Kuchazwa AmaSoso Omama abahlanu baseFrance

-Delile

• 1. IBéchamel
• 2. Velouté
• 3.I-espagnole (isoso elinsundu)
• 4. IHollandaise
• 5. Utamatisi
• Ungaqhathanisa kanjani amasosi
• Okubalulekile

I-cuisine yesiFulentshi yakudala ibe nomthelela omkhulu emhlabeni wezokupheka.

Noma ungazithandi njengompheki, kungenzeka ukuthi ufake izinto zokupheka zakudala zaseFrance ekhishini lakho lasekhaya izikhathi ezingaphezu kwesisodwa.

I-cuisine yaseFrance idume ngokusetshenziswa kwayo ngokukhululekile kososo abanambitheka. Ngemuva kwakho konke, usoso owenziwe kahle wengeza umswakama, ukunotha, ukuba yinkimbinkimbi nombala cishe kunoma yisiphi isidlo.

Kunezinhlobo ezingenakubalwa zamasoso aseFrance, iningi lawo elisuselwa komunye wososo abahlanu bomama.

Idalwe ngawo-1800 ngumpheki u-Auguste Escoffier, amasosi omama yimixube eyisisekelo esebenza njengesisekelo sanoma yiliphi inani lokuhluka kwesosi yesibili. I-sauce ngayinye yomama ihlukaniswe ngokuyinhloko ngokuya ngesisekelo sayo esiyingqayizivele nesikhuni.

Le ndatshana igcizelela amasoso omama ama-5 aseFrance, ichaza ukuthi enziwa kanjani, imininingwane yawo eyisisekelo yokudla okunomsoco, namanye amasoso wesibili ongawenza kubo.

1. IBéchamel

I-Béchamel, noma isosi emhlophe, isosi elula esekwe ebisi eyenziwe ngibhotela, ufulawa, nobisi lonke.

I-2-ounce (60-mL) enikezwayo inikeza cishe (,,):

• Amakholori: 130
• Amafutha: 7 amagremu
• AmaCarbs: 13 amagremu
• Amaprotheni: 3 amagremu

Ukwenza i-béchamel, qala ngokupheka ibhotela nofulawa epanini kuze kube yilapho yakha into ebanzi, enamathiselwe efana ne-roux. I-roux inesibopho sokuqinisa usoso.

Kunezitayela eziningi ze-roux, kepha leyo esetshenziselwa i-béchamel ibizwa nge-white roux. Kuphekwe kuphela cishe imizuzu engama-2-3 - isikhathi eside ngokwanele ukususa ukuthungwa kwesitashi sefulawa kodwa hhayi isikhathi eside kangako ukuthi ibhotela liqala ukuba nsundu.

Lapho i-roux isilungile, shayela kancane ubisi olufudumele bese uyibilisa ize yakhe usoso obushelelezi, nosakhilimu.

Ngokungezwa kwezinongo ezimbalwa ezingeziwe njengosawoti, upelepele, nama-clove, i-béchamel iphelele - yize ingasetshenziswa njengesisekelo seminye imicu eminingi.

Amasosi adumile enziwe nge-béchamel afaka:

• Ekuseni: i-béchamel nge-anyanisi, ama-clove, ushizi we-Gruyère, ne-Parmesan
• I-Cream sauce: i-béchamel enokhilimu osindayo
• Ubunzima: i-béchamel nebhotela no-anyanisi we-caramelized
• INantua: i-béchamel enezimfanzi, ibhotela nokhilimu osindayo
• I-Cheddar sauce: i-béchamel ngobisi lonke noshizi we-cheddar

IBéchamel namasosi ayo asuselwe kungasetshenziswa ezitsheni ezingenakubalwa, kufaka phakathi i-casseroles, isobho elinokhilimu kanye ne-pastas.

IBéchamel ngusoso ocebile, omhlophe owenziwe ngofulawa, ibhotela nobisi. Kuvame ukusetshenziselwa ukudala amasoso akudala asuselwa kukhilimu.

2. Velouté

I-velouté iyi-sauce elula eyenziwe ngibhotela, ufulawa nesitoko.

Isitoko siketshezi lokupheka elinambithekayo nelinambitheka elidalwe ukubilisa amathambo, amakhambi, nemifino enephunga elimnandi amahora amaningi.

IVelouté iyefana ne-béchamel ngoba iyisoso esimhlophe esigoqwe nge-roux, kepha ifaka isitoko sesisekelo esikhundleni sobisi. Inkukhu stock iyona ndlela evame kakhulu ukukhetha, kepha ungasebenzisa futhi amanye amasheya amhlophe, njengalawo enziwe nge-veal noma inhlanzi.

