Indlela yokwenza Inkomo Yenkomo

01 kwezingu-10

Bones Bones ekuqotheni Pan

Inhlanzi yenkomo (evame ukubizwa ngokuthi "isisindo esimnyama") iqala ngamathambo, futhi njengoba senza isisundu esibomvu, sizofuna ukusebenzisa izinkomo zenkomo noma inyama. Amathambo e-Veal athandeka kakhulu ngoba ane-cartilage eyengeziwe, enezela umzimba esitokisini ngendlela ye-gelatin. Ungase ufune ukubukeza lesi sihloko kulokho okungena esitokisini .

Izitolo ezinkulu zithengisa amasobho, kodwa vele ubuze umhlengi uma ungazibonisi ziboniswe. Amathambo amahle kakhulu okumele awasebenzise yizinto ezibizwa ngokuthi "i-knuckle" amathambo avela ezinhlangeni ezihlukahlukene zomlenze, ngenxa yokuqukethwe kwe-cartilage ephezulu. Izinyawo zamathole nazo zivame ukutholakala futhi enye imithombo enhle yama-protein akha i-gelatin.

Amathambo kufanele aqedwe - izingcezu ezintathu kuya kwezingama-4 ubude kufanele zibe ngokufanele. Okufanayo kuya ngezinyawo zamathole uma usebenzisa. Uma amathambo engagqunywanga okwamanje, cela umcibisholo wakho ukuba akwenze kuwe.

Hlela amathambo esitokisini esinzima sokugcoba. Ungawagcoba ngamafutha omquba uma uthanda. Ikhasi elilandelayo >>

02 kwezingu-10

Amathuna okugcoba cishe amaminithi angu-30

Gubha amathambo esithombeni esishisayo (400 °) cishe isigamu sehora. Kumelwe kube ngombala obuncane ngaleli phuzu. Yile nqubo yokugcoba enika umbala omningi wesikhumba esiphelile.

03 ka-10

Engeza i-Mirepoix ku-Pan Yokugubha

Manje uzofaka ingxube yemifino enomlilo eqoshiwe ebizwa ngokuthi i- mirepoix (ebizwa ngokuthi "MEER-"). I-mirepoix inamaphesenti ama-50% (ngesisindo) anyanisi, ama-25% izaqathe, nama-celery angu-25%, futhi ufuna cishe ngekhadi le-mirepoix kuwo wonke amakhilogremu amahlanu wamathambo. Ngakho-ke ngamakhilogremu amahlanu wamathambo, uzodinga isigamu sesigidi se-anyanisi nesigidi sekota ngalinye lezinqathe kanye nesilimo esidliwayo esinamagatsha anamanzi. Bashaya ngokulinganayo kodwa ngaphezulu nangaphansi kokulingana.

Engeza i-mirepoix epanini bese uyibuyisela kuhhavini kwenye imizuzu engu-30.

04 kwezingu-10

Qhubekisa ukugubha amabhonasi nge-Mirepoix

Siseduze ekupheleni kwenqubo yokugaya, sinezela uhlobo oluthile lomkhiqizo wezotamatisi - ngokuvamile i-tomate purée noma i-tomato paste. I-asidi ku-utamatisi isiza ukuphuza i-cartilage, futhi utamatisi wanezela umbala kumfaki wenkomo ophelile. Umdwebo ngomunye owodwa (u-6 oz.) Ongakwazi ukwenziwa utamatisi unamathela ngamakhilogremu amahlanu.

05 ka-10

Indawo Amathunji Ahlelwe ku-Stockpot

Uma amathambo aphuziwe ngokuphelele, asuse e-pan bese uwabeka esitokisini esisezingeni eliphansi. Ungakwazi ukugcoba i-pan yokugcoba ngokuthulula amanzi amancane kuwo bese uhlanza zonke izingcezu ezithosiwe (ezibizwa ngokuthi i- fond ). Ikhasi elilandelayo >>

06 kwangu-10

Ukumboza Amatshe Amanzi Amanzi

Sebenzisa cishe ingxenye eyodwa yamanzi abandayo ngamakhilogremu amathathu. Kubalulekile ukusebenzisa amanzi abandayo, futhi - kusiza ekuqedeni i-collagen eqhubekayo yokwakha i-gelatin. Futhi amanzi ahlungiwe kakhulu, futhi, uma unayo. Ukungcola okumbalwa okuqala ngawo, okuncane okumele ukwenze kamuva. Enye yalezi zihlungi zamanzi zamachiza ziphelele.

