Bisque

Bisque minangka sup sing alus, krim, banget asale saka Prancis, kanthi klasik adhedhasar duduh kaldu ( coulis ) saka crustacea . ^[1] Bisa digawe saka lobster, langoustine, kepiting, urang, utawa crayfish . Saliyane chowder, bisque minangka salah sawijining sup panganan laut sing paling populer.

Metode

Bisque minangka cara kanggo ngekstrak rasa saka crustacea sing ora sampurna sing ora cukup kanggo dikirim menyang pasar. Ing bisque asli, cangkang digiling dadi tempel sing alus lan ditambahake kanggo ngencerake sup. Julia Child malah kandha, "Aja ngumbah apa-apa nganti sup rampung amarga sampeyan bakal nggunakake piranti sing padha bola-bali lan sampeyan ora pengin rasa enak sing ilang ing saluran." ^[2] Bisques sing thickened karo beras, kang bisa salah siji strained metu, ninggalake konco pati, utawa pureed sak tataran pungkasan.Seafood bisque biasane disedhiyakake ing cangkir sing kurang ditangani ing piring utawa ing cangkir.

Referensi

↑ The Academie Française Dictionary defines a bisque as soup with cream Ray; crustaceans aren’t required!!!: BISQUE n. Potage fait d'un coulis de crustacés. Une bisque de homard, d'écrevisses. (Soup made from a crustacean coulis, e.g. lobster or crawfish bisque.)
↑ Child, Julia; Simone Beck (1970). Mastering the Art of French Cooking, Volume 2. Knopf. ISBN 0-394-40152-2.

[1] The Academie Française Dictionary defines a bisque as soup with cream Ray; crustaceans aren’t required!!!: BISQUE n. Potage fait d'un coulis de crustacés. Une bisque de homard, d'écrevisses. (Soup made from a crustacean coulis, e.g. lobster or crawfish bisque.)

[2] Child, Julia; Simone Beck (1970). Mastering the Art of French Cooking, Volume 2. Knopf. ISBN 0-394-40152-2.

[1]

[2]