I-2-ounce (60-mL) yokuphakela inkukhu velouté iqukethe cishe (,,):

• Amakholori: 50
• Amafutha: 3 amagremu
• AmaCarbs: 3 amagremu
• Amaprotheni: 1 igremu

Ukwenza i-velouté, qala ngokwenza iroux emhlophe nebhotela nofulawa. Okulandelayo, gxuma kancane esitokisini esifudumele bese usivumela ukuthi sibile kuze kube sefomula elikhilimu nelikhanyayo.

I-velouté eyisisekelo ingasetshenziswa yodwa enyameni nasemifino, noma ifakwe kumasoso amaningi wesibili.

Amanye amasoso athandwayo atholakala ku-velouté afaka:

• Ophakeme: inkukhu velouté enokhilimu osindayo namakhowe
• IsiHungary: inkukhu noma i-veal velouté eno-anyanisi, i-paprika newayini elimhlophe
• UNormande: i-velouté yezinhlanzi enokhilimu, ibhotela, nezikhupha zamaqanda
• I-Venetian: inkukhu noma i-fish velouté ene-tarragon, shallots, ne-parsley
• I-Allemande: inkukhu noma i-veal velouté enejusi kalamula, isikhuphasha seqanda, nokhilimu

Yize kungeyona eyendabuko, ungenza futhi i-velouté yemifino usebenzisa isitokisi semifino.

IVelouté yenziwa ngebhotela, ufulawa, futhi kungaba yinkukhu, inyama yenkonyana, noma isitokwe senhlanzi. Le sauce nezisuselwa kuyo kuhlukahluka kakhulu futhi kuvame ukusetshenziswa njenge-gravy ngaphezulu kwenyama noma imifino.

3.I-espagnole (isoso elinsundu)

I-Espagnole, eyaziwa nangokuthi isoso esinsundu, ingusoso ocebile, omnyama owenziwe ngesitokisi esine-roux, utamatisi ohlanziwe, ne-mirepoix - ukuxuba izaqathe ezisikiwe, u-anyanisi nesilimo esidliwayo esinamagatsha anamanzi okusetshenziswa njengesisekelo.

Njenge-velouté, i-espagnole isebenzisa i-roux nesitoko njengezithako eziyinhloko. Kodwa-ke, esikhundleni se-roux emhlophe nesitoko, idinga isitokisi esinsundu ne-roux ensundu.

Isitoko esinsundu senziwa ngamathambo enkomo noma e-veal asikiwe futhi abiliswa, kuyilapho i-roux ensundu ingufulawa nebhotela eliphekwe isikhathi eside ngokwanele ukuba nsundu ibhotela. Lezi zithako zinika i-espagnole ukunambitheka okunothe kakhulu, okuyinkimbinkimbi.

Ukunikezwa kwe-2-ounce (60-mL) kokunikezwa kwe-espagnole (,,,,):

• Amakholori: 50
• Amafutha: 3 amagremu
• AmaCarbs: 4 amagremu
• Amaprotheni: 1 igremu

I-Espagnole iphinde isebenze njengesisekelo sososo abalandelayo:

• I-Demi-glace: i-espagnole enezinyosi ezengeziwe zenkomo noma i-veal stock, amakhambi nezinongo ezincishisiwe zaba ukuguquguquka okujiyile okufana ne-gravy
• URobert: espagnole nejusi kalamula, lwesinaphi esomile, iwayini elimhlophe, no-anyanisi
• ICharcutière: i-espagnole enesinaphi esomile, iwayini elimhlophe, u-anyanisi namakhukhamba
• Ikhowe: i-espagnole enamakhowe, ama-shallots, i-sherry, nejusi kalamula
• IBurgundy: espagnole ngewayini elibomvu nama-shallots

Ngenxa yokuthi i-espagnole namasosi ayo asuselwe kuvame ukusinda futhi abe mkhulu, kuvamise ukuthi kuphakwe eceleni kwenyama emnyama njengenkomo noma idada.

I-Espagnole iyi-sauce eyisisekelo esinsundu eyenziwe nge-brown roux, isitokwe esinsundu, utamatisi ohlanziwe kanye ne-mirepoix. Ukunambitheka kwawo okunothile, okuyinkimbinkimbi kuhlangana kahle nenyama emnyama, njengenkomo nedada.

4. IHollandaise

IHollandaise iyi-sauce e-tangy, e-creamy eyenziwe ngebhotela, ujusi kalamula, nezikhupha zamaqanda ezingavuthiwe.

Cishe waziwa kakhulu ngendima yakhe esidlweni sasekuseni sakudala amaqanda amaBenedict.

IHollandaise ivelele komunye usoso ongumama waseFrance ngoba ithembele ku-emulsification - noma ukuxubana - kwezikhupha zamaqanda nebhotela esikhundleni se-roux.

