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Cream da aka yi wa whip

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Cream da aka yi wa whip
Bayanai
Ƙaramin ɓangare na culinary foam (en) Fassara da cream (en) Fassara
Kayan haɗi crème fraîche liquide (en) Fassara, sweetener (en) Fassara da vanilla (en) Fassara
Apple crisp tare da cream mai laushi

Whipped cream, wanda aka fi sani da Chantilly cream ko crème Chantilly (frfr [kʁɛm ʃɑ̃tiji]), cream ne mai kitse mai kitse wanda aka yi amfani da shi ta hanyar whisking har sai ya zama me haske, mai laushi, kuma yana iya riƙe da siffarsa. frWannan tsari ya haɗa iska a cikin cream, yana haifar da colloid mai ƙarfi. Sau da yawa ana sanya masa farin sukari kuma wani lokacin ana sanya shi tare da vanilla. Sau da yawa ana ba da cream a kan kayan zaki da abin sha mai zafi, kuma ana amfani dashi azaman sinadarin kayan zaki.

Abubuwan da ke cikin kitse

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Ana amfani da cream tare da babban man shanu - yawanci 30%-36% - don bulala, kamar yadda ƙwayoyin cuta masu ƙiba ke ba da gudummawa don samar da kumfa na iska.[1]

A lokacin bulala, kwayoyin kitse da aka haɗa su suna haifar da cibiyar sadarwa mai ɗorewa wanda ke kama kumfa na iska.[2] Sakamakon colloid yana da kusan sau biyu na ƙarar asali. Idan an kara tsawaita bulala, ɗigon kitse ya tsaya tare, yana lalata colloid kuma yana samar da man shanu. Cream mai ƙarancin ƙwayoyin cuta, ko madara, ba shi da isasshen kitse don bulala yadda ya kamata.

Fitarwa

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Sau da yawa ana yin amfani da cream tare da whisk, mai haɗakar hannu na lantarki, ko Mai sarrafa abinci. Sakamakon ya fi kyau lokacin da aka sanyaya kayan aiki da sinadaran.[3] Fuskar da ke cikin cream ɗin da aka yi wa bulala nan da nan ta fara fitowa, kuma ta fara zama ruwan sama, tana ba ta rayuwa mai amfani na sa'a ɗaya zuwa biyu. Yawancin girke-girke na ƙarni na 19 suna ba da shawarar ƙara gum tragacanth don daidaita cream ɗin da aka yi wa bulala, yayin da wasu suka haɗa da Fararen kwai. Ana amfani da wasu abubuwa daban-daban, gami da gelatin da diphosphate, a cikin masu daidaitawa kasuwanci.[4][5][6]

Nan take

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Cream da aka yi amfani da shi ta hanyar aerosol can iya ko ta hanyar siphon mai bulala tare da cajin mai bulala wani lokaci ana bayyana shi azaman cream mai bulala; yana kama da cream wanda aka yi amfani dashi ta hanyar bulala. Gas yana narkewa a cikin man shanu a ƙarƙashin matsin lamba; lokacin da aka saki matsin lamba, gas ɗin yana fitowa daga mafita, yana samar da ƙananan kumfa "mai iska" da taro. Yawanci ana amfani da iskar Nitrous oxide; yayin da carbon dioxide ke samar da sakamako iri ɗaya na jiki, yana ba da ɗanɗano mai zaki. Cream da aka bayar a cikin aerosol kuma an san shi da skooshy cream (Scottish), squirty cream, spray cream, ko aerosol cream.[7][8] Akwai nau'ikan cream na aerosol da yawa, tare da kayan zaki daban-daban da sauran dalilai.[9]

A wasu hukunce-hukunce, tallace-tallace na cream da aka yi da kwalliya an iyakance su don kauce wa yiwuwar haɗari na nitrous oxide.

