French velouté sauce: daim ntawv qhia nrog duab

2024 Tus sau: Isabella Gilson | [email protected]. Kawg hloov kho: 2023-12-17 03:27

Sauce (los ntawm Fabkis sauce - "gravy") - kua seasoning uas yog tsim los hais txog los yog hloov lub saj ntawm lub tais, muab nws originality thiab sophistication.

B. Shaw tau hais tias: "Cov kws tsim vaj tsev zais lawv qhov kev ua yuam kev hauv qab ivy, kws kho mob hauv av, thiab ua noj hauv cov kua ntses."

Nws feem ntau lees txais tias cov neeg tsim cai lij choj ntawm kev siv cov kua ntses hauv kev ua noj yog Fabkis. Sauce keeb kwm nyob rau hauv Fabkis nyob rau hauv lub xyoo pua 17th, txij thaum ntawd los cov kws txawj ua noj ua haus thoob plaws lub ntiaj teb no tau sib tw nyob rau hauv kev npaj ntawm tshwj xeeb sauces thiab sauces.

French sauces

Fabkis txoj kev ua noj niaj hnub siv ntau tshaj ob puas zaub mov txawv rau gravy thiab kua ntses. Txawm li cas los xij, thaum pib ntawm lub xyoo pua nees nkaum, Auguste Escoffier, tus kws ua zaub mov uas tau lees paub tias yog "tus huab tais ntawm cov neeg ua noj thiab ua noj rau vaj," systematized zaub mov txawv rau Fabkis cov kua ntses. Nws tau sau tsib lub ntsiab, qhov tseem ceeb (niam) uas yog tag nrho lwm yam ntau yam ntawm cov kua seasonings raws li.

Basic French Sauces:

• bechamel;
• velute;
• dutch;
• espanyol (Spanish);
• txiv lws suav.

YClassic velouté

thawj daim ntawv qhia rau velouté ntses tau pom nyob rau hauv cov ntaub ntawv rov qab mus rau 1553, thaum nws muaj lub npe"dawb" los yog "parisian". Nyob rau hauv lub xyoo pua 19th, velouté tau lees paub tias yog ib qho ntawm plaub lub ntsiab ntses hauv Fabkis.

So, tau paub - veloute sauce. Daim ntawv qhia classic xav tau cov khoom hauv qab no:

• broth (ntses, nqaij, nqaij qaib - xaiv tau) - 0.5 litres;
• hmoov nplej (nplej) - 50 grams;
• zaub mov ntsev - raws li xav tau;
• av dub kua txob - xaiv tau;
• butter - 75 grams.

Tus saj ntawm velouté sauce nyob ntawm qhov kev xaiv ntawm cov kua zaub, yog li lub npe kuj tau teev tseg:

• fish - veloute de poisson;
• qaib - veloute de volaille;
• meat los ntawm cov nyuj nyuj - veloute de veau.

Cov kua zaub yuav tsum pob tshab thiab lub teeb heev (qhov no yog qhov tseem ceeb!).

Ua ntej, lub roux (tshwj xeeb yog cov hmoov kib) yog npaj rau cov ntses.

Nyob rau hauv ib lub thawv tuab-walled, muab butter, yaj, coj mus rau boil. Ncuav hmoov nplej rau hauv boiling roj nyob rau hauv ib tug nyias kwj, stirring. Fry kom txog thaum yellowish me ntsis.

Cooked roux kom txias. Nqa lub broth mus rau ib tug boil. Ncuav cov dej npau npau rau hauv cov hmoov nplej (roux), ua noj sib tov rau li 1 teev dhau qhov cua sov.

Ntxiv kua txob, ntsev rau koj saj kom yuav luag npaj ntses. Hla lub resulting veloute los ntawm ib tug sieve (yuav tsum tsis muaj lumps ntawm hmoov nyob rau hauv nws), txias.

Classic velouté sauce ua nrog ntses, nqaij qaib thiab nqaij. Nws yog lub hauv paus rau kua zaubpuree, nws yog siv nyob rau hauv kev npaj ntawm ntau yam ntawm cov kua ntses dawb, qee zaum hloov nws nrog ib tug muaj zog broth (consommé).

