Ngaba ungomnye wabo bacinga ukuba inyama okanye intlanzi ngaphandle kwesosi ayifani? Ewe, mandikuxelele, awuwedwa. Sonke sinaloo nkumbulo yeresiphi ethi, ngaphandle kwe-sauce ehamba nayo, ilahlekelwe yincasa yayo, i-juiciness, okanye ukubamba okukhethekileyo okwenza ukuba abatyayo bafune ngakumbi. Kwaye eyona nxalenye ilungileyo yeyokuba ngomzamo omncinci kakhulu, ungaziguqula izitya ezilula zibe sisisuko sokwenyani esifanele nasiphi na isiganeko esikhethekileyo.
Ukuba ujonge iimbono ezintsha, zantlandlolo kunye nobuchule bokunyusa inyama yakho kunye neentlanzi zokupheka, nantsi isikhokelo esibanzi kwiisosi: ii-classics ezingasileli, indibaniselwano emangalisayo, kunye namaqhinga okwenza isitya ngasinye sibe sodwa. Ukusuka kwiisosi ezikhawulezayo ukuya kwindalo ephucukileyo, uya kuyifumana yonke. Cwangcisa itafile kwaye ungalibali ukuba nesonka esandleni ukuze ungashiyi nethontsi elinye!
Iisosi: imfihlelo yokunyusa nayiphi na inyama okanye isitya sentlanzi
I-sauce eyenziwe ekhaya ibonelela ngobuntu, ivumba kunye nencasa. Unokutshintsha iresiphi nje ngokungongeza isipuni phezu kwenyama, intlanzi okanye intlanzi yaselwandle. Kwaye okona kulungileyo kukho konke, kukho into yayo yonke incasa kunye nesiganeko: ukusuka kwezona ziqhelekileyo ukuya kwezo ziqhelana neentsingiselo kunye neencasa zamazwe ngamazwe.
Kutheni sifanele sinikele ingqalelo ngakumbi kwiisosi? Ngenxa yokuba zezo "suti eyenziwe ngomthungo" eguqula nayiphi na imathiriyeli ekrwada, neyona ilula, kwaye isivumela ukuba sitshintshe ngokulula imenyu yethu yemihla ngemihla. Ukuba uqhele ukuphinda izitya ezifanayo okanye ujonge ukumangalisa umntu ngesidlo esikhethekileyo, apha uya kufumana iingcamango kumntu wonke.
Iingcebiso ezisisiseko zokuphumelela ngeesosi
Ngaphambi kokuba utsibele ekulungiseleleni iiresiphi, nantsi imigaqo esisiseko:
- Khetha izithako ezintsha, ezisemgangathweni. Isosi elungileyo idinga isiseko esihle kakhulu. Iwayini ephakathi okanye umhluzi ombi inokonakalisa umphumo, ngoko-ke utyalomali kwiimveliso ezisemgangathweni, ngakumbi i-broth, ibhotela, ioli kunye nemifuno.
- Thatha ixesha lakho kwaye wenze ngokucothayo.. Ukukhawuleza kunye nesosi azihlali zihamba ngesandla. I-flavour iphuculwe ukuba sivumela izithako zidibanise ngaphandle kokutshisa kwaye ngaphandle kokukhawuleza. Ngaphandle: iisosi ezibandayo ezifana ne-mayonnaise, ezivumela ukulungiswa ngokukhawuleza.
- Zilumkele iziqholo kunye neziqholo. I-pepper enhle emnyama, umgangatho wokutshaya i-paprika okanye iwayini elungileyo ingenza umehluko.
- Cinga ngokuthungwa. Ayizizo zonke iinyama okanye iintlanzi ezivumela ukuhambelana okufanayo. Ezinye iisosi zilulwelo, ezinye zikhrim, kwaye kukho iisosi ezisebenza ngokugqibeleleyo njengeesosi zokudipha.
