Ukuhlola izitsha zasendaweni ezihamba phambili e-Lascaux kuyadingeka ngokuphelele kubathandi bokudla. I-Confit de Canard yesifunda, idada eliphekwe kancane elincibilika emlonyeni wakho, liwubufakazi bobuchwepheshe bale ndawo kwezokupheka. Bese kuba khona i-Foie Gras, i-pâté yesibindi ebushelelezi, emi njengensika ye-French gastronomy.
Kodwa-ke, indawo yokudla ye-Lascaux ingaphezu nje kwalezi zakudala. Ama-Truffles endawo, aziwa ngephunga lawo elidakayo kanye ne-flavour yomhlaba, engeza ukuthinta okumnandi ezitsheni eziningi.
Kulabo abanezinyo elimnandi, i-Tarte Aux Noix, uphaya we-nutty dessert nobhalansi wayo omnandi wobumnandi, iyintandokazi yendawo. Ngakolunye uhlangothi, i-Cassoulet, isitshulu esiqinile esinobhontshisi nenyama, iyisibonelo sokudla okunethezeka I-Lascaux, efudumeza umphefumulo ngazo zonke izipuni.
Lezi zidlo zimane nje ziyisihloko se-iceberg endaweni ecebile yokupheka yesifunda. Ukudla ngakunye e-Lascaux kuyithuba lokuthola ama-flavour ama-nuanced nezindlela zokupheka zendabuko ezidluliselwe ezizukulwaneni ngezizukulwane.
Confit De Canard
I-Confit de Canard iyisidlo sakudala esivela kusiko lwase-French culinary, ehlonishwa kakhulu e-Lascaux ngokunambitheka kwaso okucebile nokuthungwa kwethenda. Inqubo yokwenza i-confit de canard iqala ngokunonga imilenze yedada ngenhlanganisela kasawoti, u-garlic, namakhambi anamakha afana ne-thyme ne-bay leaf. Le ngxube yesinongo ivumela ukufakwa okujulile kwama-flavour uma kushiywe ukuze kuhanjiswe ubusuku bonke.
Ngosuku olulandelayo, le milenze yedada iphekwa kancane kancane ekushiseni okuthambile okungu-90 degrees Celsius emafutheni awo. Lokhu kupheka okunezinga lokushisa eliphansi kubalulekile ngoba kugcina idada limanzi futhi lithambile kuyilapho lenza isikhumba sibe crispy. Njengoba idada lipheka, amafutha ayancibilika kancane kancane, athuthukise ukunambitheka kwawo.
Ukuze uthole ukudla okulungiswe kahle, i-confit de canard ivamise ukuphakelwa nama-pommes sarladaises, isidlo samazambane esigaywe ngamafutha edada anothisa ukunambitheka kwawo. Ukuze ulinganise ukunotha kwesitsha, kunconywa isaladi entsha eluhlaza egqoke i-vinaigrette ebukhali. Lokhu kubhanqa kunikeza ukugqama okujabulisayo futhi kuqabule ulwanga.
Ukuqinisekisa ukuthi ukubhala kukhombisa ubungcweti, kufanelekile ukugqamisa ukuthi lezi zindlela zokulungiselela nokubhanqa kunezimpande ku-French gastronomy ehlonishwa isikhathi, okubonisa ukubaluleka kwakho kokubili ikhwalithi yesithako nezindlela zokupheka ezisetshenzisiwe. Umphumela uba isidlo esingaphethe nje kuphela ingqikithi yokupheka kwesiFulentshi kodwa futhi sinikeza isipiliyoni sezinzwa ngokusebenzisa ukwakheka nokunambitha kwaso.
I-foie gras
I-Foie Gras, ehlonishwayo ngobushelelezi nokunambitha kwayo okujulile, ihlonishwa kakhulu ku-gastronomy ye-Lascaux. Lesi sidlo, esenziwe ngesibindi sedada noma sehansi esikhuluphalisiwe, sivusa inkulumo-mpikiswano eqhubekayo. Abagxeki, kuhlanganise nabameleli bezenhlalakahle yezilwane, bayayigxeka indlela yokondla ngokuthi inonya, begomela ngokuthi ibangela ubuhlungu obungenasidingo ezinyonini. Nokho, abasekeli bathi i-foie gras ingakhiqizwa ngendlela yokuziphatha, iveze umsebenzi wobuciko wokupheka.
