Ama-chops amnandi futhi athandwa ngoba alula kakhulu futhi ayashesha ukuwalungisa. Kepha kufanele ucabangele ubuqili obumbalwa bokuzilungiselela kwabo, futhi kulapho-ke lapho uzothola khona inyama ethambile futhi enamanzi!
Nazi ezinye izimfihlo. Kwabesifazane abasemakhaya abanolwazi, kungenzeka bangabi basha, kepha bazosiza abapheki be-novice.
1. Inyama. Sebenzisa inyama entsha, encibilikisiwe ngeke yenze ama-chops amahle. Sebenzisa izingulube zengulube kanye nehlombe ukuze uthole izingulube zengulube; kusuka kwenkomo kanye ne-veal - i-fillet noma ithanga; inkukhu kanye turkey, Yebo, ibele.
2. Chop usayizi kanye ukujiya. Sika inyama yama-chops ngaphesheya kwemicu, ubukhulu abunandaba, kepha ubukhulu bezingcezu kufanele bufike ku-1,5 cm, ngakho-ke inyama ithosiwe ngokulinganayo.
3. Ishaywe kahle… Ngakho-ke i-chop ibizwa ngokuthi i-chop, ngoba kufanele ishaywe ngaphambi kokupheka. Shaya ngokucophelela ukuze inyama ingalahlekelwa yiwo wonke amajusi ayo, futhi ingaqhumi ibe yizicucu.
4. Ama-condiments... Ukuze uthole i-chop emnandi, upelepele osanda kugaywa kanye nosawoti wanele, ama-chops anosawoti ekupheleni kokupheka, ngaphandle kwalokho inyama izoba nejusi nama-chops azokoma.
5. Isinkwa. Ama-chops ayisinkwa kungenzeka abe namanzi amaningi. Ukwenza lokhu, cwilisa inyama eqandeni elishayiwe, bese ugoqa izinkwa.
6. Ukuwosa. Kungcono ukusebenzisa i-nonstick skillet ukwenza ama-chops, okuzonciphisa inani lamafutha futhi kwenze ukudla kwakho kungabi namafutha. Beka ama-chops esitokisini esishisiwe kahle kakhulu. Inkukhu ne-turkey, imizuzu engu-2-3 yokuthosa yanele ohlangothini ngalunye; ingulube - imizuzu engu-3-4; inyama yenkomo - imizuzu engu-4-5.
Sizokhumbuza, phambilini satshele ukuthi zingaphekwa kanjani izigaxa ngendlela yaseMilanese, futhi sabuye saluleka ukuthi ungazifaka kanjani izimvuthu zesinkwa.