Ungalibeka kanjani futhi kuphi ithanga ngendlela efanele?

Amasela nomakhalekhukhwini yizindawo ezinhle zokugcina amathanga. Ekhaya, izithelo zigcina ukusha kwazo isikhathi eside kuphela uma kulandelwa zonke izincomo nemithetho edingekayo. Akunakwenzeka ukubeka ithanga emisebeni evulekile yelanga noma eduze nemishini yokushisa. Ubuso bayo buzoqala ngokushesha ukushwabana, futhi inyama izolahlekelwa yi-juiciness yayo.

Ama-nuances wokugcina ithanga ekhaya nemithetho eyisisekelo:

• ukugcina ithanga, kudingeka igumbi elimnyama, elingena umoya njalo, futhi umswakama womoya awudluli kuma-80%;
• ithanga alinasizotha ezindaweni zokugcina (lingabekwa egalaji, ikhabethe, kuvulandi, nangaphansi kombhede);
• lapho ufaka ithanga lokugcina isikhathi eside, kuyadingeka ukuthi ungafaki amathuba okuba isithelo sihlangane (ezindaweni zokuxhumana, amabhaktheriya angakha ngokushesha, asheshise inqubo yokubola);
• uma ithanga ligcinwa egumbini elingaphansi, emiphongolweni, egalaji noma kuvulandi, ukuze uthuthukise ukuphepha kwalo, ungenza umbhede wotshani obomile;
• ilungele ukugcina isikhathi eside kwamathanga aneziqu, ebusweni bawo okungekho monakalo omncane womshini;
• ubude besiqu samathanga kufanele okungenani bube ngu-5 cm (uma kufushane isiqu, ithanga lizogcinwa kancane noma ngabe kudalwa izimo ezifanele zokushisa);
• amathanga ahlaselwe izifo noma izinambuzane awakwazi ukugcinwa;
• Kunconywa ukuba amathanga ngaphandle kwezinhlanga adliwe ngokushesha okukhulu (izithelo ezinjalo azijwayele ukugcinwa isikhathi eside);
• ngaphambi kokuyibeka endaweni emnyama, kunconywa ukuthi ubambe ithanga ekukhanyeni amahora ayi-10-12 ukuze umswakama othile uhwamuke kuwo, bese izithelo zigcinwa isikhathi eside futhi zihlale zinamanzi;
• ngesikhathi sokugcina, ithanga kufanele libekwe ngesiqu phezulu;
• ungagcina ithanga ngendlela eyomile (kulokhu, uginindela usikwa ube izingcezu bese womiswa kuhhavini amahora amaningana, bese uhlelwa ezitsheni ezinamabhodlela aqinile, ungagcina izikhala ku-pantry noma esiqandisini );
• ngesikhathi sokugcina, ungasonga ithanga ngalinye ngephepha (le ndlela ngeke ivumele umswakama ukuba uhwamuke ngaphambi kwesikhathi);
• ungamisa ithanga ngesimo samazambane acubuziwe (uginindela kufanele uqoshwe ku-blender noma ogayiwe, bese uhlanganiswa ezikhwameni noma eziqukathi);
• kungcono ukugcina ithanga elinqunyiwe esiqandisini ku-foil (i-foil izogcina kangcono i-juiciness ye-pulp kune-polyethylene);
• uma ugcoba inyama yethanga elisikiwe ngamafutha yemifino, khona-ke izogcina ubumnandi bayo nobusha bayo isikhathi eside.

Ungagcina ithanga kuvulandi kuphela uma licwebezelisiwe. Ebusika, ngisho nokumboza izithelo ngendwangu noma utshani obomile, ngeke kwenzeke ukudala izimo zokushisa ezidingekayo. Ngaphansi kwethonya lamakhaza, ithanga lizokwehla ngokushesha.

Kungakanani futhi ngasiphi izinga lokushisa ukugcina ithanga

Ithanga kufanele ligcinwe emazingeni okushisa asukela ku- +3 kuya ku- + 15 degrees. Uma umswakama womoya udlula u-80%, khona-ke impilo yesithelo izoncishiswa izinyanga ezimbalwa. Isikhathi esivamile sokugcina ithanga unyaka owodwa.

Ithanga alikwazi ukugcinwa emazingeni okushisa aphansi, ngakho-ke akufanelekile ukulibeka esiqandisini. Izimo zokushisa kwe-Subzero zenza uginindela wesithelo ube manzi futhi ube nemicu, futhi ukunambitheka kukhubazeke kakhulu. Ithanga elincane eliphelele eligcinwe esiqandisini lizogcina izici zalo zokunambitheka ngokwesilinganiso esingekho ngaphezu kwezinyanga eziyi-1-1,5.

Amathanga afriziwe angagcinwa efrijini izinyanga eziyi-7-10… Izithelo zixutshwe ngaphambilini bese zisikwa zibe izingcezu ezincane. Ungakwazi ukupakisha ithanga lokuqandisa ezitsheni, ucwecwe, izikhwama zepulasitiki noma ifilimu yokudla.

Uma ithanga elisikiwe lisongwe ngefilimu yokudla bese lifakwa esiqandisini, izithelo-ke zizokwazi ukugcina ukusha kwazo kwaphela amasonto amabili. Kunconywa ukuthi ungaligcini ithanga ngale ndlela izinsuku ezingaphezu kwezingu-10. Ngemuva kwalesi sikhathi, kungcono ukudla izithelo noma ukuziqandisa zibe yizicucu noma i-puree.