Abapheki bendawo e-Lascaux banamathela kumasu ahlonishwayo ngesikhathi ekwenzeni i-foie gras. Baqala ngokukhetha amadada noma amahansi akhuliswe ngaphandle kokucindezeleka. Ukudla okukhethekile kuqinisekisa ukuthi izibindi zithuthukisa ukunambitheka kwazo okukhilimu okusayinwe ngokwemvelo. Ngemva kwalokho, lezi zibindi zenziwa ngobuciko zibe izitsha ezinhle kakhulu.
I-foie gras ingadliwa ngezindlela eziningi. Iresiphi ethandwayo ifana ne-pâté, esakazwa ku-toast nge-compote yamakhiwane amnandi. Enye i-foie gras eshisiwe ehlanganiswe nama-apula amnandi kanye ne-tangy balsamic glaze. Indlela ngayinye igqamisa ukunethezeka okuhlukile kwalesi sidlo esihlonishwayo.
Nakuba impikiswano mayelana ne-foie gras isaqhubeka, abaxhasi e-Lascaux abazisa ukukhetha kokupheka bangawujabulela lo mkhiqizo wendawo oyingqayizivele. Ukuthi noma umuntu ukhetha ukuyijabulela noma cha, ifa elijulile kanye nobuciko obucophelelayo obuhlotshaniswa ne-foie gras buchaza njengetshe legumbi lefa lokudla le-Lascaux.
Truffles
Ama-Truffles, ahlonishwa ngephunga lawo elicebile kanye nokunambitheka okuhlukile, ayisisekelo se-gastronomy ye-Lascaux. Emahlathini aluhlaza akule ndawo, lezi sikhunta eziyigugu zicashile, zilinde abantu abadla ukudla ukuze bazithole. Izizukulwane zabazingeli be-truffle ziye zathuthukisa amakhono azo, futhi kanye nezinja zazo ezithembekile, ezinekhono lokubona la magugu angaphansi komhlaba, zihlanganisa phansi ehlathini.
Uma sebetholakele, abapheki bahlanganisa ama-truffles ezitsheni ezihlukahlukene zikanokusho, bathuthukisa ukunambitheka ngokunambitheka kwabo okuhlukile. Ama-truffle anyakaziswa abe yi-pasta, futhi ingqikithi yawo ithathwa emafutheni nasoso, ilethe ukunetha ematafuleni okudlela. Iphunga labo elimnandi nokunambitha kungashintsha ngisho neresiphi eyisisekelo ibe umsebenzi wobuciko bokupheka.
E-Lascaux, indawo ebungaza inkululeko nokuqamba izinto ezintsha, ama-truffle ahlonishwa ngomthelela wawo wokuguqula ukudla. Ukujabulela isidlo esicebile ngama-truffles, njenge-risotto enokhilimu noma isobho elicashile elinokunambitheka kwe-truffle, kuwukujula ku-tapestry enothile yokunambitha.
Ama-Truffles athwebula umcabango e-Lascaux, ekhanga izakhamuzi kanye nabahambi. Ngokuzitika ngalawa ma-flavour amahle, umuntu angahlanganyela ohambweni lokudlela olukhethekile isifunda esaziwa ngalo.
I-Tarte Aux Noix
I-Tarte Aux Noix ikhekhe lesiFulentshi elingenakuvinjelwa elithakazelisa ngama-flavour alo ayinkimbinkimbi kanye nokuthungwa okuhle. Isuka endaweni yomlando ye-Lascaux, le dessert isizuze ukukhonzwa emphakathini wendawo kanye nabahambi.
Ake sihlole izizathu ezine eziphoqayo zokuthokozela i-Tarte Aux Noix:
- I-Complex Flavor Fusion: Leli khekhe lihlanganisa ngobuciko ukunambitheka kwamantongomane nebhotela elikhilimu kanye nokuthinta nje ushukela okulungile. Ukulunywa ngakunye kuyinhlanganisela esezingeni eliphezulu ejabulisa ulwanga.
- I-Appeing Texture Contrast: Ngoqweqwe oluthambile, i-Tarte Aux Noix inikeza indawo ephikisayo emangalisayo ekugcwalisweni kwayo okune-velvety. I-crunch eyengeziwe evela ku-walnuts inikeza ukumangala kombhalo okuthuthukisa isipiliyoni sokudla.
- Ucezu Lwefa Le-Gastronomic: Njengomuthi ohlonishwe isikhathi waseFrance, i-Tarte Aux Noix ihambisana nengqikithi yesikhathi esedlule se-gastronomic yale ndawo. Ukuzitika ngaleli khekhe kukuxhumanisa namasiko okupheka amise ubunikazi be-Lascaux.