Iisosi ezibalulekileyo zenyama: ukusuka kwi-classic ukuya kwi-touch international
Inyama inokuba mhlophe, ibomvu, ibhityile, okanye inamafutha, yaye nganye ineesosi zayo ezizithandayo. Makhe sijonge ezona zidumileyo kunye nendlela yokuziqhelanisa neresiphi nganye:
ipepile sauce
Iklasi yokwenyani ye-steaks, i-sirloin kunye ne-entrecote, kodwa ifanelekile kwintlanzi enencasa eyomeleleyo. Yenziwe nge I-peppercorns edibeneyo, i-cream, kunye nokuchukumisa iwayini ye-port okanye i-brandy, eyandisa incasa kwaye yongeza umlinganiswa. Imfihlelo kukuthotywa kancinci i-pepper kunye nokunciphisa utywala, ukongeza ukhilimu ukufezekisa i-creamy texture. Ukulungelelanisa ityuwa ekupheleni kubalulekile, njengoko i-glaze yenyama ihlala yongeza amandla.
Isosi yeChimichurri
Ukuba ujonge incasa yamazwe ngamazwe, i-chimichurri yase-Argentina yinkosi yee-barbecues kunye ne-grills. Izithako zayo eziphambili zizityalo ezitsha (iparsley, i-oregano), igalikhi, iviniga, kunye neoli yeoli, zonke zinqunqwe kwaye zixutywe neziqholo. Ilungele inyama ebomvu kwaye, kutheni kungenjalo, kwintlanzi eyosiweyo.
Isosi yamakhowa
Ifanelekile kwinyama yenkomo okanye yenkukhu, isebenza kakuhle kakhulu kunye namakhowa ahlukeneyo afana ne-boletus okanye i-shitake. Isekelwe kwi-sautéing mushroom kunye negalikhi kunye ne-anyanisi, yongeza ukhilimu kwaye, ukuba unqwenela, amaconsi ambalwa ewayini elimhlophe okanye umhluzi. Isiphumo: i-sauce enencasa kunye ne-creamy ephikisana nokuthungwa kwenyama.
I-salsa yaseSpain
Isosi yaseSpain yenye 'yeesosi zikamama' kwaye isetyenziselwa izityu, iibhola zenyama, kunye nenyama eyosiweyo. Isiseko sayo si roux (umxube womgubo kunye nebhotela), umhluzi wenyama yenkomo, kunye newayini ebomvu. Iphekwe ngokucothayo, iba shushu kwaye ibe mnyama, ikwazi ukunika ubomi kuyo nayiphi na inyama.
Isosi yemostade
Iza kuthotho lweenguqulelo, ukusuka kweyona Dijon inamandla ukuya kwiiyantlukwano ezincinci. Kucetyiswa ngakumbi ngenyama emhlophe-inkukhu, iturkey, ihagu-, kodwa ikwadibanisa ngokugqibeleleyo neentlanzi ezimhlophe okanye ukutya kwaselwandle ukuba ukhetha isardadi ethambileyo.
Roquefort sauce
Ifanelekile kubathandi be-cheese, le sauce ilungele ingulube kunye nenyama yenkomo, nangona iphinda ikhulise inkukhu kunye nemifuno. Ubuqhetseba kukunyibilikisa iRoquefort ngekhrimu kunye nokuchukumisa ibhotolo ukuthambisa ubutyuwa beshizi.
Pedro Ximénez Isoso
Okumnandi kakhulu, kunye nelo nqaku elimnandi elidibanisa ngokugqibeleleyo nengulube, ngakumbi i-sirloin. Iqulethe UPedro Ximénez weza, i-anyanisi encinci ye-caramelized kwaye, ngamanye amaxesha, iziqhamo ezomisiweyo ezifana neerasintyisi okanye iiprunes.
Isosi yesonka samasi
Enye yezona zinto ziguquguqukayo. Ungayiqhelanisa neetshizi zakho ozithandayo: iGouda, icheddar, itshizi yebhokhwe, itshizi eluhlaza... Ihamba kakuhle nenyama, intlanzi, irayisi kunye ne-pasta. Imfihlelo kukutshisa i-cheeses kwi-bain-marie kunye ne-cream, ivuselela kuze kube yilapho i-texture efunwayo ifunyenwe.
Iisosi zeHamburger
Phakathi kwezona zidumileyo yiketchup yasekhaya, isosi yebarbecue, imayonnaise yasekhaya, isosi yeyogathi, kunye nerozi okanye isosi yecocktail. Zikulungele ukwenza inyama yenkomo, yenkukhu, okanye ituna burger. Imfihlo apha kukuzenza ekhaya kwaye uphephe ezemizi-mveliso ngalo lonke ixesha livuma.
