À la Minute: I-Standard Standard Technique

Kubuciko bokupheka, ikakhulukazi ezindaweni zokudlela eziphezulu, i- la minute ibhekisela kwisitayela sokupheka lapho into, noma ikakhulukazi i-sauce ehambisana nayo, ilungele ukuhleleka, kunokuba isetshenziswe kusengaphambili futhi igcinwe ngensizakalo.

Uma isuphu isilungisiwe ku-minute (okuthiwa "ah-la-mi-NOOT"), ivame ukulungiswa epanini elifanayo lapho into ephekwe khona. Ama-Sauces alungiselelwe ngale ndlela, ngencazelo, ama- pan sauces , okukhona ukuhlukahluka okungenakubalwa, nakuba balandela isifanekiso esiyisisekelo:

1. Dweba i-pan ngewayini noma esitokisini.
2. Engeza ukhilimu noma i-half-glace bese unciphisa kakhulu.
3. I-swirl ibhotela, inkathi futhi isebenze.

Inzuzo yokulungiselela u-sauce ngale ndlela yukuthi ihlanzekile futhi ilula. Nakuba kungenalo ukujula nokuyinkimbinkimbi kwe-sauce ephindwe kaningi futhi iyancishiswa ngendlela yeklasiki, iwayini elihle ngempela noma i- half-glace elungisiwe lingenza i-pan sauce yonke into eyanelisayo njengeyayithatha isikhathi eside lungiselela.

In La Minute Procedure

Inqubo yokwenza amathumba e-pan-seared sea-lared sea la minute kungaba into enjengale:

1. Hlanganisa ibhotela elithile epanini elishisayo . Yengeza isikhumba sesifuba sehlombe phansi bese ugibela imizuzu engaba ngu-5, kuze kube yilapho isikhumba siphelile futhi sibomvu.
2. Vula isifuba, unciphise ukushisa kuya emkhatsini bese upheka eminye imizuzu emine noma kuze kube yilapho isifuba sinikeza kancane kancane nemithombo lapho ixilwe ngesithupha sakho.
3. Susa udada futhi uhlale ushisayo. Hlanganisa konke okwezipuni ezimbili zamaduna we-duck. Engeza shallots oqoshiwe, isitoko newayini. Ncishiswe ngomzuzu ngaphezu kokushisa okukhulu. Isizini ukunambitha, bese uhlukanisa amabele e-duck, u-sauce bese ukhonza.

Isici esiyinhloko ekuphekeni kwamaminithi kukhona okuthiwa ukufaka imishini , igama elihle kakhulu elingu-grandiose elikuthi cishe lihunyushwa "ekutholeni konke kusengaphambili."

Uma kwenzeka amathumba ethu e-duck, lokho kungasho ukuthi, okungenani, isikhumba sitholwa ngommese obukhali ukusiza ekunikezeni amafutha ngaphansi kwesikhumba nokuthi isifuba sigcinwe ekamelweni lokushisa okungenani imizuzu engu-15, futhi okungcono 60.

Uma isifuba sibanda kakhulu, umpheki uzoba nesikhathi esinzima ukupheka ekushiseni kwangaphakathi okudingekayo ukuze kufezeke isifuba esiphezulu-esingajwayelekile, noma esiphakathi, sezinyosi. (Lokhu kufana ngokufanayo nama-steaks .)

Qhathanisa nobuningi bokuPhakamisa

Okuphambene ne- à la minute ? Lokhu kungabheka into enjengale iresiphi ye-Chicken Chasseur:

1. Izinkukhu ze-12 ezinkukhu ebhokisini elikhulu noma usonga i-pan. Hlanganisa amafutha amaningi, engeza cishe izinkomishi ezingu-4 ze- chasseur sauce elungiselelwe, ikhava bese ubamba imizuzu engaba ngu-30.
2. Susa inkukhu, unciphise i-sauce kancane, bese ukhonza inkukhu egcwele i-sauce futhi ihlotshwe nge-parsley eqoshiwe.

Ukukhuluma ngokubanzi (okungukuthi, ngaphesheya komqondo omncane we-pan-sauce technique), i-term à la minute ingashintshaniswa kakhulu ne- la la carte ngomqondo wokuthi ibhekisela esitsheni esilungisiwe lapho ikhasimende liyala ngakho, hhayi phambili isikhathi.

Ngaphandle kwama-buffets, amahholo amadili nokunye okunjalo, yilokho okudla kakhulu kokudlela.

Imikhawulo eminingi- risotto ne- bouillabaisse yizibonelo eziphawulekayo. Ngakolunye uhlangothi, cishe noma yikuphi ukudla kwasekuseni, kungakhathaliseki ukuthi amaqanda, ama-omelets, ama-pancake, alungele ukufika ku-minute.