I-New Zealand ibizwa ngokuthi izwe lakubo, mhlawumbe, ikhekhe elikhulu-i-meringue "i-Pavlova". Kukhona izinguqulo ezimbili zomlando wokuvela kwalesi dessert kusuka ku-meringue ne-cream ehlutshiwe. Ngokweyokuqala, i-merenga yayilungiselelwe idili, ihlelwe ngokuhlonipha ukuvakashelwa kwe-ballerina edumile.
Omunye wabagqugquzeli, eshaye ucezu lwekhekhe, wamemeza ngokumdumisa: "NjengoPavlova!, Ukuqhathanisa i-dessert ngemidanso elula yedansa. Inguqulo yesibili ithi umpheki, owadala iPavlova, wazama ukuveza umoya we-ballet tutu ngezindlela ezitholakalayo.
Phakathi kwamadiza amaningi "igama", enye yezinto eziyimfihlakalo kakhulu yi-steak yenkomo "Chateaubriand". Njengoba kulula ukuqagela, ubizwa ngokuthi umlobi waseFrance uFrançois Rene de Chateaubriand, owaziwa kuphela ngezincwadi zakhe, kodwa nangenxa yezemisebenzi yakhe yezombusazwe, uthando lwakhe ngoMadame Recamieux kanye nesisombululo sokupheka inyama yenkomo ngenhloso yokuhlobisa imifino.
Ukubhaliswa kwesidlo esihle kakhulu kusukela ekunqunyweni kwethenda kubhekiselwa kumpheki womuntu siqu uChateaubriand - uMontmira othile, owokupheka okokuqala isidlo ngo-1822. Kodwa mayelana nazo zonke izazi-mlando kanye nabapheki baphikisana ngalolu suku.
Okokuqala, akusekho ukuvumelanisa ukuthi iyiphi ingxenye ye-carcass yenkomo ekulungele ukudalwa kwe-Chateaubriand. Abaningi abapheka emazweni alinganayo bakhetha ukusebenzisa i-tenderloin, kodwa banamiphikisi abaphikisana nokukhetha okunjalo. Okwesibili, akekho ongasho ngokuqiniseka ukuthi u-Montmirai wayilungiselela kanjani i-steak.
Abanye bakholelwa ukuthi le ngcezu yayinyanyisiwe kusukela ngaphandle futhi yahlala inamanzi ngaphakathi. Abanye bathi inyama yenkomo yokuqala igcinwe phakathi kwezicucu ezimbili zenyama enempilo ephakathi, okwanikeza inyama yenkomo ngejuic ekhethekile. Ngesikhathi esifanayo, izingcezu "zangaphandle" zagonywa kuze kube yilapho zishaywa phansi, bese zivele zilahliwe.
Okwesithathu, akukho mqondo jikelele mayelana ne-sauce. Ngokuyinhloko, abaningi bakholelwa ukuthi u-Montmirai ukhonza i-steak ne-béarnéz sauce. Ngesikhathi esifanayo, kunombono othembekile othembekile wokuthi i-sauce ekhethekile yayilungiselelwe i-Chateaubriand, ubilisa iwayini elimhlophe, ama-shallots, ibhotela, amakhambi, ijusi likalamula enomhluzi wenyama. Ikhwalithi ye-seasoning esetshenziselwa iqabunga lama-laurel, i-thyme ne-basil. Ngokudabukisayo, le sauce ikhona cuisine classic French futhi ibizwa nangokuthi "Chateaubriand sauce". Kodwa ingabe uhlobene no-steak? Imibuzo, imibuzo, imibuzo ... Ngokuqondene ne-"Chateaubriand" steak, izazi zathola ukuvumelana ngalunye kuphela: amazambane ama-chateau, ahlanza uhlobo lwemifino futhi ethosiwe kuze kube yigolide, ayenziwa njengesitsha sezinhlangothi. Eminye - insimu ye-conjecture, ukuhlola okuyizintandokazi zokupheka.