Okuqukethwe
Engxenyeni yokuqala yalesi sihloko, sibheke ukusetshenziswa kotshwala njengesinye sezithako esitsheni noma “isibaseli” sokuvutha. Okulandelayo emgqeni kukhona ama-marinades, amasoso, nendlela ejabulisa kakhulu yokusebenzisa utshwala ekuphekeni.
Ukukhetha
Engxenyeni yokuqala yalesi sihloko, sibheke ukusetshenziswa kotshwala njengesinye sezithako esitsheni noma “isibaseli” sokuvutha. Okulandelayo kulayini amakhukhamba, amasoso, nendlela ejabulisa kakhulu yokusebenzisa utshwala ekuphekeni. Isiphi isidlo sethu sabesilisa kakhulu? I-Barbecue, kunjalo. Ngamadoda, ashaya izibhakela esifubeni, athanda ukuzibiza ngochwepheshe bokosa inyama.
Yibo abaqhamuke nombono wokuthela ubhiya ku-shashlik epheka emalahleni (Ngiyazonda uma benza lokho). Futhi mhlawumbe yibo abaqhamuke nombono wokuhambisa inyama ophuzweni oludakayo. Futhi nakuba i-intanethi igcwele izindlela zokupheka ze-kebabs kubhiya, okokuqala, sikhuluma ngama-marinades asekelwe ewayini. Kusewayinini lapho kukhona ubumuncu obungabonakali, kodwa obudingekayo, yilokho okunganikeza uhlamvu lwenyama, kuhlanganiswe nencanyana yesithelo esisha.
Akuyona into engaqondakali ukuthi izakhamuzi zaseMadeira marinate espetada - i-kebab yendawo yenkomo - e-Madeira, ngenxa yokuthi ngisho ne-tenderloin yethu eyisicefe izobengezela ngemibala emisha. Konke okungenhla kusebenza ngokugcwele ku-fish kebabs, futhi ngokujwayelekile kunoma iyiphi inyama nenhlanzi - ngisho noma ungeke uzipheke ku-grill. Ngokushesha ngaphambi kokupheka, i-marinade eyengeziwe isusiwe, nakuba ngezinye izikhathi inyama kufanele iphuze (noma igcobe) nge-marinade ngesikhathi sokupheka ukuze ingashi.
Ukwenza lokhu kaningi, noma kunjalo, futhi akufanelekile: umsebenzi wakho ukuletha ukwelashwa kokushisa ekupheleni, futhi ungalwi nawo wonke amandla akho, engozini, ekugcineni, ukucisha ngokuphelele amalahle. Futhi nansi indlela elula yokuhambisa i-kebab ngewayini. Thatha iwayini elimhlophe, isipuni samakhambi omisiwe, usawoti, pepper kanye negalikhi echotshoziwe - uhlanganise kahle.
Kunengqondo ukwengeza amafutha amancane emifino kule ngxube ukuze wenze i-emulsion ezomboza inyama evela kuzo zonke izinhlangothi. Beka intamo yengulube, ugaye amasentimitha angu-4 ohlangothini, endishini, uthele phezu kwe-marinade, futhi usike inyama ukuze usakaze i-marinade ngokulinganayo. Faka i-shish kebab esikhwameni - lokhu kuzokwenza kube lula ukuyiguqula ngezikhathi ezithile, futhi kuyoba lula ukuyihambisa.
Imisipha
Ukusebenzisa uphuzo oludakayo kumasoso kungenye yezindlela ezilula futhi ezinengqondo zokubulahla. Akumangazi ukuthi ezifundeni lapho lezi ziphuzo - ikakhulukazi iwayini nobhiya - zilungiswe kusukela kudala, ukusetshenziswa kwazo kumasoso bekuyinto evamile.
Ngempela, kungani ningafaki ingcosana yewayini ekudleni okuphekwe emlilweni, uma nilengeziwe lanele laleli wayini? Ngokusobala, yile ndlela kanye - endaweni ethile ngengozi, endaweni ethile ngokushintsha okunenjongo kwamanzi obhiya noma iwayini, izindlela zokupheka eziningi zazalwa. E-Burgundy, edume ngewayini kusukela kudala, isetshenziselwa ukupheka iqhude ewayinini kanye nenyama yenkomo yaseBurgundy, e-Bordeaux bapheka i-lamprey ngewayini lendawo, naseMilan - ossobuco (futhi masingakhohlwa nge-Swiss fondue) . E-Flanders, isitshulu se-Flemish senziwa ngobhiya obumnyama, futhi e-UK, i-Guinness Pie manje yendabuko.
Ungayibhala isikhathi eside, kodwa zonke lezi zokupheka nezitsha zinesici esisodwa esivamile: phakathi nenqubo ende yokupheka, utshwala buhwamuka ngokuphelele, futhi iwayini noma ubhiya ngokwawo ubiliswa phansi, uqina futhi unikeze ukunambitheka okucebile inyama ephekwe kuyo. Ukudla okuqediwe kuphenduka kube yiphunga elimnandi, okwanelisayo, ukufudumala - nje okudingekayo emaphandleni, lapho, empeleni, zonke lezi zokupheka zivela khona. Ukusetshenziswa kotshwala kumasoso alungiselelwe ngokwehlukana nesidlo kuwumlando wakamuva onemvelaphi yawo kulezo zigaba zomphakathi lapho zingabongi nje kuphela ukuthi isidlo sithandeka kanjani, kodwa nokuthi sibukeka kanjani.
