" Okokuqala wenza i-roux ."
Lawa angamazwi aqala cishe yonke iresiphi yesidlo se-Cajun (ngaphandle kokushukela). Wonke ama-Cajuns azi ukuthi angenza kanjani i-roux, kodwa kubantu abangekho lapha bahlanganisa iresiphi eningiliziwe yendabuko, i-microwave ne-ovine roux: i- Traditional Roux Recipe (i-Blonde) , iresiphi ye- Microwave Roux , i- Oven Roux Recipe , nokubaluleke kakhulu isici seCajun cookery, i-Holy Trinity yeKajun Cooking .
Kunezindlela eziningi zokwenza u-roux njengoba kukhona abantu abapheka, futhi izindlela eziningi zihamba kahle.
Roux: Kuyini?
Okokuqala ngifuna ukukutshela ngomlando walesi sihlanganisi esilula sefulawa namafutha: impela umlando wento enezithako ezimbili kuphela. I-Roux iye yaqina izitsha ezinomsoco amakhulu eminyaka. Ukutholwa kwayo kokuqala kwakunguFrance futhi kwenziwa ngebhotela nofulawa. Le nhlanganisela ishisa kuphela imizuzu embalwa - isikhathi esanele nje sokupheka ufulawa - futhi isisekelo samasiki amaningi (kufaka phakathi umsizi omhlophe noma we-béchamel) kanye nesobho nesobho. I-Butter ngamafutha asetshenziswayo, njengoba ibhotela ejwayelekile ekuphekeni kwesiFulentshi (kunokuba isinqumelo noma amafutha asetshenziswa eCajun roux).
I-roux-i-roux roux isetshenziswa kaningi njengesisekelo somshukela lapho ubisi, ukhilimu noma umhluzi wengezwa khona, futhi kuphekwe imizuzu embalwa njengoba ibhotela liyoshisa uma liphekwe ekushiseni okuphakeme, noma isikhathi eside. Ingxube ye-bhotela-ufulawa nayo ingenziwa ngaphambili futhi igcinwe esiqandisini ukusebenzisa noma nini lapho isidlo sidinga ukuqina.
Lokhu kufinyelela inhloso efanayo ne-buerre manié eyaziwa kangcono, unamathisela olwenziwe ngokuxuba inani elinganayo lefulawa nebhotela eliphansi. I-Buerre manié ivame ukuqhutshwa ngomzuzu wokugcina uma kuqaphela ukuthi isobho, isobho, noma isobho ayinene ngokwanele. Umpheki opheka uhlanganise ibhotela elithambile ngopuphu bese efaka emsizeni oshisayo, isobho noma isobho ngokunyuka, kuze kube yilapho okwanele ukufezekisa ukuvumelana okufisayo.
Njenga-roux, i-buerre manié ingenziwa ngaphambili futhi igcinwe, ifakwe, esiqandisini amasonto ambalwa. Into enhle ukuba ube nayo nxa usenza ukupheka okuningi.
Umlando oyingxenye kaRoux
Kusukela ngo-1651, uFrançois Pierre La Varenne wabhala incwadi yokupheka lapho ekhuluma khona nge- flourine eyenziwe ngefulawa nesinkwa. Wabiza le nhlanganisela ngokuthi "ukuqina kwembali," futhi ngokuhamba kwesikhathi kwaziwa ngokuthi u- farine frit, noma u-roux. Iresiphi kaLa Varenne:
" Ukuqina kwembali. Hlanza isilwane esithile, thatha izixuku; faka imbali yakho emanzini akho ancibilikile, ubonakale kahle, kodwa unakekele ukuthi ayinamathele epanini, uhlanganise anyanisi anyanise ngakho. Uma sekuwanele, faka konke ngomhluzi omuhle, amakhowe kanye nohla lweviniga. Ngemva kokupheka nge-seasoning yayo, dlula yonke i-strainer bese ufaka ebhodweni. Uma uzoyisebenzisa, uzoyibeka emigodini efudumele ukuze ushaye noma ususe ama-sauces akho ".
Maphakathi no-1700, le nhlanganisela yayibizwa ngokuthi i- roux de farine, ibhotela eqashiwe esikhundleni sezinyane , futhi yayiphekwe umbala okhanyayo okhanyayo. Eminyakeni eyikhulu emva kwalokho, abapheki abaningi baseFrance babecabanga ukuthi i- roux de farine yayithembeke kakhulu, kuyilapho abanye (kuhlanganise no-Antonin Carême) bezizwa ngendlela ehlukile. UCarme wayekholelwa ukuthi noma yikuphi ukupheka okuhle kubhekwa ukuthi u-roux uyadingeka, "njengoba kubalulekile ukupheka njenge-inkino kubalobi."
