Okuqukethwe
Ngamunye wethu unesithombe sakhe senyama ephekwe ngokuphelele: othile uthanda inkukhu ebhakiwe, othile uthanda inyama ethosiwe yengulube, futhi othile uthanda inyama yenkomo yaseBurgundy, ebiliswe isikhathi eside kusosi onephunga elimnandi. Kepha noma ngabe uthanda inyama enjani, mhlawumbe ufuna ithambe futhi ibe namanzi amaningi. Ngempela, ngubani othanda ukuhlafuna ithawula eliqinile nelomile isikhathi eside! Kepha uyenza kanjani inyama ibe mnene futhi ibe namanzi amaningi? Ingabe kukhona imfihlo lapha?
Khetha inyama efanele
Indlela elula yokwenza inyama ithambe futhi ibe namanzi ukusebenzisa ukusika okunethenda ngokwako kukodwa. Siyazi ukuthi inyama iyisicubu, kepha akuyona yonke imisipha esebenza ngendlela efanayo. Ezinye zihamba njalo, ezinye, njenge-tenderloin, azisebenzi kangako, zinesakhiwo esihlukile sezicubu zemisipha futhi zithambile.
Lokhu akusho ukuthi i-tenderloin ingaphekwa ithambe, futhi i-brisket ayikwazi: okugcina nje kunenqwaba yamaprotheni e-collagen, okumele aphekwe kancane futhi isikhathi eside. Ngakho-ke, into ebaluleke kakhulu ukuthola indlela efanele yokupheka yokusika onakho. Inyama elungele i-barbecue noma i-steak akufanele isitswe, futhi okuphambene nalokho.Funda kabanzi: Ungayikhetha kanjani inyama elungile
Ungasheshi
Izinhlobo zenyama ebiza kakhulu zilungile uma uthatha isinqumo sokuthi sezilungile: ngokwesibonelo, ama-steaks athosiwe hhayi kangako ukuthambisa inyama, kepha ukuthola ingqayi yegolide nokufeza inyama ethosiwe ezingeni elimnandi kakhulu. Kodwa ngokusikeka okungabizi kakhulu, okunothe ngezicubu ezixhuma, izinto zihlukile: i-collagen equkethwe kuyo idinga ukwelashwa okushisa okude, okuholela ekutheni kuguqulwe kube yi-gelatin.
IGelatin yenza amajusi aqukethwe yinyama abe mkhulu, ahlala ngaphakathi kocezu noma ngabe isakhiwo samaprotheni sishintsha, futhi kufanele sikweletele umphumela odumile wenyama encibilika emlonyeni i-gelatin. Impendulo isobala - awuzange uyicime isikhathi eside ngokwanele. Ungasheshi, ungazihluphi ngeqiniso lokuthi ngesikhathi sokupheka isikhathi eside senyama wonke amavithamini "azosuka" kuwo, kepha mane unikeze inyama amahora ambalwa ayidingayo, futhi izokubonga ngokuphelele.
Sebenzisa i-asidi
Ukuchayeka endaweni ene-asidi kusiza ekuthambiseni inyama njengoba ithoba amaprotheni. Cabanga ukuthi iphrotheni linama-helices amaningi axhumene nomunye. Ngaphansi kwethonya le-asidi, le miklamo iqonde, ukwakheka kwenyama kuyaqina kancane - le nqubo ibizwa ngokuthi yi-denaturation. Ngalesi sizathu, ngaphambi kokupheka ezinye izitsha, ezinjenge-kebabs, inyama iyahlanjululwa ngokufakwa kokudla okune-acid.
Kodwa lapha, njengakuzo zonke ezinye izinto, isilinganiso sibalulekile: uviniga, ijusi yegromegranate noma i-kiwi pulp, yebo, izothambisa inyama, kodwa ivimbele ukunambitheka nokuthungwa. Kukhona i-asidi eyanele, equkethwe emikhiqizweni yobisi oluvutshiwe, iwayini, u-anyanisi nokunye okunjalo, hhayi ukudla okune-asidi kakhulu, futhi uma bengakwazi ukwenza inyama yakho ibe mnene, bese uvele ukhethe ucezu olungalungile.