Velute options

Veloute sauce, daim ntawv qhia los ntawm daim duab uas tau muab los saum toj no, tuaj yeem hloov kho me ntsis los ntawm kev ntxiv qee cov khoom xyaw: nceb, dos, ntau yam txuj lom, thiab lwm yam.

Piv txwv li, velouté nrog nceb. Txhawm rau npaj nws, koj xav tau:

• hmoov nplej - 100 grams;
• butter - 100 grams;
• nceb (champignons) - 100 grams;
• broth (nqaij qaib lossis nqaij) - ob khob;
• txiv qaub - mus saj;
• kua txob dub (hauv av) - xaiv tau;
• ntsev (khoom noj) - mus saj.

Npaj lub roux: yaj lub butter nyob rau hauv ib lub thawv tuab-walled, coj mus rau ib tug boil, ncuav lub hmoov rau hauv butter, Fry kom txog thaum daj ntseg daj. Sib tov nceb, ntxiv rau ru.

Npaj ib lub teeb ci, nqa mus rau boil, ncuav rau hauv roux. Muab qhov sib tov rau ntawm hluav taws thiab ua noj rau ib teev kom txog thaum cov ntses thickens, lim. Qhov sib xws ntawm cov ntses tiav yog zoo li qaub cream. Ntxiv me ntsis txiv qaub kua txiv (mus saj), ntsev, kua txob raws li xav tau kom tiav velouté.

Ntau zaus, qab zib, qe qe ntxiv rau cov kua ntses tiav, cov dos kib me ntsis siv cov nceb, thiab lwm yam. Cov khoom xyaw yog nyob ntawm qhov saj ntawm tus kws ua zaub mov los yog ntawm lub tais uas velouté tau npaj rau.

Sauce as lub hauv paus ntawm kua zaub

Fabkis kws ua zaub mov npaj ntau cov kua zaub raws li cov ntses velouté. Qhov yooj yim tshaj ntawm cov no yog velouté kua zaub. Nws yog qhov tseeb hais tias: "Txhua yam kev txawj ntse yog qhov yooj yim".

Siabvelouté yog ib qho khoom noj khoom haus zoo heev, tsim nyog rau ob qho tib si menyuam yaus thiab tus txiv neej laus. Nws saturates zoo, yog sai absorbed, tsis irritate lub plab. Cov kua zaub yog zoo kub thiab txias. Txawm tias tus tswv tsev tsis paub qab hau tuaj yeem ua noj.

Cov kua zaub zoo no xav tau:

• hmoov nplej - 100 grams;
• butter - 150 grams;
• lub teeb broth (nqaij) - 1 liter;
• ib dos;
• cream (los yog mis nyuj) - 100 milliliters;
• zaub ntsev - mus saj;
• av dub kua txob - mus saj;
• ntsuab - mus saj.

Peel, ntxuav, finely chop lub dos. Qhuav lub butter nyob rau hauv ib lub tais tob, maj mam Fry lub dos nyob rau hauv butter. Txuas ntxiv rau kib, ntxiv hmoov, maj mam kib.

Nqa cov kua zaub rau hauv boil, ncuav rau hauv hmoov sib tov, do txhua yam zoo. stirring, noj cov ntses kom txog thaum thickened tshaj qis cua sov.

Lim cov ntses tiav, ntxiv qab zib (mis), ntsev, kua txob hauv av, chop parsley, dill los yog lwm yam tshuaj ntsuab nyiam kom saj. Cov kua zaub npaj ua noj.

Zoo kawg

Yog li, cov zaub mov yooj yim tshaj plaws hauv cov kua ntses tau tham saum toj no. Nws yog cov khoom xyaw tseem ceeb hauv qee cov kua ntses nto moo:

• avrora - txiv lws suav puree ntxiv rau veloute;
• allemande (German sauce) - nqaij qaib yolk, hnyav cream, kua txiv qaub ntxiv rau cov nqaij broth;
• Hungarian sauce - dos, dawb wine, kua txob qab zib ntxiv.

Velute tuaj yeem dhau los ua kua ntses hauv koj chav ua noj.

Raws li cov zaub mov txawv, txhua tus niam tsev yuav ua tau nws tus kheej ua noj ua haus me me rau nws nyiam.

Kev sim, ua noj nrog kev xav, siv cov kua ntses thiab gravy hauv koj chav ua noj. Bon appetit!