Worcestershire Sauce: imbali brand odumileyo

Worcestershire sauce okanye umhluzi "eWorcester", abanye bathi ngayo sauce "eWorcester", eyaba ngengqiqo njengophawu cuisine IsiNgesi, kwathi phantse ngengozi kwi IsiNgesi kwidolophu eWorcester, ikomkhulu okwilizwe Worcestershire. Ngowe-1835, Nkosi Marcus Sandys, abahlali kunye irhuluneli owayesakuba Bengal, Indian sauce iresiphi Kwadlula, kuba lowo waba ubuthathaka ethile, oosokhemisti ezimbini, uJohn Wiley Lee noWilliam Henry Perrins, becela ukuba alungiselele nesosi efanayo. Bavumelana.

Noko ke, kuyabonakala ukuba, amava zokupheka yasilela. Sauce yajika ukuba engentle incasa, yaye abantu bazama ngokukhawuleza balahle nto container, ezifihlakeleyo kunye umxube kwigumbi elingaphantsi ukuxhotyiswa ekhemesti. Kwiminyaka emibini kamva, ngexesha ukucoca jikelele, Lee kunye Perrins, ngaphambi kokuba umnikel sauce, nabuganga ukuzama kwakhona. Emangalisayo, imveliso wayemana emangalisayo kunye original kakhulu. Bobabini beza kwisigqibo sokuba lo mxube kuyimfuneko ukugcina ixesha ethile imiphanda ngomthi, bahlunguzele njengoko kuyimfuneko. Kwakhona Bagqiba ukuthenga ummiselo uMarcus Sandis uze uthengise sauce njengoko njengeyabo yakhe.

Ukususela ngo-1837 iqala imbali imveliso yorhwebo, obhaliswe "Original Worcestershire Sauce Lee kunye Perrins."

Sauce yathengiswa kwi ekhemesti / evenkileni Lee kunye Perrins, nabo bathumela abameli babo phantse bonke British amazibuko yezikhephe ukuqinisekisa stewards ethwala uthathe iibhotile kwibhodi yaye ubeke sauce phezu iitafile lokutyela abakhweli.

Ihlaba, nezinongo, elimnandi, sauce ngokukhawuleza zithanda, kunye Lee kunye Perrins wavula zonke iivenkile ezintsha yentengiso kwizixeko IsiNgesi ezahlukeneyo. Kunye nezinye iimveliso kufuneka bathengise Worcestershire sauce. Iresiphi, Sandis savela eIndiya, njengoko nisazi, iquka tamarind, anchovies, iipepile itshilisi Afrika, iswekile, nembeleko, igalikhi. Kodwa yonke iseti components ixesha elide, abanini-mveliso kunye nabasebenzi ziyimfihlo ngokupheleleyo. Ileyibhile ibhotile kunencindi tamarind nesosi kubonisiwe, iviniga, anchovies, iswekile, nembeleko, ityuwa, itswele kunye nekonofile. Kodwa nezinye izithako hayi zidweliswe, yaye adweliswe njenge "iziqholo" kunye "neencasa".

Iresiphi lokuqala yafunyanwa ngo-2009. Brayan Keo, zincwadi owayesakuba yenkampani «Lea kunye Perrins» wafumana yamanqaku ndibotshiwe ntsuba cocekileyo kubhaliweyo inki sauce iresiphi kwi mveliso yephepha inkunkuma. Noko ke, le ndoda yaqhubeka ukugcina iresiphi ngqo a mfihlakalo. Emva kokufa kwakhe, intombi Bonnie Clifford wanika uxwebhu yeresiphi ukuya Museum and Art Gallery of eWorcester, apho kuboniswa kule mihla langoku. Phakathi 'Spice "yaye" flavoring "- clove, soy sauce, yelamuni, pickles kunye pepper.

Anchovies - enye zihlandlo ephambili sauce incasa yokuqala. Ebudeni belo xesha, kude kube sauce nto inegwele, nto leyo ethatha malunga neminyaka emibini, anchovies ngokuthe ngcembe cazulula ucombulule kwi elulwelo, enika sauce a incasa okubabayo.

Worcestershire Sauce "Lee kunye Perrins" waziwa iinguqulelo ezimbini. Yesoyi ingakumbi ngenxa yaseBritani, yaye yokhetho nabanye abathengi, ikakhulu zenzelwe baseMelika. Xa version British of yeresiphi iquka iswekile kunye mithombo iviniga. Kungenjalo - umbona isiraphu kunye fructose ephakamileyo iziqholo iviniga emhlophe.

Worcestershire sauce isetyenziswa njenge licandelo isaladi "uKesare", iresipi classic IsiNgesi "oysters Kirkpatrick" kunye nezinye izitya, ngokuba flavoring cocktail "Mariya Igazi". Kuyinto ethandwa kumazwe amaninzi ehlabathini lonke, lidlala indima ebalulekileyo izithethe Asia culinary. Ingakumbi cuisine Xicanton, kungekho ngaphantsi kwe sauce odumileyo "sauce hoisin", nto leyo ebizwa ngokuba incasa okhethekileyo.