Abincin ɗanɗano

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Za'a iya ɗanɗano da cream ɗin da aka yi da sukari, vanilla, kofi, cakulan, orange, ko wasu dandano.

Tarihi

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Mousses are made with sweet cream, not very thick; one whips it, which makes it foam, and it is this foam that one uses: one may give it whatever flavor one wants, with aromatics, flowers, fruits, wines, or liqueurs.|M. Emy, 1768[10]}} Cream mai laushi, sau da yawa mai daɗi da ƙanshi, ya shahara a ƙarni na 16, [11] tare da ambaton rubuce-rubucen Rabelais [12] (Paris, 1531), da girke-girke a cikin A Proper Newe Booke of Cokerye [13] (Landan, 1545), da kuma Cristoforo di Messisbugo (Ferrara, 1549), [14] Bartolomeo Scappi (Roma, 1570), [4] da Lancelot na Casteau (Liège, 1604).[15] An kira shi madara ko dusar ƙanƙara (neve di latte, neige de lait,neige de crème). [16] Kayan girke-girke na Turanci na 1545, "A Dyschefull of Snow", ya haɗa da fararen kwai, duba. an ɗanɗano shi da ruwan sha da sukari (cf. snow cream). A cikin waɗannan girke-girke, kuma har zuwa ƙarshen karni na 19, ana rarraba cream na halitta, yawanci tare da rassan willow ko rush, kuma sakamakon kumfa ("snow") a farfajiya daga lokaci zuwa lokaci za a cire shi kuma a zubar da shi. A ƙarshen karni na 19, an yi amfani da rabuwa ta centrifuge don samar da cream mai mai yawa wanda ya dace da bulala.

An tabbatar da sunan Faransanci crème fouettée don cream mai laushi a cikin 1629, kuma sunan Ingilishi "cream mai laushi" a cikin 1673. An ci gaba da amfani da sunan "snow cream" a cikin karni na 17.[17]

Various desserts consisting of whipped cream in pyramidal shapes with coffee, liqueurs, chocolate, fruits, and so on either in the mixture or poured on top were called crème en mousse (cream in a foam), crème fouettée, crème mousseuse (foamy cream), mousse (foam),[10] and fromage à la Chantilly (Chantilly-style molded cream), as early as 1768.[18][19] Modern mousses, including mousse au chocolat, are a continuation of this tradition.

Cream da aka yi amfani da shi a cikin siphon mai bulala tare da nitrous oxide an ƙirƙira shi ne a cikin shekarun 1930 ta hanyar Charles Getz, yana aiki tare da G. Frederick Smith, [20] da Marshall Reinecke. Dukansu biyu sun shigar da takardun shaida, wanda daga baya aka yi musu shari'a. Da farko an yi la'akari da takardun shaida na Getz ba su da inganci, amma an amince da su a kan roko.

Creme Chantilly

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Creme Chantilly

Creme Chantilly wani suna ne na cream. Wani lokaci ana rarrabe su biyu a sarari, tare da cream Chantilly da aka yi wa cream wanda aka yi masa zaki. Sauran lokuta, ana bi da su a matsayin ma'ana, tare da duka biyun suna da ɗanɗano ko kuma babu wanda aka yi da ɗanɗanyo, ko kuma da ɗanɗwano da ba a bayyana ba ko zaɓi. Marubutan da yawa suna amfani da ɗaya daga cikin sunayen biyu kawai (don nau'in da ba a da shi ba ko wanda ba a da masa kyau), don haka ba a bayyana ko sun bambanta su biyu ba.

