I-Béchamel sauce

Yeka ukuthi okumnandi kanjani ukupheka ukudla kwesulube, isibonelo, ukuthosa. Abantu abaningi bapha inyama nge-mayonnaise. Futhi uye wayinambitha inyama enhle futhi enomusa nge-Béchamel sauce. Khona-ke ukunambitheka kwe-ingulube yengulube kuzoshintsha i-unrecognizably. Kuzofanelekela ukumukelwa kwamakhosi. U-Bechamel waba yisikhulu phakathi kwamasiki. Ukunambitha okumnandi, ukupheka okulula, lapho ungazama khona. Ungakhohlwa ngemvelaphi yakhe, ngoba unendaba ethakazelisayo. Ngokombiko owodwa, le sauce yalethwa abapheki base-Italy ngekhulu leshumi nane enkantolo yaseFrance ekubuseni kukaCatherine de 'Medici, owayengumdabu wase-Italy. Siyabonga uCatherine, owashada noHenry, uMbusi wase-Orleans (owaba yiNkosi yaseFrance - uHenry II), ukudla kwase-Italiya kwavela eParis. Ngokwezinye izinguqulo, le sauce yasungulwa nguMbusi Philippe de Morne. I-Béchamel sauce ingenye yezinto ezihlukahlukene zeMornet sauce . Uthiwa nangokusungulwa kwe-Mornet sauce, i-Lyons sauce, i-Porto sauce ne-Porto sauce. Ngokwe-version elandelayo, le sauce yasungulwa nguMarquise Louis de Béchamel, umsizi wezezimali owakhonza njengoClainlain ekubuseni kukaLouis. Umzamo wakhe wokujoba ukunambitheka okusha kwe-cod eyomile yenziwe yimpumelelo. Kukho konke lokho, abukho ubufakazi, kubhekiswa emibhalweni yomlando iMarquis ethande ukupheka, zama ekhishini. Mhlawumbe, umsizi waseBéchamel wasungulwa ngumpheki wenkantolo uFrançois Pierre de la Varennes, owapheka uLouis14. Uhlale egujwa njengomdali we-cuisine gourmet. Ngaphezu kwalokho, washicilela incwadi ethi "The French Chef", lapho kubhekiswa khona umsizi weBéchamel. Izazi-mlando zikholelwa ukuthi wabiza le sauce, njengokubonga kuBéchamel. Ukwenza le sauce edumile siyidingayo: ubisi - ibhotela elilodwa lamabhilimu - ikhulu lamagremu kafulawa wekolweni - amagremu ayikhulu omuncu omncane omuncu, i-pepper ukunambitha. Pheka umsizi nje: uthathe ipheshana elincane, siyancibilikisa ibhotela. Bese uthele kancane kancane ufulawa, uvuselele njalo. Qhubeka ukufudumala ingxube yamafutha nofulawa. Khona-ke, lapho ingxube ikhula, sithatha ingxenye yesithathu yobisi, siqhubeka sishukumisa. Ukugqugquzela kangcono ngesipuni sokhuni noma spatula. Futhi uthele kancane kancane ngobisi obusele, uqhubeke uphazamisa. Letha emathunjini, ungakhohlwa ukukhupha, upheke cishe imizuzu emihlanu ngokushisa okuphansi. Isizini nge nutmeg, usawoti, pepper ukunambitha. Kumele kucatshangelwe ukuthi emva kokupholisa insimu iba yimbi. Uma uthola i-sauce enezinyosi, kudingeka udinga. Ngesikhathi esifanayo, ekugcineni udinga ukubeka izingcezu zebhotela ebusweni be-sauce, ukuze i-crust ingabonakali ebusweni bayo. Le sauce ifanele inyama, inhlanzi, amakhowe, i-casseroles. Kusukela ngaleso sikhathi isikhathi esiningi sidlulile, ngesisekelo salesi sauce esidumile, kwenziwa ama- recipes angaphezu kwamashumi amahlanu ama-sauces. AmaFulentshi aqala ukwengeza izithako, izinongo, imifino. Ngesikhathi esifanayo, ukunambitheka kwaqala ukushintsha ngokuphawulekayo. Amazambane amaFulentshi aphethwe ama-soups ahlambulukile afanele ukuthandwa kwawo kubantu bonke, kuyisicelo se-Béchamel sauce lapho silungiselela.
Kodwa isimangaliso esinjalo sokukhulelwa asikwazanga ukufihlwa isikhathi eside. I-sauce yethu isakazwa kulo lonke elaseNtshonalanga Yurophu, lifika naseRussia, lapho amaFrench amanengi asebenza khona - abafundisi, abapheki, njll. Ezweni lakithi, wathola isici esibucayi seRussia - i-horseradish yanezelwa kulo, ngokubukeka kokunambitheka. Manje uye wathola umbala omusha nokunambitha, futhi anyanisi osawoti, umhlabathi ngezinongo, waqala ukungeza kuwo. Lesi sidlo simane nje sikulungele, esingaphansi kwamandla ompheki wokuqala, kodwa lokho okuthandwa nguNkulunkulu!