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100 Läckra Gumbo: Recept Den Bästa Mixen För Gumbo
Paperback
American CookingFruits & VegetablesMeat & Seafood
Publisher Price: $52.47
ISBN13: 9781805425359
Publisher: Berfin Avci
Published: Jan 3 2023
Pages: 322
Weight: 0.95
Height: 0.67 Width: 6.00 Depth: 9.00
Language: Swedish
Den visar upp de bästa inhemska skaldjuren samt lokala korvar, fågel, vilt och kryddor. Det har sitt ursprung i Louisiana på 1700-talet och har fått sitt namn från antingen bantuordet för okra (gombo) eller Choctaw-ordet för filé (kombo). Både okra och filé, som är malda sassafrasblad som används av indianer, fungerar som förtjockningsmedel för gumbo, tillsammans med roux, en bas av mjöl brynt i olja. Det vanligaste förtjockningsmedlet är roux, som liknar sås. I vilken utsträckning den är brynt bestämmer färgen på gumbo. Lokala kockar tar det ofta till en mörkbrun färg som ger den färdiga produkten en djup och robust smak. Traditionellt lök, selleri, och paprika (känd som treenigheten av lokal matlagning) plus vitlök fräss i rouxen, och lager tillsätts för att göra en Gumbo.
Ingredienser som sträcker sig från skaldjur till fjäderfä till vilt skapar typ och smak av gumbo. Kryddor som cayennepeppar, timjan och lagerblad ändrar smaken på rätten för att behaga kocken, och gumbo serveras i skålar över ris. De mest utmärkande stilarna av gumbo är Creole (New Orleans) och Cajun (sydvästra Louisiana). Creole använder tomater, och Cajun inte. Därför är den ena brun och den andra är rödbrun. Kreolsk gumbo tenderar att ha en tunnare bas, medan en Cajungumbo är hjärtigare, mörkare och ibland tjockare och är mer benägen att använda vilt som vildänder.
I södra Louisiana serveras gumbos på alla bord, rika som fattiga, och på de flesta restauranger, exklusiva eller på annat sätt
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