I-5 yesiFrentshi kaMama iSosi, ichaziwe

Umxholo

• 1. IBéchamel
• 2. Velouté
• 3.I-espagnole (isosi emdaka)
• 4. IHollandaise
• 5. Utamatisi
• Ungayithelekisa njani iisosi
• Umgca wezantsi

Ukutya okuqhelekileyo kwesiFrentshi kube nefuthe elingathethekiyo kwilizwe lokupheka.

Nokuba awuzithandi ukuba ungumpheki, mhlawumbi ufake izinto zokupheka zaseFrance zasekhitshini lasekhaya ngaphezulu kwesihlandlo esinye.

Cuisine yesiFrentshi idume ngokusetyenziswa kwayo ngokukhululekileyo kweesosi ezinencasa. Emva kwayo yonke loo nto, isosi eyenziwe ngobuchule yongeza ukufuma, ukutyeba, ukuntsokotha, kunye nombala phantse kuso nasiphi na isidlo.

Kukho iindidi ezingenakubalwa zesosi zaseFrance, uninzi lwazo oluthathwe kwisosi esinye soomama.

Yenziwe nge-1800s ngu-chef Auguste Escoffier, iisosi zomama zizinto ezisisiseko ezisebenza njengesiseko kulo naliphi na inani lokwahluka kwesosi yesibini. I-sauce nganye yomama ihlelwe ngokukodwa ngokwemiqathango yayo ekhethekileyo kunye ne-thickener.

Eli nqaku libalaselisa iisosi zoomama aba-5 baseFrance, becacisa ukuba zenziwe njani, ulwazi olusisiseko lwezondlo, kunye nezinye iisosi zesibini onokuzenza kuzo.

1. IBéchamel

IBéchamel, okanye isosi emhlophe, yisosi elula esekwe kubisi eyenziwe ngebhotolo, umgubo, kunye nobisi olupheleleyo.

I-ounce ezi-2 (60-mL) yokukhonza ibonelela malunga (,,):

• Iikhalori: 130
• Amafutha: 7 iigrem
• IiCarbs: Iigrama ezili-13
• Iprotheni: Iigrama ezi-3

Ukwenza i-béchamel, qala ngokupheka ibhotolo kunye nomgubo epanini de kube yenze into enobunzima, efana ne-paste ebizwa ngokuba yi-roux. I-roux inoxanduva lokuqinisa isosi.

Zininzi iindlela zeroux, kodwa enye esetyenziselwa i-béchamel ibizwa ngokuba yi-white roux. Kuphekwe kuphela malunga nemizuzu emi-2-3 - ixesha elide ngokwaneleyo ukususa ubume besitatshi somgubo kodwa kungekude ukuba ibhotolo iqale ukuba mdaka.

Xa i-roux ilungile, yehla kancinci ubisi olufudumeleyo kwaye uyimilise ide yenze isosi egudileyo, ethambileyo.

Ngokudityaniswa kweziqholo ezimbalwa ezongezelelweyo ezinje ngetyuwa, ipepile, kunye nee-clove, iBéchamel igqityiwe- nangona inokusetyenziswa njengesiseko sezinye iisosi ezininzi.

Iisosi ezidumileyo ezenziwe kwi-béchamel zibandakanya:

• Ngomso: i-béchamel nge-anyanisi, ii-clove, itshizi yeGruyère, kunye neParmesan
• Isosi yeCream: béchamel nge cream enzima
• Ngokuqinisekileyo: I-béchamel ngebhotolo kunye ne-anyanisi ye-caramelized
• ENantua: I-béchamel ene-shrimp, ibhotolo, kunye nekhrim enzima
• Isosi yeCheddar: I-béchamel enobisi olupheleleyo kunye noshizi we-cheddar

IBéchamel kunye neesosi zayo ezivela kuyo zinokusetyenziswa kwizitya ezingenakubalwa, kubandakanya i-casseroles, isuphu enencasa kunye nepastas.

IBéchamel sisosi etyebileyo, emhlophe eyenziwe ngomgubo, ibhotolo, kunye nobisi. Ihlala isetyenziselwa ukwenza iisosi ezisekwe cream.

2. Velouté

I-velouté yisosi elula eyenziwe ngebhotolo, umgubo kunye nesitokhwe.

Isitokhwe sisilwelo sokupheka esimnandi, esinencasa esenziwe ngokudibanisa amathambo, imifuno kunye nemifuno enencasa ngeeyure ezininzi.

IVelouté iyafana nebéchamel kuba iyisosi emhlophe eshinyeneyo neroux, kodwa inesitokhwe sesiseko endaweni yobisi. Isitokhwe senkukhu yeyona nto ixhaphakileyo, kodwa ungasebenzisa nezinye izitokhwe ezimhlophe, ezinje ngezo zenziwe nge-veal okanye intlanzi.

