Igama elithi daube (elibizwa ngokuthi "dobe") ngokwemvelo libhekisela kwindlela yokupheka yokudoba inyama njengezinkomo noma iwundlu noma ngisho ne-turkey noma i-pheasant.
I-daube eyinhloko yenyama yenkomo ibonisa inqwaba enkulu yezinyamazane, njenge-rump phezulu (ephuma kwenkomo yenkomo yomzimba oyinhloko ye-cork ) eyayizofakwa emanzini okusawoti egobe bese ihanjiswa iwayini ne-brandy ngaphambi kokuba ibhase ku-marinade yayo kanye ne-izaqathe, u-anyanisi, i-garlic, amaqabunga e-bay, i-parsley ne-thyme.
Izinguquko ezihlukahlukene zizocaca iwayini elimhlophe noma elibomvu njengetshezi lokudoba / lokupheka.
Namuhla kufana kakhulu ukulungiselela i-daube usebenzisa inkomo yenkomo .
Yini ehlukanisa i-daube yendabuko esitsheni sokuthi i-daube izopheka esitsheni sobumba okuthiwa i-daubière, esakhiwe ngendlela yokuvimba ukukhuphuka kwamanzi okupheka. Ukupheka kuzokufika kuze kufinyelele ekugqokeni isibophezelo sembiza ngokunamathela okwenziwa ufulawa namanzi. UDaube naye wanikezwa e-daubière.
Kunezinhlobonhlobo eziningi kwi-basic daube iresiphi, ikakhulukazi isekelwe esifundeni saseFrance lapho iqala khona.
Ukuze wenze i-daube yenkomo yenkomo i-la béarnaise, phansi kwe-daubière kuzobe kuhlanganiswe ne-ham. Futhi esikhundleni senqamu eyodwa yenyama, inyama yayiyokwehlukaniswa ngamacube angu-2-intshi ayebhekwa ngamanqamu amancane amafutha enyama yengulube.
I-Daube yenkomo i-la provençale ifaka amakhowe, ama-oliva, kanye ne-orange peel.
Kungenzeka ukuphindaphinda umphumela we-daubière usebenzisa i- ovini yaseDutch ngokubeka iphepha lokupenda emzimbeni ngenkathi liqinisa, ukusiza ukugcina ukunciphisa. Noma sebenzisa isiqeshana esikhulu esikhwameni kulo lonke uhlaka lwebhodlela ukuze ukhiphe uphawu oluqine kakhulu lwesembozo.