Khudbadani Faransiisku waa xarun weyn oo loogu talagalay jilicsanaanta charcuterie. Farsamadu waa mid toos ah, roodhida fudud, iyo daaweynta waxaa lagu samayn karaa jawi iska-dhaaf ah, sida gareynta ama garaashka, ma u baahnid qalab khaas ah.
Inkastoo dhammaan cuntooyinka cayayaanka ah, in kastoo, waxyaabaha maaddooyinka takhasuska leh ay ku lug leeyihiin, sida dextrose, cusbada cusbada (sidoo kale loo yaqaan Insta Cure ama budada Prague), iyo xargaha. Daawada cusbada waxaa ku jira nitrit sodium iyo sodium sodyam, taas oo ka soo baxaysa horumarinta bakteeriyada keena botulism, sidaas darteedna waa lagama maarmaan u ah badbaadada cuntadan.
Mashiinka istaandarka leh hilib qaboojiye ah ayaa ku shaqeyn doona qaacidadan. Xusuuso inaad wax walba qabato mar walba. Hilibku waa inuu had iyo jeer qabow ku filan si uu u dhibsado gacmahaaga si aad u dheeraato. Haddii ay bilawdahay in ay kululaato, wax walba oo qabow ah qaboojiyaha ama xitaa qaboojiyaha dhowr daqiiqo, ku noqo sidii loo baahdo.
Maadaama ay bololku maqan yihiin, qoyaanka hilibka. Kaadi cad ayaa ka samaysan doonta meel ka baxsan koontada. Tani waa mid caadi ah oo la jecelyahay. Saddex wiig ka dib, waxaad yeelan doontaa sausage sida cawska oo kale ah oo leh dhadhan isku dhafan iyo tufaax dufan ah oo ka yimaada halsano. Iskudhee oo ku raaxee roodhida roodhida ah ee Faransiiska iyo pickhi qashinka . Faransiiska ayaa sidoo kale ku raaxeysta Dijon mustard.
Cuntadani waxay ka timaaddaa buuga cusub ee loo yaqaan "Charcuterie Cookbook" , oo ah jewi Jamie Bissonnette. Akhri dib u eegida Punk Domestics.
Waxa aad u Baahantahay
- 4 1/2 rodol / 2 kg hilibka doofaarka
- 1/2 rodol / 225 g fatashka
- 1 1/2 ounces / 40 g cusbo cusbo ah
- 1/4 ilaa 1/2 ounces / 10 g basbaaska madow (dhulka aan la dhigin)
- 1/2 ounces / 15 g dextrose
- 1/4 ounces / 6 g cusbo cusbaynaya maya. 2
- 2/3 wiqiyadood / 18 g toon ah (oo laga duubo jinka)
- 1/4 koob / 59 ml cad cad oo cad (qalalan)
- 8 wiqiyood oo caarad ah (ama koofiyado qoyan, lagu qooyay biyo kulul illaa 2 saacadood ka hor isticmaalka)
Sida loo sameeyo
- Samee Booqday Furimaha Dagaalka hilibka, dhammaan qaybaha birta ee ka soo qaboojiyaha. Cuntada hilibka doofaarka iyo dufanka weyn (¾ "[1.9 cm]) saxan ku rid foornada fadhiga barafka. Isticmaal foori si aad isugu qasto walxaha kale oo dhan.
- Ku hay qoyaanka qoyan inta aad la shaqeyneyso. Ku dheji khaanadda mariinka, laakiin ha sameynin buro. Ku dar walxaha ku dheji weelka oo ku riix. Bilow xad-dhaaf. Marka isku darka ka soo baxo, jeebka dib u soo jiid garee qoryaha iyo xiro kabo.
- Xoogaa hal koollo buuxa, qiyaastii 48 inch (1.3 m) dheer, oo xir. Qalbinta faraha si aad u kala saarto sausages ilaa 12-inch (30-cm) dherer. Isku dheji khaanadaha hal mar, ka dibna midka kale ee u dhexeeya xabbad kasta. Ku celi bacda oo dhan. Marka qashinka loo xiro, isticmaal irbad nadiif ah si aad u jarto jeebka hawada. Iska ilaali bolse kasta 4 ama 5 jeer. Ku celi geedi socodka xargaha si aad u isticmaasho sausage
- Xaji sausages si ay u daaweeyaan 18 illaa 20 maalmood 60 ° F-75 ° F (18 ° C-21 ° C). Kuwani waxay noqon karaan qaboojiye, duudduuban, ilaa 6 bilood.
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 96 |
| Total Fat | 6 g |
| Fatuurad la ruxay | 2 g |
| Fat | 3 g |
| Kolestarool | 31 mg |
| Sodium | 321 mg |
| Carbohydrateska | 1 g |
| Fiber diirran | 0 g |
| Protein | 9 g |