Ukuba unjengawe, mhlawumbi usongelwa yinto enkulu yenkomo. Ngaba uthenge ukusika okulungileyo? Uyakupheka njani? Yintoni eyenzeka ngaphakathi kwenyama yenyama xa ipheka? Yaye unokuzivelisa njani i-flavour and juiciness? Funda ukufunda indlela yokupheka inyama yenkomo.
Uninzi lwabantu lukhonza ukutywa okukhulu kwenkomo kuphela kwiimeko ezizodwa. Ukumisa iimbambo, inkunzi yenkomo, okanye i-pot yogurt iyabiza kwaye ifanelekile isiganeko esisesikweni njengeholide okanye usuku lokuzalwa.
I-entree yakho yenkomo iya kuba yimpumelelo enkulu xa uqonda kakuhle ngesakhiwo senyama kunye nendlela yokupheka ngayo.
Indawo, Indawo, Indawo
Inyama ngumsi. Ingaba kunamafutha amaninzi okanye okuncinci, idinga ubushushu obumanzi okanye obomileyo ukuwupheka, kwaye ukukhanya okanye kumbala obumnyama kuxhomekeke kwindawo yalo kwisilwanyana. I-fat, i-collagen, iprotheni, iswekile, kunye namanzi ziziphatha ngendlela ephathekayo ngaphakathi kwimizimba yesilwanyana njengoko kulungiselelwe kwaye kuphekwe.
Ngenkomo, kukho iinqhozo ezisibhozo 'eziphambili. Ngaphezulu kwezilwanyana, ukuqala kufuphi nentloko kwaye ubuyele emsila, bayi-chuck, imbambo, i- short , i-sirloin, kunye neenxa zonke. Ngaphantsi kwesilwanyana, ukusuka phambili ukuya ngasemva, brisket, iplate, kunye neflegi. Ubumnene okanye ubunzima bokunqunciwa kuxhomekeka kwiliphi izilwanyana eziye zafuneka zisetyenziswe. Ngoko ke, ukucima eduze kwegxala okanye umlenze, esetyenziswa ngokuqhelekileyo ukunyakaza, kuya kuba nzima. Iimisipha ezingasetyenzisiwe kakhulu, phakathi kwezilwanyana, zibandakanya intambo, iplati, kwaye ihambe.
Ezi zicucu ziphekwe ngeendlela ezahlukeneyo zokukhulisa i-flavour and tenderness.
Ingxaki enkulu ngokuchaza ukutyunjwa kwenyama kukuba abaninzi abathengi kunye nabathengisi banamagama abo. Ngokomzekelo, i-steak yaseNew York nayo ingabizwa ngokuba yi-Kansas City steak, i-delmonico steak, i-steak club kunye ne-shell steak.
Ukuba awuqinisekanga ngokunqunywe kwenyama oyithengayo, cela umgcini. Uya kuba novuyo kukuxelela apho ukusikwa kwavela khona. Kwaye xa nje igama elithi 'primal cut' ligama le-cut, unokuqiniseka ukuba uyazi apho inyama yayikulo lwanyana.
Iimpawu zenyama
Inyosi ibhekwa 'inyama ebomvu' ngenxa yokuba imisipha yezilwanyana idinga i-oksijini eninzi njengoko isebenza ukugcina inkomo igxile kwaye ihamba nayo. I-Myoglobin yi-molecule ehambisa i-oxygen emzimbeni; libomvu ngombala, ngoko iisiphako ezisetyenzisiweyo zininzi ziqukethe i-myoglobin kwaye ziya kuba zibomvu.
