Njengoba usuvele uyazi, ezinsukwini ezimbalwa ezedlule ngishicilele incwadi entsha ethi "Flawless Steak: Cooking from A to Z", enikezelwe, noma ngabe ingahle izwakale kanjani, ekuphekeni ama-steaks. Ukuze ngikunikeze umbono omncane wokuthi yini ozoyithola ngaphansi kwekhava, nginqume ukuthumela lapha ingcaphuno mayelana nokuphumula kwe-steak - isinyathelo esibalulekile ngemuva kokuthi uqede ukupheka isiteki, kodwa isazipheka. Esikhathini esizayo esibonakalayo, ngihlela ukuthumela ezinye izingcaphuno zencwadi yami, kodwa okwamanje -
Phumula nge-steak
Ngenkathi upheka i-steak, kungenzeka ukuthi ube nomcabango kaningi noma kabili ukuthi usuzokosa inyama yenyama, uyibeke kupuleti bese usika ucezu oluncane lwenyama ebomvana, enephunga elimnandi namanzi. Ngesikhathi uthatha i-steak yamaphupho akho epanini noma uwukhipha kuhhavini, lo mcabango uzoba nesikhathi sokufinyelela umvuthwandaba wawo bese ususa wonke umuntu. Akunasimo lapho ungaweli esilingweni, ngaphandle kwalokho wonke umsebenzi wakho uzomoshakala: ngaphambi kokungena epuletini, i-steak kufanele ivunyelwe ukuphumula.
Ngaphandle kokujula kakhulu kwi-physics yenqubo, kunezizathu ezimbili eziyinhloko zokuthi ungashayi esitokisini ngokushisa, ngokushisa: Uma ufaka isteki, inyama ishisa ngokungalingani: indawo ivezwa ukushisa okuningi kunalokho ingena ngaphakathi, ngenxa yalokho izingqimba zangaphandle zenyama ziyancipha. ikhulula umswakama - nguyena, ohwamukayo, osikilidi ekuqaleni kokuthosa.
Inqobo nje uma umswakama uhlala epanini, izinga lokushisa lalo alikwazi ukukhuphuka kakhulu ngaphezu kwama-degree ayi-100, kepha lapho ukuqweqeka kungasazwakali kakhulu futhi kube namandla, lokhu kusho ukuthi umswakama osepanini uya uncipha. Izinga lokushisa likhuphukela phezulu, kuqala ukusabela phakathi kwama-amino acid noshukela - yona kanye impendulo kaMaillard eholela ekwakhekeni koqweqwe oluthosiwe. Kepha ngalesi sikhathi, i-steak yayivele iqale ukupheka phakathi, izingqimba zangaphakathi zenyama nazo zaqala ukuncipha futhi zakhipha amajusi ngokoqobo.
Uma usika i-steak ngemuva nje kokukukhipha epanini, wonke lawa ma-juice aqhamukayo azogobhozela ngokushesha epuletini lakho.Isizathu sesibili umehluko wokushisa phakathi kwangaphandle nangaphakathi kwe-steak: ngokushesha ngemuva kokupheka, ubuso we-steak ushisa kakhulu. ngenkathi ngaphakathi ingakafiki ezingeni eliphezulu. Uma ungasiki i-steak khona manjalo, kepha uyishiye endaweni efudumele imizuzu embalwa, ingaphezulu layo lizoqala ukuphola ngokushesha, ngoba izinga lokushisa elincane lizobe liphansi kakhulu.
Ngasikhathi sinye, izinga lokushisa eliphakathi nenyama lizoqhubeka nokukhuphuka kancane ekuqaleni ngoba izingqimba zangaphandle zishisa kakhulu kunaphakathi nendawo. Ngemuva kwesikhashana, izinga lokushisa lizophela, okusho ukuthi ukupheka kuzoqhubeka .. Ngakho-ke, ngobuchwepheshe, i-steak iyaqhubeka nokupheka imizuzu embalwa ngemuva kokuqeda ukuyithosa, futhi kufanelekile ukulinda inyama ukuthi ifinyelele degree edingekayo yokosa.
