Inyama yiyona nto imveliso esetyenziswa rhoqo ngabantu. Iqukethe inani elikhulu lamavithamini kunye nokulandelela izinto eziyimfuneko ekusebenzeni ngokuqhelekileyo komzimba wethu.
Kodwa xa sithenga inyama size siqale ukupheka, bhokoza, kubalulekile ukukhumbula ukuba ukuba inyama ingenziwanga ngaphambili, i-baked-baked ity to the body. Yingakho kufuneka ukwazi ukuba inyama sele isele ibe ingasuswa emlilweni.
Iintlobo zenyama yokucima
Eyokuqala, eyona nto ixhaphakileyo, yiBlue Blue . Okanye, ngenye indlela, le nyama iyinqabileyo, ikhukhuni, ibe ne-brown cringing kuphela. Kukho, i-steak enjalo ilandelayo, ngokuqaphela.
Uhlobo olulandelayo lwenyama egcobileyo olubizwa ngokuba yiRare , okanye ngenye indlela indlela inyama enegazi.
Uhlobo lwesithathu lwe- Medium Rare luyiyo inyama ekhethiweyo, xa inyama ilungele i pinki ngaphakathi kwaye ijusi legazi lingasayi kuma.
Emva koko kuza inyama ephakathi , ecetyisiwe ( Medium WelL ), xa ijusi iya kuba yinto ecacileyo, kwaye inyama iyinkibili. Kwaye uhlobo lokugqibela luyiyo ecosiweyo ngokupheleleyo ( Okwenziweyo ), oko kukuthi, njengokuba sasifake ukuyijonga kwisitya.
Ngokuqhelekileyo, sinquma izinga lokugcoba inyama ngokushisa. Ngelo xesha, ukuba i-steak ineqondo lokushisa lama-degrees angama-57, ke oku kuqhelekileyo, ukuba i-Mediumrare ishushu kwi-degrees ezingama-65, kwaye ukuya kuma-70 iphakathi, kwaye yonke into ephakamileyo isele i-steak epheleleyo, njengoko sifuna.
Ngokuphindaphindiweyo, ukuba ufuna ukuzama into entsha, abantu bayilungisa umxube wenyama emfutshane, oko kukuthi, bayigcoba inyama yokulungelelanisa. Ngamanye amazwi, xa inyama ihlanziwe ngaphandle kwaye ngaphakathi kungumlinganiselo ophezulu wokugcoba, kodwa ukuba uyayinquma inyama, umxube, apho inyama iya kuba yincinci kwaye ijusi yebhanki ibelwe. Ngokuqhelekileyo kwiivenkile zokutya zicelwa ukuba zipheke i-steak enjalo, zixubusha ngebhotile yewayini elibomvu.
Ngenye indlela lolu hlobo lubizwa nangokuthi inyama yokutya. Ubushushu be-steak bubushushu ukuya kuma-degrees angama-70. Ngokuqhelekileyo ukulungelelwa kwe-steak kuhlolwe nge-thermometer ukwazi ukuba kuya kuphelisa ukwenzela ukuba i-steak ingabisiwe. Kodwa ukuba ayikho, ngoko ungayisebenzisa ngenye indlela. Ngokomzekelo, ukufumana isitya esinqwenelekayo sokusila, kufuneka uchithe malunga nemizuzu eyi-10, akukho.
Njengoko kukhankanywe ngaphambili, ubushushu bokubilisa inyama, njengesitya esipheke ngokupheka, kufuneka sibe ngama-degrees angama-65 okanye ngaphezulu.
Zingaphi idigri zokutya inyama?
Iqondo lokugcoba inyama lixhomekeke kubushushu be-steak kunye neempawu ezahlukileyo ze-steak ngexesha lokupheka.
Ekubeni, kukho i-degrees e-7 yokudla inyama ehlabathini, kwaye umntu ngamnye upheka i-steak ngendlela ayithandayo. Omnye uthanda i-steak edikiweyo ngokupheleleyo, umntu othosiweyo, kunye nomntu ofanelekileyo. Into ephambili kwinkqubo yokupheka akuyi kukulibala ukujonga kwimeko yangaphandle ye-steak, kwaye ulinganise ukushisa kwayo ukuze ufumane ngokuthe ngqo intsike oyifunayo.
Inqanaba lokutya okugcobayo lubandakanya ulwazi malunga nokushisa kwenyama ebisiweyo, ukubonakala kwayo, kunye neyona nto ibalulekileyo
Ngokomzekelo, i-mutton kunye nenyama yenkomo iphekwe ixesha elide, kodwa ingulube iya kulungela ngokukhawuleza, kwaye ukuba iyinkukhu, inyama iya kupheka ngemizuzu embalwa, kwaye ukuze wenze inkukhu encinciweyo, kufuneka uyibambe epanini yokucoca ngomzuzu nje 2.
Eyona ninzi eninzi kwaye ihlambulukile, enomdla omangalisayo, iya kuba yintsimbi edibeneyo, okanye i-Medium. Iya kulondoloza yonke intsipho yenyama kunye nentleko yayo iya kukhunjulwa ixesha elide.
Unokukhonza inyama enjalo nge- buckwheat okanye ngamazambane ahlambulukileyo .