Iisosi ezifanelekileyo zeentlanzi: ukusuka kwisithethe ukuya kwizinto ezintsha
Intlanzi, nencasa yayo kunye nama-nuances, nayo izuza kakhulu kwisosi ecingisiswe kakuhle. Kukho ezinye iinketho zakudala kunye nezinye ezothusayo ngemvelaphi yazo, zilungele ukudibanisa neentlanzi zombini ezimhlophe kunye neblue.
Isosi eluhlaza
Yemveli ukusuka kumantla eSpain. Isiseko sayo sisi umhluzi wentlanzi, igalikhi, itswele, umgubo, iwayini emhlophe kunye neparsley entshaIkhaphukhaphu, inevumba elimnandi, kwaye ifanelekile kwintlanzi ebhakiweyo, eyosiweyo okanye eyojiweyo. Ikwafanelekile ngokutya kwaselwandle kwaye, ukuba uyanqweneleka, unokunikwa isiqholo esiqholiweyo ngetshilisi encinci.
I-sauce yeBilbao
I-Basque-ephefumlelweyo, yenziwe kunye igalikhi, ioli yeoli, iviniga, i-pepper kunye ne-parsleyYintlantsi ekhawulezayo egalelwe phezu kwentlanzi eshushu (icod, ihake, i-turbot) ukuphucula incasa yayo yendalo. I-Paprika yongezwa ngamanye amaxesha ngombala owongezelelweyo kunye nephunga.
I-sauce yaseMelika
Nangona igama layo livakala lingaqhelekanga, liqhelekile ekutyeni kwaselwandle okufana neeprawns kunye necrayfish. Izithako zayo eziphambili Igalikhi, i-shallots, i-spring itswele, iitumato, iwayini emhlophe, ibranti, isitokhwe sentlanzi kunye nebhotolo. Iphekwe kwaye icudiwe, incasa yayo enzulu kunye ne-creamy texture yenza ukuba ingabonakali.
I-sauce ye-Béurre blanc
I-sauce yesiFrentshi ilungele intlanzi emhlophe kunye ne-shellfish. Iqukethe ibhotela ye-emulsifying ekunciphiseni i-shallot kunye newayini emhlophe, engeza ukhilimu ukuze udibanise kwaye ungeze ukhilimu. Ithambile, ineasidi kwaye inevumba elimnandi.
Gribiche sauce
Kwimvelaphi yesiFrentshi, uphethe Iqanda elibilisiwe, i-mustard, iviniga, ioli, i-anyanisi, i-parsley, i-capers kunye ne-tarragonIfana ne-mayonnaise, kodwa kunye ne-creamy texture kunye neziqendu zezithako. Ifanelekile kwintlanzi eqhotsiweyo okanye egayiweyo kunye nokutya kwaselwandle.
Isosi yeTeriyaki
Ukuba ujonge ukongeza i-oriental touch kwiitya zakho, i-teriyaki sauce yindlela yokuhamba. Izithako zayo ziquka i-soy sauce, iviniga yerayisi, iswekile emdaka, igalikhi, ijinja kunye ne-cornstarch. Imnandi, ikhanya, kwaye isebenza kakuhle kunye neentlanzi kunye nenyama-ingakumbi eyosiweyo.
I-Aioli sauce
Isiseko seMeditera: i-garlic echotshoziweyo kunye neoli, i-emulsified kwi-mortar okanye i-blender. Incasa yayo ebukhali kunye nokuqina kwayo kuyenza ilungele intlanzi egcadiweyo, izitya zaselwandle zerayisi, kunye nenyama eyojiweyo.
Ubisi lwengwe
Ukusuka kwiCuisine yasePeru, i Ubisi lweTiger Yi-emulsion esekelwe kumhluzi weentlanzi, i-lime, i-chili etyheli, i-anyanisi ebomvu, i-cilantro kunye ne-tomato egxininisiweyo. Umlinganiswa wayo omtsha, onesitrasi ulungele ukuseta intlanzi ekrwada (isitayile seceviche) okanye njengesosi yeentlanzi eziphekwe ngokulula.
