Kich Lorreyn
 Quiche Lorraine Parijda yaratilgan | |
| Turi | Pishiriq |
|---|---|
| Asosiy komponentlari | tuxum, qaymoq va cho'chqa go'shti bilan to'ldirilgan qandolat pishirig'i |
Quiche Lorraine – bu fransuzlarning ochiq xamirli pirogi bo‘lib, tarkibida qaymoq, tuxum va dudlangan cho'chqa go‘shti bor. 20-asr o‘rtalarigacha Fransiyaning Lorraine mintaqasidan tashqarida kamdan-kam tarqalgan edi. Uning mashhurligi milliy va xalqaro miqiyosda tarqalgani sari, pishloq qo‘shish odatiy holga aylandi, ammo bu harakat autentik emasligi uchun tanqid qilindi. U issiq, iliq yoki sovuq holda taqdim etiladi.
Tarixi
[tahrir | manbasini tahrirlash]Larousse Gastronomique ma'lumotlariga ko'ra, quiche (ba'zan "kiche" deb yoziladi) Sharqiy Fransiyaning Lorraine mintaqasida paydo bo'lgan. Uning nomi nemischa "Kuchen" so'zidan kelib chiqishi mumkin, bu shunga o'xshash taomlar uchun ishlatiladi. Quichening ko'plab turlari mavjud bo'lib, Larousse Alsace va Lorraine mintaqalarining har birining o'ziga xos quichesi borligini va ular faqatgina o'z versiyalarini haqiqiy deb hisoblashlarini ta'kidlaydi. Dastlab quiche Lorraine pissaladières va pitstalar uchun hozir foydalaniladiganiga o'xshash non-xamirli qobiq bilan pishirilgan, lekin zamonaviy versiyalarida odatda xamir yoki qatlamali xamir ishlatiladi. Bu taom 16-asrga borib taqaladi, lekin 20-asrning o'rtalarigacha u o'z mintaqasidan tashqarida deyarli tanilmagan va Parijda ham, xorijiy mamlakatlarda ham kamdan-kam uchraydi. [1] [2]
Tarkibi
[tahrir | manbasini tahrirlash]Klassik quiche Lorraine uchun to'ldiruvchi masalliqlar tuxumlar, qalin qaymoq va jambon yoki bekon (yoyilgan yoki bo'laklarga kesilgan) bo'lib, bu aralashma mazali krem hosil qiladi. Elizabeth David o'zining "French Provincial Cooking" (1960) kitobida va Simone Beck, Louisette Bertholle va Julia Child o'zlarining "Mastering the Art of French Cooking" (1961) kitobida quiche Lorraine retseptlarida pishloqni qo'shishmagan. David ayniqsa, pishloq qo'shgan oshpazlar va ishlab chiqaruvchilarni mensimagan. Ularning bunday qilishi ta'mi uchun emas, balki narxi va qulayligi sababli deb hisoblagan: faqat qaymoq, tuxum va bekondan iborat klassik quiche Lorraineni to'g'ri tayyorlash "anchayin qiyin" deb hisoblagan. [3]
David pishloqning autentik bo'lmagan qo'shilishini parijlik oshpazlar zimmasiga yuklagan. 1870 yilda Jules Gouffé Parmesan qo‘shilgan versiyani taqdim etdi, 1903 yilda Auguste Escoffier krem va tuxum aralashmasini qo‘shishdan oldin xamir qobig‘ini bekon va Gruyère bo‘laklari bilan qoplashni tavsiya qildi. Asl taomning soddaligini tiklashga urinishlar qilingan: 1901 yilda Le Figaro retsepti nafaqat pishloq, balki bekonni ham chiqarib tashladi, 1904 yilda Lorraine yerlilaridan André Theuriet va Edmond Richardin bekon yoki pishloq kiritilmagan yana bir retseptni chop etishdi, lekin 1932 yilda juda ta'sirli restoran egasi va yozuvchi Marcel Boulestin maydalangan Gruyère qo‘shishni belgilab qo‘ydi va 1950-yillarga kelib, quiche Lorraine mashhurligi oshgani sari pishloq ishlatish odatiy holga aylandi. Davidning so‘zlariga ko‘ra, Londondagi oshpazlik maktabida talabalarga to‘ldirish uchun bug‘langan sut va qayta ishlangan Cheddar ishlatish o‘rgatilgan. La Mère Brazierning standart retseptida pishloq qo‘shilmagan, lekin u variantlarni maqbul deb hisoblagan: "lardon va jambonni bo‘laklangan Roquefort bilan ... yoki gos yoki o‘rdak jigari va yangi trufelning yupqa bo‘laklari bilan almashtirgan. [4] [3] [5]
