Me truket e shefave francez\u00eb, m\u00ebsoni si t\u00eb p\u00ebrgatitni salca baz\u00eb, shtoni p\u00ebrb\u00ebr\u00ebsit q\u00eb keni n\u00eb frigorifer dhe do t\u00eb keni nj\u00eb drek\u00eb p\u00ebr t’u mbajtur mend\u2026<\/p>\n\n\n\n
Shekuj para Gordon Ramsay<\/strong> dhe Jamie Oliver<\/strong> , shefi i par\u00eb <\/em>i kuzhin\u00ebs i famsh\u00ebm <\/em> Marie-Antoine Car\u00eame,<\/strong> i cili jetoi n\u00eb shekullin e 19-t\u00eb, krijoi nj\u00eb “ligj” kulinar prej kat\u00ebr salcash q\u00eb formojn\u00eb baz\u00ebn p\u00ebr t\u00eb gjitha t\u00eb tjerat. K\u00ebto jan\u00eb b\u00e9chamel<\/strong> , salcat e domates<\/strong> , velout\u00e9<\/strong> <\/em>dhe salca spanjolle<\/strong> (espagnole), dhe m\u00eb von\u00eb u bashkua me salc\u00ebn hollandaise<\/strong> . Salca ikonike, e cila \u00ebsht\u00eb nj\u00eb pjes\u00eb thelb\u00ebsore e lazanj\u00ebs klasike,<\/strong> p\u00ebrgatitet si n\u00eb versione m\u00eb t\u00eb trasha, ashtu edhe n\u00eb ato m\u00eb t\u00eb holla. N\u00ebse shtoni djath\u00eb, t\u00eb verdh\u00eb veze dhe disa lug\u00eb krem, merrni salc\u00ebn Mornay<\/em> , e cila sh\u00ebrbehet me pjata me vez\u00eb, shpend\u00eb ose peshk t\u00eb bardh\u00eb. <\/p>\n\n\n\n P\u00ebr t\u00eb b\u00ebr\u00eb Soubise<\/em> , shtoni puren\u00eb e qep\u00ebve t\u00eb skuqura n\u00eb beshamel dhe sh\u00ebrbejeni me mish ose perime. N\u00ebse ju nevojitet nj\u00eb salc\u00eb e shpejt\u00eb p\u00ebr pjekje ose perime, shtoni disa lug\u00eb mustard\u00eb<\/strong> n\u00eb beshamel .<\/p>\n\n\n\n N\u00ebse e z\u00ebvend\u00ebsoni qum\u00ebshtin me l\u00ebng mishi, n\u00eb vend t\u00eb beshamelit, do t\u00eb merrni nj\u00eb salc\u00eb t\u00eb shk\u00eblqyer p\u00ebr t\u00eb shoq\u00ebruar k\u00ebrpudhat<\/strong> ose ushqimet e detit.<\/p>\n\n\n\n Pasi salca baz\u00eb t\u00eb jet\u00eb skuqur,<\/strong> shtohet l\u00ebngu i mishit, s\u00eb bashku me kockat, mishin, perimet<\/strong> (karrota, selino, qep\u00eb) dhe er\u00ebzat. Zihet n\u00eb zjarr t\u00eb ngadalt\u00eb p\u00ebr disa or\u00eb<\/strong> , duke hequr shkum\u00ebn. Drejt fundit, shtohet pureja e domates<\/strong> dhe m\u00eb pas gatuhet derisa t\u00eb reduktohet. M\u00eb pas mund ta shnd\u00ebrroni n\u00eb nj\u00eb<\/strong><\/em> salc\u00eb demi-glace duke shtuar nj\u00eb sasi t\u00eb barabart\u00eb l\u00ebngu t\u00eb err\u00ebt, duke e reduktuar dhe kulluar baz\u00ebn. Mund ta p\u00ebrmir\u00ebsoni edhe demi-glace<\/em> me ver\u00eb; n\u00eb k\u00ebt\u00eb rast, do t\u00eb keni nj\u00eb salc\u00eb Bordelaise<\/strong><\/em> , e cila \u00ebsht\u00eb nj\u00eb shtes\u00eb e shk\u00eblqyer p\u00ebr rizoto me k\u00ebrpudha <\/strong>.