Uma unjengami, mhlawumbe usatshiswa yi-chunk enkulu yenkomo. Ingabe uthenge ukusika okulungile? Kufanele uyipheke kanjani? Kwenzekani ngaphakathi kwenyama yenyama ngenkathi ipheka? Futhi ungakuhambisa kanjani kahle ukunambitheka ne-juiciness? Funda ukufunda ukuze ufunde kanjani ukupheka inyama yenkomo.
Abantu abaningi bakhonza ukusikeka okukhulu kwenkomo kuphela ngezikhathi ezikhethekile. Ukugcoba umhlanga, inselo yenkomo, noma ubisi olubizayo kuyabiza futhi kufanele kube nesenzakalo esisemthethweni njengeholide noma usuku lokuzalwa.
Ukufakwa kwenkomo yakho yenkomo kuyoba impumelelo enkulu uma uqonda kancane ngesakhiwo senyama nokuthi upheka kanjani.
Indawo, Indawo, Indawo
Inyama iyimisipha. Kungakhathaliseki ukuthi kunamafutha amaningi noma okuncane, idinga ukushisa okumanzi noma okumile ukuyipheka, futhi kukhanya noma kumnyama kuncike endaweni yayo esilwaneni. Amafutha, i-collagen, amaprotheni, ushukela, namanzi ziziphatha ngezindlela ezithile ngaphakathi komzimba wezinyosi njengoba kulungiselelwe futhi kuphekwe.
Ngenkomo yenkomo, kuneziqephu eziyisishiyagalombili 'zokunciphisa okuyinhloko'. Phezulu kwesilwane, eqala eduze kwekhanda futhi ebuyela emuva emsila, yi-chuck, imbambo, i- short loin , i-sirloin, futhi iyindilinga. Ngaphansi kwesilwane, kusuka phambili kuya emuva, brisket, ipuleti, ne-flank. Ubumnene noma ubunzima bokunqunywa kuncike ekutheni isilwane sisebenzise kangakanani imisipha. Ngakho-ke, ukusika eduze kwehlombe noma umlenze, okusetshenziselwa ukunyakaza, kuzoba nzima. Imisipha engasetshenziswanga okuningi, enkabeni yesilwane, ifaka inkaba, ipuleti, futhi uhambe.
Lezi zicucu ziphekwe ngezindlela ezehlukene zokwandisa ukunambitheka kanye nesisa.
Inkinga enkulu ngokuchaza ukusikwa kwenyama ukuthi ababheki abaningi nabathengi banamagama abo. Ngokwesibonelo, i-New York steak strip ingabizwa nangokuthi i-Kansas City Steak, i-Delmonico steak, i-boneless club steak, ne-shell steak.
Uma ungaqiniseki ngokunqunywa kwenyama oyithenga, cela umhlengi. Uzojabula ukukutshela ukuthi ukusika kuncike kuphi. Futhi uma nje igama elithi 'primal cut' libizwa ngegama lokusika, ungahle uqiniseke ukuthi uyazi ukuthi inyama yayisiphi isilwane.
I-Components of Meat
Inkabi ibhekwa ngokuthi 'inyama ebomvu' ngoba imisipha yezilwane idinga oksijeni kakhulu njengoba isebenza ukugcina inkomo iqondile futhi ihamba nayo. I-Myoglobin iyi-molecule ehambisa oksijini emzimbeni; libomvu ngombala, ngakho-ke imisipha esetshenzisiwe okuningi iqukethe eziningi ze-myoglobin futhi izoba obomvu obukhulu.
