Duduh

Duduh, uga ditepungi kanthi jeneng bouillon, ^[1] ^[2] minangka cuwèran gurih sing digawe saka banyu kang diwowori balung, daging, utawa jejanganan uga disambi . ^[3] Bisa dipangan, nanging umume digunakake kanggo nyepakake panganan liyane, kayata sup, lawuh, lan saos . Duduh kaldu komersial kasedhiya, biasane macem-macem jinis daging pitik, daging sapi, iwak, lan janganan. Duduh kaldu ing bentuk kubus bouillon dikomersialake wiwitan ing wiwitan abad kaping-20.

Simpenan nglawan duduh kaldu

Ing Inggris, "duduh kaldu" bisa ngrujuk cairan kasebut ing sup sing kalebu potongan daging, iwak, utawa sayuran sing padhet, dene "stok" bakal nuduhake basa sing murni cair. ^[4] Cara tradisional, miturut definisi iki, duduh kaldu ngemot sawetara jinis daging utawa iwak; Nanging, saiki saiki bisa diarani sup sayur-sayuran sing dudu minangka duduh kaldu. ^[5] ^[6]

Nyepakaké

Duduh kanthi tradisional digawe kanthi nggunakake balung kewan sing digodhog ing manci masak kanggo nmbah rasa lan nutrisi. ^[7] Balung kasebut bisa uga ora duwe daging. Balung panggang digunakake kanggo nambah warna sing luwih peteng lan karamel.

Putih endhog bisa uga ditambahake nalika nggawe simulasi yen perlu kanggo njlentrehake (yaiku ngresiki, utawa ngresiki duduh kaldu kanggo presentasi sing luwih resik). Tiyang kuilt pethak endhog bakal nyawiji, trapan endhepan lan rasa menyang massa sing gampang saring. Ora ngidini cepakan asli kanggo nggodhok bakal nambah kejelasan.

Referensi

↑ Wright, Clifford A. (2011). The Best Soups in the World (ing basa Inggris). Houghton Mifflin Harcourt. ISBN 978-0544177796. I use the terms 'broth' and 'stock' interchangeably, as do many people, although technically there is a very small difference—not important to the home cook....Some English-speaking writers make a distinction between broth and bouillon, but bouillon is simply the French word for broth.
↑ Davidson, Alan (2014). The Oxford Companion to Food (ing basa Inggris) (édhisi ka-3rd). Oxford University Press. kc. 112. ISBN 9780191040726. broth: a term which usually means the liquid in which meat has been cooked or a simple soup based thereon. It is a close equivalent to the French bouillon and the Italian brodo....It could be said that broth occupies an intermediate position between stock and soup. A broth...can be eaten as is, whereas a stock...would normally be consumed only as an ingredient in something more complex.
↑ Rombauer, Irma S.; Marion Rombauer Becker; Ethan Becker (1997). Joy of Cooking. New York: Scribner. kc. 42. ISBN 0-684-81870-1.
↑ Spaull, Susan; Lucinda Bruce-Gardyne (2003). Leith's Techniques Bible. London: Bloomsbury. kc. 661. ISBN 0-7475-6046-3.
↑ Spaull, Susan; Lucinda Bruce-Gardyne (2003). Leith's Techniques Bible. London: Bloomsbury Publishing Plc. kc. 683. ISBN 0-7475-6046-3.
↑ Smith, Delia (1992). Delia Smith's Complete Cookery Course. London: BBC Books. kc. 61. ISBN 0-563-36286-3.
↑ Morell, Sally. "Broth is Beautiful". Dibukak ing October 23, 2014.

[:1-1] Wright, Clifford A. (2011). The Best Soups in the World (ing basa Inggris). Houghton Mifflin Harcourt. ISBN 978-0544177796. I use the terms 'broth' and 'stock' interchangeably, as do many people, although technically there is a very small difference—not important to the home cook....Some English-speaking writers make a distinction between broth and bouillon, but bouillon is simply the French word for broth.

[:2-2] Davidson, Alan (2014). The Oxford Companion to Food (ing basa Inggris) (édhisi ka-3rd). Oxford University Press. kc. 112. ISBN 9780191040726. broth: a term which usually means the liquid in which meat has been cooked or a simple soup based thereon. It is a close equivalent to the French bouillon and the Italian brodo....It could be said that broth occupies an intermediate position between stock and soup. A broth...can be eaten as is, whereas a stock...would normally be consumed only as an ingredient in something more complex.

[3] Rombauer, Irma S.; Marion Rombauer Becker; Ethan Becker (1997). Joy of Cooking. New York: Scribner. kc. 42. ISBN 0-684-81870-1.

[4] Spaull, Susan; Lucinda Bruce-Gardyne (2003). Leith's Techniques Bible. London: Bloomsbury. kc. 661. ISBN 0-7475-6046-3.

[5] Spaull, Susan; Lucinda Bruce-Gardyne (2003). Leith's Techniques Bible. London: Bloomsbury Publishing Plc. kc. 683. ISBN 0-7475-6046-3.

[6] Smith, Delia (1992). Delia Smith's Complete Cookery Course. London: BBC Books. kc. 61. ISBN 0-563-36286-3.

[7] Morell, Sally. "Broth is Beautiful". Dibukak ing October 23, 2014.

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