I-Chateaubriand (ebizwa ngokuthi "sha-toe-bree-AHN") yisikhathi se-cultinary, esinjenge-Delmonico steak, ikwazi ukuveza incazelo ngenkathi isale konke kodwa ingenakwenzeka.
Eqinisweni, uma kuchazwa kabanzi, amagama okuthiwa i-chateaubriand no- Delmonico steak angase asetshenziswe ukubhekisela encebeni efanayo yenyama. Ngempela, abanye bayazibuza ukuthi noma yiliphi igama libhekisela ekunqunyeni okuthile, noma kunalokho indlela ethile yokuyilungiselela.
Into eyodwa ecacile ngegama elithi chateaubriand ukuthi libhekisela enkulweni.
Njengoba ngishilo ngaphambili, kuwukuhlakanipha ukuthatha okusanhlamvu kasawoti noma iyiphi inkolelo yamasiko ekhanda efuna ukufaka isitsha esithile kumuntu othile.
Noma kunjalo, ngisho nangokwesiko esivumayo sokuqothulwa kwamakhola, i-aura yokuqothulwa okuyingqayizivele ijikeleze i-chateaubriand, ebizwa ngokuthi i-aristocrate yaseFrance ekhulwini le-19 okuthiwa uFrançois-René de Chateaubriand, okuthiwa umpheki wakhe uyayilungisa.
Ngokomlando, i-chateaubriand yayisinqunyiwe esikhulu senkabi esilungiswe ngokuyibeka ngaphansi kwe-steaks ezimbili noma ngaphezulu, ukuyibopha ibe yisigxobo, bese uyigcoba noma uyigcoba. Ngesikhathi ama-steaks angaphandle ayengabhekwa, ukugcoba kwakwenziwe, futhi ama-steaks angaphandle avuliwe. Le nqubo kuthiwa iqinisekise ukuthi i-chateaubriand yayiphekwe ngokulinganayo kuwo wonke.
(Kuyinto yokuhlukahluka okungafani nakakhulu endleleni yokugaya , lapho ucezu lwenyama luboshwe ngamafutha ngaphambi kokuwunca.)
Njengokungathi lokhu kwakungekho okwethenjisiwe, i-chateaubriand yayikhonzwa kakhulu ngamateyate amaqabunga, isidlo esilungiswa ngokunciphisa amazambane ngabanye kuze kube ngubukhulu beminqumo, bese i-sautée them in ibhotela.
Umbhalo waphansi wamagama omlando: i-ultra-royalist esetshenziselwa ukuthi isidlo sishowa eParis e-French Revolution ka-1848.
Ngaphandle kokuthi i-chateaubriand namuhla ayisakulungiswa ngokuyifaka ngokoqobo ku-steak, akuvunyelwanga ukuthi ngabe leli gama libhekisela ekutheni noma ku-steak. Noma kunjalo, ukuhumusha kuwela ezinhlokweni ezimbili eziyinhloko, kuye ngokuthi ukhona esitolo sesitolo noma esitolo sokudlela.
1. I-Chateaubriand I-Roast
Ngokwalesi sikole somcabango, i-chateaubriand iyisigaxa esenziwe esigabeni esiphakathi senkomo yenkomo futhi sikhonze nge-white wine semi-glace sauce.
Ukulungiswa kwe-chateaubriand isebenzisa isigaba esingaba ngamasentimitha amane senkomo yenkomo, okuyinto enqunywe kakhulu yenkomo yenkomo . Ngenxa yokuthi inkulu kakhulu, i-chateaubriand kufanele igajwe ngokucophelela ukuqinisekisa ukuthi iphekwe kahle. (Ngakho inqubo echazwe ngenhla.)
Ukusekela le ncazelo yilokho ukuthi izitolo zokugaya izimpahla zivame ukudayisa imfucuza yenkomo enqanyuliwe yenkomo njenge-chateaubriand.
2. I-Chateaubriand iyisimo se-Steak
Kulo mbono wezwe, i-chateaubriand iyi-steak ebanzi ethathwe yenkomo yenkomo emfushane , noma i-porterhouse noma iT-bone.
Le nguqulo ye-chateaubriand ivame ukukhishwa ngenkathi ibhekwa ngokukhululekile ebhotela (imithombo ye-classic ibonisa ukuthi ngezinye izikhathi yaxoshwa ebhotela). Ngokwesiko wakhonza ngento eyaziwa ngokuthi i-château sauce (okuyisisekelo esihlukile kwi- sauce yaseBercy , kodwa nge-add juice, i-tarragon kanye namanye amakhowe), i-chateaubriand yesimanje ivame ukukhonjiswa nge- sauce b e- arnaise .