I-Béchamel sauce

I-Béchamel - enye yamasiki amhlophe abathandi beCuisine baseFrance bayazi ukuthi i-béchamel iyi-sauce emhlophe emhlophe ehlinzekwa ezihlukahlukene zemifino, inyama nezinhlanzi, futhi ngaphandle kwalokho akunakwenzeka ukucabanga i-lasagna yesiko lesiFulentshi. Kukholelwa ukuthi waqalwa yiNkosi yaseFrance uLouis u-Fourteen uLouis de Bechamel, nakuba ngokusho komunye umbhalo umbhali uFrancois de la Varena - umkhwenyana omkhulu waseRessailles. Asibalulekile kakhulu okwamanje okufanele sibonge ngokusungula umsizi we-bechamel. Into eyinhloko ukufunda ukuthi ungayilungisa kanjani umsizi weBéchamel ukuze ungamhloni ukuba akhonze noma yikuphi ukudla okuphekwe kahle ukuze agcizelele futhi athuthukise ukunambitheka kwakhe. Isisekelo se-recipe classic ye-bechamel sauce ibhotela, ufulawa nobisi, futhi lesi sisekelo sivame ukusetshenziselwa ukwakha amanye amasobho, ukufaka izithako ezihlukahlukene: anyanisi othosiwe, amantongomane aqoshiwe, ushizi nezinhlobonhlobo zezinongo kanye namakhambi omisiwe. I-Béchamel sauce ingenye yezinto ezidumile kakhulu e-European cuisine, ngoba ngenxa yalokho izitsha eziningi zansuku zonke zingaguqulwa zibe yizinto zobuciko zangempela, zinikeze ukunambitheka okuyingqayizivele nephunga elimnandi. Ukupheka i-sauce ye-béchamel kulula kakhulu, qiniseka ngokwakho, ulandela izincomo zethu.

I-Béchamel - enye yamasiki amhlophe abathandi beCuisine baseFrance bayazi ukuthi i-béchamel iyi-sauce emhlophe emhlophe ehlinzekwa ezihlukahlukene zemifino, inyama nezinhlanzi, futhi ngaphandle kwalokho akunakwenzeka ukucabanga i-lasagna yesiko lesiFulentshi. Kukholelwa ukuthi waqalwa yiNkosi yaseFrance uLouis u-Fourteen uLouis de Bechamel, nakuba ngokusho komunye umbhalo umbhali uFrancois de la Varena - umkhwenyana omkhulu waseRessailles. Asibalulekile kakhulu okwamanje okufanele sibonge ngokusungula umsizi we-bechamel. Into eyinhloko ukufunda ukuthi ungayilungisa kanjani umsizi weBéchamel ukuze ungamhloni ukuba akhonze noma yikuphi ukudla okuphekwe kahle ukuze agcizelele futhi athuthukise ukunambitheka kwakhe. Isisekelo se-recipe classic ye-bechamel sauce ibhotela, ufulawa nobisi, futhi lesi sisekelo sivame ukusetshenziselwa ukwakha amanye amasobho, ukufaka izithako ezihlukahlukene: anyanisi othosiwe, amantongomane aqoshiwe, ushizi nezinhlobonhlobo zezinongo kanye namakhambi omisiwe. I-Béchamel sauce ingenye yezinto ezidumile kakhulu e-European cuisine, ngoba ngenxa yalokho izitsha eziningi zansuku zonke zingaguqulwa zibe yizinto zobuciko zangempela, zinikeze ukunambitheka okuyingqayizivele nephunga elimnandi. Ukupheka i-sauce ye-béchamel kulula kakhulu, qiniseka ngokwakho, ulandela izincomo zethu.

Izithako:

• I-Butter 40 g
• Ukhula, ukolweni 50 g
• Ubisi 800 ml
• I-Ground nutmeg 1 tsp.
• I-pinch engu-1

Imiyalo

• Isinyathelo 1 Ubisi bufudumele, kepha ungabuyiseki.
• Isinyathelo sesibili Esinye isitsha, gcoba ibhotela.
• Isinyathelo 3 Engeza ufulawa.
• Isinyathelo 4 Futhi uphuthukise ngenkuthalo yonke into enomumo ohambisanayo, ngaphandle kokukhipha emlilweni.
• Isinyathelo 5 Thela ubisi olufudumele kahle ezinhlangothini ezincane, ngo-1-2 st. l. futhi uphazamise ngenkuthalo, ungavumeli izimbungu ukuba zenze.
• Isinyathelo 6 Ngakho kancane kancane ulethe lonke ubisi, ngaphandle kokukhipha i-pan kusuka emlilweni ophansi, kuze kube yilapho umsizi uqala ukufana (uma ungasakwazi ukugwema izimbungulu, qiniseka ukuthi usula isisindo nge-sieve).
• Isinyathelo 7 Ngokwabantu abaningi, i-sauce kufanele ifane nekhekhe elimuncu.
• Isinyathelo 8 Bese wengeza isipuni se-ground nutmeg nosawoti ukunambitha.
• Isinyathelo 9 Hlanganisa kahle umsizi waseBéchamel bese ususa ekushiseni.