What is the branch of the birch?

Břísková větvička Whisk je kuchyňský nástroj určený pro práci s lehkými ingrediencemi a omáčkami. Většina kuchařů to považuje za vysoce specializovaný typ šlehačky a mnoho kuchařů spolu vychází dobře bez jednoho. Kuchaři, kteří mají potíže s jemnými omáčkami, jako je behamel, však mohou zjistit, že použití břízy Whisk usnadňuje úkol. Mnoho historických re-enactorů také pracuje s whirch větvičkami, protože nástroj by byl dostupný historicky.

Na první pohled vypadá břízací větvička jako miniaturní koště. Vyrábí se pevně vázáním dlouhých, tuhých větví dohromady a ponecháním konce. The result is Whippy, a highly flexible whipped cream that cannot stand on heavy ingredients, although it is ideal for thin sauces and light gravization. Tradičně jsou větvičky vyrobeny z břízy, i když mohou být použity i jiné lesy nebo dokonce sláma. Variations, Swedish whipped cream, are often made of straw. Beat, mix the ingredients evenly and at the same time whip the air into the mixture. Šlehačkou břízy lze pOutbrushing in non -stick pans, unlike a metal whipper and flexibility allows him to achieve small or tight corners. When the fine sauces that could burn, birch birch can be a better choice than conventional whipped cream, as it can cover more pots.

In general, the birch is not a safe dishwasher. If you want to clean the whipped cream, slightly slip it with a mixture of warm water and soaps until it is visually clean. Rinse the branch of the birch with warm water and hang it to dry. Make sure you store the whipped box in a safe place to avoid losing its shape or breaking through other kitchen tools. As with other WHICKSS, hanging can be the best storage technique and also builds a tool to a practical place.

Create a behamel sauce with a birch tparuka whisk, start with the production of the roux from the same parts of butter and flour. Melt the butter in a pan over low heat and pDrive the flour, whisk until the mixture is combined and cooked thoroughly. Wipe the milk in a separate pan and add it to the Roux, along with dried thyme, cloves, onions, nutmeg and bay leaves. Cook, whisk until the sauce is smooth and strong, and then stretch it with a fine sieve to taste. This "maternal sauce" of French cuisine is the backbone of a wide range of sauces.

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