Yimsimo eyenza i-Barbecue
Esikhathini eside ngaphambi kokuthi uSam Houston athuthele eTexas, amaCowboys aseMexico ayezopheka ikhanda lenkunzi elikhulu emgodini ongaphansi komhlaba. Bayibiza le Barbacoa de Cabeza. Kwahlala isidlo esithandwayo sezinkomo zezinkomo emotweni yezinkomo kuze kube yizifiki zaseJalimane eTexas zanquma ukuthi ubuchopho namabhulabhisi kwakungcono kakhulu ukulahleka emgodini emhlabathini. Baqala ukusetshenziswa kwe-Brisket (ngokuvamile i- throwaway cut) e-Texas Barbecue. Bathola ukuthi ukupheka kahle kwakuyinto enhle kakhulu.
Indlela efanele yokupheka i-brisket iphansi futhi ihamba kancane, ngenani elimnandi lomusi, i-ruby elimnandi noma elimnandi, ne-sauce esiphundu. Kulo lonke elaseTexas naseningizimu-ntshonalanga, le recipe ye-brisket ikhula.
Izinsiza Ezifanele
Ukulandela le recipe kudinga imishini efanele. Udinga ukubhema. Uhlobo luni lokubhema (noma umgodi njengoba ngokuvamile i-Texans ibhekisela kuyo) kuphezulu kuwe. Ungakwazi ukuthenga indlu noma uhambe ushibhile. Noma yini oyisebenzisayo udinga ukwazi imishini yakho futhi wazi ukuthi ungagcina kanjani ukushisa okuqhubekayo cishe amahora angu-10 kuya ku-15.
Nge-brisket ilungiselelwe udinga ukuthola ukubhema kulungele. Uzofuna umlilo wezingu-200 degrees F kuya ku-230 degrees F (95 degrees C. kuya ku-110 degrees C). Kulo lokushisa, ungalindela isikhathi sokupheka sibe ngamahora angu-1/2 ngehora ngalinye. Yenza izibalo ngaphambi kwesikhathi ukuze wazi ukuthi uzodinga isikhathi eside kangakanani ukugcina umlilo uhamba. Kuleli luhla lokushisa, i-collagen enyameni izokwehla kahle bese yenza inyama ithenda futhi iyinambitha.
Uma usuvele ulungele ukubhema ubeka i-brisket fat side up (funda: i- Brisket - Yimuphi Okwehlayo? ) Maphakathi ne-grate yokupheka. Uma usebenzisa umbhema wamanzi ungashiya uhlangothi lwamafutha kuze kube yisikhathi sonke. Ngomuntu obhemayo, uzodinga ukuyivula ngemva kwamahora ambalwa ukugcina phansi ekumeni.
Uzodinga futhi ukusekela noma ukuwagcoba njalo ngehora ukuze ugcine ubumanzi obumanzi. I-Brisket ingayoma ngisho ne-fat cap cap ngakho-ke kufanele ulungele ukuyikhipha uma kudingeka, noma uma ufuna. Uma usebenzisa i-offset ene- offset enezingqimba ungangeza i-pan yamanzi egumbini lokubhema ukuze usize ukugcina umswakama uphezulu.
Ngenxa yenkinga yokumisa, uma uhlela ukwehla kakhulu futhi uhambe kancane ungazama ukufaka i-brisket ngemuva kwamahora angu-5-6 okuqala. Nakuba kukhona abantu abafunga ukuthi bahamba amahora angama-20 behamba bebhekene nomusi, iningi labantu lithola ukuthi inyama yagcina iphelile. I-Mopping iyasiza, kodwa ngezinye izikhathi kufanele uhambe isinyathelo esingeziwe sokufaka i-brisket ekugcineni ukuze uyiqede. Kubalulekile ukuthi ugcine iso elihle kulo ukuqinisekisa ukuthi lihlala limanzi. Ngizwile abanye abantu bekhalaza ukuthi emva kwamahora angaba ngu-8 kuya kwangu-10 inyama ingathola ukubhema kakhulu. Uma uthanda ukunambitheka komusi obumnyama ngakho une esinye isizathu sokumboza i -brisket emhlobheni .
Ukushisa
Ukushisa okujwayelekile okumelwe kuhloswe kungaba ngu-180 degrees F (80 degrees C). Ufuna ukulinganisa lokho nge-thermometer enhle yeenyama endaweni engxenyeni enkulu yenyama ngokuqaphela ukuyiyeka kude namafutha. Uma usufinyelele kule lokushisa i-brisket isenziwe.
Eqinisweni, izinga lokushisa inyama lizoqhubeka likhuphuka ngaphambi kokuba ulidwebe. Ungaqhubeka ukubhema i-brisket kuze kufinyelele ku-degree degrees F (90 degrees C) Abanye abantu bazoqhubeka bebhema, bevumela umlilo ukuba ufe kancane futhi uqaphele kakhulu ukuze ugweme ukuma.
Ukugqoka
Ngesikhathi sokumboza, abantu abaningi baye babonisa ukuthi uma uzokwenza lokhu ungase ufake i-Brisket kuhhavini ngamasentimitha angu-220 (105 degrees C) bese uyiqedela lapho. Emva kwakho konke, unokulawula okushisa kangcono kuhhavini elivamile kunalokho owenzayo ekubhemeni. Amaphunga ahlekisa ngombono wokusebenzisa i-ovini. Isizathu sokumboza ukugcina iBrisket esemanzi . Kodwa uma une-layer enhle yamafutha, izinga lokushisa lakho aliphakeme kakhulu futhi ugcina amanzi amaningi kulowo obhemayo akufanele ube nenkinga ngenyama eyomile.
Ukudweba
Uma i-brisket isenziwa, susa kumuntu obhemayo futhi ake ume imizuzu engaba ngu-10 kuya kwemi-15. Bese udweba. Kukhona into yobuciko bokudweba i-brisket. Lokhu kungenxa yokuthi nge-brisket egcwele okusanhlamvu kuhamba ngezindlela ezihlukene phakathi kwephuzu kanye nesipiliyoni. Beka i-brisket, uhlangothi lwamafutha phansi bese uludweba. Uma ubheka okusanhlamvu nomugqa we-fat kufanele ukwazi ukuwubona kahle. Bese udweba ama-fat layers, bese uphawula iphuzu elithwaleni bese uphaqa okusanhlamvu ube yizinhlamvu ezincane, ezindala, mayelana nobukhulu bepensela. Kufanele uthole izingcezu ezinamacenge ezide.