Novosti in nasveti

11 april 2022

FRANCOSKA ANIMACIJA

FRANCOSKA ANIMACIJA

Ta teden vas v naših restavracijah čaka teden francoske kuhinje. Med drugim boste imeli priložnost poskusiti kiš s špinačo, paradižnikom in feto, govedino po burgundsko s popečeno zeliščno polento, fižolovo enolončnico in še mnogo več. Tako imate dober razlog, da obiščete naše restavracije. 

Naj vam pa zaupamo še nekaj zanimivih dejstev o francoski hrani. 🍽

This week is a week of French cuisine in our restaurants. You will have opportunity to try quiche with spinach, tomatoes and feta, beef bourguignon with roasted herb polenta, bean stew and much more. So you have a good reason to visit our resturants.

But let us tell you some more interesting facts about French food. 🍽

BRIE NOIR

Velika večina ljudi pozna sir Brie, ki izvira iz Francije. Brie Noir je pa lokalna posebnost in različica sira Brie, ki se ga ne dobi kar tako v trgovini. Brie Noir je temno rjave barve, čeprav samo beseda noir pomeni črno barvo. Za brie Noir velja, da zori med 8 in 10 mesecev, včasih pa tudi dlje, kar se razlikuje od navadnega brieja, ki ima minimalno obdobje zorenja in sicer 4 tedne. Po končanem obdobju zorenja se je skorja spremenila v debelo lupino, notranjost pa se je spremenila iz odtenka slonovine v barvo slame, okus pa je postal močnejši. Brie Noir je tako veljal za produkt napake in je bil prodajan po nižji ceni, vendar je pritegnil drugo vrsto strank. Njegova notranjost, ki je manj kremasta, se je dala hraniti dlje in je bila okusen nadev za sendviče kmečkih delavcev, saj je to bil sir, ki je odporen na močno vročino. In ker mora biti vse, kar je dobro, tudi lepo, je potrošnik začel zahtevati Brie s popolno skorjo, popolnoma belo. "Nihče drug ni hotel narediti Brie noir," pravi Eric Scellier iz Dolloir Fromagerie (Chezy-sur-Mame). "Ker ni bilo videti dobro, se ni prodajalo." V določenem obdobju so potrošnike zanimali le izdelki, ki so izgledali dobro in tako je potrošnik zahteval Brie s popolnoma belo skorjo in tako se je izdelava Brie Noir ustavila. Danes pa sir spet prihaja v modo, saj ljudje dajo več pomena dobrim izdelkom in izrazitim okusom. Ko sir zori, ima značilen vonj po amoniaku. 🧀

The majority of people know Brie cheese which originates from France. However Brie Noir is a local specialty and a variant of Brie cheese that is not available in the store. Brie Noir is dark brown colour although the word noir means black. Noir brie is considered to mature between 8 and 10 months and sometimes even longer. This is different from ordinary brie which has a minimum maturing period of 4 weeks. At the end of this long period the rind has transformed itself into a thick shell, the interior has changed from a shade of ivory to the colour of straw, and the flavour has become stronger. Brie Noir was considered as a product of mistake and was sold at a cheaper cost, attracted a different kind of clientele. Its interior, less creamy, could be kept for longer, and provided a tasty fiiling for the sandwiches of farm workers, as it was a cheese resistanted the intense heat. And since everything that’s good must also be beautiful, the consumer began to demand Brie with a perfect rind, perfectly white. “No one else wanted to make Brie noir”, tells Eric Scellier. “Because it didn’t look good, it didn’t sell”. For a certain period consumers were only interested in products that looked good and so the consumer demanded Brie with a completely white rind and so the production of Brie Noir stopped. Today cheese is back in fashion as people give more importance to good products and outstanding flavors. When the cheese matures, it has a characteristic smell of ammonia. 🧀

RAZVOJ MARGARINE

Margarina je bila patentirana leta 1869 v Franciji in sicer s strani Hippolyte Meges-Mouriesa. Ta jo je izumil na poziv Napolena, ki je kuharje pozval, da naj iznajdejo poceni alternativo masla za francoske delavce in za njegovo vojsko, ki se je borila v francosko puritanski vojni. Prva margarina je tako bila sestavljena iz govejega loja zmešanega z mlekom. Tako je bila pridelava margarine omejena z dostopnostjo govejega loja, vse do leta 1902 ko je Wilhelm Normann z Nemčije patentiral proces hidrogeniranja, s katerim iz tekočih maščob lahko pridobivajo trdno maščobo. Tako je margarina postajala vse bolj in bolj popularna pri ljudeh, ki si jo raje izbrali zaradi vidika zdravja ali ekonomije. 