Amaprotheni, Amanzi, amafutha, i-Sugar, ne-Collagen
- Lapho inyama ipheka, ama-molecule amaphrotheni , aphikisiwe futhi axhunyiwe kwamanye ama-molecule, qalisa kuqala. Lokhu kubizwa ngokuthi 'ukuhlambalaza', futhi konke kusho ukuthi amaprotheni aphumula futhi ahlukanise. Ngenxa yokuthi amaprotheni adonsela komunye nomunye, ahamba ngokushesha namanye amaprotheni, enza izinqwaba. Lokhu kubizwa ngokuthi 'coagulating' noma ukupheka. Njengoba kusetshenzwa ukushisa okwengeziwe, izinqwaba zamaprotheni zinciphisa. Kuze kufike kuma-degrees angu-120 F, lezi zinqwaba zinciphisa ngobubanzi. Ngemuva kwama-degrees angu-120 F, lezi zinqwaba ziqala ukunciphisa ubude.
- Amanzi akhona emisipha. Ezinye zazo ziboshwe ngamaprotheni, amafutha, noshukela, kanti amanye 'amanzi angenawo'. Inani lemanzi elishiywe ngemuva kokuba inyama yenkomo iphekwe ihlobene ngokuqondile ne-juiciness yesitsha esiphelile. Njengoba amaprotheni enqwabazelayo futhi egcwala amafutha e-muscle, ama-molecule amanzi akhishwa. Akunamanzi amaningi aqiniswa njengoba amaprotheni ehlehla ngobubanzi. Kodwa njengoba izinga lokushisa likhuphuka ngaphezu kuka-120 degrees F futhi izinqwaba ziba mfushane, amanzi amaningi atshaywa ngaphandle futhi aqhume. Yingakho inkomo yenkomo eyenziwe kahle inomile kakhulu. Izikhathi zokupheka namazinga okushisa kumele alawulwe ngenkathi kupheka inyama.
- Ukudla kuyinto ukunambitheka! Ukunqunywa okuhle kwenyama kuyoba namahlumela amafutha amhlophe asatshalaliswa ngendlela efanayo ngenyama. Ukunqunywa kwenkomo yenkomo, njenge-flank kanye nxazonke, kunamafutha angaphansi futhi ingazuza kuma-marinades nase-rubs eyomile.
- I-Sugar idlala indima ebalulekile kunyosi, umbala wayo oqedile nokuvutha. I-Sugar namaprotheni, uma ishisa endaweni engenawo ama-asidi, ihlanganisa ukwakha ama-molecule aqinile enkampeni ebizwa nge-Maillard Reaction. I-crust elimnandi kakhulu elinamapulisi alo aqoshiwe e-caramel akha encebeni yenyama yenkomo yonke evela kwi- Maillard Reaction . Ukushisa okuphezulu kuyadingeka ukuze lokhu kusabela kwenzeke; ukugcoba nokugqumisa kuyindlela engcono kakhulu. Ungakwazi futhi ukudla okunomsoco ngaphambi kokupheka ukuze uqale ukuphendula kwe-Maillard, futhi ungahambisa ama-roasts ekupheleni kwesikhathi sokupheka ukuze uzuze umphumela ofanayo.
- Ezinye izinto ezinyamazane zihlanganisa i-collagen ne-elastin. Lezi zikhona emisipha enzima yesilwane. I-Collagen izoshukela njengoba ishisa, iphenduke ibe yi-gelatin futhi ithambile futhi incibilike. I-Elastin ingahle iphulwe phansi ngokomzimba, njengalapho ushawula isitimela se-cube ngaphambi kokupheka noma ukugaya inyama ye-hamburger. Lezi zinhlanganisela zitholakala ku-brisket, shank, chuck, kanye nokusikeka okuhamba phambili; Ngamanye amazwi, inyama yenkomo esiyipheka njengebhodlela kanye ne-stewberry kanye ne-hamburger.
Izindlela ezimbili zokupheka
Kunezindlela ezimbili zokupheka inyama: ukushisa owomile nokushisa okumanzi. Izindlela zokushisa ezimanzi kufaka phakathi ukugcoba, ukugcoba, ukukhipha, ukugaya, ukuhogela ukuthosa, nokuthosa okujulile. Ukufudumala okushisa kubandakanya ukukhwabanisa, ukugcoba embizeni, ukudoba, ukuqhuma, ukugqugquzela nokupheka kancane. Abaningi bethu bapheka inyama yenkomo ngezindlela zokushisa ezomile, kanye nokubhoboza okumbi, ukupheka, nokupheka okuncane.