Isosi emnandi neyomuncu
Idume kwizitya zaseAsia, idibanisa iswekile, iviniga yerayisi, iketchup, kunye ne-cornstarch ukuze ijiye. Ungayisebenzisa kwintlanzi okanye inyama, okanye nakwiintlanzi zaselwandle okanye imifuno eqhotsiweyo kwi-wok.
Isayonnaise isosi
Ukumkanikazi weesosi ezibandayo. Isiseko sayo iqanda, ioli, ityuwa kunye nemon okanye iviniga, nangona ivumela iinguqu eziliwaka. Ingahanjiswa ngentlanzi eyosiweyo, ukutya kwaselwandle, kunye nenyama ebandayo. Iqhinga: zonke izithako kwiqondo lokushisa kunye nokubetha ngokukhawuleza.
Isosi enyulu
I-Delicate kunye nephunga elimnandi, i-sauce enyulu iqulethe Itumato, i-basil, iparsley, igalikhi, ioli yeoli, iviniga, i-anchovies kwaye, ngokukhetha, i-capers kunye nejusi yelamuni.. Isetyenziswa ngokubanzi njengokukhapha okutsha kwintlanzi eyojiweyo okanye ephekiweyo.
I-sauce ye-Béarnaise
Umzala osondeleyo we-hollandaise, wenziwa ngokunciphisa iviniga, iwayini elimhlophe, i-tarragon, kunye ne-shallots, kwaye emva koko i-emulsified kunye nezikhupha zeqanda kunye nebhotela ecacileyo. Inowuthi yayo eneasidi kunye nobukhrimu obukhrimu buyenza ibe yeyona nto ilungileyo kwintlanzi kunye nenyama eyosiweyo.
Isosi yaseHolland
Ikhoyo kwezona ndawo zokutyela zibalaseleyo emhlabeni, ixatyiswa kakhulu ngencasa yayo ethambileyo kunye nokuthambileyo. Ifunyenwe ngokufaka i-emulsifying yolks, ibhotela ecacileyo, ijusi yelamuni kunye newayini emhlophe. Ilungele intlanzi, ukutya kwaselwandle kunye nezinye iintlobo zenyama emhlophe.
Balandra sauce
Umxube wesonka esithosiweyo, amantongomane, igalikhi kunye neziqholo, ezidityaniswe nentlanzi kunye neviniga. Kuqhelekileyo kumalungiselelo eentlanzi zendabuko, ngakumbi kwindawo yaseMeditera.
I-tomato sauce eyenziwe ekhaya
Isosi yeTomato yinto yonke. Ukusuka kweyona nguqulo yasekhaya (itumato, itswele, ipepile, ikherothi) ukuya kwezinye iindlela ezikhawulezayo, Ilungele inyama, intlanzi, ipasta kunye nerayisi. Akukho khitshi ngaphandle kwe-tomato sauce.
Isosi yeChoron
Ukwahluka kwe-béarnaise kunye nokuchukumisa i-tomato sauce. Umbala wayo, incasa kunye nobukhrimu buyenza ixabiseke kakhulu kwintlanzi eyojiweyo kunye nezitya zenyama emhlophe.
Isosi yomnquma
Ilungele ukongeza i-Meditera kuyo nayiphi na intlanzi, ibandakanya i-olive eluhlaza, itshizi yekhrimu, iyogathi yesiGrike, i-apile cider iviniga, i-oyile kunye neziqholo ezahlukeneyo. Kulula ukuyilungisa kwaye isebenza kakhulu.
Antxovada
Umxube okhawulezayo kunye netumata, igalikhi, i-anchovies, kunye neoyile, ilungele ukusasaza kwintlanzi eyosiweyo okanye njengesosi esisiseko sezinye izitya.
Iingcebiso zokukhetha i-sauce efanelekileyo yohlobo lwenyama okanye intlanzi
Ayizizo zonke iisosi ezifanelekileyo kuzo zonke izithako. Gcinga ezingqondweni:
- Uhlobo lwenyama: Inyama yenkonyana iyazinyamezela iincasa ezinamandla kunye neesosi ezikhrimu, ezinjengesosi yepepile, isosi yeRoquefort, okanye isosi yaseSpain. Inyama yengulube ihamba kakuhle kakhulu ngamanqaku amnandi okanye aneziqhamo (uPedro Ximénez, iziqhamo zehlathi, iapile).
