Inyama yikhiqizwa kakhulu abantu. Iqukethe inani elikhulu lamavithamini kanye nezakhi zokulandelela ezidingekayo ukuze kusetshenziswe ngokujwayelekile umzimba wethu.
Kodwa uma sithenga inyama bese siqala ukupheka, fry it, kubalulekile ukukhumbula ukuthi uma inyama ingenziwanga ngaphambili, khona-ke ukubhaka kwesigamu kuyingozi kakhulu emzimbeni. Yingakho udinga ukwazi uma inyama isivele ikhona futhi ingasuswa emlilweni.
Izinhlobo zenyama okuthosiwe
Okokuqala, okuvame kakhulu, yi- Blue Rare . Noma, ngenye indlela, le nyama ingeqabunga, ilukhuni, ibe ne-crust browning kuphela. Kukhona, i-steak enjalo ilandela, ngokuqapha.
Uhlobo olulandelayo lwenyama eyosiwe lubizwa ngokuthi i- Rare , noma ngenye indlela inyama negazi.
Uhlobo lwesithathu lwe- Medium Rare luyi-meat baked-half baked, lapho inyama i-pink epholile ngaphakathi kanti ijusi egazini ayisekho.
Khona-ke kufika inyama ephakathi , cishe ethosiwe (i- Medium WelL ), lapho ijusi liba khona, futhi inyama i-pink kancane. Futhi uhlobo lokugcina luyiyo inyama ehlutshiwe ngokuphelele ( Ehlelwe kahle ), okungukuthi, njengathi sasivame ukukubona epulangwe.
Ngokuvamile, sinquma izinga lokugcoba inyama ngokushisa. Ngesikhathi esifanayo, uma i-steak inezinga lokushisa lama-degrees angu-57, yilokhu okujwayelekile, uma i-Mediumrare ishisa kuma-degrees angu-65, futhi kuya kuma-70 yi-Medium, futhi konke okungaphezulu kuyisimo se-steak esiphelele, njengoba sithanda.
Ngokuvamile kunalokho, uma ufuna ukuzama into emisha, abantu balungisa isikhala somswakama inyama, okungukuthi, bayigcoba inyama yokuzilungiselela okuphakathi. Ngamanye amazwi, lapho inyama ethosiwe ngokuphelele ngaphandle ingaphakathi izinga eliphezulu lokugaya, kodwa uma usika inyama, ukuhlukumeza, lapho inyama izobe ibe mnandi futhi i-pink juice inikezwe. Ngokuvamile ezindaweni zokudlela ezibukwayo zicelwa ukuthi zipheke nje i-steak enjalo, ziphuze ngebhodlela lewayini elibomvu.
Ngenye indlela lolu hlobo lubizwa nangokuthi inyama ye-roast medium. Ukushisa kwama-steak kushisa kuya kuma-degrees angu-70. Ngokujwayelekile ukulungiswa kwe-steak kuhlolwe nge-thermometer ukuze ukwazi ukuthi uzoyeka nini ukuze umpheme ungabisiwe. Kodwa uma engekho, khona-ke ungayisebenzisa ngenye indlela. Isibonelo, ukuze uthole i-steak oyifunayo ye-roast medium, udinga ukuchitha imizuzu engaba ngu-10, ungasaphinde.
Njengoba kushiwo ngaphambili, izinga lokushisa lokudla inyama, ukuze liphekwe ngokuphephile, kufanele libe ngama-degree angama-65 noma ngaphezulu.
Zingaki amadigri okufisa inyama ekhona?
Izinga lokudla elidliwayo lixhomeke ekushiseni kwe-steak nakwezinye izici ezihlukile ze-steak ngesikhathi sokupheka.
Kuphelele, kunezinombolo ezingu-7 zokudla inyama ephasini, futhi umuntu ngamunye upheka i-steak ngendlela ayithandayo. Omunye uthanda i-steak ethosiwe ngokuphelele, othile othosiwe kancane, nomuntu onokuzilungiselela okuphakathi. Into esemqoka enkambeni yokupheka akumele ukhohlwe ukubheka isimo sangaphandle se-steak, futhi ulinganise izinga lokushisa layo ukuze uthole impela u-steak oyifunayo.
Izinga lokugcoba lihlanganisa ulwazi mayelana nokushisa kwenyama ethosiwe, ukubonakala kwalo, kanye nesici esibalulekile
Isibonelo, i-mutton nenkomo yophikwa isikhathi eside kunazo zonke, kodwa ingulube izolungisa ngokushesha, futhi uma iyinkukhu, inyama izophekwa ngemizuzu embalwa, futhi ukuze wenze inkukhu ibongwe, kufanele uyibeke epanini lokuthosa okwesikhashana nje.
Amanzi amaningi futhi ahlanzekile, anambitheka okumangalisayo, azobe eseba steak medium-othosiwe, noma Medium. Kuzogcina yonke inhlanhla yenyama kanye nokunambitheka kwayo kuyokhunjulwa isikhathi eside.
Ungakwazi ukukhonza inyama enjalo nge- buckwheat noma ngamazambane ahlambulukile .