Inedumela lokuba inselele ngandlela thile ukuyilungiselela ngenxa yokuthambekela kwamabhotela nezikhupha zamaqanda ukumelana nokuhlanganisa - njengamanzi namafutha.

Isihluthulelo sokwenza i-hollandaise efanelekile yizikhupha zamaqanda afudumele kancane, ibhotela lokushisa ekamelweni, nokushaya okuqinile, okungaguquguquki. Kubalulekile ukwengeza ibhotela ezikhunjini kancane nangokunyusa ukuze izithako zihlale zizinzile futhi zingahlukani.

I-ounce e-2 esebenza nge-hollandaise inikeza ():

• Amakholori: 163
• Amafutha: 17 amagremu
• AmaCarbs: 0.5 amagremu
• Amaprotheni: 1.5 amagremu

IHollandaise iyamnandi iyodwa kepha ibuye iqalise nezinye izingqimba, njenge:

• I-Bearnaise: i-hollandaise enewayini elimhlophe, i-tarragon, ne-peppercorn
• Choron: i-hollandaise nge-tarragon notamatisi
• IMaltaise: i-hollandaise enejusi legazi le-orange
• I-Mousseline: i-hollandaise enokhilimu osindwayo ophehliwe

IHollandaise namasosi ayo asuselwa kuyo avame ukukhonzwa ngaphezu kwamaqanda, imifino, noma inyama elula njengezinkukhu nezinhlanzi.

IHollandaise ihlanganisa izikhupha zamaqanda, ibhotela nejusi kalamula. Kokubili namasosi ayo asuselwa kuwo kudlalwa kakhulu ngamaqanda, imifino, inhlanzi noma inkukhu.

5. Utamatisi

Utamatisi isosi ngokusobala yiyona edume kakhulu kumasoso omama baseFrance.

I-classic French tomato sauce ihlanganiswe ne-roux futhi ifakwe ngulube, amakhambi, nemifino enamakha. Kodwa-ke, iningi lamasoso katamatisi wesimanje ngokuyinhloko aqukethe utamatisi ohlanziwe ohlanganiswe namakhambi futhi wehliswe waba usoso ocebile, onambithekayo.

I-2-ounce (60-mL) ekhonza utamatisi isosi iqukethe ():

• Amakholori: 15
• Amafutha: 0 amagremu
• AmaCarbs: 3 amagremu
• Amaprotheni: 1 igremu

Amasoso asuselwa kuwo afaka:

• IsiCreole: utamatisi isosi ngewayini elimhlophe, u-garlic, u-anyanisi, upelepele we-cayenne nopelepele obomvu
• I-Algeria: utamatisi isosi ngopelepele oluhlaza nobomvu
• I-Portugaise: utamatisi isosi negalikhi, u-anyanisi, ushukela, usawoti, iparsley notamatisi ahlutshiwe
• I-Provençal: utamatisi isoso ngamafutha omnqumo, iparsley, igalikhi, usawoti, upelepele noshukela
• I-Marinara: utamatisi isosi ngegalikhi, u-anyanisi, namakhambi

Amasaucu katamatisi enza izinto ezihlukahlukene ngokumangazayo futhi angaphakwa ngenyama eyosiwe noma eyosiwe, inhlanzi, imifino, amaqanda nezitsha ze-pasta.

Noma yimuphi umpheki uzokutshela amasoso katamatisi amahle kakhulu enziwa ngotamatisi abasha, abavuthiwe bomvini. Zama ukwenza iqoqo elikhulu lososo ngotamatisi abasha ngenkathi besesizini, khona-ke ungakwazi noma ufrize okusele ukuze uthokozele isoso setamatisi isoso unyaka wonke.

Amasoso katamatisi wakudala waseFrance ajiyiswa nge-roux futhi anongiwe ngengulube, kuyilapho ezanamuhla zivame ukuba notamatisi ohlanziwe wehliswe waba usoso ojiyile, ocebile.

Ungaqhathanisa kanjani amasosi

Manje njengoba usuwazi umehluko phakathi kososo abahlanu, nayi i-infographic ukuze uthole inkomba elula.

Okubalulekile

Amasosi amahlanu omama baseFrance yi-béchamel, velouté, espagnole, hollandaise, notamatisi.

Kuthuthukiswe ngekhulu le-19 ngumpheki waseFrance u-Auguste Escoffier, izingqungqulu zomama zisebenza njengesiqalo sezinhlobonhlobo zamasoso amnandi asetshenziselwa ukugcwalisa izitsha ezingenakubalwa, kufaka phakathi ama-veggies, inhlanzi, inyama, i-casseroles, ne-pastas.

Uma ubhekisisa kahle amakhono akho okupheka, zama ukupheka enye yalezi zinhlayiya ezithandekayo bese ubona ukuthi kukuthathaphi.