Iiprotheni, amanzi, i-Fat, i-Sugar, ne-Collagen
- Xa inyama iphekwe, iimodeli zeprotheni , ezixunyiwe kwaye zixhunyaniswe nezinye iimolyuli, qalisa kuqala. Oku kubizwa ngokuthi 'ukuhlambalaza', kwaye oko kuthetha ukuba iiprotheni ziphumla kwaye zihlula. Ngenxa yokuba amaprotheni athonyana omnye nomnye, ngokukhawuleza adibana kunye nezinye iiprotheni, ezenza izikhwebu. Oku kubizwa ngokuthi 'coagulating' okanye ukupheka. Njengoko kusetshenziselwa ubushushu obuninzi, iifetheni zeprotheni ziyancipha. Ukufika kuma-degrees ama-120 F, iifumba ziyancipha ngokubanzi. Emva kwee-120 degrees F, iifumba ziqala ukuhlahlela ubude.
- Amanzi akhona kwiimisipha. Ezinye zazo ziboshwe kunye neeprotheni, amafutha, kunye noshukela, kunye nenye 'ngamanzi akhululekileyo'. Isixa semali esele sishiywa emva kokuba inyama yenkomo igcinwe ihambelana ngqo nejiciness yesitya esiphelile. Njengoko iiprotheni zithintela kwaye i-fat eyancibilika kwi-muscle, iamolekyu zamanzi ziyacinywa. Akunamanzi amaninzi acacisiwe njengoko iprotheni iyancipha ngobubanzi. Kodwa njengoko iqondo lokushisa likhula ngaphezu kwama-degrees ama-F kwaye iifumba ziba mfutshane, amanzi amaninzi ayacinywa aze aphuluke. Yingakho into eyenziwe kakuhle yenkomo yome. Amaxesha okupheka kunye namaqondo okushisa kufuneka alawulwe xa kupheka inyama yenkomo.
- I-fat is flavor! Umnqumle omnandi wenyama uza kuba namafutha amhlophe atyathwa ngokutya. Ukucutshulwa kwenkomo yenkomo, njengeplanki nejikelezileyo, kunamanci angaphantsi kwaye unokufumana inzuzo kumanqatha kunye ne-rubs eyomileyo.
- I-Sugar idlala indima ebalulekileyo kwenkomo, umbala wayo ogqityiweyo kunye nevumba. Ushukela kunye neprotheni, xa uphelelwa kwindawo engena-asidi, udibanise ukwakha iamolekyu ezinzima kwinkqubo ebizwa nge-Maillard Reaction. Ukuqhaqha okumangalisayo kunye neenqwelo ezicebileyo ze-caramel ezifakwe kwisiqwenga seenkomo zivela kwi- Maillard Reaction . Ukushisa okuphezulu kuyadingeka ukuba le mpendulo ivele; ukugcoba nokugcoba yizona ndlela ezilungileyo. Unokudaka inyama ngaphambi kokupheka ukuze uqale iMactionlard Reaction, kwaye unako ukuguqula i-roasts ekupheleni kwexesha lokupheka ukuphumeza umphumo ofanayo.
- Ezinye izinto ezikuyo inyama ziquka i-collagen kunye ne-elastin. Ezi zikhoyo kwimisipha esebenzayo yesilwanyana. I-Collagen iya kuncibilika njengoko ishushu, ijika ibe yi-gelatin kwaye iyancipha. I-Elastin inokudilizwa kuphela emzimbeni, njengokuba ubeka i-cube steak ngaphambi kokupheka okanye ukusika inyama ye-hamburger. Ezi zixhobo zitholakala kwi-brisket, shank, chuck, kunye nezicucu eziphambili; ngamanye amagama, inyama yenkomo siyipheka njengombhobho weebhokhwe kunye ne-stews kunye ne-hamburger.
Iindlela ezimbini zokupheka
Kukho iindlela ezimbini zokupheka inyama: ukushisa okumile kunye nokushisa okumanzi. Izindlela zokufudumala ezinomileyo kubandakanya ukugcoba, ukucosa, ukucoca, ukugaya, ukuvumba nokucima. Ubushushu obumanzi buquka ubhonkco, i-pot yogurt, i-stewing, i-steaming, i-poaching, kunye nokupheka okucothayo. Uninzi lwethu upheka inyama yenkomo ngeendlela ezifudumayo zokushisa, kunye nebhodi yokugcoba, ukuhamba kunye nokupheka okucothayo.
Ukhetha indlela yokupheka kuxhomekeke kwindawo apho kwakukhona inyama kwizilwanyana. I-Steaks, inqunyulwa ukusuka kwindawo esetyenziswayo encinane yesilwanyana, i-tender ephathekayo kunye ne-collagen encinane kunye ne-elastin, ngoko bapheka ngokugqibeleleyo ukusebenzisa ukushisa okumile kunye namaxesha ambalwa okupheka. I-Rump okanye i-roges ejikelezileyo inama-collagen amaninzi kangangokuba ifuna ukushisa okumanzi, kwaye ide, ukupheka okucothayo ukuze kutyutywe i-collagen.
Uninzi oluninzi oluqinileyo lwenkomo luphekwe kwindlela yesibini. Okokuqala, ukushisa okuphezulu kuvelisa iimpendulo ze-Maillard kwaye kwakha i-crustful crust on the surface. Emva koko, ukupheka okucothayo kwiqondo lokushisa elisezantsi kuya kupheka inyama ngokutya ngaphandle kokugqithisa imida yangaphandle. Ukuba utyhola i-steak, hlukanisa i-grill yakho kwicala elitshisayo kunye nelona lipholile ngokulawula inani le-briquette. Qala i-steak kwicala elitshisayo ukuze wenze i-crust uze uyikhuphe kwicala elipholileyo ukugqiba ukupheka. Imibala kunye nefuthe lefriji isebenzise indlela efanayo yesigaba; Okokuqala kubomvu phezu kobushushu obuphezulu, kwaye kuphekwe ukushisa okuphantsi kuze kubekho ukushisa okusemgangathweni kwangaphakathi. Ungaphinda upheke i-roast ngobushushu obuphantsi kwi-oven, uze uvule umququzelele kwimini embalwa yokugqibela ukudala i-crust flavorful crust.
Ku Balance
Ukupheka inyama kukukufumana ukulinganisela phakathi kokunciphisa ukulahleka kwamanzi, nokupheka ngokwaneleyo ukwenzela ukuba i-collagen iyancibilika ibe yi-gelatin. Yingakho i-pot kunye neentambo ezisikiweyo ziphekwe kancane ngokushisa okuphantsi; uzama ukuncibilikisa i-collagen kwaye unciphise ukulahleka kobutyebi. Ngakolunye uhlangothi, i-steaks ayinayo i-collagen, ukupheka ngokukhawuleza kumaqondo aphezulu okudala ukudala ukudibanisa kakuhle kwaye kugcinwe ukunyameka okuninzi kunokwenzeka.
Ukutya inyama phambi kokuba ixesha elide lokupheka lingayinwa kwi-juices.
Ingqungquthela eyenza ukuvuza kwamanzi! Ukubaluleka kubalulekile ekudaleni amaqabunga axakile awamangalisa kakhulu kwinqunwe yenkomo ephekwe ngokugqibeleleyo. Indlela yodwa onokulawula ngayo i-juiciness ye-cut of beef isokulawula ixesha lokupheka kunye nobushushu. Ezinye izinto zingaphaya kolawulo lwakho, kubandakanywa nendlela inkomo ekhulile kunye nokuphathwa ngayo ngexesha lokusingatha nokugcinwa, ngoko uyazi i-butcher yakho.
Ingqolowa yenyama idlala into ekuphekeni nasekukhonzeni kwayo. I-Flank kunye nezitye zesinyithi eziphathekayo, ezivame ukuthengiswa njenge'London Broil ', ziyisisipha esisodwa kwaye zineengqolowa ezide, ezahlukileyo ezihamba ngokukhawulwa. Baya kuba nethenda. Ukuba unqumle ezi zintsi ngqolowa baya kuba nzima kangangokuthi bangabikho. Faka i-steak ebhodini lakho lokusika, kunye nenkozo yenyama egijima ukusuka kwesokudla ukuya kwesobunxele. Beka iqela lakho kwi-steak, uze uyijikeleze ngakwesobunxele. Oko kuya kubeka i-knife yakho kwi-angle ye-45 degree. Sika i-steak zibe zingcezu ezincinci.
Unako ukuloba inyama ukuze ukonge i-flavour kwaye ukwandise ukunyuka kwentando. I-Marinades iqukethe i-acid, ephula ezo zibophelelo zeprotheni (ezichazela iiprotheni). I-Marinades ayiyi kuguqula iqatha elinzima lenyama kwisitye somnatha , nangona kunjalo; Kubaluleke kakhulu ukusebenzisa indlela yokupheka yokulungisa inyama. Iimpawu zeMarinades zisetyenziselwa ukufaka ukunambitheka. Ukuxubha ngokukhawuleza kukulungele ukongeza ukunambitheka ekudleni, ngokukodwa ukuqhekeza okutyumbayo okwenza xa i-steak ishicilelwe.
Ekugqibeleni, ixesha lokuma lifuneka ukuba upheka nayiphi na isinqunyiweyo senkomo . Njengoko inyama yenkomo ishushu, amanzi aya kunyanzeliswa kwiziko leqhekeza kunye nokuphuma kwiindawo. La manzi aya kufakwa lula kwenkomo njengoko inkunkuma isetyenziswe ngommese. Ngokufihla inyama yenkomo ukuze igcine ukushisa kwaye ivumele ukuba imele imizuzu emi-5-10 emva kokupheka, amanzi aya kuhlengahlengiswa kulo lonke ukunqunyulwa ukuze kunzima ukucima amanzi kumxinzelelo wokusika.
Uluhlu oluhle kakhulu
Ukuqhayisa, ukucola, kunye ne-pan frying, izicucu eziphambili zenyama zimbambo zamehlo, i-strip okanye i-cookie steaks, kunye neT bone, equle i-strip ne- tenderloin steaks . I-Sirloin kunye nee-steaks ezijikelezayo ziya kuba nzima kwaye zome. I-Flank steaks kunye ne- platin iron steaks zilungile xa zipheka ngokukhawuleza kwaye zihluthwe ngqolowa, njengoko kuchaziwe ngasentla.
Ukugaya, i-top sirloin, i-tenderloin, i- rob roasts, kunye ne-top rump roast ngabaviwa abafanelekileyo.
Ukuququzela ukucima, i-flank, phezulu, kunye ne-sirloin steak. Ezi zicucu ziphephe ngokukhawulezileyo, kwaye ekubeni i-elastin iphukile ngenxa yokuba inyama iyabhalwa, iyona ithenda.
I-kebabs, i-tenderloin ibhetele engcono kakhulu. Umnqumle omncinci uthatha amaqabunga ngokulula kwaye unesihe kakhulu.
Ukupheka ibhodlo kunye nokukhangela, i-chuck ne-rump yizona zicucu ezilungileyo. Ezi zicucu zinama-collagen amaninzi kwaye zifuna ixesha elide, ukupheka okucothayo kwindawo emanzi ukuze kufumaneke ububele babo. U-Chuck unentlonelo kakhulu kwaye yona ithenda kakhulu.
Ngenkomo yomhlaba, i-chuck yindlela yokuhamba. Unamaxabiso amaninzi enamafutha kwaye i-tenderized mechanical by action. Ininzi yenkomo yomhlaba yinkomo i-chuck, kodwa ukuba awuqinisekanga, cela!
IMithetho engakumbi
Nanini na xa uqala ukupheka inyama, kukho imigaqo emibili ye-ironclad: qalisa nge-pan ephambili okanye i-grill, kwaye emva kokuba ubeka inyama kwindawo yokupheka, ungayishukumisi . Inyama iya kukhulula xa i-crust yenziwe. Ukuba uzama ukudlulisa inyama ngaphambi kokuba ulunge lulungele, luya kuqwengula kwaye ezininzi zeemveliso ezihlwaya ukusuka kwi-Maillard Reaction ziya kushiywa epanini.
