Kukhona izinyathelo ezimbalwa ezithintekayo ekwenzeni i-half-glace, futhi kungcono uma ulingisa abapheki be-French abadala bamaqembu angama-yore futhi asebenzisa ama-scullery ukuze bakwenze lo msebenzi.
Uma uhluleka lokho, hlela ukwenza okuningi, ukunciphisa, ukunciphisa. Akunzima, kodwa kuyisikhathi esiningi. Iqiniso liwukuthi ungagcina cishe amahora angu-8 ngokusebenzisa le recipe yokunciphisa i-half-glace , kanti umehluko omkhulu ngoba usebenzisa umhluzi wenkomo othengwe ngesitolo kunokuba ususe inyama yenyama yenkomo.
Lokhu akusho ukuthi udinga ukukwenza konke ngesikhathi esisodwa. Ungenza isitoreji izinsuku ezimbalwa noma ngesonto kusengaphambili uma uthanda, noma ngisho nangabe usuqedile.
Noma kunjalo, ngaphandle kweqiniso lokuthi lisindisa isikhathi, kukhona okunye okuncane mayelana nomhluzi othengiwe esitolo noma isitoko sokuncoma - kuyabiza kakhulu, mhlawumbe kunqotshwa, futhi akusikho i-gelatin etholakala ku-collagen emathanjeni. Isitoreji esihle kufanele sihlehlise uma usishaya. Kodwa izinto ezithengwa ngesitolo azikwenzi lokho. Okusho ukuthi noma yimaphi ama-sauces owenza kuwo ngeke alahle umzimba.
Ukwenza inyama yenkomo kunzima nakakhulu kunokwenza izinkukhu zezinkukhu. Lokhu kungenxa yokuthi kufanele ugcobe amathambo ekwenzeni inyama yenkomo . Lokho kudosa kuyingxenye esinikeza isitoko umbala wayo.
Ukwenza inkukhu yezinkukhu kuqondakala kakhulu - kuyinto elula yokumisa amathambo ezinkukhu (izinyawo nezeluleko zamaphiko zihle kakhulu ekwenzeni izinkukhu ngoba zithwele i-cartilage) kanye nemifino emifino nemifino emnandi.
Futhi manje ngizokunika iphuzu: Ungenza i-half-glace ngenkokhelo yenkukhu esikhundleni sezinkomo zenyama. Empeleni, i-demi-glace yokuqala, ebizwa ngokuthi i- demi-Espagnole , yenziwa nge-stock white (i-veal noma inkukhu) esikhundleni se-brown. Abakufundisi ngaleyo ndlela ezikoleni zokugcoba kulezi zinsuku, kodwa yileyo ndlela eyenziwe ngayo eminyakeni eyikhulu edlule, futhi izosebenza nawe, futhi. Kuzogcina isikhathi ngenkathi kuqinisekiswa ukuthi i-sauce yakho eqediwe icebile futhi igcwele umzimba.
Kungakhathaliseki ukuthi wenza isitoko sakho noma usebenzise isitolo esithengiwe (noma inhlanganisela), uzodinga okuningi. Udinga izinkomishi ezintathu zokwenza umsizi wase-Espagnole nezinye izindebe ezimbili ukwenza i-half-glace. Esikhundleni sokuthi uphakamise iresiphi ngemilayezo yento yonke, sebenzisa le recipe ye-spagnole sauce .
Ekugcineni, le recipe ayifuni ukuba uzinikeze i-semi-glace eqediwe. Lokhu kungenxa yokuthi ungase uyisebenzise ukwenza enye i-sauce, lapho kufanele ugcine khona leyo sauce, noma ngabe yintoni, ngaphambi kokuthi uyikhonze. Kodwa uma ukhonza i-half-icece njengesiqephu esiphelile, qhubeka futhi uzinike isikhathi sokunambitha, ngosawoti wamaKoshe , ekugcineni.
Okuzokwenza
- 2 izinkomishi stock brown
- 2 izinkomishi brown sauce (Espagnole)
- 1 leaf leaf
- ½ tsp thyme omisiwe
- 3 kuya ku-4 ama-parsley fresh stems
- Ama-peppercorns amnyama angu-7 kuya kwangu-8
Indlela Yokwenza
- Gcoba i-thyme, iziqu ze-parsley, kanye ne-peppercorns esiqeshini se-cheesecloth bese ubopha nge-twine yokupheka ukuze wenze isivuno esincane. Shiya cishe ngezinyawo ukuze ukwazi ukubopha omunye ukuphela kwesinye sezibambo zakho zokubamba ukuze uthole ukubuyisa okulula kamuva.
- Hlanganisa i-sauce ensundu nesitokisi esibomvu epanini elingaphansi.
- Letha emathumba phezu kokushisa okuphezulu, bese ukushisa okuphansi ukumbumbuluza , engeza isisindo se-cheesecloth bese unciphisa imizuzu engaba ngu-45 noma kuze kube yilapho ivolumu yenani liye lahliswa ngesigamu.
- Susa i-pan kusuka ekushiseni futhi uthole i-sachet. Hlanza ngokucophelela i-half-glace ngokusebenzisa i-strainer wire mesh ehlanganiswe nengxenye ye-cheesecloth.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 43 |
| Inani lamafutha | 1 g |
| I-Fat egcwele | 0 g |
| I-Fat Unsaturated | 0 g |
| I-cholesterol | 1 mg |
| I-sodium | 409 mg |
| Ama-carbohydrate | 6 g |
| I-Fiber Dietary | 1 g |
| Amaphrotheni | 2 g |