<\/strong><\/p>\n\n\n\n Salca q\u00eb ndau klasicist\u00ebt francez\u00eb<\/strong> dhe adhuruesit e kuzhin\u00ebs italiane mund t\u00eb b\u00ebhet me gjalp\u00eb dhe miell, por nuk \u00ebsht\u00eb e th\u00ebn\u00eb ta b\u00ebj\u00eb. Salca bolonjeze, si dhe pica, jan\u00eb t\u00eb paimagjinueshme pa salc\u00ebn e domates. <\/p>\n\n\n\n Nj\u00eb kush\u00ebri elegant i majonez\u00ebs q\u00eb p\u00ebrdor gjalp\u00eb t\u00eb kulluar n\u00eb vend t\u00eb vajit, \u00ebsht\u00eb i pandash\u00ebm nga shpargu ose vez\u00ebt Benedict<\/strong> . Salca holandeze v\u00eb n\u00eb prov\u00eb durimin e shefave t\u00eb rinj sepse k\u00ebrkon disa aft\u00ebsi p\u00ebr t\u00eb arritur temperatur\u00ebn e p\u00ebrsosur dhe p\u00ebr t\u00eb mbajtur larg kokrrizat.<\/p>\n","protected":false},"excerpt":{"rendered":" Me truket e shefave francez\u00eb, m\u00ebsoni si t\u00eb p\u00ebrgatitni salca baz\u00eb, shtoni p\u00ebrb\u00ebr\u00ebsit q\u00eb keni n\u00eb frigorifer dhe do t\u00eb keni nj\u00eb drek\u00eb p\u00ebr t’u mbajtur mend\u2026 Shekuj para Gordon Ramsay dhe Jamie Oliver , shefi i par\u00eb i kuzhin\u00ebs i famsh\u00ebm Marie-Antoine Car\u00eame, i cili jetoi n\u00eb shekullin e 19-t\u00eb, krijoi nj\u00eb “ligj” kulinar prej kat\u00ebr salcash q\u00eb formojn\u00eb baz\u00ebn p\u00ebr t\u00eb […]<\/p>\n","protected":false},"author":4,"featured_media":26762,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"class_list":["post-26761","post","type-post","status-publish","format-standard","has-post-thumbnail","category-receta"],"yoast_head":"\n
P\u00ebrgatitja e salcave ikonike fillon me nj\u00eb baz\u00eb t\u00eb quajtur roux<\/em> .<\/strong> Emri francez n\u00eb fakt do t\u00eb thot\u00eb miell dhe gjalp\u00eb<\/strong> . Sasi t\u00eb barabarta mielli dhe gjalpi skuqen n\u00eb zjarr t\u00eb ul\u00ebt<\/strong> dhe l\u00ebngu shtohet sipas d\u00ebshir\u00ebs. Pasi salca baz\u00eb e bardh\u00eb<\/strong> t\u00eb trashet, shtohen p\u00ebrb\u00ebr\u00ebsit e tjer\u00eb. P\u00ebr nj\u00eb b\u00e9chamel ose velout\u00e9<\/em> t\u00eb mir\u00eb , gjalpi dhe mielli duhet t\u00eb gatuhen shkurt n\u00eb m\u00ebnyr\u00eb q\u00eb salca t\u00eb mos err\u00ebsohet, si\u00e7 \u00ebsht\u00eb rasti me salc\u00ebn spanjolle.<\/p>\n\n\n\nB\u00e9chamel: salc\u00eb baz\u00eb + qum\u00ebsht ose krem<\/h2>\n\n\n\n
Velute<\/em> : salc\u00eb baz\u00eb + l\u00ebng i leht\u00eb (pule, perime ose peshk)<\/h2>\n\n\n\n
Salc\u00eb spanjolle: salc\u00eb baz\u00eb + l\u00ebng mishi vi\u00e7i ose vi\u00e7i<\/h2>\n\n\n\n
Salc\u00eb domatesh: salc\u00eb baz\u00eb + domate<\/h2>\n\n\n\n
Hollandaise: t\u00eb verdh\u00ebn e vez\u00ebs + gjalp\u00eb i shkrir\u00eb + limon ose ver\u00eb e bardh\u00eb<\/h2>\n\n\n\n