Imayonnaise ne-aioli zifana, kepha kunemibono ehlukile.
I-Aioli ibonakala ingenye yezidakamizwa ezishisayo kakhulu ezindaweni zokudlela ezweni lonke, kungakhathaliseki ukuthi zenziwe ngemifino egobile, izinhlanzi eziboshiwe, izilwane zasolwandle ezithosiwe, noma esikhundleni se-ketchup yamafrimu aseFrance. Kodwa ingabe igama nje eliyinkimbinkimbi yemayonnaise? Ngokwemidwebo yayo elicwebezelayo nombala omhlophe, kubonakala sengathi kufana ne-mayo, futhi, ngeshwa, ezindaweni eziningi laba ababili bafana. Naphezu kwezindawo zokudla eziningi u-aiyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyAyAyAaAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA
Lapho sibheka ngokucophelela ukwakheka kwe-condiment ngayinye, umehluko nokufana kuyacaca.
The Makeup of Mayonnaise
Imayonnaise iyi-emulsion eyenziwe ngeqanda isikhupha namafutha. Lapho amafutha efakwe kancane kancane e-egg yolk ngenkathi eshaya ngamandla, amafutha aphuza abe amaconsi amancane athole ukumiswa ngaphakathi kwesikhupha samaqanda. Izinkulungwane zamaconsi amancane amafutha zakha umbala omhlophe opaque wezimayonnaise ngokungafani nokubonakala okucacile kwamafutha. I-Lecithin e-isikhuquki seqanda yenza ukuthi amaconsi amiswe okwesikhashana kunokuba amafutha ahlukaniswe futhi ahlangane njengalokhu ngokuvamile.
Imayonnaise ngokuvamile isebenzisa amafutha angathathi hlangothi, angenamvubelo, afana ne-canola. Ngesinye isikhathi kunesithako esiyinkimbinkimbi, njengejusi lemon noma uviniga, ongezelelwe ukuhlinzeka nge-tartness nokuphambene kancane namafutha ashelelayo. Usawoti, pepper omhlophe, kanye ne-mustard powder nazo zonke izithako ezivamile emayonnaise, yize noma yini engayengezwa.
Izimfanelo ze-Aioli
I-sauce elicwebekile, i-aioli iyinhlangano evamile yokudla e-Provence, eFrance naseCatalonia, eSpain. I-aioli yeqiniso yi-emulsion eyenziwe nge-garlic nje kanye namafutha omnqumo amancane (okwenza "i-garlic aioli," into ejwayelekile yemenyu, ephindaphindiwe). Eqinisweni, igama elithi aioli lihunyushwa "kumafutha e-garlic." I-Aioli ithola umbala wayo omibalabala futhi umbala ophuzi okuphuma emulsifying izithako ezimbili, neyodwa usawoti ocolile.
Kodwa ngoba igalikhi ayinayo impahla eqinile yokukhipha imifino efana ne-egg yolk, ithatha amafutha amaningi okugcoba ukuze kukhishwe amafutha omnqumo ku-garlic, ikakhulukazi uma usebenzisa udoti kanye ne-pestle njengendlela yokujwayela yendabuko. Umpheki udinga ukufaka ama-clove e-garlic ibe unamathisela ngenkathi eseza kancane kancane amanothi amaningi namafutha omnqumo, agqugquzela futhi agqugquzele isikhathi sonke kuze kube yilapho ingxube ibhekile futhi ibushelelezi.
Ngakho-ke, ngezinye izikhathi ezinye izithako zengezwa ukusiza ugarlikhi namafutha omnqumo ukuba avuselele ngokushesha. Isinkwa i- emulsifier evamile, njengesikhuni seqanda, lapho ukufana okuphakathi kwama-aioli kanye nemayonnaise kuqala ukuvela. Ngisho nalapho i-yolk ye-egg ihlanganiswa ne-aioli, ihluke kakhulu kumayonnaise ngenxa yokunambitheka kwe-garlic kanye nokusetshenziswa kwamanye amafutha omnqumo amancane, ane-flavour ehlukile.
Ukudideka Kuyaqhubeka
I-sauce ngayinye inehlukahluka okuningi, okubangela ukudideka okuningi kulabo abanolwazi oluncane lokucubungula. Ungaba imayonnaise enamagileko ahlukumezayo ahlukile kuma-aioli ngoba eyenziwe ngamafutha angathathi hlangothi noma imayonnaise yamafutha omnqumo engeyona i-aioli ngoba ayinayo i-garlic. Kodwa-ke, into eyodwa ngokuqinisekile, uma ubona i-aioli emenyu, uzothola ukusakazeka kwe-emulsion yamafutha.
Kungakhathaliseki ukuthi yi-aioli yangempela noma nje imayonnaise-egqoke ukugcizelela imfihlo yophiko.