100 ВКУСНИ РЕЦЕПТИ ЗА ГЪМБО
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100 ВКУСНИ РЕЦЕПТИ ЗА ГЪМБО

100 ВКУСНИ РЕЦЕПТИ ЗА ГЪМБО


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About the Book

ГЪМБО е същността на креолската и каджунската кухня, задължителното ястие в менюто на всеки ресторант и сърцето на домашната кухня. Той показва най-добрите местни миди, както и местни колбаси, домашни птици, дивеч и подправки.

Произхожда от Луизиана през осемнадесети век и получава името си или от думата БАНТУза бамя (ГОМБО), или от думата Choctaw за file (КОМБО). И бамята, и филе, което представлява смлени листа от сасафрас, използвани от индианците, служат като сгъстители за гумбо, заедно с ру, основа от брашно, запечено в масло. Най-често срещаният сгъстител е ру, който е подобен на сос. Степента, до която е покафеняла, определя цвета на гъмбото. Местните готвачи често го довеждат до тъмнокафяв цвят, който придава на крайния продукт дълбок и силен вкус.


Традиционно лук, целина и черен пипер (известни като триединството на местната кухня) плюс чесън се запържват в руто и се добавя бульон, за да се направи гъмбо. Съставките, вариращи от миди през птици до дивеч, създават вида и вкуса на бамбо. Подправки като лют червен пипер, мащерка и дафинов лист променят вкуса на ястието, за да угодят на готвача, а гумбото се сервира в купички върху ориз. Най-отличителните стилове гумбо са креолски (Ню Орлиънс) и каджун (югозападна Луизиана). Креолският използва домати, а каджунът не. Следователно единият е кафяв, а другият е червеникавокафяв. Креолското гумбо обикновено има по-тънка основа, докато каджунското гумбо е по-сърдечно, по-тъмно и понякога по-дебело и е по-подходящо за използване на дивеч като диви патици.


В Южна Луизиана бамбос се сервира на всички маси, бедни или богати, и в повечето ресторанти, луксозни или други


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Product Details
  • ISBN-13: 9781783574308
  • Binding: Paperback
  • Language: Bulgarian
  • Returnable: N
  • Weight: 489 gr
  • ISBN-10: 1783574305
  • Height: 229 mm
  • No of Pages: 330
  • Spine Width: 18 mm
  • Width: 152 mm


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