I-Carpaccio inguqulo yesi-Italian ye- tartare ye-steak . Yenziwe yenkomo eluhlaza futhi igqoke nge-lemony imayonnaise futhi yadalwa eHarry's Bar eVenice, okuyinto, naphezu kwegama, empeleni iyindawo yokudlela yokuqala evuliwe yi-Italian okuthiwa uGippeppe Cipriani ngo-1931. Le nguqulo isebenzisa i- vinaigrette ye-balsam of imayonnaise futhi kuyinto elula kakhulu ehlobo ukudla.
Uma inyama yenkomo ebomvu ikukhathazayo, ungasunduza ngokushesha i-steak kuzo zonke izinhlangothi ngokushisa okuphezulu ngaphambi kokuqhubeka. Ngeke kube njengokwethenjelwa, kodwa kungase kususe noma yikuphi ukungcola okungenzeka kunokwenzeka nokuthi kungenzeka ukugula okuphethwe ukudla, okuhlale kuyingozi ngenyama enganakiwe . Nokho, ngaphandle kokuba inyama ifinyelele ekushiseni okungaphakathi kwangaphakathi, ngeke isiphephe.
Imithetho Yokuphepha Kwezinyama
Ngisho noma uthanda ngempela i-steak eluhlaza emakhadasini yendabuko noma e-tarak, kufanele uqaphele imithetho yokuphepha kwenyama. Nakhu, ngokusho kwe-Academy of Nutrition and Dietetics. Okokuqala, akukho nyama eluhlaza ephephile. Yidla ngengozi yakho siqu. Yiziphi izingozi? I-Salmonella ne-E.coli zihle kakhulu. Inkabi kufanele iphekwe ekushiseni okuphephile kwangaphakathi ukubulala amagciwane. Uma inyama ingaphansi, kufanele iphekwe okungenani kuya emaphakathi, noma izinga lokushisa langaphakathi lika-160 F. Uma liyi-steak, njengoba ungayisebenzisa e-carpaccio, liphephile uma lifika ekushiseni kwangaphakathi kuka-145 F, noma Ephakathi-engajwayelekile , futhi avunyelwe ukuma imizuzu emithathu noma ngaphezulu okungenani ngaphambi kokusika noma ukudla. Ngokuvamile akubhekwa njengophephile ngisho noma inyama iyinhloko. Indlela kuphela yokwazi ukuthi inyama iphekwe yini izinga lokunikela okuphephile ukusebenzisa i-thermometer yenyama. Izinkomba ezibonakalayo, ezifana nombala wenyama, ukuthungwa noma ama-juice ahlanzekile akunakuncike.
Okuzokwenza
- 2 amathisipuni
- I-Dijon lwesinaphi
- Isipuni esingu-1 isipuni sikabhasamuki
- 2 wezipuni amafutha omnqumo
- Usawoti kanye nopelepele ukunambitha
- I-steak 1 ye-pound (ithenda ingcono kakhulu); kancane iqhwa
- 1 indebe ingane amahlamvu arugula
- Usawoti olwandle kanye nosawoti omnyama osanda kuqedwa
- I-ounce elilodwa i-Parmigiano-Reggiano (noma enye ushizi onzima wase-Italy)
Indlela Yokwenza
- Hlanganisa isinaphi, uviniga, amafutha, nosawoti kanye nopelepele.
- Hlanganisa i-steak njengomncane kakhulu ngangokunokwenzeka. Lokhu kulula kakhulu uma kukhishwe kancane noma usebenzisa ummese kagesi.
- Hlela i-arugula kuma-plates amabili, phezulu ngezinkama zenkomo, futhi isikhathi esincane kakhulu usawoti olwandle olusha kanye nomswakama omnyama osanda kuphuka.
- Gcoba nge-shavings yeParmigiano, bese ufafaza kancane nge-vinaigrette.