Ungadli ngokweqile
Uma usebenzise ukusikeka kwenyama okulungile kepha uphume womile futhi unzima, kungenzeka ukuthi ubusupheke isikhathi eside kakhulu. Akunandaba ukuthi uyilungisa kanjani inyama - ubilise, isitshulu, ubhake noma uthose - izinqubo ezenzeka ngaphakathi zicishe zifane. Ngaphansi kwethonya lokushisa okuphezulu, amaprotheni aqala ukuncipha, ekhipha amajusi aqukethwe enyameni. Ngeke kwenzeke ukugwema ngokuphelele ukulahlekelwa amajusi, kepha uma uyeka ukupheka inyama ngesikhathi, kuzoba khona okwanele ukugcina inyama inamanzi.
Abanye omama basekhaya bayipheka inyama ngokungazi, abanye ngokwesaba ukuthi izohlala iluhlaza, kepha le nkinga ingaxazululwa ngethuluzi elilula: ithemomitha yasekhishini. Linganisa izinga lokushisa ngaphakathi kwenyama futhi ungayipheki isikhathi eside kunesidingo ukuze uthole ileveli yokunikela evumelana nocezu lwakho olukhethile.
Ungakhohlwa ngosawoti
Ngaphansi kwethonya likasawoti, amaprotheni akhonjiswa ngendlela efanayo nangaphansi kwethonya le-asidi. Umbuzo kuphela lapha isikhathi, kepha ukutomula akuyona inqubo esheshayo, futhi imvamisa kuthatha okungenani ihora. Inyama yangaphambi kokufaka usawoti ku-brine noma indlela eyomile iyenza ithambe, futhi ibe mnandi kakhulu futhi ibe namanzi amaningi, ngoba amaprotheni adlule endaweni "ethambile" enjalo awacindezelwa kakhulu ngesikhathi sokwelashwa kokushisa, futhi ama-juice amaningi azogcinwa ngaphakathi. ikuvumela ukuthi usawoti ngokulinganayo inyama kulo lonke ivolumu ukuze ithathe usawoti omningi ngangokunokwenzeka. Kepha uma ukhetha usawoti owomile, ngicela. Into esemqoka ukuthi ungaqali ukuthosa noma ukubhaka inyama ngokushesha ngemuva kokuyigcoba ngosawoti, kepha mayilale phansi okungenani imizuzu engamashumi amane.
Qeda kancane
Vele, inyama entsha ikhetha ukuqandiswa, kepha kwesinye isikhathi kufanele uyipheke futhi. Uma kunjalo, melana nesilingo sokuphoqa ukuhanjiswa kwenyama ngokukubeka ku-microwave noma emanzini ashisayo. Lokhu kushoda komkhosi kuyindlela eqinisekile yokulahlekelwa uketshezi oluningi enyameni, ngoba amakristalu eqhwa amancane kakhulu akhiwa kuwo azophula ukwakheka kwawo lapho kususwe ngokushesha. Ngabe ufuna inyama elahliwe ibe namanzi? Mane nje uyidlulisele kusuka efrijini uye eshalofini eliphezulu lesiqandisi bese uyivumela ukuba inyakaze ngendlela ehamba kancane futhi emnene. Kungathatha usuku, kepha umphumela uwufanele - ukulahleka kwamajusi ngesikhathi sokuhlanza kuzoba kuncane.
Nikeza inyama ukuphumula
Ngabe ukhiphe inyama kuhhavini noma uthathe u-steak ku-grill? Ngibheja konke okufunayo ngalesi sikhathi ukuzinqumela ucezu futhi ujabulele ukunambitheka kwenyama enisela umlomo ukuthi leli phunga elihlasimulisayo liphuma. Kepha ungasheshi: ngaphandle kokuvumela inyama "iphumule", uzibeka engcupheni yokulahlekelwa amajusi amaningi ayiqukethe: kufanele ukusika, futhi zizophumela epuletini. Kungani lokhu kwenzeka? Kunemibono ehlukahlukene ehlukahlukene, kepha konke kubiliswa iqiniso lokuthi ngenxa yomehluko wokushisa ngaphakathi nangaphezulu kwenyama, kudalwa ukungalingani ekusatshalalisweni kwamajusi ngaphakathi kocezu.
