Imibono eyiphutha ejwayelekile eyishumi

Umuntu uyisidalwa esingaphelele, futhi sonke sithambekele ekwenzeni amaphutha. Umkhakha wezokupheka, njenganoma yimuphi omunye, unezici zawo futhi ufihla izimfihlo eziningi ezingavunyelwa wonke umuntu, kepha kuyohlale kukhona "onenhlanhla" ozokuchazela ngenjabulo lokhu noma lokho. Ngaphezu kwalokho, hhayi ngaso sonke isikhathi ngokubuka okulungile. Uma futhi sikhumbula izehlakalo zekhulu le-XNUMXth, ezazinzima ngazo zonke izindlela ezweni lethu ngokupheka, kuvela ukuthi ngamunye wethu uzungezwe ngokoqobo ngamakhulu azo zonke izinhlobo zemibono eyiphutha ngokudla. Ngiletha kuwe ukunakekelwa okuncane - zibambe wena wenze iphutha!

Isaladi i-Olivier yasungulwa ngumpheki waseFrance uLucien Olivier

Ngempela, uLucien Olivier endaweni yakhe yokudlela i- "Hermitage" wakhonza isaladi elenza igama lakhe lingaziwa, kepha lokhu bekungekhona neze lokho esijwayele ukukubona etafuleni loNyaka Omusha. Ezingxenyeni ezifakwa yi-French deli kwisaladi lalo - i-hazel grouse ebilisiwe, i-caviar emnyama, inyama ebilisiwe ye-crayfish, amaqabunga e-ulethisi - cishe akukho okusindile kunguqulo yanamuhla.

Ukuvuselela inyama, ithenda iyanda

Ngokushesha ngemuva kokuhlatshwa kwemfuyo (okungukuthi, lapho inyama iseyintsha kakhulu) kusetshenziswa izidumbu eziqinile, futhi inyama inzima kakhulu. Njengoba inyama ikhula (okungukuthi, ngenxa yesenzo sama-enzyme), iba ithenda futhi ibe nephunga kakhulu. Ngokuya ngohlobo lwenyama nezinga lokushisa eliseduze, inyama ingavuthwa kusuka ezinsukwini ezimbalwa kuye ezinyangeni ezimbalwa ngaphambi kokuba idliwe.

I-Ukha iyisobho esinjalo senhlanzi

KuDahl sifunda ukuthi indlebe "iyinyama futhi ngokuvamile yimuphi umhluzi, isitshulu, okushisayo, inyama nenhlanzi." Ngempela, i-cuisine yakudala yaseRussia yayazi isobho nenyama yenkukhu, kepha ngokuhamba kwesikhathi leli gama lalisabelwe umhluzi wezinhlanzi. Ukubiza isobho lenhlanzi ngokuthi "isobho" nakho akulungile ngokuphelele, ngoba kulokhu umehluko phakathi kwesobho lezinhlanzi langempela nesobho lenhlanzi elilula uzosulwa.

Udinga ukufaka uviniga kuma-marinade wenyama.

Lapha kufanele kuqondwe kahle ukuthi kungani sisebenzisa ukukhetha. Uma sifuna ukugcwalisa inyama ngamakha, sidinga isikhungo esinamafutha, esizodlulisa ukunambitheka kwezinongo kanye nokokumunca esiqeshini esifakwe emanzini anosawoti. Uma sisebenzisa uviniga (noma iyiphi i-acidic medium), khona-ke sizoyithambisa inyama. Kodwa-ke, ingabe kuyadingeka yini ukuthambisa inyama, lapho sizokwenza khona i-kebab noma siyipheke? Kuphela uma unezicucu zekhwalithi eziqine kakhulu neziphansi kakhulu ezitholakalayo. Intamo yengulube entekenteke, ngokwesibonelo, i-marinade enjalo ngeke igcizelele nje kuphela, kepha izomane ibulale.

