I-gravy (engeke ididaniswe ne-Italian itamatisi sauce gravy) ngokuvamile ichazwa ngokuthi i-sauce eyenziwe ngamanoni enyama, ngokuvamile ihlangene nomhluzi noma ubisi, futhi ihlanganiswe nesitashi. Kungaba futhi ama-juice anciphile aphelelwe ukupheka amaprotheni njengenyama, inhlanzi noma izinkukhu. Nakuba kulula ukwenza, abapheki basekhaya abaningi banenkinga enzima yokwenza i-gravy enobunandi, ebushelelezi.
Ukuqonda inqubo nokufunda amanani ambalwa okuhweba kufanele kukusize wenze i-gravy ephelele njalo.
Okokuqala, uzodinga ukunquma ukuthi uluphi uhlobo lwe-gravy oyifunayo ngesidlo sakho.
Ukuze uthinte ukukhanya, faka nge-gravy elula ye-pan. Uma ubheka i-heartier gravy phezulu kwesitashi njengamazambane ahlambulukile , ilayisi noma mhlawumbe uzokhetha i -gravy ehlanganisiwe . Lapha uzothola amathiphu awusizo ekudaleni nasekusebenziseni uhlobo ngalunye lwe-gravy.
I-Simple Pan Gravy noma i-Sauce Reduction
I- pan gravies iningi lilula ukunciphisa ama-juice asele epanini emva kokuba ukudla kuphekwe. Ngokuvamile amanzi noma umhluzi wanezelwa emanzini e-pan, ahlaziye izicucu eziphekwe phansi kwepani, bese avunyelwe ukupheka phansi futhi azivimbe eyedwa. I-dab yebhotela ivame ukungezwa ekugcineni ukunikeza ukunambitheka okungeziwe kanye nokuphela okuluhlaza. Lona i-gravy elula yokwenza futhi cishe ayikwazi ukuhamba kahle. Kodwa-ke, ngokuvamile kuyadingeka i-gravy enamandla kakhulu, eyimbi kakhulu ekuthungeni nasekhilimu embala. Uma usushisile ukudla kwakho, noma kunjalo, ungase ufune ukugwema ukwenza i-pan gravy ngaphandle uma uthanda ukunambitheka okushisayo.
Noma kunjalo, ungagcina i-pan epholile ngokususa noma yiziphi izinsimbi ezishisayo kakhulu ngaphambi kokwenza i-gravy.
Gravy enesisindo
Kunezikhuni eziningana ezithandwayo ze-gravy ezihlanganisa ufulawa, i-cornstarch, i-arrowroot nemikhiqizo yobisi. Ngamunye uzokhiqiza flavour ehlukene kodwa akekho okulukhuni ukwenza. Izindlela ziyahlukahluka kubantu abahlukumezayo abahlukene, kodwa zonke ziqala ngokuqala i-pan gravy echazwe ngenhla.
Kunzima ukunikeza iresiphi eqondile ngoba kuzoxhomeka ekutheni kunomsoco kwenyama kanye nokuqukethwe kwayo okunamafutha. Noma kunjalo, ukulinganisa akudingeki kube okucacile kakhulu njengokubheka. Kufanele ukwazi ukwahlulela ngeso. Uma usebenzisa ufulawa wokugcoba i-gravy yakho kubalulekile ukuqhubeka ugqugquzela ukuze uqinisekise ukuthi une-texture ebushelelezi. I-whisk iyisitsha esikhulu sekhishi ukwenza i-gravy nayo ngoba izosiza ukubhebhethekisa zonke izibhamu. Ukusebenzisa i-beurrer maine noma njengoba eyaziwa ngesiNgisi "ibhotela eligwedekile", okuyinto inhlama eyenziwe ngokuxuba ibhotela nofulawa kuzosiza ukuncelisa i-gravy ngezingcosana ezimbalwa.
Okuningi mayelana ne-Gravy
- Ukwenza iGrey nge-Roux
- Amanye ama-Gravy Thickeners
- Isitoreji seGravy
- I-Perfect Gravy Amathiphu namacebo
Cookbooks
- I-Complete Book of Sauces
- I-Sauce Bible