- Ukuzijwayeza kweDessert: Kungakhathaliseki ukuthi yongezwe yodwa noma ifakwe i-vanilla ice cream noma ukuthintwa ukhilimu ophehliwe, i-Tarte Aux Noix ingena kahle kunoma yisiphi isilungiselelo noma umcimbi, kusukela ekuphatheni okunethezekile kwantambama kuya embuthanweni wemikhosi.
I-Cassoulet
Ukuhlola iminikelo yezokudla ye-Lascaux, ngikhangwe ku-Cassoulet eqinile, isitshulu esihlanganisa ifa lezokupheka laseNingizimu-ntshonalanga ye-France. Lesi sidlo sibonisa i-gastronomy yesifunda, sisebenzisa umkhiqizo wasendaweni ukudala i-symphony yama-flavour.
I-Cassoulet incike ezintweni ezimbalwa eziyisisekelo: ubhontshisi omhlophe, idada noma ihansi, isoseji nengulube. Lezi zithako zixutshwa emhluzweni onephunga elimnandi, elifakwe ngamakhambi esifunda, ukuze kukhiqizwe isitshulu esicebile, esanelisayo. Ubhontshisi ophekwe kancane amunca ingxube enamakha, kuyilapho inyama inikela ngokuthambile, ukunambitheka okumnandi.
Izinhlobonhlobo zesifunda ze-cassoulet zethula izithako ezifana newundlu, inyama yemvu, amasoseji ahlukahlukene, noma ngisho nezilwane zasolwandle, ngayinye iboleka umlingiswa ohlukile esitshulwini. Lezi zimo zibonisa okuthandwayo namasiko endawo, okucebisa indawo yokupheka.
I-Cassoulet, noma ngabe isesimweni sayo sakudala noma nge-twist yendawo, ithwebula ingqikithi ye-gastronomy ye-Lascaux. Kuyisidlo esithinta kokubili abahlali kanye nezivakashi ngokunambitheka kwaso nokuthungwa. Ukungena endishini ye-cassoulet ukuzwa inhliziyo yobuciko bokupheka base-Southwest France.
Sarladaise Amazambane
I-Sarladaise Potatoes iyigugu langempela lokupheka elivela endaweni yase-Lascaux, eyaziwa ngenhlanganisela yayo engenakuvinjelwa ye-crispy ngaphandle kanye ne-soft, buttery ngaphakathi. Lawa mazambane ayingxenye eyinhloko ye-gastronomy yendawo, futhi enziwa kusetshenziswa amasu aveza okuhle kakhulu ekunambithekeni kwawo kanye nokuthungwa kwawo.
Uma use-Lascaux, ungaphuthelwa yilokhu okumnandi okuthatha ama-Sarladaise Potatoes:
- Inguqulo yakudala: Lapha, izingcezu zamazambane ezincanyana zithosiwe ngamafutha edada, okuyisisekelo ekuphekeni kwesiFulentshi, kanye nesweli neparsley. Waba yini umphumela? Isidlo esijabulisayo lapho ukulunywa ngakunye kunikeza i-crunch elandelwa yizambane elincibilikayo emlonyeni wakho, konke kuthwele ukujula okumnandi kwamafutha edada kanye nobusha bamakhambi.
- Truffle Sarladaise: Iphakamisa iresiphi yendabuko, le nguqulo yethula ukunethezeka kwama-truffles amnyama. Iphunga lazo elihlukile, elinamandla liphendula isidlo sibe ubumnandi obuhle obuzojabulisa noma yimuphi umthandi wokudla.
- Ushizi Sarladaise: Lokhu kuthathwa kuhlanganisa izendlalelo zoshizi bendawo njenge-Rocamadour noma i-Cabécou, abaziwa ngokuthungwa kwabo okukhilimu nokunambitha okucebile. Kubhakwa kuze kube ushizi uyabhavumula futhi ube golide, kwakha ikhekhe elimnandi elihambisana kahle nokuthungwa okuthambile kwamazambane.
- I-Sarladaise efakwe nge-Herb: Ukwengeza ingxube yamakhambi amasha njenge-thyme, i-rosemary, ne-sage yethula ukunambitheka okumnandi nokujabulisayo kumazambane. Amakhambi awagcini nje ukwengeza iphunga elimnandi kodwa futhi ukunambitheka okuqabulayo okukhanyisa isidlo.
Ngayinye yalezi zinhlobonhlobo ze-Sarladaise Potato ihlanganisa ifa le-Culinary esifundeni sase-Lascaux. Kungakhathaliseki ukuthi ungumlandeli wama-classics azame futhi wangempela noma uzimisele ukuzama okuthile okusha, lezi zidlo zamazambane nakanjani zishiye umbono ongapheli olwangeni lwakho.