- Uhlobo lwentlanzi: Iintlanzi ezimhlophe, ezithambileyo ngakumbi, zifuna iisosi ezithambileyo nezinevumba elimnandi. (beurre blanc, eluhlaza, pil-pil, hollandaise). Iintlanzi ezinamafutha zixhamla kwiisosi ezineasidi okanye eziqholiweyo ukuze zikhanyise incasa yazo. njenge escabeche, bilbaína okanye ubisi lwehlosi.
- Indlela yokupheka: Irosti ifuna isosi engqindilili, enencasa; intlanzi eyojiweyo ifuna isosi entsha, elula; izityu zifuna iisosi ezigcwele umzimba ezifuna ixesha lokunciphisa.
- Ixesha kunye nexesha: Ehlotyeni, sinqwenela imayonnaise, iivinaigrettes, kunye nesalsa virginia. Ebusika, sinqwenela iisosi ezishushu, ezishinyeneyo ezinezonka ezininzi zokudipha.
Ngaphandle kwesiko: iisosi ezivela kwihlabathi liphela ukuze zikukhuthaze
Ukutya kwamazwe ngamazwe ngumthombo ongapheliyo weengcamango. Yiba nesibindi sokuzama nge:
- Iisosi zaseAsia: I-Teriyaki, i-soya, i-sweet and muncu, ikheri, i-sambal… Zinika ivumba elimnandi, umbala, kunye nokuchukumisa okungaqhelekanga okuguqula nayiphi na inyama okanye intlanzi.
- Iisosi zesiLatini: I-Chimichurri, i-Canarian mojo, ubisi lwe-tiger, i-pico de gallo ... Ilungele inyama eyosiweyo kunye neentlanzi ezintsha.
- Iisosi zesiFrentshi kunye neMeditera: Beurre blanc, gribiche, hollandaise, virgin. Ezi ziisosi ezisisiseko kwi-haute cuisine kwaye zineenguqulelo ezininzi.
Iisosi zenjongo zonke: ezo zisebenza ngenyama kunye nentlanzi
Ezinye iisosi zigqibelele kuzo zombini inyama kunye nentlanzi, nto leyo ezenza kube yinto efunekayo xa ungafuni ukwenza nzima izinto okanye xa uneendwendwe ezithanda izinto ezahlukeneyo.
- I-Ketchup: Ithambisa kwaye idibanise zonke iintlobo zeeresiphi.
- I-sauce yaseHollandaise: Iyamangalisa ngokulinganayo ngentlanzi ephekiweyo njengoko injalo nge-sirloin eyosiweyo.
- Isosi eluhlaza: Ihlaziya kwaye inika amanqaku e-herbaceous kuzo zonke iintlobo zezithako.
- Isosi yeMayonnaise: Ivumela iinguqu ezingapheliyo kwaye ayithathi hlangothi ngokwaneleyo ukuba ihambe okanye idibanise nezinye iincasa.
- Isosi yeMustard: Ukuba i-acidity kunye nobumnandi bulungelelaniswa, ihamba kakuhle kunye nenyama kunye nentlanzi.
Iimpazamo eziqhelekileyo xa usenza i-sauces (kunye nendlela yokuphepha)
Nokuba oyena mpheki ubalaseleyo uyazenza iimpazamo, kodwa nazi iingcebiso zokuqinisekisa ukuba iisosi zakho zihlala zigqibelele:
- Ukunganciphisi utywala kakuhle: Ukuba usebenzisa iwayini, ibranti, okanye utywala, zivumele zibe ngumphunga ngokupheleleyo ukuze ziphephe incasa enamandla.
- Qaphela ityuwa: Njalo ulungile ekupheleni kwaye emva kokunciphisa i-sauce, ukuze ungagqithisi.
- Hayi emulsifying kakuhle: Ngokukodwa kwi-mayonnaise, i-aioli, kunye ne-hollandaise. Yongeza ioyile kancinci kancinci kwaye uqhubeke udibanisa de ufezekise ukuthungwa okufunayo.
- Tshisa iisosi: Ubushushu obuphezulu kakhulu okanye obungalunganga. Yiba nomonde, ngakumbi ukuba usebenzisa ibhotolo okanye umgubo.
