I-Forcemeat iyinhlanganisela yenyama, i-fat, i-seasonings kanye nezinye izithako ezihlanganiswa ndawonye ngokugaya noma ukuhlanza ukukhiqiza i- emulsion .
I-Forcemeat isetshenziswa njengesithako esiyinhloko ekwenzeni isoso , ama- pâtés , amathafa , ama- galantines nezinye izinto zokushisa . Ngokuyisisekelo, ukugcwaliswa. Futhi ibizwa ngokuthi ekwenzeni isoso, ukugcwaliswa kuphoqelelwa ukuba ku-casing.
Uma ucabanga ukuthi lokhu kuzwakala sengathi unemizamo eminingi, khumbula ukuthi amasokisi asungulwe ngezinhloso ezimbili eziyinhloko engqondweni:
- Sebenzisa zonke izidakamizwa zokugcina ezidliwayo ezivela emzimbeni wezingulube
- Shintsha lokhu okuqukethwe okudliwayo ibe ifomu elizolivumela ukuba lihlale isikhathi eside, kungekho friji
Izinhlayiya nezinye izinto ezisetshenziselwa izinwele ziyingxenye yensimu ye-culinary eyaziwa ngokuthi i- garde-manger , eyazibandakanya ngobuciko bokulungiselela nokugcina ukudla ngokusebenzisa amasu ahlukahlukene njengokukhethwa, ukubhema, ukucola noma ukuma umoya.
Kungani Ukwenza I-Forcemeat?
Ukuze uqonde ukuthi kungani lokhu kusebenza, khumbula ukuthi ukudla okudliwayo (kanye nokudla kwesifo) kubangelwa izilwane ezincane okuthiwa ama-bacterium. Ngaphezu kokudla, lawa ma-bacteria adinga amanzi ne-oksijeni, kanye nohlobo oluhle lwe-acidity (izinga le-pH). Ukulondolozwa kokudla, ke, kwehla ukulawula eyodwa noma ngaphezulu yalezo zici ukuqinisekisa ukuthi amabhaktheriya akakwazi ukusinda.
Ukwenza izinambuzane, isibonelo, ngokuvamile kuhilela ukubhema noma ukuma umoya, kokubili okunciphisa amabhaktheriya emoyeni noma emanzini.
Ukwengeza, ukwakheka kwamasotisi njalo kusebenzisa usawoti, okuyinto ngokwawo ekunciphisa amabhaktheriya amanzi ngokusebenzisa inqubo eyaziwa njenge- osmosis . (Ungafunda kabanzi mayelana nezici eziyisithupha ezifaka ekukhuleni kwamabhaktheriya okubangela ukudla ukudla.)
Kunoma yikuphi, njengoba kungenzeka ukuba ulondoloze iziqephu zenyama ngokuwomisa ukuze wenze i-jerky, i-forcemeat yi-emulsion eyenziwe ngokugaya noma ukuhlanza inyama, amafutha nezinye izithako kanye nezithako zokulondoloza usawoti, ushukela, ne-sodium nitrite, ukwenza isoseji.
Ukwehla ukuze uthole imfucuza kusiza ukuveza ezinye izithako kunoma yikuphi okulondolozayo okusetshenziswayo, kungakhathaliseki ukuthi usawoti noma ubhema noma umoya.
Izinhlobo ze-Forcemeat
I-forcemeat yendabuko noma eqondile yenziwa ngenyama yengulube namafutha enyama yengulube, kanye nenyama eyinhloko njengezinhlanzi, izilwane zasolwandle, i-veal, izinkukhu noma umdlalo.
I-style ye-forcemeat yezwe ine-texture eyigugu futhi ngokuvamile ihlanganisa ingulube yesibindi kanye nokuhlobisa ezinye izintuthwane noma imifino. Ngokuvamile isebenzisa uhlobo oluthile lwesibindi, olubizwa ngokuthi i-panada, njengama-cubes wesinkwa afakwe eqanda nobisi.
I-mousseline forcemeat ine-texture elula kunazo zonke, futhi ivame ukwenziwa ngekhilimu enzima kunokuba kunamafutha angulube. Izikhukhula ze-mousseline ziphoqelelwe ngokufaka isihlungo ukuze zenzeke kahle. Kuhle ukuzisebenzisa njengokugcwalisa noma ukufaka izinto, ngokwesibonelo, ku-ravioli noma ku-tortelloni.
I-Gratin forcemeat yenziwa ngokuthumba kancane inyama yokuqala, ithuthukisa ukunambitheka nombala, ngaphambi kokupholisa nokugaya njengendlela eqondile.
Futhi ubone: Garde Manger