Ukhetha indlela yokupheka kuncike lapho inyama itholakala khona esilwaneni. Izitshalo ezinqamule, ezisuka endaweni encane esetshenziselwa indawo yesilwane, zithenda ngokwemvelo nge-collagen encane ne-elastin, ngakho zipheka kakhulu ngokushisa okumile kanye nezikhathi ezincane zokupheka. Ama-rump noma ama-roast azungezile ane-collagen engaphezulu ngakho adinga ukushisa okumanzi, futhi isikhathi eside, ukupheka kancane ukuze kufakwe i-collagen.
Ukunciphisa okuningi okunomsoco wophiko kuphekwe ngendlela yesigaba ezimbili. Okokuqala, ukushisa okuphezulu kuveza ukuphendula kwe-Maillard futhi kwakha isikhuphu esiphundu ebusweni. Khona-ke, ukupheka okuncane kancane ekushiseni okuphansi kuzopheka inyama ngokulinganayo ngaphandle kokupheka ngaphezulu kwemiphetho yangaphandle. Uma ugcoba i-steak, hlukanisa i-grill yakho ehlangothini elishisayo nelinye elipholile ngokulawula inani le-briquette. Qala i-steak ohlangothini olushisayo ukuze uhlanganise u-crust bese uyidonsela ohlangothini olupholile ukuze uqede ukupheka. Ukugubha nokugubha amafriji usebenzisa indlela efanayo efanayo yesigaba; i-browned kuqala phezu kokushisa okuphezulu, bese iphekwe ngokushisa okuphansi kuze kufike izinga lokushisa elingaphakathi elungile. Ungaphinda upheke ukugcoba ngokushisa okuphansi kuhhavini, bese uvula i-broiler emaminithini ambalwa wokugcina ukuze wenze i-crustful crustful crustful.
Ku-Balance
Ukupheka inyama kuwukuthola ukulinganisela phakathi kokunciphisa ukulahlekelwa komswakama, nokupheka isikhathi eside ngokwanele ukuze i-collagen ingaqedwa ibe yi-gelatin. Yingakho ama-roast kanye nokusikeka okukhishwayo kuphekwe kancane ngokushisa okuphansi; uzama ukuncibilikisa i-collagen futhi unciphise ukulahlekelwa komswakama. Ngakolunye uhlangothi, i-steaks ayinayo i-collagen, ngakho ukupheka okusheshayo emazingeni aphakeme okushisa kudala lokho kuluhlaza futhi kugcina umswakama obuningi ngangokunokwenzeka.
Ukudla inyama ngaphambi kwesikhathi eside sokupheka akuqinisekisi amaji.
I-crust eyenza ukuvuza kwamanzi! Ukubheka kubalulekile ekudaleni ama-flavour eziyinkimbinkimbi ngendlela enhle kakhulu enqunywe yenkomo ephekwe ngokuphelele. Indlela kuphela ongayilawula ijusi yokunqunywa kwenkomo kungukulawula isikhathi sokupheka nokushisa. Ezinye izici ezingaphezu kokulawula kwakho, kufaka phakathi ukuthi inkabi ikhulile kanjani futhi iphathwa kanjani ngesikhathi yokuphatha nokugcina, ngakho-ke yazi umcibisholo wakho.
Ubuningi benyama budlala into ekuphekeni nasekukhonzeni kwayo. I-Flank nezinsimbi zensimbi eziphambene, ngokuvamile ezidayiswa ngokuthi 'iLondon Broil', ziyisisindo esisodwa futhi zinezinhlamvu ezide, ezihlukahlukene ezihambisana nokusika. Lezi steaks kumele zihlukaniswe ngokulingana nokusanhlamvu, noma ekunqumeni okusanhlamvu, ukusika yonke imisipha. Bazobe besethenda. Uma usika lezi steaks ngokusanhlamvu bazoba nzima kangangokuthi bangenakulungiswa. Faka i-steak ebhodini lakho lokusika, ngokusanhlamvu kwenyama egijima ukusuka kwesokudla kuya kwesobunxele. Beka ummese wakho esitokisini, bese usilungisa ngakwesobunxele. Lokho kuzobeka ummese wakho ngezinga elingama-45 degree. Sika i-steak zibe tincetu ezincane.
