{"1_jz890":{"state":{"items":[{"pos":0,"query":"Что такое \u0007[бешамель\u0007]?","content":{"type":"suggest_fact","answer":{"answer":"Бешамель - \u0007[соус французской кухни, который не только подают к различным блюдам, но и используют как основу для приготовления других соусов\u0007]. При желании соус бешамель можно приготовить и в микроволновой печи. Бешамель - базовый белый соус на молоке, который подают ко многим блюдам и используют как основу для приготовления различных соусов."},"source":{"url":"https://www.RussianFood.com/recipes/bytype/?fid=616/","subtitle":{"path":{"items":[{"text":"RussianFood.com"}],"favicon":{"index":2,"pageNumber":0,"size":"m","entry":"1"}}}},"url":"https://www.RussianFood.com/recipes/bytype/?fid=616/"}},{"pos":1,"query":"Почему называется \u0007[бешамель\u0007]?","content":{"type":"rich_fact","visibleItems":[{"content":[{"type":"text","text":"Согласно официальной версии, бешамель значился блюдом мажордома короля Франции Людовика XIV Луи Бешамеля и был назван, естественно, в его честь."}]},{"content":[{"type":"text","text":"Легенда гласит, что маркиз Бешамель, пытаясь придумать новый соус для сушеной трески, добавил сливки в уже существующий соус для телятины. Но никаких подтверждений этой версии нет."}]}],"path":{"items":[{"text":"kommersant.ru"}],"description":{"text":"СМИ"}},"url":"https://www.kommersant.ru/doc/4458742","headline":"Обозреватель “Ъ FM” Петр Воронков рассказывает о том, как и где появился соус.","titleLines":1,"shouldWrapFold":false,"noWrapInTextFact":true,"siteSource":{"url":"https://www.kommersant.ru/doc/4458742","subtitle":{"path":{"items":[{"text":"kommersant.ru"}],"favicon":{"index":4,"pageNumber":0,"size":"m","entry":"1"}}}}}},{"pos":2,"query":"Из чего делается соус \u0007[бешамель\u0007]?","content":{"type":"rich_fact","visibleItems":[{"content":[{"type":"text","text":"И вот здесь нам на помощь приходит Бешамель, соус из муки, масла и молока. Он отлично подходит к пасте, лазанье, при приготовлении пирогов с начинками, да где угодно. А самое главное легко запомнить пропорции: 1/1/10 (мука/масло/молоко)."}]},{"content":[{"type":"text","text":"Интересно: Бешаме́ль (фр. béchamel) — базовый соус на основе ру (термически обработанная смесь муки и жира, используется как загуститель) и молока."}]}],"path":{"items":[{"text":"andychef.ru"}]},"url":"https://andychef.ru/recipes/sous-beshamel/","headline":"Соус Бешамель | Andy Chef (Энди Шеф) — блог о еде и путешествиях, пошаговые...","titleLines":1,"shouldWrapFold":false,"noWrapInTextFact":true,"siteSource":{"url":"https://andychef.ru/recipes/sous-beshamel/","subtitle":{"path":{"items":[{"text":"andychef.ru"}],"favicon":{"index":6,"pageNumber":0,"size":"m","entry":"1"}}}}}},{"pos":3,"query":"Что делать если \u0007[бешамель\u0007] жидкий?","content":{"type":"suggest_fact","answer":{"answer":"Главное — постоянно помешивать и не давать соуса сильно кипеть. \u0007[Если\u0007] \u0007[бешамель\u0007] получился слишком \u0007[жидким\u0007]. Просто добавьте еще немного Ру, ведь его мы приготовили с запасом. Поставьте сотейник с соусом на огонь, добавьте немного Ру и постоянно помешивая, доведите до кипения. Затем уберите с огня сотейник и оцените консистенцию соуса. Если вас устраивает консистенция соуса — отлично, если нет — добавьте еще Ру, пока густота соуса вас не устроит."},"source":{"url":"https://bayevskitchen.com/ru/bechamel/","subtitle":{"path":{"items":[{"text":"bayevskitchen.com"}],"favicon":{"index":8,"pageNumber":0,"size":"m","entry":"1"}}}},"url":"https://bayevskitchen.com/ru/bechamel/"}},{"pos":4,"query":"К чему подают соус \u0007[бешамель\u0007]?","content":{"type":"suggest_fact","answer":{"answer":"Подают бешамель \u0007[к блюдам из мяса, птицы, рыбы, используют при приготовлении лазаньи и суфле\u0007]. Все блюда с соусом бешамель приобретают изысканный вкус. Под соусом бешамель курица, свинина или рыба превращаются в деликатес. Рецепты пасты с соусом бешамель востребованы не менее рецептов с томатными соусами. Незаменим соус бешамель для лазаньи, листы которой обязательно промазывают этим соусом."},"source":{"url":"https://www.RussianFood.com/recipes/bytype/?fid=616","subtitle":{"path":{"items":[{"text":"RussianFood.com"}],"favicon":{"index":2,"pageNumber":0,"size":"m","entry":"1"}}}},"url":"https://www.RussianFood.com/recipes/bytype/?fid=616"}},{"pos":5,"query":"Чем заменить \u0007[бешамель\u0007]?","content":{"type":"rich_fact","visibleItems":[{"content":[{"type":"text","text":"В процессе приготовления лазаньи \u0007[вполне можно обойтись без соуса «Бешамель»\u0007]. Его можно заменить смесью из обжаренного лука, моркови, мясного фарша, чеснока, томатной пасты, воды и специй. Листы теста пропитаются соусом, пропарятся в духовом шкафу и станут достаточно мягкими. В сочетании с тертым сыром, блюдо получается просто изумительным."}]}],"path":{"items":[{"text":"kulinarenok.ru"}]},"url":"https://kulinarenok.ru/vtorye/lazanya/lazanya-bez-sousa-beshamel/","headline":"Лазанья без соуса Бешамель - 66 рецептов с пошаговыми фото","titleLines":1,"shouldWrapFold":false,"noWrapInTextFact":true,"siteSource":{"url":"https://kulinarenok.ru/vtorye/lazanya/lazanya-bez-sousa-beshamel/","subtitle":{"path":{"items":[{"text":"kulinarenok.ru"}],"favicon":{"index":10,"pageNumber":0,"size":"m","entry":"1"}}}}}}],"title":"Hızlı 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