Izindlela ezimbili, imiphumela emibili ehlukene
Uma ufunde i-cookbook noma zokupheka ku-inthanethi maduzane, amathuba okuphakama ukuthi uhlangabezane ne-recipe efaka anyanisi e-caramelized. Kubonakala sengathi yonke indawo - ezitsheni ze-sandwich, ngama-sauces noma ehamba nge-steaks. Ngeshwa, uma ufunde lezo zokupheka, amathuba angcono kunokuthi uthola ulwazi oluphikisanayo nolunokudideka mayelana nokuthi ungawasebenzisa kanjani.
Ngemuva kwamakhowe , mhlawumbe ukudideka okuningi ngokupheka anyanisi kunanoma yimiphi imifino.
Uzobona zokupheka anyanisi e-caramelized obiza ushukela, usawoti noma i-baking soda (noma akukho okunye okungenhla); amazinga okushisa ahluka ukusuka phansi kuya phezulu; kanye nezindlela ezithatha ukuthatha noma yikuphi ukusuka kumaminithi angu-20 kuya ehoreni. Uzofunda ukuthi kufanele ukhethe anyanisi omnandi ukuze ukwandise ushukela olutholakalayo lwe-caramelizing. Iyini indaba yangempela?
Izinhlobo ze-anyanisi
Okokuqala, uhambo oluthile oluthile luya ekulimeni u-anyanisi. (Kuzosiza ukucacisa lokho okuzayo kamuva.) Ungase ucabange ukuthi umehluko obalulekile phakathi anyanisi umbala - ophuzi, omhlophe noma obomvu. Akulona iqiniso. Yize kukhona ukungezwani okuncane endleleni le anyanisi ayinambitheka ngayo, umehluko omkhulu we anyanisi kunoma yimuphi umbala uphakathi anyanisi entwasahlobo kanye anyanisi isitoreji.
U-anyanisi we-spring , njengoba ungase ucabange, uvunwa entwasahlobo, ngaphambi kokuba avuthiwe ngokugcwele. Zincane kakhulu ngoba ziqukethe ama-sulfur ambalwa (uma kuqhathaniswa no-anyanisi wokugcina) enikeza u-anyanisi ama-sting.
Ama-anyanisi okuthiwa "ama-sweet" ayenamahloni anywayi aphuzi asetshenziselwa inhlabathi ephansi kakhulu esibabule ukuze abenze ngisho nemilingo. Yingakho cishe wonke ama-anyanisi aqoshiwe abizwa ngezindawo lapho akhule khona - isibonelo, i-Vidalias (Georgia), i-Walla Walla (Washington) noma iMaui (eHawaii).
Ngaphandle kwenhlabathi engenamhlabathi esibuhlungu kulezo zindawo, u-anyanisi ngeke ube mnene. Ngokuphambene nenkolelo evamile, lezi anyanisi aziqukethe ushukela okwedlula u-anyanisi esitokisini; kungukuntuleka kwesibabule okwenza kubonakale kube mnandi.
Ama-anyanisi esitoreji asetshenziselwa ukuvuthwa futhi avunwe ekwindla. Bangamaqhinga kunama-anyanisi entwasahlobo, enezingqimba ezikhuni zesikhumba ukuzivikela. Yilabo abenza ngempela amehlo akho amanzi njengoba unquma kuwo ngoba aqukethe ama-sulfur compounds amaningi. Kodwa-ke, okuningi okusesifubeni yilokho okufunayo lapho upheka anyanisi.
I-Caramelization ne-Maillard Reaction
Manje ukuthi uchwepheshe wezolimo we-anyanisi, cishe uyazibuza ukuthi yini okuhlobene nokupheka. Yikuphi u-anyanisi okusemandleni okugcizelela? Futhi-ke, kanjani, u-odwebile anyanisi?
Impendulo emifushane akunjalo. Ukukhuluma ngokuqinile, i- caramelization yilokho okwenzekayo ku-ushukela uma uboniswa ukushisa okukhulu. Uma u-anyanisi obunamahloni, kungakhathaliseki ukuthi wenza kanjani, awuvamile ukuthola amazinga okushisa adingekayo kwe-caramelization. I-browning oyibonayo, esikhundleni salokho, ibangelwa ngokuyinhloko yi-Maillard reaction, okuyinto yokusabela phakathi kwe-ushukela noma amanye ama-carbohydrate nama-amino acids. Ama-flavour maillard ayinkimbinkimbi futhi "inyamazane" kunama-flavour caramelized.
Ukupheka okubiza ukufaka ushukela ku-anyanisi nokupheka emazingeni okushisa aphezulu kungabangela i-caramelization encane yeqiniso, kodwa ayikho emthethweni uma iqhathaniswa nokuphendula kwe-Maillard. Futhi kufanele kucacile ukuthi njengoba anyanisi amnandi ayinaso ushukela kunama-anyanisi esitoreji, ngeke asebenze ngaphezu kwezingane zabo zokugcina isitoreji.
Empeleni kuvela ukuthi ukungabi khona kwazo kwe-sulfur compounds kuyinkinga eqondile uma kuziwa ngokubakhanyisa, ikakhulukazi uma usupheka isikhathi eside. Ama-sulfur compounds e-anyanisi esitoreji, ngenkathi enesihluku futhi ecasulayo uma ayiluhlaza, enza izinguquko ngaphansi kokushisa okubangela ubunzima obuningi ekunambithekeni ko-anyanisi abonakele. Ngaphandle kwabo, uzophela nge-anyanisi enomusa okomnene kodwa okunye okuhle kakhulu.
Indlela Yokunambitha Ama-anyanisi
Inkinga ngokusebenzisa igama elithi "caramelized" ye- anyanisi ensundu ingaphezu kokungacacile.
Okubangela ukudideka ukuthi leli gama lisetshenziselwa izindlela ezimbili ezihlukene kakhulu nemiphumela. Indlela yokuqala, okubandakanya ukupheka okuphuza kakhulu, kubangela u-anyanisi amakhemikhali awo aphukile kuze kube manje ukuthi cishe ayenze ukunamathisela. Bandezela kancane kancane futhi ngokulinganayo, cishe kusuka ngaphakathi ngaphakathi.
Indlela yesibili ipheka u-anyanisi masinyane ngaphezu kokushisa okuphezulu ukuze abomvu ngaphambi kokuba bathole ithuba lokuphumula. Uphelile ngama-anyanisi ashubile agcina ukuma kwawo nokunye ukuthungwa. Babuye balondoloze ivolumu yabo engaphezulu.
Ngakho iyiphi indlela engcono? Impendulo Yebo, kuncike. Ngezinye izikhathi ufuna ukuthungwa kwe-silky ne-flavor elula kodwa eyinkimbinkimbi yama-anyanisi aphuzi, njengalesi sawo esomvu esiphundu. Ngesinye isikhathi, njengesibonelo samaskwiki encibilikisayo, ukuvuthwa okunamandla kanye nobuqotho bezingcezu ze-anyanisi ozithola kusuka endleleni ephuthumayo kuyabonakala. Ukuze isobho sase-French anyanisi, ungasebenzisa kokubili.
Zombili izindlela zilula kakhulu. Ungenza amaqoqo amakhulu wohlobo oluthile futhi uwagcine kuzo zonke izinhlobo zokupheka.