Sau da yawa ana kirkirar crème Chantilly ba daidai ba, kuma ba tare da shaida ba, ga François Vatel, maître d'hôtel a Château de Chantilly a tsakiyar karni na 17.[21] Sunan Chantilly, duk da haka, an fara haɗa shi da cream a tsakiyar karni na 18, a lokacin da Baronne d'Oberkirch ta yaba da "cream" da aka yi a abincin rana a Hameau de Chantilly - amma bai ce ainihin abin da yake ba, ko kuma ta kira shi cream Chantilly . [22]

Sunayen crème Chantilly, crème de Chantilly، crème à la Chantilly ko crème fouettée à la Chantillerly sun zama ruwan dare a karni na 19. A cikin 1806, fitowar farko ta Viard's Cuisinier Impérial ba ta ambaci cream "mai laushi" ko "Chantilly", amma fitowar 1820 ta ambaci duka biyu.

Wataƙila an yi amfani da sunan Chantilly ne saboda gidan ya zama alama ce ta abinci mai kyau; kalmar Chantilly da kanta tun daga lokacin ta zama taƙaitaccen abinci don cream mai laushi. [23]

Yin koyi da cream

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Kyakkyawan kwakwa da aka yi wa bulala

Imitations na whipped cream, sau da yawa ana kiransa whipped topping (wani lokaci whip topping [24]), suna samuwa a kasuwanci. Ana iya amfani da su don kauce wa sinadaran madara, don samar da Tsawon rayuwar ajiya, ko don rage farashin - kodayake wasu sanannun alamun suna da tsada sau biyu fiye da cream.[25]

Ella Eaton Kellogg ce ta buga girke-girke na farko da aka sani don "cream mai laushi" wanda ba shi da madara a cikin 1904; daidai da ayyukan Adventist na bakwai, ya maye gurbin cream da man almond. Dangane da binciken da Henry Ford ya tallafawa, Delsoy Products ne ya sayar da wutsiyar soya a shekarar 1945. Delsoy bai tsira ba, amma Bob Rich's Rich Products ya daskare "Whip Topping", wanda aka gabatar a 1945, ya yi nasara. An sake fasalin kayayyakin da ke da wadata tare da man kwakwa wanda ya maye gurbin Man soya a shekarar 1956.

Ruwan wutsiyar wutsiyar da aka yi da wutsiyar halitta yawanci yana dauke da wasu cakuda na man fetur, kayan zaki, ruwa, da masu daidaitawa da emulsifiers da aka kara don hana syneresis. Don dalilan tsari ana kiran wannan "mai mai cin abinci" a Amurka.

Ana iya sayar da nau'ikan da ba na madara ba a daskare a cikin bututun filastik (misali, Cool Whip), a cikin kwantena na aerosol, ko a cikin ruwa a cikin katako.

Amfani da shi

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Abincin sha'awa

Whipped cream sanannen abu ne na 'ya'yan itace da kayan zaki kamar su pie, ice cream (musamman sundaes), cupcakes, cakes, milkshakes, waffles, cakulan mai zafi, cukucakes, gelatin dessert, da pudding. Hakanan An ba da shi a kan kofi da cakulan mai zafi. A cikin al'adar gidan kofi na Viennese, kofi tare da cream an san shi da Melange mit Schlagobers . Ana amfani da cream ɗin da aka yi da shi azaman sinadarin a cikin kayan zaki da yawa, misali a matsayin cikawa don profiteroles da kekes.

Sau da yawa ana yin amfani da shi a kan tasa ta amfani da jakar burodi don ƙirƙirar siffofi masu ado.

Mousse yawanci ya dogara ne akan cream, sau da yawa tare da ƙara farin kumfa. Hakazalika, crème d'Anjou [fr] an yi shi ne da cream da aka yi da shi da kuma fararen kwai.[26] Fontainebleau [Fr] da crémet d'Anjou sun haɗa da cream da wutsiyar cuku, kuma galibi ana ba da su a cikin mai zubar da cuku (faisselle), suna tunawa da tsohon tsarin zubar da cream.

