Ezobuciko beCulinary, igama elithi Dijon (elibizwa ngokuthi "dee-zone") libhekisela kwisitayela samasinaphi okulungiselelwe avela edolobheni laseDijon, okuyinto inhloko-dolobha yase-Burgundy esifundeni saseFrance engxenyeni esempumalanga yezwe.
"Isinaphi esilungisiwe," ngendlela, isho ukuthi yisiphi isardada esivele silungisa ifomu - ngokuphambene nomshukela wesinaphi .
I-recipe yendabuko yeDijon isardin ihlanganisa iwayini elimhlophe nembewu emashukela emhlabathini omude kanye nosawoti nezinye izinongo.
Isinaphi se-Dijon sinombala ophuzi ophuzi kanye nokuvumelana okunamandla okuncane. Imbewu yesinaphi emnyama ingasetshenziswa futhi.
Isifunda saseBurgundy (esibizwa ngokuthi iBourgogne ngesiFulentshi) sinomlando ocebile we-culinary, futhi uyaziwa kakhulu ngewayini layo. Inkabi ye-bourguignon, isitshalo se-classic esenziwe yi-brave yenkomo ngewayini elibomvu kanye nama-mushroom, i-anyanisi e-pearl, ne-bacon, evela khona, kanye ne- coq au vin yendabuko.
Iqiniso lokuthi idolobha laseDijon laliyinhloko-dolobha yenye yezindawo ezivelele kakhulu ezikhiqizwa iwayini eFrance kunezinto eziningi eziphathelene nokuthi isardadi eyenziwe lapho ibhekwe njengento engcono kakhulu emakhulwini amabili nengxenye.
Enye yezithako ezibalulekile kumdabu lwesinaphi seDijon kukhona okuthiwa i-verjuice, noma i- verjus ngesiFulentshi, okuyinto yomusi owenziwe ngamagilebhisi angavuthiwe ( inhlanzi ngesiFulentshi isho uhlaza). Lesi sitshalo se-tart sinika i-Dijon lwesinaphi isinamathisela, futhi uma ungathola izandla zakho, futhi uzimisele ukwenza i-Dijon lwesinaphi yakho, uzothola imiphumela eyiqiniso ngempela.
Noma kunjalo, ijusi kalamula noma uviniga kuyindawo engcono. I-recipe ihlanganisa iwayini elimhlophe, futhi uma ubuqiniso buyinto yakho, nakanjani, sebenzisa iwayini elimhlophe esifundeni saseBurgundy, njengeChalis noma iBourgogne Blanc (eyenziwa ngamagilebhisi eChardonnay).
Ngesinye isikhathi, noma yikuphi umkhiqizo okuthiwa i-Dijon lwesinaphi kwakudingeka kwenziwe ngaphakathi noma eduze kwedolobha laseDijon - okuthiwa "igama elivikelwe lokuvela," njenge-Champagne noma i-Parmigiano-Reggiano.
Umuthi wesinaphi okwakhiqizwa kwenye indawo kwakufanele ubizwa ngokuthi "isinaphi lwesitayela" noma umane "udidedi lwesinaphi" onesi-"lower" esincane.
Namuhla, nanoma yiliphi igama elithi "Dijon mustard" seliye laba yinto ejwayelekile, ngakho-ke noma yisiphi isinaphi esisebenzisa i-Dijon iresiphi eyisisekelo ingabizwa ngokuthi i-Dijon lwesinaphi.
Ukwenza isadidi yesitayela se-dijon ilula kakhulu - ikakhulukazi indaba yokugaya imbewu yesinaphi nokuhlanza iwayini elimhlophe, uviniga nosawoti. Kodwa kubalulekile ukucwilisa imbewu yesinaphi ngaphambi kokuwasebenzisa, futhi udinga ukufaka isiqandisini sesinaphi esiphelile amahora angu-24 ngaphambi kokukhonza.
Nasi isisekelo se- Dijon isardard eyisisekelo.