Ukunambitheka kwe- steak yakho kungathinteka nje kuphela ngekhwalithi yenyama yaleso sigaba, isidumbu sayo esinqunyiwe, nokuzalwa kwesilwane ngokwawo, kodwa futhi nokufaneleka kobuchwepheshe bokupheka ngokujwayelekile kanye nezinga lokugcoba ngokukhethekile. Yingakho ezinconyweni zethu sizokutshela kamuva ukuthi yiziphi izinhlobo ze- steaks eziphekwe, ukuthi zinganqunywa kanjani, futhi okubaluleke kakhulu, ukuthi zingagcwaliseka kanjani izinga lokuzilungiselela elitholakala ekhaya.
Uhlobo luni lwe-steaks olugcobe?
Kunezinhlobo eziyisihlanu eziyisisekelo zokupheka kwe-steak: i-steak eluhlaza kodwa efudumele, okungazange ibe nomthelela othombeni, i-steak engavamile negazi eligcobe kakhulu ngaphandle, kodwa ngaphakathi kusekhona okuluhlaza, okwejwayelekile okungavamile kokugcoba ngaphandle kwegazi , kodwa ngejusi elibomvu, eliphakathi nendawo eliphakathi kwe-steak steak eliphuma kulo ijusi elibomvu elimhlophe futhi lenziwe kahle - inyama enombile kakhulu. Kukhona olunye uhlobo lokubhaka okungalahleki ohlwini lwama-classic - kahle phakathi, okungukuthi, cishe inyama egosiwe, kodwa engakalethwa ekuthunjweni kwesikhwama sembadada, njenge-steak eyenziwe kahle.
Amagremu nokushisa kwe-steak yokugaya
Okufanelekile, ukucacisa ukulungeleka kwe-steak akufanele kube ukusika nokuhlola ukulungiswa kokulungela (ingozi yokulahlekelwa ijusi), kodwa usebenzisa isakhiwo sokushisa. Njengoba ukushisa kwazo zonke iziqu zokugaya sekuyisikhathi eside futhi kuhlanganiswa ngokunembile nezizukulwane, akunzima ukwenza inyama ihleleke ekhaya enkampanini ye-thermometer.
Okuncane okugcokiwe, okufudumele, kodwa okwamanje kuyimifino eluhlaza eluhlaza, kunesimo sokushisa esingu-45-49 ° C. Umuntu ongcolile kakhulu ongatholakali angakwazi ukufinyelela ku-range kuya ku-49 kuya ku-56 ° C, kuyilapho izinga lokushisa kwe-steak eliphakathi kwe-steak elingavamile kufanele liguquke ngaphakathi kwama-degree angu-5, okungukuthi, kusuka ku-55 kuya ku-60 ° C. I-middle steak egosiwe, evame ukuphakamisa ukujwayela umpheki ongenalwazi ngokulungiselela inyama, inezinga lokushisa elingama-65 kuya kwangu-70 ° C, futhi inyama ephucukile ne-juice engekho cishe ingafinyelela ku-100 ° C.
Kodwa-ke, uma ungenayo i-thermometer eduze kwesandla sakho, njengoba nje kungenaso isifiso sokuyithenga, ungakwazi kalula ukucacisa ukulungiswa kwenyama ngokuthinta, njengoba kuboniswe esithombeni. Thinta i-steak epanini lokuthosa bese uyiqhathanisa ngobuningi obuningi bomhlaba othile wesundu.
Isikhathi se Steak steak
Yiqiniso, uma umsebenzi wakho ufinyelela ekushiseni okuthile ngaphakathi kwenyama, kufanele ugcine isikhathi sokupheka. Futhi, khumbula ukuthi akekho omunye ngaphandle kwakho, ngomzuzu, ongakwazi ukucacisa isikhathi sokupheka kwenyama yakho ngokuqondile, futhi isizathu silula - ubukhulu, indawo kanye nokusika kwama-steaks kwimeko ngayinye. Noma kunjalo, umuntu akufanele aphelelwe ithemba, ngoba kunamaphuzu atholakalayo cishe ngesikhathi.
Okufanelekile, inyama kufanele iphekwe ku-grilla, futhi okuncane kakhulu okufunayo ekugcineni, ngokushesha inyama kufanele ibe epulatifheni yakho. Ngaphambi kokuthatha amafrying, i-steak kufanele ifakwe ekamelweni lokushisa, ngoba kunesimo sokuthi ukushisa kwenyama kuzosatshalaliswa ngokulinganayo futhi ngeke kuphume ngakho ukuze ucezu luhlale lubomvu ngaphakathi, naphezu kokuthi ngaphandle kuyomile. Okulandelayo, ukushisa i-pan noma i-grill bese ubeka ucezu kuso. Amasekhondi angu-40 ohlangothini ngalunye ayokwenezela ukufudumala i-steak eluhlaza, futhi isigamu semizuzu izanele ngokwenza inyama negazi. I-steak ejwayelekile engavamile kufanele iphekwe imizuzu engu-4-5, kanti abanye abantu abagcobekile bayayi-5-7. Ngokuqondene nenyama eyenziwe kahle, kunzima ukwenza iphutha nalo - ngokuqiniseka imizuzu engu-9-10 futhi ucezu oluncane lwejusi lenyama lukulungele ukukhonza.