Ezobuciko beCulinary, ukuxhumana kuyigama elichaza kabanzi indlela yokwenza umsizi usebenzisa isitashi (njengefulawa noma i-cornstarch), izikhupha zamaqanda, amafutha, ngisho nama- foie gras noma imifino ehlanjululwe.
Ngokuvamile, igama elithi ukuxhumana libhekisela kunhlanganisela yamaqanda amaqanda kanye nosawoti obandayo okusetshenziselwa ukuncelisa isobho.
Ngezinye izikhathi ungase ubone okuthiwa ukuphela kokuxhumana, noma ukuxhumana kokugcina, ngoba (kokubili ngokwesiko kanye nesidingo) into yokugcina ehamba epulatifeni.
Ngesidingo ngoba ezimweni eziningi ukuxhumana kuzoqeda noma kuphephe uma kuphekwa (nakuba izikhathi ezimbalwa zokumangalisa kahle zivame ukuhle).
Ukuxhumana okulula kakhulu kutholakala ngokusebenzisa inqubo eyaziwa ngokuthi i- monter au beurre (eyaziwa ngokomdlandla ngu-Anthony Bourdain encwadini yakhe ethi Kitchen Confidential), okubandakanya, ngokuyinhloko, ukugqugquzela izingcosana zebhotela empilweni yakho ngaphambi kokuyikhonza. Lokhu kusebenza kancane ngendlela efana neyindlela ye-beurre blanc - okusho ukuthi amaconsi amafutha ahlanganisa ne-liquid in the sauce ukuze enze emulsion - ukuqina nokwenza umsizi.
Ngokwengqondo, ukwengeza ukhilimu olunzima kumshukela kuyindlela yokuxhumana, kangangokuba amafutha ekhilimu aziphatha njengebhotela e- monter au beurre . Kudingeka usebenzise ukhilimu olunzima, noma kunjalo. Ingxenye nengxenye noma ubisi kuzokwenziwa .
Abanye abapheki bakhiqiza ukuxhumana ngokusebenzisa izikhupha zamaqanda ezihlangene negazi (hhayi ezakhe) noma, ngisho nangokwedlulele, i-lobster roe.
I- cornstarch slurry, okuyinto engcono kakhulu ewusizo we-sauce thickener, iyindlela yokuxhumanisa, njengendlela ye- beurre manie, lapho ufulawa ogqamile nebhotela kuhlanganiswa khona bese ubhekwa emgqumeni omile . (Qaphela ukuthi i-beurre manie ihluke ku- roux , inhlanganisela kafulawa nebhotela eliphekwe ngaphambi kokushukela amanzi ashisayo kuwo.)
Kodwa-ke, isikhathi esiningi, njengoba ngishilo ekuqaleni, ukuxhumana kusho ukuhlanganiswa kwamaqanda amaqanda kanye nosawoti onzima. I-classic sauce ye-Allemande yenziwa ngokuhlanganisa ukuxhumana nomsizi we- velouté , njengawe:
- Ensimbi engagqwali noma ingilazi, shaya ndawonye ukhilimu namaqanda amaqanda kuze kube yilapho ubushelelezi. Le ingxube yeqanda-cream iyisixhumanisi sakho.
- Kancane kancane wengeze ngesitsha se-velouté eshisayo ekuxhumaneni, ukushayela njalo ukuze izikhupha zamaqanda zingabi ukushisa.
- Manje kancane kancane shaya uxhumano olufudumele emuva ku-velouté.
- Letha i-sauce esimweni somnene ngomzuzwana nje, kodwa ungakuvumeli ukuba ubilise, noma kuzokwenyuka.
Futhi ubone: Indlela Yokubamba I-Sauce neRoux