I-Chateaubriand

Indaba ithi emuva ezinsukwini zikaNapoleon, uChef Montmireil wadala isidlo esikhethekile somlobi nombhali, uFrançois-René de Chateaubriand. Wathatha inyama yenkomo evela e-tenderloin, nje phansi e- filet mignon , wayigcoba ebhotela, wayilungisa nge-pepper ebomvu wayihlaba. Lokhu kunqunywa, manje okufana ne-iresiphi, kuyimithi enamandla (cishe ngo-1 1/4 kuya ku-1/2-intshi ubukhulu obukhulu), inkulu ngokwanele ukukhonza okungenani abantu ababili.

I-Chateaubriand ne-Art of the Reverse Sear

Ngokwesiko, i-Chateaubriand iyakhonza engavamile, eqinisweni inqabile kakhulu. Lezi zinsuku akuvamile ukukhonza inyama yenkomo engavamile, ngakho-ke i-Chateaubriand iyinhlangano ephelele yokupheka indlela eyaziwa ngokuthi i-reverse search. Usesho olubuyela emuva luqala ngokugcoba inyama endaweni ephansi yokushisa ukuze uwushise phakathi nendawo futhi ube mnandi kakhulu inyama ngaphakathi. Khona-ke idluliselwa ekushiseni okuphezulu ukuseshwa noma ngokunembile i-caramelize yangaphandle. Le ndlela ivumela inyama enomzimba neyethenda ukuthi iphekwe ku-doneness oyifunayo ngaphandle kokuyomisa.

I-Grill Chateaubriand

Qala ngezinyosi ezinkulu, 1 kuya kuya ku-2-yenkomo yenkomo yokugcoba okungenani okungenani 1 1/4-intshi intshi. Hlanganisa amahlangothi womabili ngamafutha nesikhatsi esincane kancane usawoti kanye nepelepele.

Uma usebenzisa i-grill grill yenza olunye uhlangothi endaweni ephakeme kunazo zonke futhi enye ibe nokushisa okuphansi okuphansi. Ukuze uthole i-grill ye-charcoal, amalahle alula ngokwanele ukumboza isigamu se-grill, eshiya enye uhlangothi ingenalutho.

Beka inyama yenkomo yenkomo yenkomo ephansi bese ivala isembozo.

Ukuze ushiye okungavamile okushiyekile ukupheka imizuzu emihlanu. Ngaphakathi nangaphezulu, shiya cishe imizuzu engama-7 ngaphambi kokuvula isembozo nokuguqula inyama, usishiye endaweni ephansi yokushisa. Ngemuva kwemizuzu eyengeziwe emihlanu kuya kwengu-7 sekuyisikhathi sokuyibeka ekushiseni okuqondile nokushisa okukhulu.

Ngalesi sikhathi, i-tenderloin kufanele ihlotshwe ezinhlangothini zombili nangemiphetho enezimpawu ezincane noma ezingekho grill. Shiya inyama ku-grill ngesikhathi sokushisa okuphezulu nesembozo sivalelwe imizuzu emibili kuya kwemibili kuye ngokuthi ukushisa kwe-grill yakho, bese uhlola. Manje kufanele kube nombala omnyama we-grill nombala ocebile nomnyama obomvu ohlangothini oluphekwe. Uma kungenjalo, ukuqhubeka nokugcoba kuze kube yilapho kubonakala. Uma unayo lokhu kubukeka, vula inyama bese uqhubeka ngaphesheya.

Uma usuqedile i-grill, thuthela inyama enqabeni yokusika , ikhava bese ushiya ukuze uphumule imizuzu emihlanu kuya kweyishumi.

Ukukhonza i-Chateaubriand

Bona iresiphi ye- Chateaubriand yendabuko . Ukuze wenze ukuchotshozwa, qhafaza izipuni ezimbili zebhotela nge-2 wezipuni zamafutha omnqumo esikhwameni esinzima nesishisayo. Engeza i-shallot eyodwa enkulu, eqoshiwe eline-1/2 indebe yewayini elimhlophe, 1/2 indebe yama-glace, ne-1 isipuni esine-tarragon esisha ( amashuuni amabili omisiwe). Hlanganisa ndawonye bese ushisa kuze kube yilapho ifika emgodini okhanyayo .

Uma inyama iphumule, yinqamule emincane bese ukhonza ne-sauce. Lesi sidlo sendabuko yendabuko yilabo amazambane ama-chateau. Lawa mazambane amancane asekwa epanini elindayo, elimbozwe ibhotela. Akuyona iresiphi ye-dieter, kodwa kufanele usebenzise amakholori engeziwe.

Yiqiniso, inyama yenkomo eyenza i-steak ingenye yezicucu ezibiza kakhulu, kodwa uma ufuna ukwenza ukudla okuqinisekisiwe ukuyihlaba umxhwele, lokhu kuyinto enhle ongayikhetha. Khumbula ukuthi i-Chateaubriand iyi-iresiphi hhayi ukusika inyama. Le recipe iye yahlonywa inani elikhulu labapheki ukusebenzisa cishe noma yikuphi okuvela ezinhlanzi kuya kuma-artichokes.