Ukusuka ekungasebenzisi i-caramelizing itswele ukutsiba okuhonjisiweyo kwe-crouton yeklasikhi, zininzi iimpazamo ezinokonakalisa isitya esithandekayo sesuphu ye-anyanisi yesiFrentshi. Qinisekisa ukuba uqala kumkhondo olungileyo ngokukhetha olona hlobo lwe-anyanisi kwisitya.
Zonke i-anyanisi azenziwanga zilingana (nge Chatelaine ). I-anyanisi ebomvu, umzekelo, ikhanya kwizitya eziluhlaza, ngenxa yombala wabo oqaqambileyo, kunye nabadlayo abanomdla baya kuxabisa ukuluma kwabo okukhaliphileyo nokuneziqholo. I-anyanisi emhlophe lolunye uthandwayo kumalungiselelo aluhlaza- enkosi kwi-flavour ethambileyo, lukhetho olumnandi kwiisaladi kunye neesendwitshi. I-Ditto ye-anyanisi enencasa enencasa (onokuthi uyazi ngegama yenye yezona ntlobo zityiwa kakhulu, iVidalia).
Ngaba ujonge ukupheka? Yithi molo kwi-anyanisi etyheli. Zithandwa kakhulu kwizitya eziphekiweyo kangangokuba zihlala zibizwa ngokuba 'kukupheka amatswele.' Cima ulusu lwabo lwegolide kwaye uza kufumana itswele elinencasa egqibeleleyo eyosiweyo, iisosi, iisosi, kunye neesuphu- kubandakanya i-anyanisi yesiFrentshi yakudala.
Sebenzisa i-anyanisi etyheli kwisuphu yetswele yeFrance
UJulia Umntwana -Umpheki, umbhali, kunye nomsasazi kamabonwakude otyholwa ngokwamkela kwaseMelika ukupheka kwesiFrentshi-wasebenzisa itswele etyheli kwisuphu yakhe yetswele yaseFrance (nge Iiresiphi zomntwana zikaJulia ). Inguqulelo yakhe, eyaziwa njengeyintandokazi yesiFrentshi, ifuna iikomityi ezi-5 ukuya kwezi-6 ze-anyanisi etyheliweyo ecoliweyo ngokuthe ngcembe ngokudibanisa ibhotolo kunye neoyile yokupheka. Inkqubo ye-caramelization ikhupha ubumnandi bemvelo kwi-anyanisi (nge Igunya lezinto eziphilayo ). Kwisuphu ye-anyanisi ukunambitha, Ukutya kakhulu uqaphele ukuba i-anyanisi etyheli ingcamle ngokuqaqambileyo kwaye ngobukrakra ngokugqibezela okuswiti.
Iresiphi yomntwana, nangona kunjalo, ifuna into ethile enempikiswano: iswekile. IKitchn uxela ukuba i-1/2 itispuni yeswekile yonakalisa isuphu-iyenza ibe mnandi kakhulu. Bacebisa ukutsiba iswekile ngokupheleleyo, beqaphela ukuba ngelixa uyishiyile inokongeza imizuzu embalwa kwinkqubo ye-caramelization, incasa yokugqibela kufanelekile.
I-champagne yeebhiya
Ngobungangamsha iyavuma ukuba itswele longeza yonke iswekile yendalo oyifunayo kwisuphu entsonkothileyo. Nangona kunjalo, iresiphi yabo ifuna anyanisi aswiti, hayi tyheli. Ukupheka i-anyanisi emnandi kangangeyure kunokubangela ukuba isitokhwe sinencasa kakhulu, esinokufihla izinto ezingacacanga zomhluzi wenyama, ii-crouty crusty, kunye ne-Gruyère enetyuwa. Olunye ukhetho lokongeza ubumnandi kukusika i-anyanisi etyheli ngamacwecwe eswiti (kwaye mhlawumbi abomvu) anyanisi, ukulungiselela ukukhula ngokutyebileyo kunye umami Isuphu yetswele yaseFrance.
