I-sauce yeBéchamel

I-Béchamel - enye yamasiksi amhlophe abathandi beFrench abakuthandayo bayazi ukuba i-béchamel yi-sauce emhlophe emhlophe eyenziwa kwiintlobo zemifuno, inyama kunye neentlanzi, kwaye ngaphandle kwayo akunakwenzeka ukucinga i-lasagna yesiqhelo yaseFransi. Kukholelwa ukuba waqulunqwa yiNkosi yaseFransi uLouis uLwesine uLuxis Louis de Bechamel, nangona enye inguqulelo umbhali nguFrancois de la Varena - umphathi wasebukhosini waseVersailles. Asibalulekanga ngoku ngoku, ngubani onokubongwa ngokuqulunqa i-bachamel sauce. Into ephambili kukuba ufunde indlela yokulungiselela umphunga weBéchamel ukuze kungabi lihlazo kuye ukuba asebenze nayiphi na isidlo esiphekwe ngokufanelekileyo ukuze agxininise kwaye aphuculise intle yakhe. Isiseko seklasi ye-classic ye-bechamel sauce ibhotela, umgubo kunye nobisi, kwaye le siseko isetyenziselwa ukudala ezinye i-sauces, ezongezela kuyo izithako ezahlukeneyo: u-anyanisi othosiweyo, amantongomane aqoshiwe, ushizi kunye neentlobo ezahlukeneyo zeziqholo kunye nemifuno enomileyo. I-Béchamel sauce yenye yezona zinto ziyaziwayo kwi-European cuisine, kuba ngenxa yoko izitya ezininzi zemihla ngemihla zingaguquleka zibe yizinto ezibonakalayo, zinika i-taste and unique flavor. Ukupheka i-sauce ye-béchamel kulula kakhulu, qiniseka ngayo ngokwakho, ulandela iziphakamiso zethu.

I-Béchamel - enye yamasiksi amhlophe abathandi beFrench abakuthandayo bayazi ukuba i-béchamel yi-sauce emhlophe emhlophe eyenziwa kwiintlobo zemifuno, inyama kunye neentlanzi, kwaye ngaphandle kwayo akunakwenzeka ukucinga i-lasagna yesiqhelo yaseFransi. Kukholelwa ukuba waqulunqwa yiNkosi yaseFransi uLouis uLwesine uLuxis Louis de Bechamel, nangona enye inguqulelo umbhali nguFrancois de la Varena - umphathi wasebukhosini waseVersailles. Asibalulekanga ngoku ngoku, ngubani onokubongwa ngokuqulunqa i-bachamel sauce. Into ephambili kukuba ufunde indlela yokulungiselela umphunga weBéchamel ukuze kungabi lihlazo kuye ukuba asebenze nayiphi na isidlo esiphekwe ngokufanelekileyo ukuze agxininise kwaye aphuculise intle yakhe. Isiseko seklasi ye-classic ye-bechamel sauce ibhotela, umgubo kunye nobisi, kwaye le siseko isetyenziselwa ukudala ezinye i-sauces, ezongezela kuyo izithako ezahlukeneyo: u-anyanisi othosiweyo, amantongomane aqoshiwe, ushizi kunye neentlobo ezahlukeneyo zeziqholo kunye nemifuno enomileyo. I-Béchamel sauce yenye yezona zinto ziyaziwayo kwi-European cuisine, kuba ngenxa yoko izitya ezininzi zemihla ngemihla zingaguquleka zibe yizinto ezibonakalayo, zinika i-taste and unique flavor. Ukupheka i-sauce ye-béchamel kulula kakhulu, qiniseka ngayo ngokwakho, ulandela iziphakamiso zethu.

Izithako:

• Ibhota 40 g
• Uhlaza, ingqolowa 50 g
• Ubisi 800 ml
• Ground nutmeg 1 tsp.
• Ityuwa 1 i-pinch

Imiyalelo

• Inyathelo 1 Ubisi bufudumala, kodwa ungabuyi kubilisa.
• Isinyathelo 2 Kwisinye ipuphu, nyibilikise ibhotela.
• Isinyathelo 3 Yongeza umgubo.
• Inyathelo 4 Uze uvuselele yonke into ngobunzima obufanayo, ngaphandle kokususa emlilweni.
• Isinyathelo 5 Galela ubisi olufudumeleyo kwiincinci ezincinci, nge-1-2 st. l. kwaye uphazamise, ungavumeli ukuba izibonda zenze.
• Inyathelo 6 Ngoko ngokuzenzekelayo uqalise lonke ubisi, ngaphandle kokususa i-pan ukusuka emlilweni oqinileyo, de kube i-sauce ibe yinto efanayo (ukuba usenakukwazi ukugwema iziqhumane, qiniseka ukuba usula inqwaba nge sihlunu).
• Inyathelo lesi-7 Ngokuxininisa, i-sauce ifanele ibe njengokhilimu omuncu.
• Isinyathelo 8 Emva koko faka isipuni se-nutmeg kunye neetyuwa ukunambitha.
• Inyathelo 9 Hlanganisa kakuhle i-sauce yeBéchamel uze ususe ekushiseni.