Abathandi bamazambane amazambane, bajabule! Ngeke usuhlukumeze ukukhumbula umehluko phakathi kwamazambane i-dauphine namazambane ama-dauphinoise-noma ngisho nokuthi kukhona umehluko endaweni yokuqala.
Ngoba zihlukile. Ihluke kakhulu, njengoba kunjalo, naphezu kwamagama abo afanayo. Inguqulo esheshayo: amazambane i-dauphine (ebizwa ngokuthi "yenza-FEEN") = okujulile okuthosiwe amazambane. Amazambane ama-dauphinoise ("do-fin-WAHZ") = abhakabhakeni abhalwe ama-scalloped.
Indaba iqala esifundeni saseFrance saseDauphiné, esivela phakathi kwe-Alps ne-Rhone Valley eningizimu-mpumalanga yeFrance.
Igama elithi Dauphiné ("DO-fee-nay") livela egameni elithi dauphin ("DO-fan"), igama lesiFulentshi for dolphin, ngenxa yokuthi umndeni olawula leso sifunda, ngaphambi kokuba ube yingxenye yoMbuso waseFrance, yayinehlengethwa esembatho sayo.
Kamuva, kwaba yinkambiso yokuba indlalifa ibonakale esihlalweni sobukhosi ukuze ithole igama likaDauphin, kanye nokubusa kwesifunda saseDauphiné. UmkaDauphin wayebizwa ngeDauphine ("yenza-FEEN"). Ngakho-ke, amazambane i-dauphine (okuthiwa i- pommes dauphine ngesiFulentshi) abizwa ngokuthi ngumfazi weDauphin.
Ukuxhuma kwe-Marie-Antoinette kunengqondo uma ucabanga ukuthi ama-pommes dauphine angama-classic aseFrance okududuza ukudla - imifolo ewubuchopho yamazambane ahlambulukile ahlanganiswe ne- choux pastry (uhlobo olusetshenziselwa ukwenza ukhilimu olukhwabanisa ne- éclairs ) igolide elimnyama nelithuthumele ngaphandle.
Kungenzeka ukuthi yenziwe ngumpheki wekhanda e-Palace of Versailles. Bavumele badle ikhekhe, ngempela.
Ngakolunye uhlangothi, amazambane ama-dauphinoise angabizwa umuntu (noma isilwane esiluhlaza), kodwa ngemuva kwesifunda saseDauphiné uqobo, lapho kukhona khona izakhamuzi zasekhaya eziyaziwa, phakathi kwezinye izinto, ngokuba nezitsha ezihlukahlukene ze- gratin-style .
Lapha emazweni sicabanga nge-gratin njengokunye okubhakawa ngendwangu yeshizi phezulu bese kufakwe esibanini kuhhavini - ngokuvamile, kodwa hhayi ngaso sonke isikhathi, ngokuqothulwa kwesinkwa sezinkwa. Ukuze senze i-gratin yama-mbatata, cishe sizoyibeka kancane amazambane amancane, siwabeke ngendwangu yokhilimu, amaqanda no- Gruyère ushizi bese ubhaka. Umbuzo wokuthi ukusebenzisa ama-breadcrumbs esendlaweni esiphezulu ngokwezinga elithile udaba lokuthandayo, kodwa ama-atop amazambane, aphikisana nhlobo.
Nokho ... EFrance, izingxenye zamazambane zendabuko i-dauphinoise (ngezinye izikhathi zizobhekwa ngokuthi yi- gratin dauphinois ) azikho ukuhunyushwa noma ukuguqulwa kabusha. Umbuzo omkhulu kakhulu.
Ngakho-ke i- gratin dauphinois yendabuko ngeke iqukathe ushizi noma amaqanda. I-starch yamazambane, iyocaciswa kuwe, ingaphezu kokwanele ukubopha isidlo ndawonye. Ngaphezu kwalokho, ukwengezwa ushizi wanoma yiluphi uhlobo kuzokhiqiza isidlo esisezingeni eliphezulu kakhulu. Ukuhamba okuhamba phambili, uzokwaziswa. Futhi hhayi ngendlela enhle.
Kuyafaneleka, noma kunjalo. Uma uke wabukela imiyalo yokwenza i-gratin, ungase uthathwe ukuthi enye yezinyathelo kufanele ugibe ngaphakathi kwesitsha sokubhaka nge-clove yegalikhi.
Akukho-garlic wangempela esitsheni. Uvele ugaxe ngaphakathi ngaphakathi kwesidlo ngaphambi kokuwugcwalisa.
Iphuzu? Iphunga likagalikhi lihloswe ukuba lifihlile. Phakathi kwamaphunga amazambane, ukhilimu kanye nebhotela (kanye ne-grating of nutmeg fresh), i-garlic yenza ukuba khona kube nomuzwa wokuthi kukhona into efana ne-phantom - iseluleko sikhombisa nje kunokuba sikhulume ngokweqile. Ngisho nosana oluncane lwe-ushizi, ikakhulukazi olufana no-Gruyére, lwaluzomisa lokho. Kungaba njengokugqoka izindlebe zakho ngesikhathi sokuhlangana.