Ungakwazi ukudoba inyama ukuze ungeze ukunambitheka futhi ukwandise ithenda kancane. Ama-marinades aqukethe ama-acids, aphule lawo ma-protein bonds (ebonisa amaprotheni). I-Marinades ngeke iguqule inqwaba enzima yenyama ibe yindawo yesitebe , kodwa; kubaluleke kakhulu ukusebenzisa indlela efanele yokupheka yokunqunywa kwenyama. Ama-Marinades asetshenziswe kangcono ukwengeza ukunambitheka. Ama-ruby ewomile amnandi kakhulu ekungenizeni ukunambitheka ekudleni, ikakhulukazi isikhukhula esicucuzayo esakhiwa lapho i-steak igwetshiwe.
Okokugcina, isikhathi sokuma kufanelekile uma upheka noma yikuphi ukusika kwenkabi eqinile. Njengoba inyama yenkomo ishiswa, amanzi aphoqeleka angene phakathi nendawo bese ephuma emaphethelweni. La manzi azokwenziwa kalula emlonyeni wenkomo njengoba kusetshenziswe umshini. Ngokumboza inkabi ukugcina ukushisa nokuyivumela ukuba imele imizuzu emi-5-10 emva kokupheka, amanzi azophinde aphinde ashicilele kulo lonke ukusika ngakho kunzima ukukhipha amanzi ekucindezelekeni kokusika.
Ukuhlelwa Okuhle kakhulu
Ukuze uthole ukunambitheka, ukugcoba, nokupaka ama-pan, ukusikeka okuhle kakhulu kwenyama kunama-steaks eyehlobheni, i-strip noma i-shell steaks, kanye neT bone, equkethe kokubili umdwebo we-strip kanye ne- tender stein . I-Sirloin ne-round steaks kuyoba nzima futhi eyomile. I-flank steaks ne- flat iron steaks zihle uma ziphekwa ngokushesha futhi zicutshungulwa kulo lonke okusanhlamvu, njengoba kuchaziwe ngenhla.
Ngokuba ukugaya, i-sirloin ephezulu, i-tenderloin, i-robo yama- rib , ne-top rump roast yizikhethelo ezinhle.
Ukugubha ukufisa, i-flank, i-round top, ne-steirin steak kuhle. Lezi zicucu zingcono kakhulu okuphekwe ngokushesha, futhi njengoba i-elastin iphukile ngenxa yokuthi inyama iyabhalwa, ihamba kancane.
Ngokuba i-kebabs, ithenda yiyona yokubheja engcono kakhulu. Ukusika okunomusa kuthatha ama-flavour kalula futhi kunethenda kakhulu.
Ukuze ubhodle ukugaya nokugaya, i-chuck ne-rump yizicucu ezinhle kakhulu. Lezi zicucu zinama-collagen amaningi futhi zidinga ukupheka okwesikhashana, endaweni emanzi ukuze kufinyelele isisa sabo esihle. I-Chuck ine-flavor kunazo zonke futhi iyona ithenda kakhulu.
Ngenkomo yenkomo, i-chuck iyindlela yokuhamba. Unamanani amaningi amafutha futhi ahlotshisiwe ngokusebenza ngokugaya. Iningi yenkomo yenkomo enomzimba iyigugu, kepha uma ungaqiniseki, cela!
Imithetho Engaphezulu
Noma nini lapho uqala ukupheka inyama, kunemithetho emibili ye-ironclad: qala nge-pan noma i-grill, noma uma ubeka inyama ekuphekeni, ungayishukumisi . Inyama izokhipha lapho isikhumba senziwe. Uma uzama ukuhambisa inyama ngaphambi kokuba isikhukhuni sesilungele, sizoqeda futhi iningi lamahlanganisi okuhlwabusayo kusuka kwi-Maillard Reaction izoshiywa epanini.
