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100 Ljúffengt Gumbo Uppskriftir

100 Ljúffengt Gumbo Uppskriftir

          
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About the Book

Gumbo er kjarninn í Creole og Cajun matreiðslu, skyldurétturinn á hverjum matseðli veitingahúsa og hjarta heimilismatargerðar.

það sýnir bestu innfædda skelfiskinn sem og staðbundna pylsur, alifugla, villibráð og krydd. það er upprunnið í Louisiana á átjándu öld og dregur nafn sitt annað hvort af bantúorðinu fyrir okra (gombo) eða Choctaw orðið fyrir filé (kombó). Bæði okra og filé, sem eru möluð sassafras lauf notuð af frumbyggjum, Þjóna sem Þykkingarefni fyrir gumbo, ásamt roux, botni af hveiti brúnað í olíu. Algengasta Þykkingarefnið er roux, sem er svipað og sósu. Að hve miklu leyti Það er brúnt ræður litnum á gúmmíinu. Matreiðslumenn á staðnum taka Það oft í dökkbrúnan lit sem gefur fullunna vörunni djúpan og sterkan bragð. Hefðbundið, laukur, sellerí, og papriku (Þekkt sem Þrenning staðbundinnar matreiðslu) ásamt hvítlauk eru kraumaðir í roux, og soð er bætt við til að gera Gumbo.


Innihaldsefni, allt frá skelfiski til alifugla til villibráðar, skapa gerð og bragð gúmmísins. Krydd eins og cayenne pipar, timjan og lárviðarlauf breyta bragði réttarins til að gleðja matreiðslumanninn og gúmmíið er borið fram í skálum yfir hrísgrjónum. Áberandi stílar gumbo eru Creole (New Orleans) og Cajun (suðvestur Louisiana). Creole notar tómata og Cajun ekki. því er annar brúnn og hinn rauðbrúnn. Creole gumbo hefur tilhneigingu til að hafa Þynnri botn, en Cajun gúmmí er heitari, dekkri og stundum Þykkari og er líklegri til að nota villibráð eins og villiönd.


Í suðurhluta Louisiana eru gúmmíréttir bornir fram á öllum borðum, ríkum sem fátækum, og á flestum veitingastöðum, hágæða eða öðrum


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Product Details
  • ISBN-13: 9781805426578
  • Publisher: Kristjan Kristjansson
  • Publisher Imprint: Kristjan Kristjansson
  • Height: 229 mm
  • No of Pages: 326
  • Spine Width: 17 mm
  • Width: 152 mm
  • ISBN-10: 1805426575
  • Publisher Date: 15 Jan 2023
  • Binding: Paperback
  • Language: Icelandic
  • Returnable: N
  • Weight: 436 gr


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