Ukunciphisa Umthamo Kuze Kube Sekuseduze Komile
Kuzobuciko bokupheka, i-term au sec isebenzisa uketshezi olwenziwe lushisa ukushisa uze lube lumile. Ngempela, i-sec isho ukuthi "cishe isomile" ngesiFulentshi. Kuyinkomba evela emiyalweni yokupheka yaseFrance ejwayelekile futhi ungayibona ekuphekeni okunyathelisiwe.
Ukubiza ngokuthi "oh-SECK." Uma uthatha izikhombisi-ndlela ekilasini lokupheka noma kumpheki osebenza naye, noma uma ubheka ividiyo yombukiso wokupheka wokuncintisana, ungase uzwe kuthiwa.
Ukunciphisa Ubuthi Ku-Au Sec
Ukunciphisa uketshezi ku-au sec kuyinkqubo ebonakala kaningi kakhulu ekwenzeni i-sauce. Ngokuvamile i-asidi ye-asidi, njengewayini noma uviniga, okwehliswa ku-au sec. Kuleli phuzu, uketshezi olunenani eliphezulu linamaphesenti amaningi kodwa ivolumu elincane. Kuzofaka umswakama omncane esidlweni kodwa kuzokwenza ukuthi i-flavour iqukethe, okungenzeka ifakwe ku-risotto, isibonelo. Izibonelo zama-sauces lapho iwayini noma uviniga liyancitshiswa khona noma lihlanganisa i-Béarnaise ne-beurre blanc.
Au sec kungaba iphuzu eliyinkimbinkimbi ukufeza ngaphandle kokuvutha. Awufuni ukunciphisa ukupheka okomile, kodwa kunalokho, kusekhona oketshezi kodwa cishe kumile. Kungcono kakhulu ukuthi ube ne-pan encane phezu kokushisa okulinganiselayo, ubukele njengoba uketshezi olwenziwe lukhuni, futhi luyehlisa ukushisa njengoba lusondela endaweni yokuzizwa kahle.
Izindlela Zokupheka ezingasebenzisa i-Au Sec njenge-Direction
Ungase ubone i-sec noma imfundo njengemfundo ku-iresiphi yama-classic. Noma, inqubo efanayo isetshenzisiwe kepha ichazwe ngokuningiliziwe ngakho akudingeki ukuba uqagele ivolumu oyinciphisa izithako zamanzi noma ukushisa okufanele usebenzise.
I-Béarnaise : Lesi sauce esicebile, esiphunga emulsified ngokuvamile esetshenziswa nge-steak egosiwe. Uviniga, i-shallot, i-peppercorns, ne-tarragon zixilongwa ukuze zinciphise zibe se-dry, nekhefu lesigamu lesiketshezi libheke ezipuni ezimbili. Ngemuva kwesinyathelo se-sec, i-sauce isenziwa ngokugcoba emaqanda amaqanda, enezela ibhotela eliqhakazile, futhi i-whisking ikhiqize ukukhiqiza i-emulsion.
I-Beurre Blanc : Ingqikithi iwukuthi le sauce yasungulwa lapho umculi ekhohlwa ukwengeza izikhupha zamaqanda eBuarnaise sauce. Le sauce isuselwa emabhokisini esivame ukukhishwa ngenhlanzi. Ifuna ukunciphisa iwayini elimhlophe elimhlophe, uviniga, ne-shallots. Ivolumu incishisiwe kusuka ku-1 1/2 indebe kuya kwezipuni ezimbili kuphela. Le nqubo ithatha imizuzu engaba ngu-10. Ngemuva kwalokho, ibhotela ingezwa kancane ngesikhathi, i-whisking ukuze i-emulsify it in the sauce.
I-Risotto : Inqubo yokwenza i-risotto ingeza amanani amancane wewayini ne-stock efudumele kulayisi, evuselela njalo. Njengoba uketshezi lwangena kulayisi futhi lufika endaweni ye-au ephakathi (cishe esomile), enye inamba encane yetshezi yengezwe futhi inqubo iphindwe. Irayisi ikhipha ukudlala kwayo kwemvelo njengoba iphekwe ngale ndlela futhi i-risotto iba yilapho ephunga ngaphandle kokufaka noma yikuphi uketshezi.