Inkomo yenkomo idinga izinto ezithile ezikhethekile. Amabhaktheriya avela phezu kwenyama asatshalaliswa kuyo yonkana yonke ingxube njengoba inyama yenkomo imisiwe. Ngenxa yezizathu zokuphepha kokudla , umhlabathi wenkomo kufanele uphekwe ekushiseni kwangaphakathi kwama-degrees angu-160. Njengoba sesifundile, lokho kusho ukuthi iningi lamanzi lifakwe emanzini. Ungakwazi ukuzungeze lokhu ngokugaya inyama yakho yenkomo, kodwa lokho kungumsebenzi omkhulu kangaka. Ngithanda ukwengeza umswakama nokuvutha kuma-hamburgers ngokufaka ezinye izithako ezifana nemifino eqoshiwe kanye nama-flavour mixes. Lokhu kuzosiza ukugcina ama-burgers enomsoco futhi enambitha ngenkathi egcina umndeni wakho uphephile.
Nazi ezinye zokupheka ezingcono kakhulu zokupheka izicucu ezahlukene zenkomo:
- I-Perfect Pot Roast
Umlomo wami uvele ucabange ngalesi siphuzo esihle kakhulu. Inyosi inomthelela kakhulu iwa phansi njengoba uyikhonza, futhi ukunambitheka kuyinhle kakhulu. - I-Savory Pot Roast
Ukushisa okuphansi, okumanzi kwe-crockpot yakho kuphelele ukupheka ibhodwe elihle kakhulu. Lena iresiphi enhle kakhulu. - Steak House Steak
Lena yindlela yokwakha izindlu ze-steak; Okokuqala ama-steaks ahlanganiswa ukushisa okuphezulu, khona-ke abhalwa kuhhavini ukuphelela okunamanzi. - Ama-steaks ase-Pesto
I-pesto ye-Cheesy ne-flavorful iyancibilika enyameni kule recipe elula. Qaphela ama-steaks ukuze angadluli, futhi ungakhohlwa ngokuma kwesikhathi! - I-oast Beef Tenderloin
Ukunqunywa kwenkomo enhle yenkomo kuphelile ukujabulisa iholide. - I-Rib Prime ekhishiwe
Isibambo esiyinhloko ngempela yinkosi yenkomo. Kuyabiza kakhulu, ngakho qiniseka ukuthi uyipheka ngokucophelela, ulandela izikhombisi-ndlela ngokucacile. - Inkabi Yokudla Namahlombe
Umpheki ophuthumayo, uphinda futhi, ungumsebenzi omuhle wokupheka okude, okude kancane. - Ground Beef Recipes
Inkomo yenkomo yenziwe kahle kakhulu kusukela ku-chuck primal cut. Hlola ngomthengisi wakho mayelana nenhlobo yenkomo esetshenziselwa inkomo yomhlaba oyithenga. - Konke Nge-Meatloaf
Lezi zokupheka okumnandi ze-meatloaf kanye namathiphu ekwenzeni inyama ye-meatloaf engcono kakhulu izokukwenza ube yinkosi. - Izindlela zokupheka ezingu-10 eziphambili eziphekiwe
Uma sekuyisikhathi sokugcoba, phendukela kulezi zindlela zokupheka ezisheshayo, ezilula, eziwusizo ze-steak elinejiwe.
Kunamashadi amaningi nezinsiza ezizungeze i-intanethi ngezicucu zenyama nezinhlobo zokupheka ezinconywayo nezikhathi. Ngithole le mithombo ibe yinkimbinkimbi kunazo zonke:
- Ishadi lokupheka yenkomo
- Indlela Yokuqonda Ukukhipha Okuhlukile Kwezinkomo
- Konke Mayelana Filet Mignon
- Pot Roast 101
- AmaBanga kanye nokuHlelwa kweSteaks
- Indlela Yokugcoba