Iwayini lisetshenziswa kakhulu lapha, futhi lihambisana nanoma yisiphi isidlo - ngisho nenyama, ngisho nenhlanzi, ngisho nemifino. Amasoso adume kakhulu avela kuleli qoqo yi-ber-blanc nesiDashi, futhi kukho kokubili iwayini elincane kakhulu elithathwayo, futhi lingashintshwa ngojusi kalamula noma uviniga wewayini. I-sauce yewayini ye-steak ingenye indaba: akukho lutho ngaphandle kwewayini, kodwa ukulula ekuphekeni kukuvumela ukuba wenze isoso nsuku zonke. Ukuze ulungise isoso se-steak, thatha ipani lapho inyama ethosiwe khona, engeza amafutha emifino bese uthosa ama-shallots aqoshiwe namaqabunga e-thyme kuwo.
Ngemuva komzuzu, gcoba i-pan ngezingilazi ezimbalwa zewayini elibomvu, ubilise cishe kabili, ususe ekushiseni bese ufaka ama-cubes ambalwa ebhotela elibandayo, ama-cubes amabili kuya kwamathathu ngesikhathi. I-sauce ephumela kufanele ibe ukuhambisana okuqinile, futhi, ifakwe ngosawoti kanye nopelepele, izokwenza inkampani enhle kakhulu kunoma yiziphi izitsha zenyama. Ngibhale okwengeziwe mayelana nokulungiselela kwayo lapha.
Ukudla nokuphuza
Kukhona enye indlela yokuphuza iziphuzo ezidakayo - empeleni, ukungenisa, njengoba kwakhulelwa umuntu kanye nemvelo ngokwayo. Ngizokwenza ukubhuka ngokushesha: lapha ngiqonde kuphela lezo zimo lapho kucatshangelwa i-duet yesitsha nesiphuzo kusukela ekuqaleni, futhi isidlo sinikezwa indima eyinhloko, futhi isiphuzo esihambisanayo senza njengesengezo, lapho ukunambitheka kwayo kuyigugu ngokuyinhloko.
Ezindaweni zokudlela ezinhle, ngokwesibonelo, kuhlale kukhona i-sommelier ezofika kuwe ngemuva koweta futhi ikusize ukhethe iwayini ngokususelwa ku-oda elenziwe; uma indawo yokudlela enjalo inikeza isethi engashintshi yezitsha, njengomthetho, iwayini selivele likhethiwe ngayinye yazo, ingilazi ozonikezwa yona. Kodwa lezi yizindawo zokudlela. Okokuqala, ukuze ujabulele inhlanganisela yokudla neziphuzo ngokuzolile futhi ngaphandle kokushisekela ngokweqile, akudingekile ukuba ube sommelier - kwanele ukufunda imithetho embalwa eyisisekelo yokukhethwa kwewayini ngokudla, bese ucija amakhono akho ekusebenzeni. .
Uma othile enesithakazelo ezincomweni zami ze-amateurish ngalesi sihloko, khona-ke sezivele zichazwe emakhasini ebhulogi: Indlela yokukhetha iwayini - ingxenye yokuqala
Indlela Yokukhetha Iwayini - Ingxenye Yesibili Okwesibili, masingakhohlwa ukuthi ngesikhathi sesidlo sakusihlwa sokuphumula, ingilazi yakho ingase iqukathe okungaphezu nje kwewayini. Thatha, isibonelo, ubhiya: isiphuzo esingcoliswe ngokungafanele indawo yokwamukela i-vodka, ngenhlonipho efanele nokunaka imininingwane, singahambisana nanoma yisiphi isidlo ngokuphumelelayo. Lapho ukhetha ama-duets afanele, kukhona nemithetho lapha - ngikweluleka ukuthi ufunde isihloko Indlela yokukhetha ubhiya wokudla nokudla ubhiya, lapho, ngaphezu kwalokho, kukhona isixhumanisi setafula eliwusizo kakhulu lezinhlanganisela zezitsha nezinhlobo ezahlukene. kabhiya.
Ngaphezu kwalokho, ngiyajabula ukuncoma indaba ye-blogger kabhiya emangalisayo u-Rafael Agayev mayelana nendlela ahlele ngayo ubusuku bobhiya noshizi. Okwesithathu, itafula lethu lendabuko, njengoba abacwaningi abaningi be-cuisine yaseRussia begcizelele, ngokuyinhloko i-snack bar, futhi ihlanganiswe ngokuvumelana kakhulu ne-vodka. Lokhu akukho embuthanweni wami wezithakazelo lapho ngibhala lesi sihloko, ngakho-ke labo abafisa bangahlola ngokuzimela amandla okuhlanganisa "i-vodka + amakhowe anosawoti" nokunye okunjalo.
Ekuphetheni
Ngakusho lokhu ekuqaleni, futhi ngizophinda futhi - lokhu okuthunyelwe akuhlosiwe ukwakha isithombe esihle sotshwala. Ukuthi kusetshenziswe ngokujwayelekile, yini ngempela futhi kangaki kuyindaba yomuntu siqu yawo wonke umuntu, umuntu kufanele akhumbule kuphela ukuthi kule ndaba, njengakunoma iyiphi enye, ukuhlakanipha nokulinganisela kuyadingeka. Ngendlela efanayo, ngeke nginxuse wonke umuntu kanye nawo wonke umuntu ukuthi athele iwayini epanini futhi athele ubhanana nge-rum eshisiwe: imikhuba yokudla iyindaba yomuntu ngamunye. Kodwa uma ngikwazile ukuxosha imibono eyiphutha futhi ngiphendule umbuzo othi "kuphi ukulahla iwayini elisele", khona-ke indaba yami emfushane isifinyelele umgomo wayo.