Mxhwele izivakashi zakho ngaleli gagasi elimnandi lokugcoba legundane. Ama-sweet, nutty pistachios ayengezwa ku-Dijon yendwangu yesinaphi, okuyinto enika iwundlu ukunambitheka okukhulu nokuthungwa.
Okuzokwenza
- IWundlu:
- 2 amawundlu wegundlu (ngaphansi kwamakhilogremu angu-1 kuphela, aqoqwe noma aphethwe)
- Usawoti ongcolile nomsila omnyama omusha omuncu ukuze ujabule
- 1 ithisipuni isomile
- i-herbes de Provence, noma i-dry herb yase-Italy
- 1 isipuni samafutha yemifino
- Izipuni ezingu-3 ze-dijon lwesinaphi
- Ngomkhuhlane weNut:
- 2/3 indebe pistachios (eqoshiwe futhi
- ukugcoba )
- 2 wezipuni izikhumba izinkwa plain (ukugcoba)
- 1 isipuni ibhotela (ecibilikile)
- 1 ithisipuni yamafutha omnqumo
Indlela Yokwenza
1. Beka i-rack maphakathi nehhavini bese upheshisa ubhavu ku-400 ° F.
2. Lungiselela iwundlu: Yenza inkathi iwundlu ngokukhululekile nosawoti kanye nopelepele. Uma kunezingqimba zomzimba omncane emgqonyeni, sebenzisa ummese obukhali ukuze uqede, ushiye ungqimba omncane. Fafaza imifino eyomile phezu kwewundlu bese ucindezela ngokucophelela ukunamathela. Esikhathini esikhulu esikhulu, esikhwameni esinzima, ukushisa amafutha emifino phezu kokushisa okuphakathi. Hlaba imvana, ngayinye ngesikhathi, cishe emizuzwini emibili ngakunye, noma kuze kube mnandi.
Hlela ama-racks, i-bone side phansi, epanini yokugcoba.
3. Sebenzisa i-spoon ukuze usakaze isinaphi se-Dijon phezu kwegundlu. Spread ezinye ezinhlangothini bese uphela, kodwa iningi lwesinaphi kufanele lihlale phezulu.
4. Yenza i-pistachio nut crust: Esikhathini esincane, hlanganisa ama-pistachios, ama-breadcrumbs, ibhotela, amafutha omnqumo, nosawoti kanye ne-pepper ukunambitha. Ufafaze ingxenye yengxube ngaphezu kwegundane ngalinye lemvu. Lapho usatshalaliswa ngokulinganayo, cindezela ngobumnene ngeminwe yakho ukuze uqiniseke ukuthi ibambelela kumasinaphi.
5. Gubha imvu emaminithini angu-18 kuya kwangu-25, noma kuze kube yilapho i-thermometer yenyama ibhalisa i-120 ° kuya ku-125 ° F ngokungavamile noma i-130 ° kuya ku-135 ° F ngokujwayelekile.
6 .. Khipha iwundlu kuhhavini, itende elinamafutha, bese uvumela ukuphumula imizuzu engu-10. Ukukhonza, ukudweba ama-racks phakathi kwamathambo ukuze uthathe ama-chops.
Amanothi we-Recipe
• Ukunqunywa kwamathambo, njenge-rack ne-loin chops, kufanele kuphekwe ngokusebenzisa izindlela zokushisa ezomile, njengokugaya, ukugcoba.
• Kunconywa ukuthi ukuze uthole ukunambitheka okunekhono nokuthungwa, ukhonza iwundlu elingavamile noma elivamile. Ukusebenzisa i-thermometer yenyama kuyindlela engcono kakhulu yokulinganisa lokhu - izinga lokushisa kwangaphakathi lizobhalisa i-120 ° kuya ku-125 ° F ngokungavamile, no-130 ° kuya ku-135 ° F ngokungajwayelekile. Khumbula ukuthi inyama izoqhubeka ukupheka (enye ama-degrees ama-5 kuya kwangu-10) ngemuva kokuthi isusiwe kuhhavini (lokhu kubizwa ngokuthi ukupheka kwe-carryover).
• Ukugqoka iwundlu nge-mustard akungeneli nje kuphela ukunambitheka kodwa kuvumela ukuthi isikhuni sezinkhiwane sibambe.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 1146 |
| Inani lamafutha | 82 g |
| I-Fat egcwele | 32 g |
| I-Fat Unsaturated | 36 g |
| I-cholesterol | 326 mg |
| I-sodium | 490 mg |
| Ama-carbohydrate | 9 g |
| I-Fiber Dietary | 3 g |
| Amaphrotheni | 89 g |