Ukupheka ngokushisa okuphansi, okumanzi
Ukukhipha i-braising uhlobo lokupheka okushisa okushisa lapho into okuphekwe khona ihlanganiswa kancane ngetshezi bese ikhamera kancane kancane ekushiseni okuphansi.
Nakuba kungenziwa kwi-stovetop, ukukhwabanisa kungcono kakhulu okwenziwe kuhhavini, ngoba ukushisa kuzungeze ngokugcwele ibhodlela futhi kubangele ukuthi ukudla kupheke ngokulinganayo kunokuba ngabe kushisa kuphela kusuka ngezansi.
Qala ngo-Searing
Ngenxa yokuthi ukushisa okumanzi akuvumeli ukushisa okuhlukahlukene okushisa okushisa okukhiqizayo, ukunikeza inyama ephekiwe , i-crust yangaphandle eyasiza ekuthuthukiseni ama-flavour nama-aromas eziyinkimbinkimbi, kuwumkhuba wokusesha inyama epanini ngamanani ashisayo ngaphambi kokubhakaza it.
Lesi sinyathelo sisiza ukuthuthukisa ama-flavour kanye nokwenza inyama ibonakale ngokubonakalayo. Funda kabanzi mayelana nendlela yokubheka inyama .
Yeka ukuthi i-Braising isebenza kanjani
Ukuqothula kuyinto enhle yokupheka indlela yokwehla inyama enzima noma ezilwaneni ezindala. Izicubu ezihlangene ezivame kakhulu ukusikeka okunjengalezi, futhi okungenza inyama ibe nzima futhi ihlaziye lapho iphekwe ngendlela engafanele, iyancipha kancane kancane ngokusebenza okude, okusheshayo kokushisa okumanzi . Ngakho-ke uphela ngesilwane senyama.
Ngaphezu kwalokho, ukukhwabanisa kubangela ukuba imfucumfucu ye-muscle ithole umswakama kusuka ekukhipheni kwamanzi kanye ne-steam. Lokho kukunika ucezu oluthile lwenyama. Okokugcina, njengoba izicubu ezixhumeneyo ziphuka, zichitheka bese zakha i-gelatin, eqinisa amanzi okupheka futhi inikeza umzimba futhi ibonakale. Phakathi naleso sikhathi, ama-flavour avela esitokisini kanye nemifino, kanye nanoma yimaphi ama-herbs kanye nokuphunga, afakwa emkhiqizo wokugcina.
Ukushisa Okuphansi, Ukupheka Okuncane
Ukukhanda kubandakanya ukupheka embizeni eboshiwe emazingeni okushisa angaphezu kwama-200 ° F. Ukupheka kuhhavini kusiza ukugcina lokushisa okunomsoco, ngakho-ke kuncane kakhulu okumele kwenziwe uma ibhodlela elibhakabhaka idluliselwa kuhhavini.
Ukuze kufinyelele izinga lokushisa lika-200 ° F kuya ku-210 ° F, i-ovini kufanele ihlelwe ku-300 ° F.
Ngenxa yokuthi inyama iyimpumputhe yokushisa, ukushisa okumanzi okudluliselwa emanzini ngenkathi ukupheka kuvame ukuhlala enyameni, lapho kuphumula khona kancane izintambo ezinzima enyameni.
I-Braising Meat
Ukusikeka okukhulu kwenyama kungabhekwa, njengalokho okubizwa ngokuthi "imbiza yokubhaka." Into eyodwa okumelwe uyikhumbule ukuthi ukuncelisa inyama ngaphambi kokupheka kungenza kube nzima nakakhulu ukudonsa. Ngakho-ke ukuze ugcine inyama kahle, kungase kube kuhle ukuyikhipha ngokusebenzisa i-liquid yokupheka ngokwayo ngokuqondile. Nansi iresiphi yenkomo yokugcoba yenkomo yenkomo yenkomo .
Imifino yeBraising
Ukukhipha i-braising kuyindlela enhle yokupheka imifino elukhuni, ewucwebezelayo njenge-celery, izaqathe, ama-parsnip njalonjalo. Imifino ezokhishwa yayiyokhishwa ngokujwayelekile, bese igcwele uketshezi futhi iphekwe ebhodweni elivotshwe kuhhavini.
Ngombili kokudla kanye nemifino, uketshezi oluncibilikayo lungancishiswa futhi luhlanganiswe ne- roux ukuze udale u-sauce. kubalulekile ukukhipha amafutha amaningi ngokweqile kuqala, nakuba amanye amafutha angasetshenziswa ekwenzeni i-roux .