Ingabe inyama yakho ayifanele, ayiphakathi, noma yenziwe kahle?
Kunezici eziningi ezithinta indlela inyama epheka ngayo, njengokushisa kwe-ovini, ukuqina komzimba, ukuba khona kwamathambo, noma amaphesenti amafutha ngaphakathi kwenyama. Ngenxa yalesi sizathu, isikhathi nendawo yokushisa yokushisa inyama kufanele isetshenziswe kuphela njengesiphakamiso.
Yize izinsimbi zangaphakathi ze-thermometer kuyiyona ndlela enembile kunazo zonke yokuthola ukunikelwa komzimba, kunezikhathi lapho ama-thermometer engatholakali noma engasetshenziswa kalula.
Kulezi zimo, inhlanganisela yombala, ukuthungwa, kanye nesikhathi esinikezwayo namashadi okushisa angasetshenziselwa ukunquma ukuthi inyama iphekwe kahle yini.
Ngezansi uzothola izici zenyama engavamile, ephakathi, neyenziwe kahle, kuhlanganise nombala wabo, ukuthungwa, nokushisa okuphakathi kwangaphakathi. Izincazelo zombala ezansi ngezansi zibhekisela ekusikeni konke inyama enomvu kuphela. Ingulube, ezinye izilwane ezimhlophe, noma inyama yasemhlabathini akufanele ihlulelwe ngenxa yokunikela ngokusekelwe kumbala wabo.
Akuvamile
Ukushisa: Ngokusho kwe-USDA, ibanga lokushisa langaphakathi lezinyama "ezingavamile" okuphekwe ngu-136 kuya ku-140 F (58 kuya ku-60 C). Iningi lenyama libhekwa liphephile kusuka engozini yebhaktheriya ku-140 F. Kubalulekile ukucabangela ukupheka kwe-carryover uma uzama ukuthola ukushisa kwangaphakathi. Ukushisa kwangaphakathi kwenyama kungakhuphuka okungaba ngu-10 kuya kwangu-25 degrees (kuye ngokuthi ubukhulu be-roast) ngemva kokususwa kuhhavini.
Ukubukeka: Uma kuphekwe esimweni esingavamile, inyama ebomvu ihlala ihlale iboshiwe ebomvu ngaphakathi , ingase igwebe eduze, futhi kuphela ukugoqa kwangaphandle kuba mnyama. Inyama eningi ephekiwe iyamanzi amaningi futhi ama-juice azohlala ebomvu.
Ukuthungwa: Ukuthungwa kwenyama eluhlaza okuphekwe kuwu-flaccid kakhulu.
Ukuthungwa kungaqhathaniswa nesigaba esincane esinesandla sesandla esisemkhatsini wesithupha nesikhombisi senkomba ngenkathi uvumela isandla ukuthi silale.
Phakathi
Ukushisa: Ukushisa kwangaphakathi kuka-160 kuya ku-167 F (71-75 C) kubhekwa "inyama" ephekwe. Nalapha futhi, gcina ukukhumbula ukupheka kwe-carryover uma uzama ukufeza izinga lokushisa langaphakathi.
Ukubukeka: inyama ebomvu ephekwe esimweni esiphakathi iyoba ne-nice brown crust kanti ingaphakathi lizobe liluhlaza okwesibhakabhaka kuze kube semkhathini. Nakuba isikhungo singumnyama, akufanele sibe njengobomvu obomvu noma obunzima njengenyama engavamile okuphekwe. Inyama ephekiwe ephakathi ngeke ibe njengenyama enesimiso esiphundu futhi ama-juice kufanele abonakale e-pink nje, kunokuba abomvu obomvu.
Ukuthungwa: Ukuthungwa kwenyama ephekiwe okuphakathi kuyoba yinkimbinkimbi kangcono kunokudla okungajwayelekile okuphekwe. Kufana nengxenye yenyama yesandla phakathi kwesithupha nesithupha somunwe lapho isandla sithunyelwe.
Wenze kahle
Ukushisa: Inyama ephekwe ekushiseni kwangaphakathi kuka-172 kuya ku-180 F (78 kuya ku-82 C) kubhekwa "kwenziwa kahle." Ukupheka emazingeni okushisa ngaphezu kwalokhu kuzobangela ukoma ngokweqile.
Ukubukeka: Inyama eyenziwe kahle iyoba nombala omnyama obunzima obunzima futhi ngaphakathi kuyoba grey / brown ngokungafani no pink noma obomvu.
Inyama eyenziwe kahle iyoba nemanzi amancane kuphela ayosebenza ngokucacile.
Ukuthungwa: Ukuthungwa kwenyama eyenziwe kahle kunzima kakhulu futhi kungafaniswa nokuthungwa kwengxenye yenyama yesandla phakathi kwesithupha nesithupha somunwe lapho isandla sigcinwe enqabeni eqinile.
Khumbula, uma i-thermometer yokudla inyama ingatholakali, sebenzisa inhlanganisela yamasu ukucacisa ukuthi inyama yakho yenziwe yini, kufaka phakathi isikhathi esicatshangwayo nokushisa okushisa okupheka ngokusekelwe kohlobo nosayizi wenyama okuphekwe.