I-Cèpe Mushrooms
Uma uzithola usendaweni yase-Lascaux futhi unothando lokuzithokozisa okumnandi, uzohlabeka umxhwele nge-Cèpe Mushrooms. Aziwa ngokuthi i-Porcini, lawa makhowe ayisithako esiyigugu ngenxa yokunambitheka kwawo okukhethekile nokuvumelana nezimo ekhishini.
Ama-Cèpes anikeza umuzwa omkhulu, onenyama kanye nokunambitha kwe-umami okuyinkimbinkimbi okunothisa noma yikuphi ukudla. Ziyakwazi ukushintshashintsha ngendlela emangalisayo, zithuthukisa yonke into kusukela ku-broths nezitshulu ezishisayo kuya kuma-risotto anokhilimu nezitsha ze-pasta. Ukunambitheka kwabo okuhlukile kubaluleke kakhulu ekudleni okusekelwe ezitshalweni, ukunikeza enye inyama eyanelisayo.
Ukuze uthole ama-Cèpes, umuntu kufanele abe namehlo abukhali futhi aqonde indawo yawo yemvelo. Lezi sikhunta ngokuvamile zikhula ezindaweni ezinezinkuni ngaphansi kwezihlahla ze-oki, i-chestnut, ne-beech, futhi zikhetha isimo sezulu esimanzi, esipholile sasekwindla ngesikhathi sazo esiphezulu.
Lapho uqoqa ama-Cèpes, sebenzisa ukunakekela ukuze ulondoloze iziqongo zawo ezintekenteke. Kungcono ukuwasika ezinhlangeni usebenzisa ummese obukhali noma isikelo, ukuqinisekisa ukuthi impande isala ukusekela ukukhula kabusha.
Ngemva kokukha, hlanza i-Cèpes ngebhulashi elithambile noma indwangu emanzi kancane ukuze ususe inhlabathi noma izingcezu zehlathi. Izindlela zokupheka ezifana ne-sautéing, ukugcoba, noma ukuzifaka ku-sauce e-velvety zizokwenza ngempela ukunambitheka nokuthungwa kwazo kuvelele ekuphekeni kwakho.
Amafutha E-Walnut
Amafutha e-Walnut, adume ngokujula kwawo, amantongomane, aletha ukucwengwa ezintweni ezidaliwe zokupheka. Lawa mafutha, ayisisekelo se-French gastronomy, agqama ngolwanga lwawo oluhlukile kanye nenqwaba yezinzuzo zezempilo. Hlola izinhlelo ezine eziyinhloko zamafutha we-walnut emikhubeni yokupheka yaseFrance:
- Ukugqoka isaladi: Uhlamvu oluqinile, olunamantongomane lwamafutha e-walnut luwenza intandokazi yokuthuthukisa amasaladi. Ixubeka kahle nokunambitha okusha kwemifino futhi ivumelana nokuthandwa kukashizi wembuzi okhilimu, ama-apula acwebile, nezithelo ezomisiwe ezinoshukela.
- Imisipha: Amafutha e-walnut anephunga elimnandi alungele ukwenza amasoso ahambisana nezinkukhu noma izilwane zasolwandle. Iphrofayili yayo ye-flavour eyingqayizivele inika amasoso okunomsoco, okuhambisanayo, okucebisa imali yokugibela eyinhloko.
- baking: Ukuthelelwa uwoyela we-walnut ekudleni okubhakiwe okufana namakhekhe, amakhukhi, nezinkwa kwethula ukunotha okuhlukile kanye nempilo emnandi. Lokhu kusonteka kwezakudala nakanjani kuzoheha izinzwa.
- Ukuvuza: Eqashwe njengento yokuqeda, uwoyela we-walnut ungathuthukisa ukukhanga okubonakalayo nokunambitha kwesidlo. I-Cascade elula yala mafutha phezu kwemifino ethosiwe, inyama eyosiwe, noma izibiliboco ziletha ukunambitheka okungeziwe nokuba yinkimbinkimbi esidlweni.
Uwoyela we-Walnut awuyona nje intokozo yokupheka kuphela kodwa futhi uyisibusiso empilweni. Iwumthombo onamandla wama-omega-3 fatty acids, adunyiswa ngezakhiwo zawo ezivikela inhliziyo kanye nekhono lawo lokunciphisa ukuvuvukala. Ngaphezu kwalokho, ngokucebile kuma-antioxidants kanye ne-vitamin E, uwoyela we-walnut usekela impilo yonke kanye nokuphila kahle.
