Enye yezindlela ezivame kakhulu zokugcoba isuphu iyinhlanganisela kafulawa nebhotela okuthiwa i- roux (ebizwa ngokuthi "roo").
Ibhotela ineza ukunambitheka okuthile, kodwa ikakhulukazi yilapho ephakathi nofulawa. Ngokuphathelene nokuqina, ingxenye ebalulekile ye-roux yi-ufulawa , noma ngokuqondile, isitashi efulawa.
Ukupheka isitashi kubangela ukuba kwandiswe futhi kugcobe, kuthole uketshezi njengesiponji. Cabanga ngendlela irayisi noma i-oatmeal eyamukela ngayo amanzi bese ivuvuka lapho uwapheka.
Kuyinto efanayo eyenzekayo uma usebenzisa i-roux ukuze ususe isanisi, kuphela isilinganiso samatashi kuya kwamanzi kakhulu, ngakho-ke esikhundleni sokuthola inqwaba ye-gelatin, njenge-oatmeal, uthola i-sauce ephakeme kakhulu ngaphezu kwesitoreji, kodwa namanje kunzima kakhulu.
Yile mphumela ye-gelatinization yi-starches e-ufulawa okwenza ukuthi i-sauce iguquke kakhulu.
Ufulawa owenziwe nge-Starchier, njengofulawa wekhekhe, uzothatha ufulawa ngaphezu kwesinkwa. Kodwa njengomthetho jikelele wesithupha, uma usebenzisa ufulawa wonke, uthanda ukusebenzisa izingxenye ezilinganayo (ngesisindo) sofulawa namafutha.
Uyini Ibhotela?
Amafutha endabuko e-roux ibhotela. Ngokucacile, icacise ibhotela, ngoba kwakususwe amaprotheni amanzi namabisi. Ibhotela elicacile lizokwenza ngcono amandla okuqina we-roux futhi ihlanganisa kalula kalula nofulawa.
Ibhotela e-roux ngokuyinhloko ikhonza ukugcina izitshalo zesitashi zihlukene. Uma umane wengeze ufulawa oluhlaza uketshezi lwakho, lwaluzokhuphuka futhi uzothola umsizi omhlophe, hhayi obushelelezi.
Ngakho isitashi simisiwe ngaphakathi kwamanoni, futhi amafutha asakazwa kulo lonke uketshezi, okwenza ukuba isitashi sisakazwe ngendlela efanayo, kunokugxila.
Ukupheka iRoux
Esinye isizathu esingafaki ufulawa oluhlaza okwesibhakabhaka ku-sauce wukuthi ufulawa oluhlaza luyakuthanda ufulawa oluhlaza. Yingakho kubalulekile ukupheka i-roux imizuzu embalwa ngaphambi kokuyisebenzisa ku-sauce yakho.
Uma usupheka isikhathi eside, uthola umnyama. Ukuqhwabanisa i-roux kunezela ukunambitheka okomuthi, okwesibhakabhaka kuwo, kanye nombala, okuwusizo uma wenza u-sauce obomvu. Kodwa phawula ukuthi uma usupheka isikhathi eside, unamandla okuqina okuncane.
Ekugcineni, nansi ezinye iziqondiso zokuthi ufulawa nebhotela ozoyidinga kangakanani izinkomishi ezingu-4 ze-sauce, kuye ngokuthi ufuna i-sauce elula, ephakathi noma enesisindo. Isilinganiso se-liquid sibhekisela kumshukela wokugcina. Ungase uqale nge-liquid eyengeziwe bese uyanciphisa. Ithebula elingezansi libona ukuthi usebenzisa ufulawa wonke.
Ngamakhophi amane e-Liquid:
- I-Sauce Ekhanyayo: i-3 oz roux (1½ oz ibhotela ngalinye kanye nofulawa) (ama-gram angu-43 ngalinye)
- I-Sauce Medium: 4 oz roux (2 oz ngalinye ibhotela nofulawa) (57 amagremu ngamunye)
- Isinkwa esinamandla: 6 oz roux (3 oz ngalinye ibhotela nofulawa) (85 amagremu ngamunye)
Futhi ubone: Ukuqinisa i-Sauce ne-Cornstarch
Okuningi kokwenza ama-Sauces:
• AmaSulumane omama
• I- Veloute Sauce Recipe
• I- Bechamel Sauce Recipe
• I- Sauce ye-espagnole (isisisi esiyisisekelo sase-Brown)