07 kwangu-10

Engeza i-Mirepoix ne-Sachet

Okulandelayo, engeza i-mirepoix kusuka epanini yokugcoba, kanye ne-deglazing liquid. Manje sekuyisikhathi sokungeza i- sachet d'épices (ebizwa ngokuthi "sah-SHAY DAY-peez", noma ungayibiza ngokuthi i-sachet), isaka elincane le-cheesecloth lama-herbs omisiwe namasha. Okuqukethwe okujwayelekile kwe-sachet kunomuthi wakho omisiwe, ama-parsley fresh, amaqabunga e-bay, ama-peppercorns amaningi, kanye nama-clove ambalwa.

Hlanganisa lezi zithako ku-cheesecloth bese ubopha nge-twine yokupheka. Bese ubopha ucingo kwisibambo sokubamba ukuze uthole ukubuyiselwa okulula kamuva.

08 kwezingu-10

Amahora angu-4-6 ama-Simmer, ukungcola kwe-Skimming kusuka ku-Surface

Letha ubhodlela emathumba bese uhlehlisa ngokushesha ukuze udilize . Ubilise obunamandla, obugudluzayo buzophazamisa inqubo yokucacisa futhi kuholele esitheni esinamafu. Yigcine endaweni enhle, enomusa, ngezansi kwephuzu elibilisayo. Uma ufuna ukulinganisa nge-thermometer yokufunda okusheshayo, isimemezelo sikhona phakathi kuka-185 ° F no-205 ° F.

Ngendlela efanayo, awufuni ukuhoxisa, noma. Vumela nje ukufakela isitimela kude. Ngenkathi ihambela, uzofuna ukukhipha ngobumnene isikhwama esivela phezulu - ukupheka lokhu kungcola kuyingxenye yenqubo yokucacisa.

Qhubeka kanje njengamahora angu-4 kuya ku-6. Uma usubamba isikhathi eside, ukunambitheka nomzimba okungaphezulu kukhishwa emathanjeni. Gcina ithrekhi yesilinganiso se-liquid, futhi. Umgomo wakho ukuphefumula ngamanzi angama-4 amakhilomitha onke ama-quarts amahlanu owaqala ngawo. Ngakho uma uketshezi luphuma ngokushesha kakhulu, ungakwazi ukumboza kancane ibhodlela, futhi wengeze amanzi amaningi uma kunesidingo.

09 kwezingu-10

Inkomo Yenkomo Iyoba Ngumhlabathi Ocebile, Omnyama

Ngesikhathi samahora amaningana, inhlanzi yenkomo izobe ithathe umbala ocebile, obomvu. Yilokho okufunayo. Futhi uma wenze lokhu okulungile, isitokisi sizoba nokucacile okuhle. Akufanele kubonakale kuluhlaza.

10 kwangu-10

Ukucindezeleka Kwezimali Nge-Cheesecloth no-Chill

Gwema inyama yenkomo ephelile ngokusebenzisa i-cheesecloth-lined strain strainer. Ungagcina amathambo ngokwenza i- remouillage (isiFulentshi for "rewetting"), isitokisi esibuthakathaka esenziwe ngamathambo asetshenziswe kanye.

Okokugcina, kubalulekile ukupholisa isitoreji esiphelile sibe ngu-70 ° F ngaphakathi kwehora elilodwa ukuvimbela ukukhula kwama-bacterium.

Indlela enhle yokwenza lokhu ukugcwalisa isitsha ngamanzi e-ice bese unciphisa yonke ibhodlela yesitoko esishisayo ebhodini lokugeza. Gqugquzela isitoreji ukusheshisa ukupholisa. Uma isifinyelela ku-70 ° F, dlulisela isitokisi esiqandisini lapho izogcina khona izinsuku ezingu-2 kuya kwezingu-3.