History of Velouté Sauce Velouté yog ib qho ntawm plaub thawj Niam Txiv Sauces raws li tau hais los ntawm kws ua zaub mov Marie-Antoine Carême nyob rau xyoo 19th.
Veloute sauce ua li cas?
Pib nrog cov ntses Velouté, ntxiv cawv dawb, hnyav cream, thiab kua txiv qaub. Cov kua ntses no yog ua los ntawm nqaij qaib Tshuag Velouté nrog rau ob peb tee ntawm txiv qaub kua txiv, qab zib, thiab qe qeTom qab ua noj ntses Tshuag Velouté, ntxiv nceb thiab oyster kua nrog rau qab zib. thiab qe qe.
veloute sauce siv qhov twg?
Yuav Ua Li Cas Nrog Velouté Sauce
- qaib. Kev lig kev cai, ntses suprême tau txais kev pab nrog nqaij qaib los yog steamed nqaij qaib, los yog lwm yam nqaij qaib tais nrog ilv flavors. …
- Ntses. …
- Vaj. …
- Soups: Ntau hom kua zaub tuaj yeem ua tau yooj yim los ntawm sauteeing zaub, ntxiv velouté, ces pureeing thiab ntxiv hnyav cream.
Leej twg yog tus tsim ntawm 5 niam txiv lws suav?
Tshuaj nyob rau hauv lub xyoo pua 19th los ntawm Fabkis kws ua zaub mov Auguste Escoffier, niam cov kua ntses yog qhov pib rau ntau yam kua ntses qab qab uas siv los ntxiv rau suav tsis txheeb, suav nrog zaub, ntses, nqaij, casseroles, thiab pastas.
Leej twg yog txiv lws suav?
In the 19th century, Marie-Antoine Carême (1784–1833), tus kws ua zaub mov Fabkis tau lees paub tias yog leej txiv ntawm gourmet, lossis haute cuisine, cais tag nrho cov kua ntses hauv plaub pawg. uas tau los ua lub npe hu ua "Mother Sauces." (Nws lwm qhov kev thov rau koob meej: tsim lub kaus mom kws ua zaub mov.)