I-ounce ezi-2 (60-mL) yokukhonza inkukhu velouté iqulethe malunga (,,):

• Iikhalori: 50
• Amafutha: Iigrama ezi-3
• IiCarbs: Iigrama ezi-3
• Iprotheni: 1 gram

Ukwenza velouté, qala ngokwenza i-roux emhlophe ngebhotolo kunye nomgubo. Emva koko, cofa kancinci kwisitokhwe esifudumeleyo kwaye usiyeke simmer kude kube ziifom ecekeceke, ekhanyayo.

I-velouté esisiseko inokusetyenziselwa yona ngokwayo kwiinyama kunye nemifuno, okanye yenziwe kwiisosi ezininzi eziziisekondari.

Ezinye iisosi ezidumileyo ezivela kwi-velouté zibandakanya:

• Ephakamileyo velouté yenkukhu enekhrimu enzima kunye nama-mushroom
• Hungarian: inkukhu okanye i-velouté yenkukhu kunye ne-anyanisi, i-paprika kunye newayini emhlophe
• Normande: velouté yentlanzi ngekhilimu, ibhotolo, kunye neeqanda zamaqanda
• I-Venetian: inkukhu okanye velouté yentlanzi kunye ne-tarragon, shallots, kunye neparsley
• Allemande: inkukhu okanye i-velouté yenkukhu kunye nejusi yelamuni, iqanda leqanda kunye nekhilimu

Nangona kungengokwesiko, ungenza kwakhona velouté yemifuno usebenzisa isitokhwe semifuno.

IVelouté yenziwa ngebhotolo, umgubo, kunye nokuba yinkuku, inyama yenkonyana okanye isitokhwe sentlanzi. Le sauce kunye neziphumo zayo zixhomekeke kakhulu kwaye zihlala zikhonza njenge-gravy ngaphezu kwenyama okanye imifuno.

3.I-espagnole (isosi emdaka)

I-Espagnole, eyaziwa ngokuba yi-brown sauce, isosi etyebileyo, emnyama eyenziwe ngesitokhwe esine-roux, iitumato ezihlanjulweyo, kunye ne-mirepoix -umxube weekherothi, i-anyanisi kunye neseleri esetyenzisiweyo njengesiseko.

Njenge-velouté, i-espagnole isebenzisa i-roux kunye nesitokhwe njengezona zinto ziphambili. Nangona kunjalo, endaweni yeroux emhlophe kunye nesitokhwe, ifuna isitokhwe esimdaka kunye neroux emdaka.

Isitokhwe esimdaka senziwe ngenyama yenkomo okanye amathambo e-veal athe agcadiwe kwaye ajijiswa, ngelixa i-roux emdaka ngumgubo kunye nebhotolo ephekwe ixesha elide ngokwaneleyo ukuba limdaka ibhotolo. Ezi zithako zinika i-espagnole esona sinambitheka sisityebi kakhulu.

I-ounce ezi-2 (60-mL) yokuhanjiswa kweespagnole (,,,,,):

• Iikhalori: 50
• Amafutha: Iigrama ezi-3
• IiCarbs: 4 iigrem
• Iprotheni: 1 gram

I-Espagnole ikwasebenza njengesiseko seesosi ezilandelayo:

• I-Demi-glace: I-espagnole kunye nenkomo eyongezelelweyo yenkomo okanye i-veal stock, imifuno, kunye neziqholo ezincitshisiwe zibe yinto ehambelanayo, efana ne-gravy
• URobert: espagnole enejusi yelamuni, isardard eyomileyo, iwayini emhlophe, kunye netswele
• ICharcutière: I-espagnole enesardard eyomileyo, iwayini emhlophe, itswele, kunye neepile
• Imashurumi: espagnole ngamakhowa, ishalots, isherry kunye nejusi yelamuni
• Burgundy: espagnole enewayini ebomvu kunye neewhots

Ngenxa yokuba i-espagnole kunye neesosi zayo ezivela kokutya zihlala zinzima kwaye zityebile, zihlala zikhonzwa kunye nenyama emnyama njengenkomo okanye idada.

I-Espagnole sisosi esisiseko emdaka eyenziwe ngeroux emdaka, isitokhwe esimdaka, iitumato ezihlanjululweyo, kunye nemirepoix. I-flavour yayo etyebileyo, entsonkothileyo kunye nenyama emnyama, njengenkomo kunye nedada.

4. IHollandaise

I-Hollandaise yi-sauce e-tangy, e-creamy eyenziwe ngebhotela, ijusi lemon, kunye nezikhupha zeqanda eziluhlaza.

Kusenokwenzeka ukuba yaziwa kakhulu ngendima yayo kwisitya sakusasa esidliwayo esinamaqanda amaqanda uBenedict.

IHollandaise ime ngaphandle kwezinye iisosi zoomama baseFrance kuba ixhomekeke kwi-emulsification- okanye ukuxuba- izikhupha zamaqanda kunye nebhotolo endaweni ye-roux.

