Inhlanzi ehlongozwayo yisidlo esilula futhi esiphundu esingakulungiswa ngokushesha futhi kalula. Ukugqugquzela kuyindlela enhle yokupheka izinhlanzi ezinamafutha njenge-tilapia, i-cod, i-sole, i-haddock, i-snapper noma i-halibut, kanye nezinhlanzi ezinamafutha afana ne-saumoni noma i-trout.
I-Poaching igcina umswakama futhi ingeza ukunambitheka ngaphandle kokwengeza amafutha - nakuba ungase ufune ukukhonza izinhlanzi eziboshwe nge-sauce. Indlela ekhonjisiwe lapha idinga ukwenza isuphu elula ye- velouté kusuka ku-liquid poaching.
Ngenye indlela, ungalungisa isoso sewayini elimhlophe kusengaphambili ukuze usebenze nenhlanzi eboshelwe. Ukuze uthole eminye imibono ye-sauce, nangu uhlu lwamasiki wezinhlanzi nezilwane zasolwandle .
Ngokuphathelene ne-liquid poaching ngokwayo, ngithanda ukulungisa i-bouillon elula yenkantolo, okuyisiphuzo esiphunga elimnandi, elimnandi, elincane kakhulu elifaka ukunambitheka okuningi ezinhlanzi ngaphandle kokulikhulula. Nasi isisekelo sekhanda lesisekelo se- bouillon .
Nakhu:
- Lungiselela u- 1 gallon wenkantolo ye-bouillon . Uma ukugqugquzela inhlanzi yonke, vumela ukuba i-bouillon yenkantolo ipholile. Ngokufaka izibopho noma ezinye izingxenye ezincane, uketshezi lwe-poaching kufanele kushise.
- Yenza uchungechunge lwezicucu ezingajulile, ezihlukeneyo ohlangothini lwesikhumba lwezinhlanzi zezinhlanzi. Lezi zicucu zivimbela i-fillet ukuthi ingabi ukukhwabanisa ngesikhathi senqubo yokudoba. Ungaphonsa izibopho eziphathekayo noma uzifake ngesigamu (isikhumba-eceleni).
- Uma uphonsa inhlanzi yonke, faka izinhlanzi ebhokisini elibandayo lezintambo bese uletha ekumeni. Uketshezi kufanele kuhlanganise ngokugcwele izinhlanzi.
- Uma kungenjalo (ngokufaka izibopho noma ezinye izingxenye ezincane), ukushisa i-bouillon yenkantolo ukuba ibambe ngesobho noma isobho. Lapho uketshezi lufika ku-160 ° F njengoba kulinganiswa nesisindo sokushisa esheshayo, faka ngobumnene izinhlanzi kulokhu oketshezi. Uketshezi kufanele kuhlanganise ngokugcwele izinhlanzi. Ungavumeli ukuthi ubilise; i-liquid kufanele ihlale phakathi kuka-160 ° F no-180 ° F. Ngesikhathi sokushisa okufanelekile, kufanele ubone ambalwa amabhubhu.
- Pheka cishe imizuzu emihlanu noma kuze kube yilapho inhlanzi ikwenziwa ngaphandle kokuphuza. Susa ngokucophelela inhlanzi. Uma isuphu yakho isivele isilungisiwe, thumela izinhlanzi epulazini, ingubo nge-sauce bese ukhonza. Uma uhlela ukulungiselela i-velouté kusuka ketshezi lokupheka, gcina inhlanzi ifakwe futhi ifudumele ngenkathi wenza isinyathelo esilandelayo.
- Dlulisa ngezinkomishi ezine ze-poaching liquid kuya epanini elingaphandle. Nciphisa cishe uhhafu, bese usula umkhiqizo owenziwe yi-butterfly-ufulawa ufulawa ukuze wenze i-velouté sauce . Siphuza inhlanzi bese ukhonza ngokushesha.
Amathiphu:
- Esikhundleni se-bouillon yenkantolo, ungakwazi ukudoba izinhlanzi ngengxube yenhlanzi yesigamu, iwayini elimhlophe eliyingxenye. Vele uqinisekise ukuthi kukhona ukwanele okwanele ukumboza izinhlanzi.
- Uma ufaka inhlanzi yonke njengenhlanzi, yifake ku-cheesecloth ukuze ingapheli ngenkathi ipheka.
- Ngokunye okunye okushiwo ukuhlukaniswa kwe-diagonal inqubo echazwe esiteji sesi-2, ungakwazi ukufaka izibopho zibe yizinto ezincane ezibizwa nge- paupiettes . Qala ekupheleni okukhulu bese ugoqa i-fillet ngase-tip, uqiniseke ukuthi isikhumba singaphakathi ngaphakathi kohlaka.
- Esikhundleni sokugwedla endaweni yokudoba noma isobho, ungasebenzisa inhlanzi ekhethekile yokudoba ngenhlanzi yokubamba izinhlanzi. Lokhu kukuvumela ukuba ususe kalula izinhlanzi kusuka ku-liquid poaching ngaphandle kokulimaza. I-poacher poet's eside, eyimifantu emincane yenza inhlanzi inhlanzi yonke inhlanzi kalula, futhi ibuye ikuvumele ukuthi ushaye kuhhavini ukushisa ngisho nokushisa.