I-Bouillon - ibizwa ngokuthi "i-BOOL-yone" - umhluzi ocacile, onomsoco owenziwe ngokumisa inyama yenkomo, inkukhu noma imifino kanye nezinye izithako. Umehluko omkhulu phakathi kwe-bouillon nesitokisi ukuthi i-bouillon yenziwa ngokumisa inyama, kuyilapho isitokisi senziwe ngamathambo. Kanti futhi, isitokwe ngokuvamile asibonakalwanga, noma nje sinezinyosi, ngenkathi i-bouillon inenkathi yokwenza ukunambitheka okunamandla.
Indlela yokusebenzisa i-Bouillon
Nakuba ingasetshenziswa njengesisekelo sokwenza isobho nezinsawo, i-bouillon ngokwayo imane nje imhluzi ecacile, enezinyosi ezingenayo izithako eziqinile.
I-Bouillon nomhluzi zifana, futhi uma ukhonza umhluzi njengesidlo ngokwawo, kuthiwa ubizwa isobho. Kodwa, abapheki abaningi bathola ukusetshenziswa kwe-bouillon ehamba ngaphezu kokuyikhonza njengesobho.
Indlela engcono kakhulu yokufaka i-bouillon ezitsheni zakho ukuqala ngokwakho : Gwema ukusebenzisa i-bouillon cubes, ephezulu kwi-sodium. Kuyinto iphrojekthi yosuku lonke, lapho uzobe wenkomo yenkomo kanye nesilimo esidliwayo esinamagatsha anamanzi, izaqathe, i-turnips no-anyanisi. Ngithembele: I-flavor iwufanele umzamo. Khona-ke ungasebenzisa i-bouillon njengesisekelo sokwakha izitsha ezinjalo njengebhali noma imifino yenkomo yenkomo , noma ngisho nokupheka i-pasta ku-sauce yenkukhu yase-bouillon, njengoba i-National Pasta Association iphakamisa. Ngesikhathi ama-pasta epheka, azokwamukela ukunambitheka okunkukhuni kwenkukhu, amanothi enhlangano.
Bouillon Basics
Ngokuka-Amy Brown ethi "Ukuqonda Ukudla: Izimiso Nokulungiselela," i-bouillon empeleni iyinkulumo yesiFulentshi yomhluzi. "Ngokwesiko, lolu hlobo lwesobho lubizwa ngokuthi i-bouillon uma lusekelwe enkolweni nasenkantolo ye-bouillon noma i-fumet uma ilungiselelwe ukusebenzisa izinhlanzi," kubhala u-Brown.
"Inkantolo yigama lesiFulentshi elisho 'elifushane,' futhi lichaza isikhathi sokulungiselela i-bouillon, esifushane kunamasheya."
Ngempela, i- bouillon enkantolo elula kunayo yonke into ngaphandle kwamanzi anosawoti, futhi ezinye zokupheka zendabuko zibiza ingxube yamanzi asolisiwe nohhafu. Ungakwazi ukudala kalula i-bouillon yenkantolo usebenzisa ukuxuba kwe-aromatics nezinongo, okuzokunika isisekelo esiphundu sokudoba izinhlanzi eziningi nezinhlanzi.
Amanga
Uma ubheka up zokupheka bouillon, gwema ukudideka leli gama ngegama elithi "bullion," elibhekisela "kwegolide elingenalutho noma isiliva emiphongolweni noma engozini," kusho uMerriam-Webster. Khumbula imvelaphi yesiFulentshi yegama lale mhluzi, futhi uzobe usebenzisa lona ukwakha isobho, upheke pasta futhi uphakamise izinhlanzi ngaphandle kwesikhathi.