Eqinisweni, zombili lezi zinqubo ziyaxhunywa: njengoba izinga lokushisa lilingana ngaphandle nangaphakathi kwe-steak, imicu yemisipha iyakhululeka, okuholela ekutheni ikhono labo lokugcina umswakama lithuthuke. Amajusi enyama, aqale acindezelwe ezingxenyeni ezingaphandle ze-steak, abuye kancane kancane, aphinde asatshalaliswe ngokulinganayo ngaphakathi. Uma usika isteki "esiphumulile", ngeke usaluthola udaka olubomvana epuletini: esikhundleni salokho, amajusi, ngakho-ke ukunambitheka, azohlala ngaphakathi kwesiteki.
Manje kancane mayelana nokuthi igama elithi "ukuphumula" lisho ukuthini maqondana nenyama yenyama. Akukho lutho oluyinkimbinkimbi kulokhu: i-steak eqediwe idinga ukususwa endaweni efudumele futhi ishiywe isikhathi esithile ukuze iqedele izinqubo ezichazwe ngenhla. Isibonelo esiphelele sale “ndawo efudumele” yisitsha sokubhaka, okumele simbozwe ngephepha le-foil kanye nethawula letiyi ukuze kuligcine lifudumele ngangokunokwenzeka. Kepha ukushiya i-steak ipholile epanini lapho ithosiwe khona kuwumqondo omubi: noma isuswa emlilweni, ipani lisashisa kakhulu kunesiteki esidinga ukuphumula kahle, futhi lizoqhubeka nokuthosa kancane.
Kunzima ukucacisa ngokunembile lesi sikhathi sokulinda, kepha umthetho ojwayelekile uthi: izinga eliphakeme lokosa inyama, isikhathi esincane esidinga ukuphumula. Ingqondo lapha ilula kakhulu: izinga lokushisa kobuso be-steak noma kunjalo licishe lifane (futhi liphezulu kakhulu), kepha izinga lokushisa ngaphakathi kwengaphansi, kwehlisa izinga lokuwosa. Lokhu kusho ukuthi uma i-steak kufanele iphumule isikhathi eside ukuze izinga lokushisa ngaphakathi nangaphandle lilingane. Ngandlela-thile, akukho phuzu ekuphumuleni ngaphezu kwemizuzu engu-2,5 nge-steak engaba amasentimitha ayi-7 ubukhulu, futhi uma sikhuluma ngokugazinga okuMaphakathi nangaphezulu, khona-ke imizuzu engu-4 yokuphumula izokwanela.
Uma uthi nhlá, akukho lutho oluyinkimbinkimbi ohlelweni lokuphumula, futhi luqhubeka ngokuphelele ngaphandle kokubamba kwethu iqhaza. Noma kunjalo, singakwazi ukusiza i-steak iveze izimfanelo zayo kangcono nakakhulu. Ukuze wenze lokhu, ngaphambi kokumboza i-steak nge-foil, yifake nge-pepper esanda kufakwa emhlabathini bese ubeka ucezu lwebhotela phezulu - ecacile noma ngamakhambi aqoshiwe.
Uma usuphezu kwesiteki esishisayo, uwoyela uzoqala ukuncibilika masinyane, ngaleyo ndlela uvimbele uqweqwe ukuthi lome futhi lube nomthelela ekubuseni kwenyama. Futhi uma ixutshwe nenani elincane lejusi eliphuma esitebhisini ngesikhathi sokuphumula, uwoyela wakha i-emulsion, engathelwa phezu kwenyama lapho isetshenziswa. Ngaphezu kwamafutha, ungafafaza i-steak ngamaconsi ambalwa esoso noma uviniga (ukuthola eminye imininingwane yokuthi kungani ukwenza lokhu, bheka isigaba se- "Steak Spices and Condiments".
Ngiyaqaphela ukuthi noma iyiphi i-steak idinga ukuphumula, kepha uma ama-steaks ephekwe ngesimo sous futhi athosiwe ngokushesha, awadingi ukuphumula okude, ngoba izinga lokushisa ngaphakathi kwe-steak selivele liyifomu, futhi ungqimba lwangaphandle othosiwe luzophola ngokushesha okukhulu.