Njengoba indawo iphola nengaphakathi lishisa ngaphansi kwethonya lokushisa okusele, ama-juice azosatshalaliswa ngokulinganayo ngaphakathi. Ukwehla kwezinga lokuwosa inyama nokukhula kukasayizi wocezu, kudinga ukuphumula isikhathi eside: uma i-steak yanele imizuzu emihlanu endaweni efudumele ngaphansi koqweqwe lwefoyile, inyama yenkomo enkulu eyosiwe yamakhilogremu ambalwa kungathatha isigamu sehora.
Hlanganisa uhlamvu
Kwesinye isikhathi kuyenzeka futhi: inyama ibukeka inzima ngendlela exakile, kepha inkinga akukhona ukuthi iqine ngempela, kodwa ukuthi awuyidli kahle…. Ukwakheka kwenyama kungacatshangwa njengesixha esihlanganiswe ngokuqinile semicu eminyene - imicu yemisipha. Ukwehlukanisa imicu komunye nomunye kulula kakhulu kunokusika noma ukuluma ngenye yazo. Ngalesi sizathu, noma iyiphi inyama kufanele inqunywe phakathi kwemicu: lokhu kuzokwenza kube lula kuwe ukuyihlafuna.
Wean
Ngakho-ke, lapho i-asidi nosawoti kwehlulekile, ukusebenza ngomshini kuzosiza! Ukushaya inyama ngesando esikhethekile noma ngenqindi nje, noma usebenzisa ithenda ekhethekile, usonakalisa isakhiwo sayo, wenze umsebenzi kusengaphambili okufanele amazinyo akho awenze. Le ndlela ingasetshenziselwa ukupheka zonke izinhlobo zama-schnitzels nama-chops, noma ukunikeza ungqimba olukhulu lwenyama ubukhulu obufanayo - ngokwesibonelo, bese uyigoqa iroli. Kodwa-ke, umthetho jikelele uwukuthi: uma ungakwazi ukushaya, ungashayi… Ngokucekela phansi ukwakheka kwenyama, uzincisha wena lawo ma-nuances wokuthungwa okuvame ukwakha isabelo esikhulu senjabulo yokudla izitsha zenyama, ngakho-ke kufanele ungazami ukuthambisa inyama esivele ithambile.
Wina i-su-vid
Indlela ethuthuke kakhulu futhi engenazinkinga yokupheka inyama ethambile futhi enamanzi, futhi kusukela kunoma yikuphi ukusika, ubuchwepheshe be-sous-vide. Kulabo abangakaqapheli ukuthi kuyini, ngiyachaza: imikhiqizo (kithi, inyama) ifakwe esikhwameni se-vacuum futhi iphekwe isikhathi eside emanzini ashisayo ekushiseni okuthile - isibonelo, izihlathi zenkomo zidinga kuphekwe amahora angu-48 ekushiseni okungama-65 degrees. Ngenxa yalokho, inyama inamanzi ngendlela emangalisayo futhi ithenda. Igama elithi "okumangalisayo" akuyona inkulumo engokomfanekiso lapha: uma ungazange uzame inyama ephekwe nge-sous vide, ungazami ngisho nokucabanga ukunambitheka nokuthungwa kwayo. Ukuze uqale ukuhlola i-sous vide, uzodinga i-vacuum sealer nemishini ekhethekile, Kodwa okokuqala, kungenzeka ukuthi udlule nge-multicooker nezikhwama zepulasitiki ezine-zip-lock, ezithengiswa kuzo zonke izitolo ezinkulu.
Yebo, lo mhlahlandlela wendlela yokwenza inyama ithenda futhi ibe namanzi mude futhi unemininingwane, kepha kufanele ngabe ngiphuthelwe okuthile. Bhala izindlela zakho eziyimfihlo nezimfihlo zenyama ethambile kumazwana!