Inedumela lokuba ngumceli mngeni othile ukulungiselela ngenxa yotyekelo lwebhotolo kunye nezikhupha zamaqanda ukumelana nokudibanisa- kakhulu njengamanzi neoyile.

Isitshixo sokwenza i-hollandaise efanelekileyo zii-yolk zeqanda ezifudumeleyo, ubushushu bebhotolo yegumbi, kunye nokuqina okuqhubekayo. Kubalulekile ukongeza ibhotolo kwii-yolk kancinci kwaye ngokunyuka ukuze izithako zihlale zizinzile kwaye zingahlukani.

I-ounce e-2 esebenza nge-hollandaise ibonelela ():

• Iikhalori: 163
• Amafutha: Iigrama ezili-17
• IiCarbs: 0.5 grams
• Iprotheni: 1.5 iigrem

IHollandaise iyamnandi yodwa kodwa ikwakhaba ezinye iisosi, ezinje:

• Bearnaise: hollandaise ngewayini emhlophe, itarragon kunye nepepercorn
• Choron: I-hollandaise kunye ne-tarragon kunye ne-tomato
• Maltaise: hollandaise ngejusi yegazi yeorenji
• Mousseline: hollandaise ngekhrim enzima

IHollandaise kunye neesosi zayo ezivela rhoqo zihlala zinikezelwa ngamaqanda, imifuno, okanye inyama elula njengeenkuku kunye nentlanzi.

IHollandaise idibanisa izikhupha zamaqanda, ibhotolo, kunye nejusi yelamuni. Zombini kunye neesosi zayo ezivela kuyo zidla ngokuhanjiswa ngaphezulu kwamaqanda, imifuno, intlanzi okanye inkukhu.

5. Utamatisi

Utamatisi isosi yeyona nto ithandwayo kwisosi yomama baseFrance.

I-sauce yesiFrentshi yetamatato iqiniswe kunye ne-roux kwaye inongwe ngehagu, imifuno, kunye nemifuno enencasa. Nangona kunjalo, uninzi lweesosi zetumato zale mihla ikakhulu zibandakanya iitumato ezihlanjulweyo ezinongwe ngamayeza kunye nokuncitshiswa kwesosi etyebileyo, enencasa.

I-ounce ezi-2 (60-mL) yokukhonza i-tomato sauce iqulethe ():

• Iikhalori: 15
• Amafutha: 0 iigramu
• IiCarbs: Iigrama ezi-3
• Iprotheni: 1 gram

Isosi yayo evela kuyo ibandakanya:

• IsiCreole: i-tomato sauce ngewayini elimhlophe, igalikhi, i-anyanisi, i-cayenne pepper kunye ne-red pepper
• IAgeria: i-tomato sauce enepelepele eluhlaza nebomvu
• Iportugaise: i-tomato sauce ngegalikhi, anyanisi, iswekile, ityuwa, iparsley kunye neetamatisi ezixobukile
• Provençal: i-tomato sauce ngeoli yeoli, iparsley, igalikhi, ityuwa, ipepper kunye noshukela
• IMarinara: i-tomato sauce ngegalikhi, anyanisi, kunye nemifuno

Iisosi zetamatato zinezinto ezininzi ezibalaseleyo kwaye zinokuhanjiswa ngenyama okanye inyama egcadiweyo, intlanzi, imifuno, amaqanda kunye nezitya zepasta.

Nawuphi na umpheki uya kukuxelela ezona sosi zenziwe kakuhle ngetumato entsha, umdiliya ovuthiweyo. Zama ukwenza ibhetshi enkulu yesosi kunye neetumato ezisandula ukwenziwa ngexesha lonyaka, emva koko unakho okanye ukhenkce intsalela ukuze wonwabele isosi yetumato eyenziwe ekhaya unyaka wonke.

Iisosi zetumato zaseFrance zakudala zixinene ngeroux kwaye zinencasa ngehagu, ngelixa ezala maxesha zihlala zineetamati ezicociweyo ezincitshisiweyo zaba sosi etyebileyo.

Ungayithelekisa njani iisosi

Ngoku uyazi umahluko phakathi kweesosi ezintlanu, nantsi i-infographic yesalathiso esilula.

Umgca wezantsi

Iisosi ezintlanu zoomama baseFrance yi-béchamel, velouté, espagnole, hollandaise, kunye netumato.

Ephuhliswe ngenkulungwane ye-19 ngumphandi waseFrance u-Auguste Escoffier, iisosi zomama zisebenza njengesiqalo seesosi ezimnandi ezisetyenziselwa ukugcwalisa izitya ezingenakubalwa, kubandakanya imifuno, intlanzi, inyama, i-casseroles kunye neepasta.

Ukuba ujonge ukucoca izakhono zakho zokupheka, zama ukupheka enye yezi iisosi ezinqabileyo kwaye ubone apho ikusa khona.