Roux Namuhla
Njengengxabano, kubonakala sengathi u-roux ube ngaphansi kwe-radar kwaze kwaba ngawo-1970, lapho kufika "ukudla okusha." Abantu abaningi babheka amafutha (ikakhulukazi amafutha agcwele) nama-calories futhi bezwa ukuthi ibhotela, isinqumelo, nofulawa akukhona ekhishini noma epulini lesidlo sakusihlwa. Khona-ke uPaul Prudhomme waqhamuka futhi wafaka isithakazelo esisha ku-roux naye. URoux, futhi waphinda, wabonakala emshini wokushisa wangaphambili wesimo sokudla. (Nakuba kwakungakaze kuphele noma ngisho nokunciphisa ukupheka kweCanjun yendabuko.)
Uma umqondo wesinkwa ubonakala ungenampilo, ngivumele ukuthi ngitshele ukuthi leso sinkwa singaphansi kwamafutha agcwele kunombhoshongo (ama-gramu ama-7 agcwele amafutha we-bhotela ngalinye; ama-gramu angu-5 agcwele amafutha amaningi wezipuni zesinkwa). Ididi nayo iphansi e-cholesterol kunokuba ibhotela ku-10 amagremu we-cholesterol ngayinye isipuni sesinkwa ngokumelene negremu 30 ye-cholesterol ibhotela lepuni.
I-ladi ayiqukethe i-sodium, kuyilapho ibhotela inama-90 mg sodium ngayinye.
I-Roux, esichasini lesikhumba samanje, ngokuvamile ibhekisela ku-Cajun roux, ehlanganisa amafutha noma isinqumelo ngofulawa futhi ngokuvamile iphekwe epanini lensimbi elenziwe phezulu esitofu phezulu phezu kokushisa okuphakathi isikhathi eside.
I-Cajun vs Creole Roux
Uhlobo lwe-roux olwenziwe eCajun and Creole ukupheka lulandela uhlobo olulodwa lompheki ngokwayo. Ukupheka kwe-Cajun ukupheka kwezwe, kanti i-Cajun Roux yizwe elinamafutha omlilo nofulawa ophekwe isikhathi eside ebhodweni elibi. Ngakolunye uhlangothi, i-Creole roux, i-roux eyenzelwe ukupheka komuzi wamaCreole, futhi isebenzisa ibhotela njengesisekelo sayo futhi iphekwe isikhathi eside ngokwanele ukuze ifinyelele umbala okhanyayo (nokupheka ufulawa). Kodwa kukhona ukuqubuka, njengabapheki abaningi baseCreole namuhla basebenzisa amafutha esikhundleni sebhotela, futhi bapheka isikhathi eside isikhathi eside ngakho-ke kunomsoco ojulile. IsiCreole neCajun ukupheka ukuboleka amasu amaningi nezakhi ezivela komunye nomunye. Okusho ukuthi, kusukela kwisitayela sokupheka "somzala" wabo "cultin".
I-Cajuns isetshenziswe ngezidakamizwa e-roux yayo ngezizathu ezimbalwa:
1. Akukho lutho olwenziwe ekhishini likaCanjun, futhi akuzange kube nomqondo wokulahla amanoni ambalwa (ukudonsa okuvela ku-roast, noma isinqumelo esivela eBourierie, noma ekuhlatshweni kwezingulube) futhi ubeke esikhundleni sawo ngamanye amafutha.
2. Ididi inikeza ukunambitheka okunebushelelezi nokuthungwa kokubili kokudla okunomsoco nokunethezeka. I-roux eyenziwe ngesinqumelo i-flavorful ikakhulukazi, nama-biscuits kanye nama-pie crusts ezenziwe nge-lard ziyamangalisa futhi zilula.
Roux Humor
Njengoba bekwenza cishe zonke izici zokuphila kwabo, uCajuns banamahlaya amaningi ngokupheka - kunezinto ezimbili ezihamba nazo cishe zonke izingxoxo ze-roux. Umbuzo ubuzwa: "Kuzothatha isikhathi esingakanani ukwenza u-roux?" Futhi impendulo ingenye yezimbili:
- Isikhathi esithathayo ukuphuza iphakethe eyisithupha sebhiya, noma
- Isikhathi sithatha ukuphuza nokuphuza ibhodlela lekhofi.
Bona izixhumanisi ezilandelayo ukuze ufunde kabanzi mayelana nokwenza i-roux yendabuko, i-microwave, ne-oven: