Ukususela ekulahleni amanzi e-pasta ekuthengeni iziqwenga ezingalunganga zenyama, nantsi iimpazamo zokupheka kunye nokubhaka okufuneka zigwenywe ukuba ufuna ukunyuka kwinqanaba eliphezulu ekhitshini.(Kwakhona, zilungiswa njani ezi mpazamo kwixesha elizayo!)
Imbiza exineneyo yiresiphi yentlekele.Nangona kunokuba nzima ukupakisha imifuno eninzi kangangoko kunokwenzeka kwipleyiti yephepha, ukwenza oko kuya kwandisa umswakama-kwaye ukutya kunokwenzeka ukuba kuqhume kunokuba kumdaka.Xa ugcada, uqhotsa, uqhotsa okanye uqhotsa, nika izithako zakho igumbi lokuphefumla.Ngale ndlela, banokufumana umbala ogqibeleleyo wegolide.
Xa i-pasta yongezwa emanzini abilayo, i-pasta ithatha inxalenye yamanzi ngexesha lokupheka.Ukuba awugaleli ityuwa emanzini, ukutya kuya kuhlala kungenancasa.Nangona kunjalo, ukuba uyakwenza, kuya kuba nonongo ngaphakathi, eyona ndlela yodwa yokufumana izitya zepasta.Ukuba ufuna ukwazi ukuba ingakanani ityuwa kufuneka yongezwe emanzini, impendulo ithi: ngaphezu kokuba ucinga!AmaTaliyane aya kukuxelela ukuba kufanele kube “netyuwa njengolwandle.”Nangona oku kukuzibaxa okubangel’ umdla, inyaniso ayinakufikelelwa.Uninzi lwetyuwa oyongezayo luya kulahleka emanzini, ukuze uqiniseke ukuba enye ingena kwi-pasta, kufuneka ube nesisa.
Amanzi okupheka i-pasta agcwele isitashi-oku kuya kunceda ukubopha i-pasta kunye ne-sauce kunye kunye nokwenza i-sauce ibe lula.Iphinde yagalelwa ityuwa ukuze ibe nencasa ngakumbi kunamanzi anealkaline.Ngoko ke, kwixesha elizayo xa usenza ipasta, gcina i-1/2 indebe yamanzi okupheka kwaye uyisebenzise kwi-sauce.
Ukuhlanjululwa kwepasta kuhlutha isitashi sayo, okuyimfuneko ukuba ufuna i-sauce ibe silky kakhulu kwaye imnandi.Indlela efanelekileyo yokucoca i-pasta kukwenza isaladi ye-pasta okanye uyisebenzise kwi-stir-fry.
Enye yeempazamo eziqhelekileyo ezenziwa ngabaqalayo kukungabikho kwexesha lokutya.Ukuqinisekisa ukuba ukutya kwakho kufakwe ngokufanelekileyo, yongeza ityuwa kunye nepepper kuyo yonke inkqubo yokupheka, kungekhona nje ekupheleni.
Xa usitya ukutya okunongwe ngokufanelekileyo, ityuwa ibangela eyona ngqalelo, kodwa iasidi ibaluleke ngokulinganayo.I-Acidity ngokuqhelekileyo yintoni eyahlula izitya ezilungileyo kwizitya ezilungileyo.Gqibezela isitya kunye nepinki yelamuni okanye iviniga ekugqibeleni, ngokwaneleyo ukwenza izitya ezinomsoco (ezifana nepepile okanye izityu) zibe mnandi ngakumbi.Iasidi yongeza ubunzulu (namhlanje obungenaxabiso) umaleko wobunzulu kunye nencasa.
Ipani engancamatheliyo ifanelekile kwizinto ezifana namaqanda (nokuba yi-omelets, amaqanda aqhotsiweyo, okanye amaqanda aqhotsiweyo) kunye neepanekuku kunye neepanekuku.Kodwa azikho zibalaseleyo kwezinye iinkalo, ngakumbi ngenxa yokuba azishushu njengezinye iipani kwaye ukuhanjiswa kobushushu akusoloko kufana.Ukuba ufuna ukutshisa okanye ukuqhubeka nokupheka okutshisayo ekuhambeni kwexesha, yilahla i-pan ye-nonstick.
Kukho izizathu ezininzi zokuba kutheni kufuneka usoloko utshisa imbiza ngaphambi kokuba wongeze izithako.Umzekelo, ukuba ufuna ukutshisa inyama, ukuyibeka epanini engabandi kwaye i-flat ayiyi kufezekisa injongo kuyo yonke into, kwaye iya kukuthintela ukuba ungayitshisi ngokulinganayo.(Oku kunokwenza inyama yakho inamathele embizeni.)
Imbiza eshushu iphinda incede ukunyanzelisa ukuphuphuma komphunga: xa imifuno yongezwa embizeni, ilahlekelwa bubumanzi bayo.Ukuba imbiza ishushu ngokwaneleyo, iya kuba ngumphunga, kodwa ukuba ayanele, iya kuhlala ebhodweni, kwaye emva koko i-steam imifuno ofuna ukuyiqhotsa.
Ezinye iinqumlo zifanelekile ukupheka ngokukhawuleza, ngelixa ezinye kufuneka ziphekwe ngokukhawuleza kumaqondo aphezulu.Qinisekisa ukuba uthenga amanxeba achanekileyo enyama ngokweminqweno yakho (esi sikhokelo sokunqunyulwa kwenyama yenkomo siluncedo kakhulu), kwaye ukuba uyathandabuza, nceda unike ingcebiso kwibhula.
Ewe kunjalo, flip ukutya kwaye ujonge ngeenxa zonke ukuba kuyahenda kakhulu.Kodwa umonde ngundoqo apha.Ukuvumela umlingo ukuba kwenzeke ngaphandle kokuchaphazela izithako ebhodweni kuya kuvelisa umbala omhle wegolide, oku kuthetha ukuthungwa okungcono kunye ne-flavour.
Kufanelekile ukuphinda: akufanele usebenzise ioli yeoli kuyo yonke into.Oku kungenxa yokuba ioli yomnquma inomsi ophantsi (phakathi kwe-365 ° F kunye ne-420 ° F), oku kuthetha ukuba xa uzama ukuyisebenzisa kumaqondo aphezulu, iya kuqala ukutshaya-umzekelo, inyama eqhotsiweyo okanye eyosiweyo.Funda ngakumbi malunga namanqaku omsi kunye nokusetyenziswa ngokufanelekileyo kweoli apha.
Imela ebukhali isebenza kwaye ikhuselekile.Usenokunkwantya ngencakuba ebukhali, kodwa ukusebenzisa imela ebuthuntu kuthetha ukuba kufuneka usebenzise amandla angakumbi ngalo lonke ixesha uyisebenzisa-oku kunokubangela ukutyibilika nokusikeka.
Ngokufanelekileyo, kuya kufuneka ulole imela yakho ubuncinane kanye ngeveki (yiloo nto eyenziwa nguGordon Ramsay kwi-GIF engentla).Oku kugcina i-blade ithe tye ngaphandle kokuqhekeka, kodwa ayiyiloli incakuba.Oku kuthetha ukuba kungcono ukulola imela ngelitye le-whetstone okanye isixhobo sokulola rhoqo kwiinyanga ezimbalwa.Ukuze ufumane iziphumo ezingcono, unokukhetha ukwenza ukulolwa kobuchwephesha kanye ngonyaka.
Ukuba ushiya ukutya okufudumeleyo kwiqondo lobushushu begumbi ixesha elide (ngaphezu kweeyure ezimbini), ukutya kunokuqalisa ukukhulisa ibhaktheriya.Noko ke, kukwakho nengozi yokubeka ukutya okushushu kwisikhenkcisi ngoko nangoko—kusenokunyusa ubushushu befriji kuze kubeke okunye ukutya esichengeni.Ukuze uphephe oku, faka efrijini ukutya okushushu kodwa okungashushu kwizikhongozeli ezincinci ezingangeni moya kwaye ushiye indawo ecaleni kwesikhenkcisi.Oku kuvumela umoya ukuba ujikeleze kakuhle kwaye upholise ukutya ngokukhawuleza.
Sonke sikhona: uyonwabele kakhulu ukwenza iiresiphi.Uzazi kakuhle zonke izithako, waqalisa ukuzenza, emva koko wafunyanwa embindini wenkqubo yokwenza... inkukhu eza kwenziwa kufuneka ifakwe emanzini efrijini ubuncinane iiyure ezi-5???Isisombululo: Soloko ufunda iresiphi.Kuthatha nje imizuzu embalwa, kodwa kunokonga ixesha lakho lomsebenzi.
Kanye njengokufunda iresiphi, ukulungiselela izithako ngundoqo ekunciphiseni uxinzelelo ekhitshini.Ewe, ukuqhekeza kunye nokudayiva ayisiyiyo eyona nto inomdla kakhulu, kwaye ndiyazi ukuba ufuna ngokwenene ukubamba inkanuko yesenzo, kodwa ukuqonda ubugcisa bokupheka bukhoma kuko okwenza abapheki be-rookie kunye neengcali zivelele.
Ngaphambi kokuba uqale ukupheka, into yokuqala okufuneka uyenze kukulungiselela zonke izithako.Oku kuthetha ukubala ubuninzi, ukukrazulwa kwezinto ezifuna ukucolwa, kunye nokulungelelanisa isithako ngasinye kwindawo yaso.Ngale ndlela, xa usenza i-risotto, awuyi kumisa kwaye ulinganise iwayini ngelixa uvuselela.Oku kuthetha: uxinzelelo oluncinci kunye neempazamo ezimbalwa!
Ekupheleni kokupheka, ungaze ulahle onke amaqhekeza anqabileyo amdaka ancanyatheliswe emazantsi embiza.Ezo ziqwenga ozithandayo zipheka igolide kwaye kufuneka ziphathwe ngolo hlobo.Ungasebenzisa iwayini, i-tomato sauce, ijusi yelamuni, umhluzi wenkukhu okanye namanzi ukukhazimlisa imbiza.Kuya kudala i-sauce emnandi, enencasa epheleleyo eya kudibanisa isidlo sakho sonke.
Abanye abantu baya kuthi uphulaphule inyama embizeni.Abanye banokuthi bajonge umbala wejusi, okanye basebenzise nje oobhontsi babo ukujonga ukuvuthwa kwenyama yenyama.Nangona kunjalo, ezi ndlela azikho iindlela ezichanekileyo zokugqiba ukuba inyama iphekwe ngendlela othanda ngayo.(Okanye iphekwe ngokupheleleyo, iinkukhu zibandakanyeka.)
Eyona ndlela ilungileyo (kunye neyona ndlela ichanekileyo) yokupheka inyama kukujonga ukuvuthwa kwayo ngethermometer yokufunda kwangoko.Ukushisa kwe-oven kunokuba buthathaka, kwaye i-grill inokufudumala okanye ishushu, kodwa i-thermometer yenyama inokusombulula zonke ezi ngxaki.Ukuba unaso isakhono, nceda utyale imali kwenye yazo.
Vumela inyama ihlale imizuzu eyi-10-20 emva kokuba iphekiwe.Oku kuya kuhambisa kwakhona iijusi ngaphakathi kwaye uqiniseke ukuba wenze i-steak enencasa, inyama eyojiweyo okanye nantoni na oyenzayo.Ukuba inqunyulwe ngokuthe ngqo, ijusi iya kubuthana kwaye iphele ngaphambi kokuba ibe nethuba lokuphinda ifakwe yinyama.Ngoko ke, kwixesha elizayo xa ugqiba ukupheka inyama, yimboze nge-foil ukuze ingapholi, kwaye uyivumele ihlale ixesha elithile ngaphambi kokumba.
Kakade ke, kukho iindlela ezininzi ezahlukeneyo zokupheka kwintlama yepayi.Kambe ke ukuba ufuna imfihlelo yobudenge, 3-2-1: izahlulo ezithathu zomgubo, izahlulo ezibini zamanqatha, nenxalenye enye yamanzi abandayo.(Ngoko ke, umzekelo, ii-ounces ezili-12 zomgubo zithetha ii-ounces ezisi-8 zebhotolo okanye umxube weghee kunye nee-ounces ezi-4 zamanzi.) Gcina oku engqondweni kwaye uya kuba yonke indlela eya kumnandi.
Ukuba ufuna ukubhaka ama-biscuits, ii-pie, okanye nayiphi na into efuna ukuchaneka (khumbula: ukubhaka isayensi!), Emva koko usasaze umgubo kwindebe yokulinganisa kwaye uyipakishe kwisikhwama asifanelekanga.Kungenxa yokuba ukwenza oko kuya kupakisha umgubo omninzi kwaye kukunike indawo engaphezulu kunokuba uyidinga ngokwenene.
Ukuba awunaso isikali sokutya (le yeyona ndlela ichanekileyo!), kufuneka wenze oku kulandelayo: Galela umgubo ngefolokhwe ukuze uphefumle, uze uwukhuphe ngecephe elikhulu uze ugcwalise ikomityi kube kanye. ngaphandle kokucinezela Vele uwise icephe, emva koko usebenzise umva wemela ukucanda umphezulu wekomityi kwaye uqiniseke ukuba ikomityi ithe tyaba.
Njengoko kukhankanyiwe ngaphambili, eyona ndlela ilungileyo yokufezekisa ukuchaneka xa ubhaka kukutyalomali kwisikali sokutya.Imali yokuthenga malunga ne-20 yeedola, ukuba ufuna ngokwenene ukubhaka, awuyi kuzisola.
Ukongeza kwibhotolo epanini, dwelisa kwiphepha lesikhumba ukuze uqiniseke ukuba ikhekhe liphuma kakuhle.Landela inyathelo ngenyathelo elingasentla ukulinganisa isangqa esigqibeleleyo sembiza yakho.
Emva kokuba i-cake batter ilungile, kufuneka uyibeke ehovini ngokukhawuleza ukwenzela ukuba i-agent egwele isebenze ngokufanelekileyo.Yiyo loo nto kufuneka uhlale ulungisa imbiza kuqala kwaye ufudumeze i-oveni kwangaphambili ngaphambi kokuba uphephe ukuchitha ixesha elixabisekileyo-nokuba yimizuzu embalwa nje.
Ukongeza ibhotela kunye noshukela kunye ne-cream kuya kwandisa umoya kwintlama.Xa kuziwa ekubhakeni amaqebelengwane kunye neebhiskithi, umoya ulingana nokukhanya, nto leyo ehlala iyinto enhle.Xa iresiphi ikuxelela ukuba "ubethe iswekile kunye nebhotolo kunye kude kube kukhanya kwaye kushushu," oko akuthethi ukuba uzibethe umzuzu.Le nkqubo ngokwenene inde kakhulu (hayi imizuzu emi-5, kodwa imizuzu emi-5), ngoko ke akufanele ukuba igqitywe okanye ikhawulezelwe.
Ukubona ukuba ibhotolo yakho kunye neswekile zifakwe isanti ngokugqibeleleyo, hlikihla umxube phakathi kweminwe yakho: ukuba usenokuziva iikristale zeswekile, awukabikho.Ukuba kuhamba kakuhle, kulungile!
Akusoloko kuyimfuneko ukuhluza izithako ezomileyo, kodwa ukuba kuyimfuneko, musa ukutsiba eli nyathelo.Oku kuya kuqinisekisa ukuba ufumana i-better engagqibekanga, ngubani ongayifuniyo?
Ukubhaka konke malunga nokuchaneka kunye nokuchaneka.Awuzange uchithe onke amandla akho ukulinganisa ngokuchanekileyo isithako ngasinye uze ushiye isiqingatha se-batter (okanye ubuncinci iimvuthuluka zomgubo) kwicala lesitya.Ngoko ke, kwinqanaba ngalinye leresiphi, qiniseka ukuba uhlambe isitya ngokuchanekileyo (i-spatula ye-silicone iya kwenza imimangaliso apha).
Kanye njengokuba kubalulekile ukutshisa i-oven xa ubhaka amaqebelengwane, kubalulekile ukuphepha ukuvula umnyango we-oven ngaphakathi kwekhekhe.Ngaphandle koko, uya kuvumela umoya opholileyo kuwo, onokumisa inkqubo yokunyusa kwaye uthintele ikhekhe ekufikeleleni ngokupheleleyo.
Ukuba ufuna ukubona, vula ukukhanya ngaphakathi kwe-oven kwaye, ukuba ikhona, kroba ngefestile evulekileyo yomnyango we-oven.(Okanye, ngaphandle koko, nceda ube nomonde.) Emva kokuba ufikelele ekupheleni kwexesha lokubhaka, unokuvula umnyango ukuze ukhangele ukuba ikhekhe yenziwe, kodwa ungenzi ngaphambili.
Ukuba uzama ukukhenkceza ikhekhe elifudumeleyo, kuya kuba yintlekele.Akunakwenzeka kuphela ukuba i-cream okanye i-frosting iqale ukunyibilika, kodwa ikhekhe iya kuba yi-brittle ngakumbi, okwenza kube nzima ukufezekisa umphumo ogudileyo.Kuya kufuneka ulinde ixeshana ukuhombisa umsebenzi wobugcisa, kodwa ndivumele ndikholelwe ukuba oku kunokuphazamisa: ufuna ukuba ikeyiki ibanda, hayi nobushushu begumbi, ngaphambi kokuba ulawule ngokukhululekileyo izakhono zakho zobugcisa.
