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100 Delikátní Recepty Gumbo

100 Delikátní Recepty Gumbo

          
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About the Book

Gumbo je esencí kreolského a cajunského vaření, povinné jídlo na jídelním lístku kazdé restaurace a srdce domácí kuchyně.

Představuje nejlepsí domorodé měkkýse, stejně jako místní klobásy, drůbez, divokou zvěř a koření. Vzniklo v Louisianě v osmnáctém století a svůj název odvozuje buď z bantuského slova pro okra (gombo), nebo z choctawského slova pro filé (kombo). Okra i filé, coz jsou rozemleté listy sassafras pouzívané domorodými Američany, slouzí jako zahusťovadlo gumbo spolu s jískou, základem mouky osmahnuté na oleji. Nejběznějsím zahusťovadlem je jíska, která je podobná omáčce. Míra zhnědnutí určuje barvu gumba. Místní kuchaři často získávají tmavě hnědou barvu, která dodává hotovému produktu hlubokou a robustní chuť.


Tradičně cibule, celer, a paprika (známá jako trojice místní kuchyně) plus česnek se prosyčí do jísky a přidá se vývar, aby vzniklo Gumbo. Přísady od měkkýsů přes drůbez az po divokou zvěř vytvářejí typ a chuť gumy. Koření, jako je kajenský pepř, tymián a bobkový list, mění chuť pokrmu, aby kuchaře potěsilo, a gumbo se podává v miskách s rýzí. Nejvýraznějsí styly gumbo jsou kreolské (New Orleans) a Cajun (jihozápadní Louisiana). Kreolstina pouzívá rajčata a Cajun ne. Proto je jeden hnědý a druhý červenohnědý. Kreolské gumbo má tendenci mít tenčí základ, zatímco cajunské gumbo je vydatnějsí, tmavsí a někdy tlustsí a je vhodnějsí pro pouzití zvěřiny, jako jsou divoké kachny.


V jizní Louisianě se zvýkačky podávají na vsech stolech, bohatých i chudých, a ve větsině restaurací, luxusních i jiných.


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Product Details
  • ISBN-13: 9781805426561
  • Publisher: Zdeňka Spačilova
  • Publisher Imprint: Zdeňka Spačilova
  • Height: 229 mm
  • No of Pages: 326
  • Spine Width: 17 mm
  • Width: 152 mm
  • ISBN-10: 1805426567
  • Publisher Date: 14 Jan 2023
  • Binding: Paperback
  • Language: Czech
  • Returnable: N
  • Weight: 439 gr


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