{"id":9009,"date":"2024-01-07T22:45:16","date_gmt":"2024-01-07T20:45:16","guid":{"rendered":"https:\/\/andrestover.com\/?p=9009"},"modified":"2024-01-07T22:45:17","modified_gmt":"2024-01-07T20:45:17","slug":"bechamel-sauce","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/bechamel-sauce\/","title":{"rendered":"B\u00e9chamel kaste"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">\u00dcks Prantsus k\u00f6\u00f6gi kastmete alustalasid. Paljud peavad seda kastet veidi igavaks, aga kui seda valmistada ajalooliste juhiste j\u00e4rgi, siis on tulemus tegelikult maitsev ja tekstuur igati nauditav. Selle kastme valmistas esimest korda Loius de B\u00e9chamel. Esimest korda ilmus selle kastme retsept 1651 aastal kokaraamatus. B\u00e9chamel kastet kasutatakse keedumunade, keedetud v\u00f5i aurutatud kalade, keedetud v\u00f5i aurutatud aedviljade juurde.<br>Kastmed on toidu juures v\u00e4ga oluline osa. Enamasti ei p\u00f6\u00f6rata kastme valmistamisele eriti t\u00e4helepanu ja see valmistatakse sageli veidi juhuslikult.<br>P\u00fc\u00fcan 2024 aastal valmistada tuntud kastmeid ja aidata nende retseptide lugejatel orienteeruda rikkalikus kastmete maailmas.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2024\/01\/Bechamel_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-9011\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2024\/01\/Bechamel_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/01\/Bechamel_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/01\/Bechamel_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/01\/Bechamel_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamise aeg: 40 minutit<br>Tase: lihtne<br>Kogus: Kahele kuni neljale<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>500 ml piima<br>\u00dcks kiht valgest mugulsibulat<br>1 laast muskaat\u00f5it<br>1 loorberileht<br>40 g v\u00f5id<br>Jahvatatud musta pipart ja meresoola<br>Paar n\u00e4put\u00e4it jahvatatud muskaatp\u00e4hklit<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Valmistamine:<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Vala piim paksup\u00f5hjalisse kastrulisse, lisa \u00fcks kiht sibulast, loorberileht, \u00fcks laast muskaat\u00f5it ja kuumuta keskmisel kuumusel kuni keemiseni.<\/li>\n\n\n\n<li>T\u00f5sta piim k\u00f5rvale ja lase 30 minutit maitsetel t\u00f5mmata.<\/li>\n\n\n\n<li>Sulata kastmepannil madalal kuumusel 40 g v\u00f5id ning lisa 40 g jahu, sega vispliga \u00fchtlaseks. Kui piim on seisnud, siis kurna maitseained v\u00e4lja ja hakka v\u00e4hehaaval piima juurde lisama ise pidevalt segades. Hoia temperatuur madalana.<\/li>\n\n\n\n<li>Kui kogu piim on lisatud ja kaste \u00fchtlane ja vedel, siis t\u00f5sta temperatuur keskmiseks ning sega pidevalt vispliga kuni kaste pakseneb ja kergelt keema t\u00f5useb.<\/li>\n\n\n\n<li>Lisa kastmele v\u00e4rskelt jahvatatud musta pipart ja meresoola ning paar n\u00e4put\u00e4it peeneks riivitud muskaatp\u00e4hklit.<br>Valmis!!<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2024\/01\/Bechamel_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-9010\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2024\/01\/Bechamel_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/01\/Bechamel_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/01\/Bechamel_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2024\/01\/Bechamel_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-9009\" data-postid=\"9009\" class=\"themify_builder_content themify_builder_content-9009 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>\u00dcks Prantsus k\u00f6\u00f6gi kastmete alustalasid. Paljud peavad seda kastet veidi igavaks, aga kui seda valmistada ajalooliste juhiste j\u00e4rgi, siis on tulemus tegelikult maitsev ja tekstuur igati nauditav. Selle kastme valmistas esimest korda Loius de B\u00e9chamel. Esimest korda ilmus selle kastme retsept 1651 aastal kokaraamatus. B\u00e9chamel kastet kasutatakse keedumunade, keedetud v\u00f5i aurutatud kalade, keedetud v\u00f5i aurutatud [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9012,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,324],"tags":[365,360,521,638],"class_list":["post-9009","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-kastmed","tag-french","tag-milk","tag-nutmeg","tag-wheat-flour","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/9009","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=9009"}],"version-history":[{"count":20,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/9009\/revisions"}],"predecessor-version":[{"id":9032,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/9009\/revisions\/9032"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/9012"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=9009"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=9009"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=9009"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}