Inkomo yenkomo ifanelekile kwiingcamango ezithile. Ibhaktheriya ekhona emgangathweni wenyama isasazwa kulo lonke umxube njengoko inyama yenkomo iphantsi. Ngenxa yezizathu zokukhusela ukutya , inyama yenkomo kufuneka iphekwe ukushisa kwangaphakathi kwama-degrees ama-160. Njengoko sifunde, oko kuthetha ukuba ininzi yamanzi iye yahlonywa yinyama. Unokungqongeza oku ngokugaya inyama yakho yenkomo, kodwa loo mvuzo unomsebenzi omkhulu. Ndikhetha ukongeza umswakama kunye ne-flavour ku-hamburgers ngokubandakanya ezinye izithako ezifana nemifuno etyongwe kunye nokuxuba. Oku kuya kunceda ukugcina i-burgers enomsola kunye ne-flavorful ngenkathi igcina intsapho yakho iphephile.
Nazi ezinye zeendlela zokupheka eziphambili zokupheka izicucu ezahlukeneyo zenkomo:
- I-Roast Pot Pot
Umlomo wam ucinga nje ngale ndlela ehle kakhulu. Inkomo yinyameko iyawa phantsi njengoko uyayisebenzela, kwaye ukunambitheka kunzima. - I-Savory Pot Roast
Ukushisa okuphantsi, okufudumayo kwinqabhoko yakho kuphelele ukupheka ibhodlo elona lihle. Le ndlela elula kakhulu. - Steak House Steak
Le yindlela yokwenza izindlu ze-steak; Okokuqala ama-steaks afakelwe ukushisa okuphezulu, ngoko azonakaliswa ehovini ukugqibelela. - IPerto Stuffed Steaks
I-cheesy ne-flavour pesto iyancibilika kwenyama kule recipe elula. Gcina iliso kwii-steaks ukuze ungagqithisi, kwaye ungalibali ngokuma kwexesha! - I-Beast Beef Tenderloin
Ukunqunyulwa kwesondlo esiphambili kwenkomo yenkomo kulungele iholide yokuzonwabisa. - IRibhi yeRobhabha
Intambo yokuqala yinkosi yenkomo. Kubiza kakhulu, ke qiniseka ukuba uyipheka ngokucophelela, ulandela izikhokelo ngokucacileyo. - Inyosi iQuba ngeDumplings
Umpheki ophuzileyo, kwakhona kwakhona, ngumsetyenziso olungele ixesha elide, ukupheka okucothayo. - I-Underground Beef Recipes
Inyama yenkomo yenziwe yinto enhle yenziwe kwi-chuck primal cut. Hlola nge-butcher yakho malunga nenkomo yenkomo esetyenziswe kwinkomo yomhlaba oyithenga. - Konke ngeMiatloaf
Ezi zokupheka ezimnandi zokutya inyama kunye neengcebiso zokwenza inyama ephilileyo iyakwenza ube yinkosi. - Iipopayi ezi-10 eziphambili ze-Steak zokupheka
Xa ikhefu lonyaka, jikela kulezi ndlela zokukhawuleza ezilula kwaye ezilula, ezihleko zentsimbi.
Kukho ininzi iitshathi kunye nezibonelelo kwi-intanethi ngokucutshungulwa kwenyama kunye neentlobo zokupheka ezicetywayo kunye namaxesha. Ndifumene le mithombo ibe yinkcazelo ebanzi:
- Isitifiketi sokupheka kwenyama
- Indlela Yokuqonda Ukuhlukana Kweefomo
- Konke NgoFilet Mignon
- I-Pot Roast 101
- AmaBanga kunye noKwabiwa kweStaks
- Indlela yokugcoba