Amasiko amaningi e-Culinary, lapho uwalandela, azalwa ngokuzikhukhumeza okuwusizo kakhulu ngokunciphisa ukunambitheka ngenkathi kunciphisa ukudoba. Okhokho bethu be-culinary babonakala bezonda ukuphonsa noma yini, futhi njengoba bengenayo iziqandisisi, baphoqeleka ukuba bavuselele.
Yonke insimu ye- garde , noma ikhishi elibandayo, izikhungo phezu komqondo wokuthi akukho lutho olutholwa ngaphandle nokuthi kukhona indlela yokulondoloza lutho ngaphandle kwesiqandisiso.
Le ndlela ekhanyisiwe yokucabanga ngokudla yiyona eyasinika iziqu zansuku zonke njenge-bacon, isobho kanye nezinye izidlo eziphulukisiwe, kanye nokunethezeka okufana ne-pâté de foie gras nokuzikhethela okunjenge- galantine (isandulela se-classical kuya kwe-turducken).
Ukwenza isitoreji esinye isibonelo salokhu. I-Stock, noma i- fond de cuisine njengoba yaziwa, isisekelo samasiki, okuyiwona, ikakhulukazi lapho ehlongozwayo, asiza ukusikhipha ama-flavour yokudla okwakungenjalo ngaso sonke isikhathi.
Indlela Yokwenza I-Stock
Indlela ezitshengiswayo ngokukhipha amathambo kanye nemifino ehlukahlukene enephunga nemifino. Amathambo e-veal ayabaluleka kakhulu ngoba aphezulu e-cartilage eholela esitokisini esicebile. Ngesinye isikhathi amathambo agubha kuqala futhi ngezikhathi ezithile hhayi, okuthinta umbala wesitoko kanye nesambiso.
Amangqamuzana nawo aqukethe izakhi, futhi ukukhipha lezo zondlo kunomgomo omkhulu wokunambitheka.
I-cartilage yezizathu kubaluleke kakhulu esikhwameni ukuthi lapho i-simmered, i-collagen enqoleni iyancibilika bese iphenduka i-gelatin, enezela umzimba esitokisini. Yingakho amasheya avame ukugcoba lapho ehlwitha.
Kunoma yikuphi, uma usenze isitokisi sakho, ungase uzizwe uthanda ukugxila lawo mathambo ebhodini.
Benze umsebenzi wabo, kunjalo? Ziyini okuhle manje?
Ukumisa kabusha
Kuningi, kuvela. Abanelisekile ukusebenzisa lamathambo kanye kuphela, okhokho bethu basebenzise ukubuyiswa kabusha (ngokwezwi nezwi, "ukubuyisela kabusha" ngesiFulentshi), okubhekisela esitokisini esenziwe ngokugcizelela amathambo asetshenziselwe ukwenza isitokisi kanye kakade. Futhi kungani? Isabetha ukupheka ngamanzi.
Iqiniso liwukuthi, ungakwenza lokhu ngokwakho. Ukuthi amathambo agcina izakhiwo ezihlukahlukene ezikhiqiza isamba esihle ngisho nangemva kokuba seziphekwe, zigayiwe, zikhonjiswe njalo njalo, zingasebenza ngawe njengoba nje zisebenzela labo bantu, abapheki abathintekayo kusukela ezinsukwini ze-yore. Ake sithi njalo lapho upheka i- T-bone noma i-porterhouse noma ngabe yikuphi uhlobo lwe-steak noma ukugcoba ngethambo kulo, ulondoloze ithambo futhi uligcina efrijini, bese-ke ngelinye ilanga ulixoshe konke futhi libafakela ukuze benze isitoreji?
Akufani neze neze okwenzekayo lapho wenza isobho se-turkey esivela ku-turkey carcass egosiwe . Imikhuba encane efana nalokhu engasiza ukuguqula ikhishi lakho ibe yindawo lapho izinto zemilingo zenzeka khona.