Ba'zi zamonaviy versiyalarda, Anne-Sophie Pic Comté qo‘shadi, va Delia Smith Cheddar va Parmesan qo‘shadi. Lindsey Bareham, Felicity Cloake, Alain Ducasse, Simon Hopkinson, Thomas Keller va Dan Lepard retseptlarida pishloq ishlatilmagan. Fransiya, Britaniya va AQShdagi supermarketlarda sotiladigan tayyor quiche Lorraine odatda pishloqni – odatda Emmental yoki shunga o‘xshash, garchi Britaniya versiyalarida ko‘pincha Cheddar bo‘lsa – o‘z ichiga oladi.Taom issiq, iliq yoki sovuq holda taqdim etiladi
Izohlar, ma'lumotlar va manbalar
[tahrir | manbasini tahrirlash]1. ^ Opening quotation: "The King can wait; the quiche can't" − Lorraine proverb. Recipe: Make a dough with flour, water, salt and butter; roll it two or three times; spread it on a pie dish, leaving it the thickness of a 1 franc coin [approx. 1.4mm]. In a bowl, beat four whole eggs and a teacup of fresh cream, a pinch of fine salt, pour over the pastry and cook in a very hot oven.
2 ^ Quiches Lorraines sold by Picard Surgelés in 2022 contained 11.6% "Emmental français", and those from Monoprix 3.1% Emmental français.[15] In Britain, the stronger Cheddar was prevalent, constituting 15% of the quiche from Waitrose and 9% of that from Marks and Spencer (with a further 8% of Emmental).[16] Ready-made American quiches Lorraines contained unrevealed quantities of "Grand Cru Cheese" (cultured pasteurised milk, salt, enzymes, potato starch and powdered cellulose) from Whole Foods Market, and unspecified Swiss cheese in Nancy's version.[17]
- ↑ Opening quotation: "The King can wait; the quiche can't" − Lorraine proverb. Recipe: Make a dough with flour, water, salt and butter; roll it two or three times; spread it on a pie dish, leaving it the thickness of a 1 franc coin [approx. 1.4mm]. In a bowl, beat four whole eggs and a teacup of fresh cream, a pinch of fine salt, pour over the pastry and cook in a very hot oven.
- Beck, Simone. Mastering the Art of French Cooking, Volume One. London: Particular [1961], 2012. ISBN 978-0-241-95339-6.
- Brazier, Eugénie. La Mère Brazier: The Mother of Modern French Cooking. London: Modern Books [2004], 2015. ISBN 978-1-906761-84-4.
- David, Elizabeth. Is There a Nutmeg in the House?. London: Viking, 2001. ISBN 978-0-7540-2446-0.
- David, Elizabeth. French Provincial Cooking. London: Folio Society [1960], 2008. OCLC 809349711.
- Escoffier, Auguste. Le guide culinaire: aide-mémoire de cuisine pratique. Paris: Art culinaire, 1903. OCLC 1202722258.
- Montagné, Prosper. Larousse gastronomique. London: Hamlyn, 1976. OCLC 1285641881.
- Smith, Delia. How to Cheat at Cooking. London: Ebury, 2008. ISBN 978-0-09-192229-0.