Okuqukethwe
Ingabe inyama ye-ham noma ye-turkey iphilile?
Amathegi
Kubalulekile ukubheka iphesenti lenyama kumkhiqizo, kanye nenani likashukela nobude bohlu lwezithako
Uma sicabanga ukudla okucutshungulwayo, imikhiqizo efana nama-pizza aphekwe ngaphambilini, ama-French fries noma iziphuzo ezithambile ifika engqondweni ngokushesha. Kodwa, lapho sishiya i-spectrum yalokho okubizwa ngokuthi 'ukudla okungenamsoco', sisathola ukudla okuningi okugayiwe nakuba singacabangi ukuthi yikho ekuqaleni.
Esinye salezi zibonelo ukusikeka okubandayo, umkhiqizo 'esiwuthatha kalula' nokuthi, kuyenziwa. Ngaphakathi kwalokhu sithola okujwayelekile I-York ham kanye nezingcezu ze-turkey. Ingabe-ke, kungukudla okunempilo? Okokuqala, kubalulekile ukwazi ukuthi lokhu kudla kwenziwa ngani. I-York ham, ebizwa ngokomthetho obizwa ngokuthi i-ham ephekiwe, kuphawula uLaura I. Arranz, udokotela kwezokudla, usokhemisi kanye no-dietician-nutritionist, okuvela enyameni komlenze wangemuva wengulube owelashelwa ukufudumeza ukwelashwa.
Phakathi kwenyama ephekiwe, kuchaza uchwepheshe, kuhlukaniswa imikhiqizo emibili: ihlombe eliphekiwe, “elifana nenyama ephekiwe kodwa emlenzeni wangaphambili wengulube” kanye ukusikeka okubandayo kwe-ham ephekiwe, ebizwa kanjalo "lapho umkhiqizo wenziwa ngengxube yengulube enesitashi (isitashi)".
Ingabe i-turkey iphilile?
Uma sikhuluma ngenyama ebandayo yase-turkey, kuchaza usosayensi wezokudla u-María Eugenia Fernández (@ m.eugenianutri) ukuthi siphinde sibhekane nomkhiqizo wenyama osetshenzisiwe lapho, kulokhu, inyama yenyama, «uhlobo lwe inyama emhlophe enamaprotheni amaningi namafutha amancane.
Lapho ukhetha inketho enempilo kunazo zonke, isincomo esiyinhloko sikaLaura I. Arranz ukubuka ilebula okungukuthi ukhonjwe njenge-ham noma i-turkey hhayi 'inyama ebandayo ye ...', ngoba kulokhu kuzoba umkhiqizo osetshenzwe kakhudlwana, amaprotheni amancane kanye nama-carbohydrate amaningi. Futhi, ukunxusa ukuba ukhethe okukodwa okunoluhlu olufushane kakhulu lwezithako. "Imvamisa banesithasiselo esithile sokwenza ukongiwa kwemvelo, kepha okuncane lapho kuba ngcono", uyaxwayisa. Ngokwakhe, uMaría Eugenia Fernández uncoma ukuthi inani likashukela kumkhiqizo libe phansi (ngaphansi kuka-1,5%) nokuthi iphesenti lenyama eliqukethwe kulo mkhiqizo libe phakathi kuka-80-90%.
Ngokuvamile, uLaura I. Arranz uphawula ukuthi akufanele silisebenzise njalo lolu hlobo lomkhiqizo, «ukuze ukungathathi isikhala kweminye imikhiqizo emisha yamaprotheni njengeqanda noma kancane kucutshungulwe njengoshizi ». Ngokufanayo, uma sikhuluma ngokukhetha phakathi kwenguqulo yayo 'evamile' noma inguqulo 'yokugqoka' (njengamakhambi amahle), isincomo sika-María Eugenia Fernández sithi “ukwengeza ukunambitheka kwethu futhi sithenge umkhiqizo ngendlela engacutshungulwa kancane ngangokunokwenzeka” , uphawula ukuthi ukugqoka ngokuvamile kusho imikhiqizo yekhwalithi ephansi kanye nohlu oluhle lwezithako. U-Arranz wengeza ngokuthi esimweni esithile sokusikeka okubandayo 'okubraised', ngokuvamile okuwukuphela kwento abayifaka izithasiselo "zohlobo lwe-flavour" futhi umkhiqizo awulukiwe ngisho nokulukwa.
IYork noma iSerrano ham
Ukuqedela, bobabili ochwepheshe baxoxa ngokuthi ngabe kuyindlela engcono ukukhetha uhlobo lwamasoseji aluhlaza, njengalawa ahlaziyiwe lapha, noma isoseji ephulukisiwe, njengeSerrano ham noma i-loin. UFernández ukusho lokho zombili izinketho zinobuhle nobubi. “Ngamasoseji eselashiwe siyaqinisekisa ukuthi impahla eluhlaza yinyama, kodwa anesodium eningi. Ngakolunye uhlangothi, ama-crude anezithasiselo eziningi. Ngakolunye uhlangothi, u-Arranz ubonisa ukuthi "ziyizinketho ezifanayo"; I-Serrano ham ne-loin ingaba ncane kakhulu uma singawadli amafutha, "kodwa ingaba nosawoti omningi futhi azikho izinketho ezinosawoti omncane, njengoba kukhona phakathi kwemikhiqizo ephekiwe." Njengephuzu lokuvala, kubaluleke kakhulu ukucabangela ukuthi iyiphi ingxenye ethathwayo, nokuthi kufanele ibe phakathi kuka-30 no-50 amagremu. “Kuhle futhi ukukuhlanganisa nokunye ukudla ikakhulukazi imifino efana notamatisi noma ukwatapheya,” kuphetha yena.