- Musa ukuhluza okanye udibanise iisosi.: Ukuba ujonge i-fine, i-texture ebukekayo, soloko udlula nge-sieve okanye i-blender.
Iiresiphi ezichazwe ngesinyathelo ngesinyathelo: iisosi ezidume kakhulu ezihamba nenyama kunye nentlanzi
Isosi eluhlaza yemveli
Izithako: Iparsley entsha, itswele, igalikhi, intlanzi okanye umhluzi wenyama ngokweresiphi, iwayini emhlophe, ioli yeoli, umgubo, ityuwa kunye nepepile.
UkuphuculwaGcoba i-anyanisi eqoshiwe kunye negalikhi kwioli ekushiseni okuphantsi. Yongeza umgubo kwaye uvumele ukuba ube mdaka. Hlanganisa iwayini emhlophe, i-parsley eqoshiwe, kunye nomhluzi. Pheka de ujiye kwaye ube nombala oluhlaza omnandi. Lungisa ityuwa kwaye usebenze ngeentlanzi, ukutya kwaselwandle okanye inyama emhlophe.
Pepper sauce inyama kunye nentlanzi
Izithako: I-Cognac, i-port, ukupheka ukhilimu, i-peppercorns (ukuxuba ukunambitha), i-glaze yenyama, ityuwa.
Ukuphuculwa: Gcoba i-peppercorns kwi-mortar kunye ne-pestle. Zifefe phezu kwenyama okanye intlanzi. Grill kwaye ubeke eceleni. Deglaze i-pan nge-cognac kunye ne-port, i-flambé, kwaye unciphise. Yongeza ukhilimu kunye ne-meat glaze, upheke uze udibanise, kwaye ubeke ityuwa. Khonza imibhobho ishushu.
I-sauce ye-Gribiche yeentlanzi kunye nenyama ebandayo
Izithako: Amaqanda abilisiwe, isardard, iviniga, ioli, itswele, parsley, tarragon, capers, ityuwa kunye nepepile.
UkuphuculwaPheka kwaye ucube amaqanda. Yongeza isardadi kunye neviniga, ngoko ngokuthe ngcembe u-emulsify ngeoli. Yongeza izithako eziseleyo ezinqunqwe kwaye udibanise. Faka efrijini ubuncinane isiqingatha seyure ukuvumela iincasa ukuba zidibanise.
Isoso ye-Classic ye-Hollandaise
Izithako: Amaqanda amaqanda, ibhotela ecacileyo, ijusi yelamuni, iwayini emhlophe, ityuwa kunye nepepile.
UkuphuculwaCacisa ibhotela kwangaphambili. Yenza ukunciphisa kancinci kwewayini emhlophe kunye nemon. Emulsify iqanda leqanda ngokucutha kwibhoyila kabini kwaye, ngelixa ubhuqa rhoqo, yongeza ibhotolo kancinci kancinci de ube nesosi egudileyo, enomoya. Yongeza ityuwa kwaye ufudumale.
Isosi yaseMelika yokutya kwaselwandle kunye neentlanzi
Izithako: Igalikhi, i-anyanisi entwasahlobo, i-shallots, i-carrot, i-tomato, iwayini emhlophe, i-brandy, i-fish stock, ibhotela, umgubo, i-Provence herbs, i-pepper kunye netyuwa.
UkuphuculwaGcoba i-garlic, i-anyanisi entwasahlobo kunye ne-shallots. Yongeza i-karoti kunye nemifuno, emva koko iwayini elimhlophe. Yongeza i-tomato kwaye ugxobhoze kakuhle. Yongeza ibranti kwaye unciphise, emva koko isitokhwe sentlanzi. Pheka imizuzu engama-20, udibanise, kwaye ugxininise. Whisk kwibhotolo kunye nomgubo ukunika umzimba.
I-tomato yasekhaya
Izithako: Itumato evuthiweyo, itswele, ipepile, umnqathe, ioli yomnquma, ityuwa kunye neswekile.
Ukuphuculwa: Gcoba itswele kunye nepepile, uze ugalele umnqathe kunye netumata. Gcoba iyure enye okanye ezimbini, udibanise ekupheleni kunye nokulungelelanisa ityuwa kunye noshukela.
