Amaphuzu Emoya Amafutha Ahlukene namafutha okupheka
Amafutha okupheka namafutha asabela ngokungafani nokushisa, kepha ngokuvamile, ezishisayo, lapho beqeda khona futhi ekugcineni baqala ukubhema.
(Pheqa phansi ukubona ithebula elifaniswayo namaphuzu omusi wamafutha ahlukene namafutha.)
Lokho kusho ukuthi amafutha athile angcono ekuphekeni okushisa okuphezulu, njenge- sautéeing noma okujulile-ukuthosa , kunabanye. Ukushisa lapho amafutha anikeziwe azoqala ukubhema kubizwa ngokuthi iphuzu lensimbi yalo.
Ukusho ukuthi amafutha anezinga eliphakeme lokubhema umfutho lisho ukuthi lingashushumbisa izinga lokushisa eliphakeme ngaphambi kokuba liqale ukubhema.
Kungani lokhu kubalulekile? Okokuqala, uma upheka ngamafutha okuthukuthele edlule iphuzu lensimbi yalo, lizoletha ukunambitheka okushisayo ekudleni kwakho. Kodwa futhi, ukushisa amafutha akho kakhulu kakhulu kunoma yikuphi iphuzu lomusi okungase kuqale umlilo. Ngakho-ke umqondo omuhle ukwazi ukuthi amafutha akho angashisa kanjani ukuze uhlale usebenzisa amafutha afanele kulo msebenzi.
Amafutha Yemifino Aphethe Amaphuzu Aphakeme Kunazo Zonke
Njengomthetho, amafutha asuselwa emifino anemiphuzu ephakeme yomusi ngaphezu kwamafutha asekelwe ezilwaneni njengebhotela noma isinqumelo. Imikhawulo eyinhloko yi-shortening yemifino ye-hydrogenated, enezinga eliphansi elingaphansi kwebhotela, namafutha omnqumo , anephuzu lomusi elilingana nelinye lezilonda.
Amafutha Ahlanjulisiwe namafutha Akhanyayo Okukhanyayo
Esinye isizathu yizinga lokuhlanzwa kwamafutha anikeziwe. Amafutha ahlanjululwe kakhulu, amaphuzu aphezulu okubhema.
Kungenxa yokuthi ukuhlanza kususa ukungcola okungaholela ekutheni amafutha ashunqume. Ukubusa okulula kwesithupha kungukuthi ukukhanya kwesikhumba samafutha, kuphakama iphuzu lensimbi yalo.
Okokugcina, kubalulekile ukuthi uqaphele ukuthi noma yikuphi iphuzu lensimbi elinikezwayo elingafuni ukuhlala njalo ngokuhamba kwesikhathi. Uma ubeka amafutha ukushisa isikhathi eside, i-low smoke yayo iphuzu iba phansi.
Futhi, uma udla ngokujulile, ukudlala okuncane noma ukugaya kuzokwehla emafutheni, futhi lezi zinhlayiya ziyasheshisa ukuwohloka kwamafutha, ukwehlisa iphuzu lensimbi yalo nakakhulu. Ngakho-ke, amafutha ahlanzekile ayoba nenkokhelo ephakeme yomusi ngaphezu kwamafutha owawupheka okwesikhashana.
Ngezansi itafula elikhombisa ukuthi umusi uyaphawula amaningana amafutha amaningi okupheka namafutha. Kwezinye izimo, uzobona ububanzi bezinga lokushisa esikhundleni sezinga elilodwa lokubhema, ngenxa yezinombolo ezahlukene zokucubungula phakathi kwama-brand amaningi wamafutha kanye nezinye izinto ezihlukahlukene.
Amaphuzu Amakhaza Amafutha Namafutha
| Ukunciphisa Imifino (Hydrogenated) | 325 ° F |
| Ibhotela | 350 ° F |
| Amafutha kakhukhunathi | 350 ° F |
| I-Lard | 375 ° F |
| Amafutha e-Olive | 325 ° F - 375 ° F |
| Amafutha ommbila | 400 ° F - 450 ° F |
| Amafutha aqoshiwe | 420 ° F - 428 ° F |
| I-Canola Oil | 425 ° F - 475 ° F |
| Ibhotela elicacile | 450 ° F - 475 ° F |
| Amafutha e-Sunflower | 450 ° F - 475 ° F |
| Amafutha we-soya | 450 ° F - 475 ° F |
| I-Oil Safflower | 475 ° F - 500 ° F |