Ezobuciko Culinary, igama elithi frisée (elibizwa ngokuthi "mahhala-ZAY") libhekisela ezinhlobonhlobo ze- endive ezinamaqabunga aphuzi, aluhlaza noma aluhlaza okwesibhakabhaka.
Ikhathalogu yemifino emihlaza ehamba ngegama elingu-endive ingaba yinto enkulu kakhulu futhi imangalisa, futhi ingabi neqiniso ngaso sonke isikhathi. Ukukhuluma ngokweqile, yonke i-frisée iyinhlawulo, kodwa akuwona wonke ama-endives aphethwe yi-frisée.
Ngezinye izikhathi uFrisée ubizwa ngokuthi i-endive ekhanda noma i-chicory.
Kodwa ngokungafani namanye ama-endives, i-frisée ayinayo iqabunga elenziwe nge-cylindrical.
Esikhundleni salokho, kunalokho kunesithukuthezi. I-Frisée iyafana, kodwa inamaqabunga amancane kune- escarole .
Njengokungathi lokhu kwakungeyona into enzima, lokho thina e-US (naseFrance) okubhekisela ku-frisée ngokufanayo kuthiwa i-endive e-UK
Ukuncintisana izindaba nakakhulu ukuthi abanikazi bokudlela bahlale bebheke izindlela ezintsha zokuchaza izithako ezijwayelekile ukuze zizwakale zingavamile, ngoba ukwenza kanjalo kusho ukuthi bangakhokhisa ngaphezulu.
Ngakho, iminyaka leminyaka igama frisée lithatha kabusha i- chicory ehlaziya ama -prosaic kumamenyu wase-US. Kodwa njengoba i-pendulum ishintsha ngendlela engafanele, futhi izindawo zokudlela zibheke ekuhlanganyeleni abanikazi bendawo abafuna ukuthola ulwazi oluthe xaxa, "indawo yendawo" kunalokho okushiwo isiFulentshi ezwakalayo ngesiFulentshi , igama elithi chicory libuyela emuva kumamenyu.
Ukulungiselela Nokukhonza Frisée
Ngaphandle kwalokho, manje sifika kule ulethisi ngokwayo. Njenga-escarole, i-frisée ivame ukusetshenziswa emasaladi.
Ngenkathi ingaba ukunambitheka kancane okubabayo, i-frisée inamandla kakhulu kunezinye izinhlobo ze-endive ezifana ne-radicchio noma i-endive yaseBelgium.
Yini emangalisayo mayelana ne-frisée yukuthi isichazamazwi esiphelele kunoma yisiphi isaladi. I-flavour yayo ebabazayo inezela ngokulinganisela okulungile, ikakhulukazi uma ihlanganiswa nokugqoka okunamnandi.
Ukuzikhukhumeza kwayo, ukuma kwefu kufaka ukuhluka okuvelele kumagqabunga e-lettuce.
Ngokufanayo, isakhiwo sawo esihle senza uhlobo oluthile lokuluma, ngakho-ke ukuthi umlomo ngamunye wesaladi unomlomo ohlukahlukene. Ekugcineni, aluhlaza okombala ophuzi kumbala ophuzi kusiza ukwehlisa ukukhanya kokukhanya okomnyama okukhiqizwa yi-lettuce eyinhloko, kungakhathaliseki ukuthi i-Romaine, iqabunga elihlaza noma iqabunga elibomvu.
Isitsha esingokwesiko esine-frisée yi-classic frisée aux lardons , okuyinto ehamba phambili ejwayelekile e-French cafe noma e-bistro. Yenziwa nge-blanching tincetu ezinomsila webhethoni, bese uyigcoba bese uyiqhakaza ngaphambi kokuyifaka (kanye namanye amafutha aphethwe ngawo) ngamafutha omnqumo, isinaphi nejamu lemon ukuze wenze i- vinaigrette .
I-frisée isetshenziselwa ngale-vinaigrette, futhi yakhonzwa ngeqanda eliboshiwe kanye noshizi elibizwa nge- Gruyère ushizi , kanye nama-croutons agwetshiwe.
Ukukhula ngokwakho Frisée
Enye indlela yokuqiniseka ukuthi yini oyidlayo ngempela i-frisée, ngokumelene nohlobo oluthile lwe-endive, ukuyikhulisa ngokwakho. Uma une okungenani amagumbi ama-5 engadini, ungatshala umugqa we-frisée ozoletha amakhanda angu-7. Ithanda ilanga, futhi ngisho neqhwa elikhanyayo ngeke lifeze. (Ungakwazi futhi ukukukhulisa ezindizeni.)
Ungahlwanyela i-frisée entwasahlobo ukuvuna kwasekuqaleni kwehlobo, futhi futhi ekuwa kwezitshalo zakuqala zasebusika, nakuba ungase ukwazi ukuwuphonsa ngoDisemba uma uhlala endaweni ethile njengeCalifornia.
Abanye abantu bathi ukuwa kwe-frisée kunanambitheka enkulu.