I-sauce ye-mayonnaise elula
Izithako: Iqanda, ioli, iviniga okanye ilamuni kunye netyuwa.
Ukuphuculwa: Beka yonke into kwi-blender kwaye udibanise ngaphandle kokuphazamisa ekuqaleni. Xa i-emulsifies, yongeza ioli eseleyo kwaye uqhubeke udibanisa de ibe yinyani.
Isosi yeaioli yesintu
Izithako: Igalikhi, ioli yeoli, ityuwa.
UkuphuculwaGcoba igalikhi kunye netyuwa kumdaka kunye ne-pestle, kwaye ngokuthe ngcembe u-emulsify ngeoli de ube ne-paste enzima. Ukuba i-curdles, yongeza amathontsi ambalwa amanzi kwaye ubethe ngamandla.
Isosi enyulu
Izithako: Itumato, i-basil, iparsley, igalikhi, ioli yomnquma, iviniga, i-anchovies, ijusi yelamuni, ityuwa kunye nepepile.
UkuphuculwaI-Peel kwaye unqumle i-tomato. Gweba igalikhi kunye ne-anchovies. Xuba zonke izithako kunye ubushushu ngobunono phezu kobushushu. Yongeza i-aromatics kunye neviniga. Inomsoco kwaye ifanelekile kwintlanzi eyosiweyo okanye ephekiweyo.
I-sauce ye-Béarnaise
Izithako: I-Shallots, iviniga, iwayini elimhlophe, i-pepper, i-tarragon, i-yolks yeqanda, ibhotela ecacileyo, ityuwa.
Ukuphuculwa: Nciphisa i-shallots ngeviniga, iwayini kunye nepepper. Cacisa ibhotolo. I-Emulsify izikhupha zeqanda kunye nokunciphisa kwaye ungeze ibhotela kumlambo omncinci. Gxuma kwi-tarragon kwaye uyinike ubushushu bokugqibela.
Ubisi lwehlosi lokukhwela okanye ukukhapha
Izithako: Itswele elibomvu, intsimbi yepepile, itshili etyheli, ijusi yekalika, isitokhwe sentlanzi, intlama yetumata, cilantro, ipepile kunye netyuwa.
UkuphuculwaHlanganisa zonke izithako kunye noxinzelelo. Gcina efrijini kwaye usebenzise i-marinate intlanzi okanye njenge-sauce entsha.
Indlela yokulondoloza iisosi ukuze ujabulele nangaliphi na ixesha?
Ezinye i-sauces zinokulungiswa kwangaphambili kwaye zihlala iintsuku eziliqela, zigqunywe kakuhle, kwifriji. (i-mayonnaise, i-tomato sauce, i-aioli). Ezinye, ezifana ne- hollandaise okanye i- béarnaise, kufuneka zenziwe ngokukhawuleza. Ukuba ufuna ukukhenkceza, khetha iisosi ezingenamaqanda okanye iziseko zobisi, njengoko zinokugoba xa zicinyiwe.
Iimpazamo kufuneka uziphephe xa udibanisa iisosi kunye nezitya
Nokuba oyena mpheki ubalaseleyo uyazenza iimpazamo, kodwa nazi iingcebiso zokuqinisekisa ukuba iisosi zakho zihlala zigqibelele:
- Ukunganciphisi utywala kakuhle: Ukuba usebenzisa iwayini, ibranti, okanye utywala, zivumele zibe ngumphunga ngokupheleleyo ukuze ziphephe incasa enamandla.
- Qaphela ityuwa: Njalo ulungile ekupheleni kwaye emva kokunciphisa i-sauce, ukuze ungagqithisi.
- Hayi emulsifying kakuhle: Ngokukodwa kwi-mayonnaise, i-aioli, kunye ne-hollandaise. Yongeza ioyile kancinci kancinci kwaye uqhubeke udibanisa de ufezekise ukuthungwa okufunayo.
- Tshisa iisosi: Ubushushu obuphezulu kakhulu okanye obungalunganga. Yiba nomonde, ngakumbi ukuba usebenzisa ibhotolo okanye umgubo.
- Musa ukuhluza okanye udibanise iisosi.: Ukuba ujonge i-fine, i-texture ebukekayo, soloko udlula nge-sieve okanye i-blender.