Ama-oysters angadliwa kuphela phakathi kwezinyanga ngohlamvu "r" egameni

Yiziphi izincazelo zalo mthetho ezinganikezwanga - kanye nokushisa okuphezulu kwezinyanga zasehlobo, okwenza isitoreji kube nzima, nokuqhakaza ulwelwe, kanye nesikhathi sokuzalela ama-oysters, lapho inyama yabo inganambitheki. Eqinisweni, ama-oysters amaningi adliwe namuhla ayafuywa, futhi zonke lezi zici zilawulwa futhi zibalwe, ukuze ukwazi uku-oda ngokuphephile ama-oysters unyaka wonke.

IVinaigrette isaladi elinjalo

Igama elithi "vinaigrette", okuvela kulo igama lesaladi elithandekayo ngabaningi, empeleni alisho isidlo nhlobo, kepha ukugqoka isaladi okuqukethe uwoyela neviniga. Kuyathakazelisa ukuthi i-vinaigrette uqobo lwayo ivame ukufakwa ngoyili kuphela.

Isaladi likaKesari ngokuqinisekile lilungiswe ngenkukhu nama-anchovies

Umlando wokwenziwa kwesaladi likaKesari usuvele uchazwe ngokuningiliziwe lapha, kepha lokhu kuyiphutha elijwayelekile lokuthi akusona isono ukusiphinda. Siyaphinda: akukho neyodwa yalezi zinto kusaladi yokuqala kaKesari, elula futhi ecishe izincishe okwedlulele, akusikho, lokhu esikukhulumayo kumane nje kuwukuhluka esihlokweni sikaKesari, hhayi esibi kakhulu, noma kunjalo.

I-Okroshka yenziwe ngososeji obilisiwe

Ngizwile umbono wokuthi isoseji iyingxenye ebalulekile ye-okroshka. Phakathi naleso sikhathi, sifunda ku-VV Pokhlebkina: "I-Okroshka isobho elibandayo elenziwe nge-kvass, lapho isithako esiyinhloko singesona isinkwa, njengasejele, kodwa isisindo semifino. Inyama ebandayo ebilisiwe noma inhlanzi ingaxutshwa nalesi sisindo ngesilinganiso esingu-1: 1. Kuye ngalokhu, i-okroshka ibizwa ngokuthi imifino, inyama noma inhlanzi. Ukukhethwa kwemifino, kanye nenyama eyengeziwe nenhlanzi, i-okroshka ikude nengozi. Kubaluleke kakhulu ukukhetha inhlanganisela ye-flavour engcono kakhulu yemifino, inyama nenhlanzi nge-kvass kanye nomunye nomunye. Ngaphezu kwalokho, yonke imikhiqizo kufanele ibe yintsha futhi ibe sezingeni eliphezulu. Ngeshwa, lezi zimo ngokuvamile azihlangabezwana nazo. Ngenxa yalokho, ekuphekeni kwasekhaya nasesidlangalaleni e-okroshka kukhona imifino engahleliwe engabonakali futhi ilukhuni, njenge-radish, kanye nezingxenye ezimbi zenyama noma ngisho nesoseji, engaziwa ku-okroshka. “

UJulien uyisitsha samakhowe

Kukhona inkinga eyodwa ngalawa magama aseFrance! Eqinisweni, igama elithi "julienne" lisho indlela yokusika ukudla - imvamisa imifino - ibe yimichilo emincane, ngakho-ke endaweni yokudlela yakwelinye izwe akunakwenzeka ukuthi u-oda ikhowe elijwayelekile noma i-chicken julienne. Ngokunokwenzeka, umane ungaqondakali.

Ukudla okusha kuhlala kungcono kunokudla okufriziwe

Njenganoma yisiphi isitatimende sezigaba, lokhu kuyiqiniso kuphela. Mhlawumbe imifino eqonde ngqo engadini ingcono impela kunaleyo efriziwe. Ngakolunye uhlangothi, ngokuqandula okulungile nokuncibilikisa umkhiqizo, awusoze wazi ukuthi wawumisiwe, futhi ukulahleka kwezakhamzimba kuzoba kuncane. Ngakho-ke uma unethuba lokuthenga umkhiqizo ofriziwe, kodwa wekhwalithi ephezulu, yeka ubandlululo lwakho bese uwuthenga.