnaise". Iresiphi sokulungiselela yi kunokuba nzima ukuba nesikunikwayo ngengozi. Mayonnaise yinto emulsion, ngamanye amazwi, umxube kwezinto ezingadibaniyo. Kulo mzekelo, i-oyile namanzi, kunye somfanekiso emulsion, okanye elinye emulsifier na iqanda sac, kodwa kukho into ekuthiwa lecithin equlethwe egg sac. Eqolo Ngoku lecithin lungafumaneka soy, kwaye kwafakwa izikhupha of imayonnaise mveliso. Ukuba yemvelo ceba mayonnaise iresiphi yokulungiselela kuya kuba kanye njengoko echazwe kumpheki engaziwayo. ifanelwe wonder Le nyaniso.

Ekuqaleni kwenkulungwane XIX eqongeni kwase yehlabathi iya edume chef French Olivier, kanye enye into eye yacebisa Russian cuisine isaladi eponymous. Uqhube kwinqanaba le emulsion owomileyo umgubo lwemostade, leyo kwangqineka emulsifier esihle. Ngoko ke iresiphi mayonnaise "Provencal" - ukwenza kube lula kakhulu kunokuba lula. Makhe ndikukhumbuze ukuba kweso siganeko abantu eyemayonnaise ngesandla - yinkqubo onzima kakhulu, kwakufuneka isantya kwaye amandla nedyuzhy Umpheki okanye abancedisi bakhe. Mhlawumbi ngelo xesha yaba ngumsebenzi "vzbivalschik mayonnaise" wase umva bengababheqi kuhamba.

Ukuveliswa lokuxhuba ibe lula kakhulu imveliso imayonnaise sauce. Iresiphi sokulungiselela kwakhona zatshintsha ngcembe kunye nokufunyanwa izixubisisi soy enexabiso. Ikhaya akukho eyemayonnaise iikhemikhali kwazi-njani, yaye igcinwe konke ukulunga kwakhe njengelifa le ngqondi Olivier.

Ukwenza imayonnaise "ePovence" iyindlela umisela ubukho amaqanda, imifuno ioli, lwemostade umgubo, neviniga okanye citric acid. Okokuqala, zibakhethe ubumhlophe ukusuka sac, oko kufuneka kwenziwe ngobuchule kakhulu, kuba kwiproteni ayikho into emulsifier, kwaye buhlungu kakhulu kwendalo emulsion. Amaqanda kufuneka ibe nentlahla, ngoko ke kungcono ukuba uwuthenge emarikeni.

Ngoku ke kufuneka ukuba ukhethe sisitya elula ukuba enza. Ngokwesiqhelo, le lokuxhuba lixhotyiswe iseti zeendebe, enye into mde kwaye kwezi mpawu zingasentla. Nxiba emazantsi iqanda sac, iswekile, makongeze asiphe powder lwemostade kunye nethontsi yeoli. I oyile kufuneka ibe ayinavumba, umahluko omkhulu, uphuma apho, hayi, kodwa gourmets bathi ukuba kufuneka uthabathe ioli esulungekileyo kuphela omnquma imveliso esemgangathweni. Jika sokuxuba kwaye uyamkela bazibeke, esongeza dropwise i oyile. Xa mxube uqalisa izokhula ngaphambili, oko kuthetha ukuba yonke into ihamba kakuhle - kuqhubeka ufaka ioli, akukho kuphinda iwe nge idrophu, kunye asiphe. Kamva le oyile kuphalala emanzini obhityileyo, ngaphandle ngokuvala phantsi, kwaye ngaphandle kokususa lokuxhuba. Kwafa ekuyeni ekupheleni yokupheka ukongeza iviniga okanye citric acid. Mayonnaise aluve lula: umbala wayo iyahluka evuthiweyo ukuya lwendlovu umbala. Kweli nqanaba, kufuneka nto ukoyika, ungadibanisa ityuwa, ipepile, ukongeza nobulawu kunye namanzi xa ucinga ukuba obukhulu kakhulu. Taste of mayonnaise zinganikwa nawuphi na umbala, umntu onjalo.

Ukutya akuthathi ngaphezulu kwe-10 imizuzu, okanye ngaphantsi. Ekubeni mayonnaise iresiphi yethu yokusebenza ukusetyenziswa kwisigcinakaliso, izixubisisi iisoyi kunye nezinye izinto ezintle kangaka, iqulathe kuphela kwiimveliso zendalo, ubomi ezikhabhathini ilinganiselwe ukuya kwiintsuku 3-5, emva koko iqalisa iba alwayo, ioli olukhulu onyukayo, Ubumandi ebilahlekile. Ngoko ke, akukho mfuneko yokuba ukuzithengela yona ukuba isetyenziswe kwixesha elizayo. Cook yi isixa enokusetyenziselwa amaxesha omnye okanye emibini.