Ungabhaka kanjani imifino kuhhavini ye vinaigrette ukuze ugcine izakhiwo zawo ngokugcwele?

Izitsha zemifino ziwusizo futhi zithandwa kakhulu kulabo abazama ukunamathela ezimisweni zokudla okunempilo.

Isaladi lesiFulentshi njengesidlo sikazwelonke sesidlo saseRussia

I-Vinaigrette isaladi eyaziwa futhi ethandekayo yaseRashiya. Kungani kuthiwa igama lesiFulentshi? Mhlawumbe ngoba okokuqala isiphuzo saseFrance esenziwe ngoviniga (i-vinegar), amafutha yemifino (provencial) nama-mustard esetshenziselwa ukugcwalisa. Okuthandwa kakhulu le saladi yaba ngekhulu leshumi nesishiyagalolunye, lapho abantu baseRashiya bebengamazi kangcono isiFulentshi kunesilimi sabo. U-Vinaigrette uye wabanjwa ezweni lethu ukuthi igama elithi "vinaigrette" lathola ngisho nohlamvu olungokomfanekiso futhi ngokuvamile lisetshenziselwa igama elifanayo igama elithi "mishmash".

I-vinaigrette iqukethe?

I-vinaigrette ye-Classic yenziwa ngemifino ebilisiwe: ama-beet, amazambane kanye ne-izaqathe, ukhukhamba oqoshiwe noma i-sauerkraut kanye ne-green or anyanisi. Ngesinye isikhathi kufakwa ubhontshisi, u- salted herring , obombele ubisi , ama-apula ahlanzekile, amaqanda abilisiwe, ama-peas akhiqiwe okheniwe njalonjalo, ukunambitheka kompheki. Igcwele imayonnaise noma imayonnaise ehlanganiswe ukhilimu omuncu, amafutha ahlukahlukene yemifino nezithelo zemvini zemvelo. Umpheki ngamunye uthatha iresiphi yakhe ukuba ibe yiklasi futhi iyingqayizivele ngesikhathi esifanayo.

Ukubilisa ngamanzi noma ukupheka kuhhavini?

Ngokuvamile imifino ye vinaigrette ibilisiwe emanzini abilayo, kodwa akuyona imfihlo ukuthi ilahlekelwa cishe yonke impahla yayo ewusizo, ngaphezu kwalokho, ilahlekelwa imifino yabo ukunambitha. Ukwelashwa okushisa kunawo wonke kubo kubhaka ngokushisa okuphezulu ngaphandle kwamanzi. Ekhaya, ungasebenzisa ihhavini ngale njongo. Ukubhaka kanjani imifino kuhhavini ye vinaigrette ukuze bagcine ukunambitheka, umbala kanye nezakhi zomzimba ngangokunokwenzeka? Akunzima kakhulu. Ukuze uthole ikhaigrette, ngaleyo ndlela ulungiselele beet, amazambane kanye izaqathe. Ukubhaka imifino kuhhavini kungenziwa ngezindlela ezahlukene.

Inguqulo yokuqala yokubhaka

Uma uthanda ukunambitheka kwemvelo kwemikhiqizo, ngaphezu kwalokho, uzama ukukhipha inzuzo enkulu kubo, bese ubhaka imifino engcolile. Khetha ama-beet namazambane ngamasayizi afanayo. Ama-carrots ububanzi, nawo, akufanele abe ngaphansi kwawo. Hlanza imifino kahle emanzini ahlanzekile. Uma kukhona okusele kubo, sebenzisa ibhulashi. Njengoba unayo imifino yobukhulu obufanayo, isikhathi sokupheka sizofana. Uma ama-beet atholakele kakhulu kuphela, ngakho-ke, ngokwemvelo, uzobekwa isikhathi eside. Imifino yokuvuthwa ebhalwa ngokuvulekile, usakaze ebhodini lokubhaka noma grate. Ngokuvame ukushisa kwama-degrees angu-220, ukubhaka kudlula emaminithini angu-20 kuya kwangu-40. Isikhathi sincike ngobukhulu besithelo. Ukulungela kwabo kunqunywe yi-wooden toothpick noma ummese. Uma, lapho bebhoboza, kalula futhi bengenakuzimela ukungena enyameni, khona-ke imifino isilungele. Manje zingashulwa, zihlanzwe futhi zisetshenziswe ku-vinaigrette. Ngalendlela, izaqathe, ama-beet namazambane alahlekelwa umswakama othile, kodwa kunendlela yokubhaka imifino kuhhavini ye-vinaigrette ukuze bahlale bengamafutha.

Inguqulo yesibili yokubhaka

Ukuze uqinisekise ukuthi imifino igcina ijusi layo ngangokunokwenzeka, kufanele iphekwe kwisitsha esivaliwe esincane isikhala samahhala. Ngenxa yalokhu, isithombe se-foil yiyona engcono kakhulu. Ama-aluminium ahlanzekile - into elula kakhulu futhi ewusizo, ethandwa kakhulu ngabapheki. Imifino ebhaka e-foil iphekwe ngendlela engcono kakhulu. Zonke izimpande zezitshalo kufanele zihlanganiswe ngabombili emigqeni ye-foil bese zifakwa ebhodini lokubhaka. Ungawahlunga ngosayizi kanye nepakethe efanayo embofini kabili ndawonye, futhi, isibonelo, izinyosi (ngoba ngokuvamile zikhulu kunamazambane) zihlanganiswe ngokwehlukana. I-beet iyanquma iziqongo futhi isiphetho esincane, futhi izindawo zetincwadzi zigcotshwe ngamafutha emifino.

Kwenzeka ukuthi imifino iyashisa noma ibambelele ku-foil. Kukhona imfihlo ukuthi ubhaka kanjani imifino kuhhavini ye vinaigrette ukugwema inkinga enjalo. Ukuze wenze lokhu, sebenzisa iphepha lokubhaka, mhlawumbe ngezingubo zeTeflon. Uma kukhona iphepha elinjalo, amazambane, izaqathe kanye ne-beet zingabhaka, sezivele ziwaphule isaladi. Ama-beet abhakwa ngokwehlukana, ngaphandle kwalokho uzokhipha izaqathe namazambane, futhi i-vinaigrette izolahlekelwa ukuhluka kwayo kohlobo lwayo.

Ucela ukupheka imifino kuhhavini ye-vinaigrette, ukuyenza ibe yinto ephelele yokunambitha, ukuwusizo nokushisa okunebala elihle? Lapha ungakwazi ukululeka ngokuphepha ukhetho lokugcina, lapho imifino echotshoziwe ihlanganiswa okokuqala ephepheni lokubhaka, bese ivalwe ngokucophelela ku-foil. Ama-beet angcono ngokufafazwa ngaphambili ngebhotela le-peanut. Kungani i-peanut? Okokuqala, ingenye yalawo maqabunga angavamile alahlekelwa yimpahla yawo ngesikhathi sokwelashwa kokushisa. Okwesibili, kuzovikela ezinye imifino kusuka kumbala kumbala we- burgundy. Okwesithathu, kuyokwenza ukunambitheka okumnandi kwe-beetroot nesaladi ephelele. Imifino ehlwanyelwe yalungiselelwa kakhulu kunanoma yimuphi.

I-salad vinaigrette ifaneleka kakhulu ekuhlolweni nokubunjwa kanye nezindlela zokulungiselela. Uhlale engumvakashi ohambelanayo kokubili etafuleni lokugubha kanye nasetafuleni lalabo abasheshayo noma abalandela ukudla.