Ngaphandle kwe ketchup kunye ne-mayo, lwemostade Ngokuqinisekileyo yenye yezona condiment zaziwa kakhulu. I-Tangy kunye ne-creamy, isisitrato kwiindawo zokutya ezikhawulezayo, i-baseball stadiums, kunye ne-barbecues yangasemva. A Uphando lwe-YouGov ifumanise ukuba iipesenti ezingama-72 zabantu base-US bayayitya izinja zabo ezishushu kwaye iipesenti ezingama-50 ziyitya kwiiburger zabo. Kwaye ngokwe Umthendeleko wokuqala , Abantu baseMelika basebenzisa i-41.3 yezigidi zeepawundi zesardard ngonyaka.
Hamba phantsi kwindlela yokutya kwivenkile yokutya, kwaye phakathi kweebhotile zaseFrance, Heinz, kunye neGrey Poupon, uya kufunda ngokukhawuleza ukuba zininzi iintlobo ezahlukeneyo zesardard. Ngelixa iindidi zisusela kubusi bemostade ukuya kwi-spicy brown ukuya kumhlaba wamatye, ezimbini zezona zithandwa kakhulu ngumastadi omthubi kunye ne-Dijon mustard. Uyazi ukuba ekuboneni kuqala, ezi ndlela zimbini azibonakali zifana- enye inombala kwaye imdaka ngelixa enye iluhlaza kwaye ityheli-kodwa ke hayi wazi kakuhle ukuba yintoni eyahlula abahlukeneyo. Nantsi indlela i-mustard etyheli eyahlukileyo ngayo kwi-Dijon.
Isardard ephuzi yenziwa ngezinto ezahlukeneyo kuneDijon
Isardard emthubi kunye ne-Dijon mustard azihlukanga ngokwenkangeleko-ziyahluka nakwizinto ezenziwe ngazo. Ukuqala, i-Dijon lwemostade yenziwe ngembewu emnyama yemastadi ngelixa isardard emthubi yenziwa ngembewu emhlophe nephuzi, Ukutya Guy uyacacisa. Yile nto inika iDijon ukuba mnyama mnyama xa kuthelekiswa nombala we-neon omthubi.
Ukuba ukhe watya zombini i-Dijon kunye ne-mustard ephuzi, uyazi ukuba baneeprofayili ezikhethekileyo kakhulu. Oku kubangelwe yimbewu (imbewu yemastadi emnyama imane ilume ispicier kunembewu etyheli emthubi) kodwa ikwabangelwa ngumahluko omnye wesithako. MyRecipes ithi i-Dijon lwesardard yenziwe ngewayini emhlophe, ngelixa isardard emthubi yenziwa ngeviniga. I-Dijon yayisetyenziselwa ukwenza iviniga, ngokunjalo, kodwa yatshintsha ngasekupheleni kwee-1850s kwaye sele isenziwa rhoqo ngewayini.
Dr pepper abadlali bezentengiso