Margarine was patented in 1869 in France by Hippolyte Meges-Mouries. He invented it in response to Napoleon's call for a cheap alternative to butter for French workers and for his armies in the Franco-Prussian war. The first margarine consisting of beef tallow churned with milk. The production of margarine was limited by the availability of beef tallow until 1902 when Wilhelm Normann of Germany patented the hydrogenation process which can be used to extract solid fat from liquid fats. Thus margarine became more and more popular among people who chose it for reasons of either health or economics.

ŠAMPANJEC

Šampanjec je edinstven izdelek, ki izhaja iz pokrajine Šampanja v Franciji. Ime šampanjec tako lahko nosijo samo peneča vina, ki so pridelana iz grozdja pobranega v pokrajini Šampanja. To pomeni, da ostala peneča vina, ki so pridelana drugje, ne smemo poimenovati šampanjec, lahko pa jih poimenujemo penina ali peneče vino. Vsi smo pa navajeni, da za vsako peneče vino rečemo, da bomo nazdravili s šampanjcem. 🥂 Za pridelavo šampanjca oziroma penin se izvedeta dve fermentaciji. Naprej klasična fermentacija, potem pa še sekundarna fermentacija, ki poteka v steklenicah. 

Champagne is a unique product that originates from the Champagne region of France. Only sparkling wines made from the grapes grown and harvested in the Champagne region can bear the champagne name. This means that other sparkling wines produced elsewhere should not be called champagne but can be called sparkling wine. But we are all accustomed saying for every sparkling wine that we propose a toast with champagne. 🥂 Two fermentations are carried out to produce champagne or sparkling wine. First the classic fermentation, then the secondary fermentation that takes place in the bottles.

ROGLJIČEK

Verjetno med nami ni takega, ki ne bi še nikoli poskusil rogljička. Kakšen pa mora biti rogljiček? 🥐

Dober rogljiček mora biti maslen in mehak, vendar nikoli kašast ali preveč navlažen. Priporočeno je, da je hrustljavost listnega testa hrustljava do rahlo žvečljiva. Poleg tega pa morajo biti plasti dobro razločene, da ob ugrizu ne razpadajo na drobne koščke. Rogljiček mora biti pečen do zlato rumene barve. Ni tako enostavno narediti dobrega francoskega rogljička in zato Francozi pravijo, da je tudi to umetnost.

There is probably no one among us who has never tried a croissant. But how should a croissant look like? 🥐

A good croissant should be buttery and tender, but never mushy or overly moist. It is recommended that the crispness of the puff pastry be crispy to slightly chewy. The layers of all-butter puffy pastry should be well differentiated, without falling apart into small pieces when you bit into them. The bake should be golden, but not overdone. It’s not that easy to make a good French croissant and that’s why the French say it’s an art.

 

VIRI:

http://www.socheese.fr/coups-de-coeur/article/le-brie-noir?lang=en (april 2022)

https://www.lefoodist.com/paris-cooking-class/a-very-short-history-of-french-cooking (april 2022)

https://www.sciencedirect.com/topics/food-science/margarine (april 2022)

https://www.champagne.fr/en/comite-champagne/bureaus/bureaus/united-states/pages/protection-of-the-champagne-name (april 2022)

https://www.parisunlocked.com/food/food-history/history-of-the-croissant-how-france-adopted-it/ (april 2022)

https://siol.net/trendi/kulinarika/sladki-konec-tedna-francoski-a-domaci-rogljicki-178235 (april 2022)

https://vizita.si/bilke/kaj-je-bolj-zdravo-margarina-ali-maslo.html (april 2022)

 

 

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