Ityuwa ibonakala iphikisana, kodwa ityuwa sisithako esibalulekileyo kwisonka esiswiti.Kungenxa yokuba eneneni sisisiphuculi sencasa esinokugxininisa kwaye silinganise ubumnandi bezinto ezibhakiweyo.Ngoko kwixesha elizayo xa usenza ikeyiki, ungalibali ityuwa encinane efunwa yiresiphi.
Xa iresiphi ibiza ibhotela yeqondo lokushisa, ibhotela yakho akufanele ibanda, ayifanele inyibilike, kufuneka ibe kwiqondo lokushisa.Kungenxa yokuba ibhotolo kufuneka ihlale iqinile, kodwa ithambe ngokwaneleyo ukuze ibethelwe, ngoko inokuqanjwa ngeswekile.
Ukuba awunamonde okanye ixesha lokubeka ecaleni ibhotolo kwiiyure ezimbalwa ngaphambi kokuba uqale ukubhaka, fudumeza isitya kwaye usibeke phezu kwebhotolo kwaye usike zibe ngamaqhekeza ukuze uqiniseke ukuba akukho mnxibelelwano wokwenene phakathi kwebhotolo. ibhotolo kunye nebhotolo.Icala lesitya.Linda imizuzu embalwa de ibhotolo ithambe ngokwaneleyo ukuze isetyenziswe, kwaye ukulungele ukuyisebenzisa.
Ngokuchasene nenkolelo eyaziwayo, ukugcoba i-grate akuyi kuthintela ukutya kwakho ukuba unamathele kwi-grill.Emva kokuba indawo yokutshaya ifikeleleke, i-oyile iya kutshaya kunye ne-carbonize, enokuthi inike ukutya kwakho emva kwe-aftertaste engathandekiyo.isicombululo?Gcoba ukutya ngeoyile endaweni yegriza.
Xa utshisa inyama, kubaluleke kakhulu ukususa amanzi amaninzi.Ngale ndlela, uya kufumana impendulo entle ye-Maillard, kwaye i-steak iya kuba mdaka.Oku kusebenza kwiiprotheni ezininzi ofuna ukubhaka, ukusuka kwintlanzi ukuya kwi-tofu, ekufuneka yome kangangoko ngaphambi kokukhonza.Ukuqinisekisa oku, qala ubambe onke macala ngetawuli yephepha.
Oku kunokubonakala kucacile, kodwa xa iresiphi ikuxelela ukuba upheke okanye ubhake kwiqondo lokushisa elimiselweyo, i-oven kufuneka ibe kuloo bushushu.Oku kuthetha: Phambi kokuba ubeke ukutya, qiniseka ukuba ukufudumeze ngokupheleleyo.Ukongeza, ezinye ii-oveni zisebenza kubushushu obuphezulu kunabanye, kwaye awunakuhlala uthemba ubushushu obubonwa kwisiboniso.Ukuqinisekisa ukuba ukushisa kwe-oven kulungile (oku kubaluleke ngakumbi ukuba ubhaka), i-thermometer ye-oven inokunceda.
Eli linyathelo eligcina umsebenzi kunye nomvuzo omkhulu onokuhlula izitya ezilungileyo (okanye iicookies ezincinci) kwiitya ezilungileyo (ezikhulu).Ungawosa amandongomane kunye nembewu kwipani yokuqhotsa yentsimbi okanye epanini kwi-oven kwisitovu ngemizuzu nje eli-15.isiphumo?Amandongomane anencasa enzulu ngakumbi arhabaxa ngakumbi.
Ukuqinisekisa ukuba ipasta ayidibani kwaye inamathele kunye, kufuneka wenze indawo yokupheka kunye nokujikeleza embizeni-ngoko sebenzisa ipasta enkulu.
Ukongezelela, akukho mfuneko yokongeza ioli kumanzi e-pasta, njengoko oku ngokwenene kuchasene.Kodwa qiniseka ukuba uvuselela i-pasta rhoqo, ngakumbi ekuqaleni kokupheka.
Ngokuphathelele ukunambitha kunye nokuthungwa, kungcono ukongeza i-al dente pasta kwi-sauce ye-stovetop ephekwe kancinci, uze uyixube yonke into, kunokuba ubethe i-pasta eqhelekileyo kunye ne-sauce kwi-plate kuqala.Ngokwenza njalo, i-pasta kunye ne-sauce inokudibaniswa ngendlela efanelekileyo.
Ixesha lokuposa: Jan-14-2021