Isiqalo Sento Enhle
I-Roux igama lesiFulentshi futhi libhekisela enhlanganisweni ye-lipid (amafutha noma amafutha) nofulawa futhi iyisithako esiyinhloko, mhlawumbe, izinkulungwane zezitsha ezihilela uhlobo oluthile lwesoso. I-roux yi-agent eqina e-Mornay sauce (isisekelo se-mac-n-cheese), i-sauce ensundu
Ukwenza u- roux ngokuxuba ufulawa nge-lipid efudumele bese usupheka okungenani isikhathi eside ngokwanele ukuze uqede ufulawa oluhlaza okwesibhakabhaka (cishe imizuzu emithathu).
I-lipid (okungaba amafutha e-canola, amafutha ommbila, amafutha, ibhotela, amanoni enyama yenkomo, amafutha e-duck, ngisho namafutha ka-walnut noma ama-Crisco) amaqabunga efulawa futhi avimbele ukuba bangaboni njengoba bebengathi uma bengezwa eshisayo eshisayo. Empeleni. isizathu sokuthi ama-gravies amaningi aqoqa ufulawa uphelelwa ngokuhlanganiswa kwamafutha namajusi (amanzi) futhi ama-juice enza i-fump i-fump. (I-Butter iqukethe amanzi, kodwa akwanele ukulimaza uma usula ufulawa ngamandla.)
Uma ufulawa usuqothule ngokuphelele emafutheni, uyasiphuza amanzi (umhluzi, isitokisi, ubisi, ukhilimu) futhi njengoba amafutha azungeze ufulawa edlula ufulawa ukhulula ufulawa, i-gluten ehlathini uqala ukubopha i-gluten amanye okusanhlamvu, okwandisa isobho. Kodwa i-roux ngokwayo imane nje inhlanganisela yamafutha nofulawa.
I-Bechamel: I-Sauce Eyisisekelo Eyisisekelo
- Hlanganisa izipuni ezingu-3 zebhotela elingavumelekile phezu kokushisa okuphakathi okuphakathi kwepanini kuze kube yilapho ubonakala khona bese uvuselela njalo ukugwema ukuvutha.
- Uma ibhotela liyancibilika engeza izipuni ezingu-3 zofulawa nesezinhlobonhlobo ukuhlanganisa ngokugcwele.
- Phakathi naleso sikhathi, fudumele izinkomishi ezimbili zobisi ku-microwave kuze kube yilapho kushisa kakhulu ukuthinta (cishe imizuzu emibili ngezinga eliphezulu - 125 degrees).
- Hlanganisa ubisi, isigamu sokuqala futhi njengoba uqala ukuqina, enye ingxenye yalokho okusele, bese kuthiwa iphelile. Ukwandisa ukushisa kumaphakathi ophezulu bese uqhubeka nokupheka, ukushayela njalo, uze uqale ukuqhuma.
- Isizini ngosawoti kanye nopelepele.
Ufuna i-sauce encane, unciphise ibhotela kanye nofulawa ngamapuni wezipuni amabili, ngoba isobho esincinci siphuthukisa izipuni ezine. Kodwa lesi silinganiso sisebenza kahle uma wenza i-mornay sauce, ukuhluka okuvame kakhulu ku-Bechamel.
I-mornay sauce ihlanganisa ushizi. Kungaba yi-cheddar (njengoba ngiyisebenzisa kuma- mac-n-cheese wami ) noma i-Gruyere njengoba ngisebenzisa emasimini ami angokwesibili eshibilikile . Kuye ushizi, udinga izinkomishi ezimbili - ezimbili ze-chered shredded. Engeza isipuni se-mustard esomile, mhlawumbe ukushaywa kwe-sauce iTabasco noma i-Worcestershire sauce noma iwayini. Amanye amakhambi ahlanzekile asebenza. Engeza umhluzi noma isitokisi (njengenkukhu yesikhukhu noma i-turkey stock) kuya ku-roux futhi une-gravy ephelele, engenalutho.
I-"take-away-point" lapha ingxube eyodwa kuya kweyodwa ye-lipid nofulawa, ehlangene ngokuphelele futhi ephekwe kancane i-roux. Engeza okunye oketshezi futhi une-sauce. I-Easy-peasy.
Le roux iyi-classic yokupheka eFrance futhi inhloso ukugxila. I-roux ngokwayo ihloselwe ukuba ingabi nhlobo. Imikhiqizo yamaCreole yaseLouisana neCaribbean inezimvo ezihlukene.
I-Creole / i-Cajun Roux
Emikhijini yesiCreole, i-roux ingaba yiphunga futhi ingabi nhlobo uma isetshenziselwa indlela yesiFulentshi yendabuko, kodwa ivame ukupheka isikhathi eside.
UPaul Prudhomme ubhala nge-tan, obomvu, ama-mahogany, ngisho nama-red roux. Lezi ziphekwe isikhathi eside kunesiFulentshi futhi zivame ukwenziwa namafutha noma amanoni kunebhotela. Ngokwesiko, i-Creole roux yenziwe epanini ngaphezulu-ephezulu ukuya ekushiseni okuphezulu esiteji-phezulu. Kudinga ukugqugquzela okuqhubekayo futhi njengoba u-Prudhomme exwayisa - kungukuthi i-Cajun napalm uma uyifakazela wena. Nginevila kakhulu futhi nginesaba ngenxa yalokho.
Ngishisa amafutha / amafutha epanini lika-pie ku-oven degrees 375 kuze kube yilapho amafutha encibilika, ephuza ufulawa (okulinganayo okufana ne-béchamel), bese ubhaka, whisking imizuzu emihlanu, kuze kube ngumbala oyifunayo. Esikhundleni sokuthatha imizuzu engu-10 ukwenza i-red roux kuthatha imizuzu engu-30 usebenzisa le ndlela. Kodwa ukuthethelela okunye futhi ngenkathi kubhaka ngiyakwazi ukulungisa ezinye izithako, ugeze izitsha, ube nobhiya.
Angikugijimela noma ngabe ngizokwenza okuthile ngokushesha kakhulu kuneGumbo yeJambalaya noma kunjalo.
Umehluko omkhulu ongaphezu kombala phakathi kwesiFulentshi nesiCreole roux, umsebenzi weCreole roux awugcini, ukunambitheka kwawo. I-darker i-roux ithola amandla amancane okuqina futhi i-flavour ecebile, i-nutty, ne-savory enomsoco inayo. I-Creole roux iphathelene nokunambitheka futhi hhayi ukuqina.
Ukupheka okukhulu ngokuqondene nokwazi izithako zakho nokuthi ungenza kanjani lokho okwenziwe futhi hhayi nje ukukhipha emhlabathini noma ukucwiliswa kusuka kwewundlu. Nansi isithako se-sauce esinegama elilodwa, inqubo eyodwa, futhi sisebenzela izinhloso ezimbili ezahlukene - ukuthi kulula kangakanani lokho!