Yog tias koj nyob ntawm lub kaspivtaw --- ntawm $ 1 rau ib phaus --- Ntawm no yog ib qhov yuam kev yooj yim uas yuav pab koj txiav txim siab yog tias kas fes koj yuav khoom yog cov khoom noj uas muaj kas fes.
Cia li muab ib tug tablespoonful ntawm kas fes rau saum ib khob dej khov dej. Yog tias koj lub kas fes nyob rau saum dej thiab tsis nkag mus rau hauv dej tom qab ob peb feeb, nws tau ci kom zoo.
Yog hais tias nws leaches, ces nws yog tog twg los tshaj-roasted los yog nyob rau hauv-roasted. Khaws daim ntawv nyeem kom paub tias vim li cas qhov kev ua no ua haujlwm.
Ua Li Cas Qib Siab Tawv Qab?
High-quality kas fes yuav tsum sib npaug acidity, tsos mob, thiab kev mob siab rau hauv ib lub pas ntoo, nrog ib tus flavour, thiab tsis tawm-sau ntawv.
Qhov no yog ib txoj hauv kev hais tias qhov zoo ntawm kas fes yuav tsum saj zoo. Nws yuav tsum tsis txhob saj burnt, charred, los yog nyoos. Nws yuav tsum muaj txoj thiab nuanced flavours. Nws yuav tsum tsis txhob saj nyom. Nws yuav tsum tsis txhob saj overly qab zib, iab, los yog acidic. Nws yuav tsum hnov tus nplaig. Tej zaum nws yuav muaj fruity, floral, los yog lub ntiaj teb flavours. Nws yuav tsum cia koj xav lwm lub ncuav, tsis muaj qab zib los yog mis nyuj haus.
Dab Tsi Yog Dabtsi?
Muaj peb ntu ua rau lub khob haus kaspes zoo: cov taum kas fes , zaub zoo, thiab lub cev zoo. Ntawm no peb qhov chaw, roasting yuav yog qhov tseem ceeb, ua tib zoo ze los ntawm cov noob taum ntau lawm.
Tus txheej txheem kev ua kom dej cawv ua rau cov cwj pwm txawv ntawm cov kas fes, los ntawm qhov ua rau lub kas fes ntsuab taum hloov thiab nthuav hauv tsw, tsw ntxhiab, ntom, thiab xim, siv ntau cov tshuaj lom neeg. Lighter roasts yuav cia cov noob taum ntau dua ntawm nws cov thawj tsw, qab hau qhov tsw tsim hauv cov noob taum los ntawm nws cov ntau yam, av, qhov siab, thiab huab cua.
Thaum tsaus nti roasts, qhov tsw ntawm lub ci ci nws tus kheej ua li ntawd tseem ceeb heev uas nws tsis yooj yim cais qhov keeb kwm ntawm lub noob taum.
Qhov Teeb Meem Nrog Cov Kua Haus Los Kua Ua Ntoo Haus
Cov ntawv ceeb toom Maillard yog cov tshuaj lom neeg cov kua nruab nrab ntawm cov amino acids thiab tej khoom qab zib kom txo cov khoom noj uas ua rau cov khoom noj khoom haus tuaj yeem ua kom muaj zog.
Cov ntawv xa rov qab xa tuaj rau ntawm 200 degrees Celsius (392 degrees Fahrenheit). Thaum lub kas fes taum ncav cuag qhov kub no, nws yuav ua kom nrov nrov, hu ua "thawj kauj," kos npe pib lub teeb ci.
Cov noob taum hauv qab-lossis taum uas tsis rhaub rau cov thawj kauj ruam --- yuav tsis caramelize. Qhov no txhais tau hais tias lub ntuj fructose hauv kas fes taum yuav nyob theem siab vim hais tias un-caramelized fructose yog tiag sweeter dua caramelized fructose.
Raws li kas fes taum yog roasted ntev thiab thaum sov dua, cov amino acids thiab tej cov suab thaj nyob hauv kas fes taum zom zom thiab mus txuas ntxiv caramelizing. Txawm li cas los xij, tom qab 250 degrees Celsius (482 degrees Fahrenheit), taum char thiab amino acids zom dua, tso ntau dua fructose.
Tsis tas li ntawd, nyob rau hauv qab-ci thiab ntau-ci kav fes yuav muaj ntau cov suab thaj hauv lawv thiab yuav tsis zoo rau caramelized.
Puas Yog Koj Qhov Chaw Haus Dej Los Nkag Hauv Dej?
Emmanuel, phau ntawv xov xwm ntawm Finca Rosa Blanca yuav ua rau txoj kev zoo tshaj plaws los mus qhia yog tias koj lub kas fes tau ci tau zoo yog muab tso rau hauv lub tais hauv pem teb kas fes saum ib khob dej khov. Yog tias koj cov dej kas fes nkag rau hauv dej khov dej li ntawm ob peb feeb, nws tau los nyob los yog ntau tshaj qhov ci, vim cov suab thaj muaj leaching hauv kas fes mus rau hauv dej. Yog tias nws tsis leaches (txawm tom qab ib nrab teev), koj twb tau txais cov khoom qab zib zoo lawm.