Dubi kuma

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Media related to Whipped cream at Wikimedia Commons Kayan shafawa na asalia cikin Wikibooks Cookbook subproject

Manazarta

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  1. ↑ "Whipped Cream Structure | Food Science". www.uoguelph.ca. Retrieved 2020-01-04.
  2. ↑ Viet; Cua (2015). "Effect of thermal treatment on physical properties and stability of whipping and whipped cream". Journal of Food Engineering. 163: 32–36. doi:10.1016/j.jfoodeng.2015.04.026.
  3. ↑ Bilow, Rochelle (19 November 2014). "Whip it Real Good: How to Make Whipped Cream at Home". bonappetit.com.
  4. ↑ Alan Imeson, ed., Food Stabilisers, Thickeners and Gelling Agents, 2011, ISBN 1444360337, passim
  5. ↑ Rose Levy Beranbaum, The Pie and Pastry Bible, 2009, ISBN 1439130876, p. 550
  6. ↑ "Dr. Oetker Whip It". Dr. Oetker.
  7. ↑ "Squirty Cream". Archived from the original on 2020-09-22.
  8. ↑ "Category: Aerosol Cream". Staple Food Group (in Turanci). Archived from the original on 2020-11-27. Retrieved 2020-11-21.
  9. ↑ Formichella, Lucien (29 July 2023). "I tried 8 cans of whipped cream from the grocery store and ranked them from worst to best". Yahoo! News. Archived from the original on 20 May 2024. Retrieved 18 May 2025.
  10. ↑ 10.0 10.1 M. Emy (officier), L'Art de bien faire les glaces d'office... avec un traité sur les mousses, Paris, 1768 p. 222
  11. ↑ Cite error: Invalid <ref> tag; no text was provided for refs named scully
  12. ↑ "Histoire – La chantilly, un dessert de légende". RTBF (in Faransanci). Retrieved 2024-01-24.
  13. ↑ "Frere, Catherine Frances - A Proper newe booke of cokerye,... together with some account of domestic life, cookery and feasts in Tudor days, and of... Matthew Parker, Archbishop of Canterbury, and Margaret Parker, his wife / edited by Catherine Frances..." www.rct.uk (in Turanci). Retrieved 2024-01-24.
  14. ↑ Michelle Berriedale-Johnson, Festive Feasts Cookbook (British Museum), 2004, ISBN 0-299-19510-4, p. 33, citing Messisbugo's Banchetti, composizioni di vivande e apparecchio generale
  15. ↑ Ouverture de cuisine, "Pour faire neige", p. 123 transcription
  16. ↑ Trésor de la langue française s.v. neige Étymologie B.2 (1552 quotation)
  17. ↑ Dictionarium Rusticum, Urbanicum & Botanicum, 1726, s.v. 'Syllabub' full text
  18. ↑ Jim Chevallier, A History of the Food of Paris: From Roast Mammoth to Steak Frites, 2018, ISBN 1442272821, p. 195
  19. ↑ "Tante Marie", La Véritable cuisine de famille, comprenant 1.000 recettes et 500 menus, 18??, p. 296 "Crème fouettée (ou Fromage à la Chantilly)"
  20. ↑ "George Frederick Smith (1891–1976)". Chemistry at Illinois. University of Illinois. Archived from the original on 2013-11-04. Retrieved 2014-02-27.
  21. ↑ "Histoire de la Crème Chantilly". Domaine de Chantilly. Archived from the original on 2013-04-16.
  22. ↑ Menon (cookbook author). Missing or empty |title= (help)
  23. ↑ Harry Louis Cracknell, G. Nobis, Practical Professional Gastronomy, 1985, ISBN 1349178764, p. 237
  24. ↑ "whipped topping,whip topping". Google Books Ngram Viewer. Retrieved January 1, 2023.
  25. ↑ Patrick Di Justo (April 24, 2007). "Cool Whip". Wired.
  26. ↑ Manfred Höfler, Pierre Rézeau, Variétés géographiques du français: Matériaux pour le vocabulaire de l'art culinaire, 1997, ISBN 2252031530, p. 73
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