I-Kitchen Key
I-Stock kanye nomhluzi, kungakhathaliseki ukuthi yenkomo, inkukhu, ingulube, izilwane zasolwandle, noma ngisho nemifino, yizinto ezibalulekile zokupheka. Uma uzibuza ukuthi umehluko onjani, umhluzi (noma u-bouillon) uvame ukwenza emathanjeni nasenyama. I-Stock ayihlanganisi nje amathambo nenyama kuphela kodwa futhi i-aromatics njenge-izaqathe, anyanisi, i-bay njalonjalo ngakho-ke isitokisi sinomsoco onzima ngokwengeziwe kunomhluzi. Uzonciphisa isitoreji ukuthi uqale kahle futhi unganciphisa uma wenza i-sauce ukuze wengeze usawoti ekuqaleni kungabangela ingxube enomusa kakhulu ukuyisebenzisa.
Isitoreji sisebenzise isikhathi-kodwa sihilela izandla ezimbalwa-ngesikhathi. Faka imizuzu engama-30 yokupaka kanye namahora angu-4 kuya kwangu-12 (ukupheka isikhathi eside, ukunambitheka kwe-flavor). Cabanga njengento elula (futhi enhle kakhulu) yeveke yeprojekthi. Futhi, uzodinga okungenani ibhodlela lesitoreji esingu-8. Lesi sidingo asingabizi, ngithatha iqoqo lezinhlaka ezintathu zensimbi ezingenasici (12, 16, no-20 quart) ku-Costco eminyakeni eminingana eyedlule edlule nge $ 60 futhi ungathola ibhodwe ehloniphekile kuTget for $ 30. Awudingi okuthile okufisa noma okubiza njenge-All-Clad noma iKalphalon, kodwa uthole okuthile okukhulu futhi uhambe ngensimbi engenasici noma ehlanganisiwe.
Okuyisisekelo:
Isibalo esisisekelo engisisebenzisayo sokwenza isitoreji ngu-4: 1-1 / 2: 1/2: 1/2. Amakhilogremu angu-4 wamathambo nenyama, ama-1 1/2 amakhilogremu we-anyanisi, namakhilogremu angu-2 ngayinye izaqathe nesilimo esidliwayo esinamagatsha anamanzi. Lesi isilinganiso sisebenzela inyama yenkomo, inkukhu, i-turkey, i-ham / ingulube, i-veal, noma yikuphi inyama futhi yenza cishe i-2 quarts yesitokisi. Amanani akudingeki abe khona ngokuphelele.
Uma usuhlangene izithako zakho eziyinhloko unokhetho lokwenza isitokisi esimnyama noma isitokisi esincane (nakuba inyama yenkomo izobe isigaye mnyama). Umehluko wemibala uncike ukuthi ngabe izithako zigajwe noma cha ngaphambi kokuba ungene embizeni yesitoko. Futhi unenketho yokugaya amathambo / inyama noma ukugcoba i-aromatics (imifino) kanye.
Ukuhlwaya kuveza ukunambitheka okucebile ngakho ngivame ukwenza njalo kokubili.
Ukugcoba amathambo nenyama nakho kuholela esitokisini esincane samafutha kanye nesitoreji esicacile ngoba amafutha amanengi ahunyushwa ngokugcoba futhi amaprotheni ahlanjululwe (ahlangane) ngakho-ke awunawo amaprotheni awela phansi esitokisini futhi akwenze ifufu. Ngokusobala uma usebenzisa amathambo asele kusuka ku-turkey okugcobe noma umsila omelayo lesi sinqumo senziwe. Uma ngigcoba inyama ngiyidla wonke amafutha ekugcineni, ngidla i-pan ngamanzi, bese ngengeza ama-juice ebhodweni lesitokisi.
Amakhambi nezinongo nazo zihlanganisa njalo emasimini. Amaqabunga e-Bay aseduze no- rigueur njengama-pepper corns. Ngiphinde ngithanda ukufaka i-parsley entsha (iziqu nazo zonke) ezitokisini ezenziwe nenkukhu noma i-turkey. Kodwa njengomthetho ngiyigcina ilula ngaphandle uma ngihlela ukusebenzisa isitoko ngokushesha ngesobho noma isobho esithile ngoba angifuni ama-flavour aphazamise usuce ngenza izinyanga ezintathu kusukela manje. Qaphela: ungangezi usawoti esitokisini noma uzoba usawoti kakhulu njengoba kunciphisa.
Ngezinye izikhathi ngiye ngifake kancane i-anchovy paste, i-soy sauce, noma i-rinds ka-parmesan eya ngasekupheleni ukuqinisa ubuhle. Zonke lezi ziqukethe i-MSG eyenza isitoreji sibe mnandi futhi ngezinye izikhathi ngize ngengeze ngqo i-MSG (Accent).
Awudingi okuningi.
Indlela yoku:
- 1. Gwema, u-peel, no-anyanisi we-quarter. Phula izaqathe nesilimo esidliwayo esinamagatsha anamanzi zibe yizicucu ezinkulu (inothi, shiya imifino ehlumela emasimini esilimo esidliwayo esinamagatsha anamanzi). Engeza embizeni eyi-8-quart enyama kanye nanoma yimaphi amanye amakhambi (kodwa hhayi ama-pepper corns). Gcwalisa amabhodlela angaphakathi kwamasentimitha amabili phezulu futhi usethe phezu kokushisa okuphezulu.
- 2. Uma ama-bubbles aqala ukwakha, ukunciphisa ukushisa kuya phezulu. Phinda, unciphise ukushisa kuya enkundleni, lapho amabhulokhi enza futhi futhi aqhubeke ephinda kuze kube yilapho ibhodlela lihlaba kahle ngokushisa okuphansi.
- 3. Njengoba ibhodlela liveza, isikhala sizokwenza phezulu, sikhiphe futhi silahle. Ngesikhathi ufinyelela ukushisa okuphansi akumele kube khona isikhala, engeza ama-pepper corns (ahamba, ngakho-ke uma uwafaka ngenkathi uhamba ngekhanda uzobavala).
- 4. Uma ibhodlela lifika phansi livumele ukuthi liqhubeke limile, limbozwe kancane, amahora angu-3 kuya kwangu-11, libheke nje ngesinye isikhathi, futhi lengeze amanzi amaningi uma izinga liwela phansi ngezithako.
- 5. Uma usuqedile, cindezela ama-solids uphinde uwalahle kude. Vumela isitoreji siphume, bese siqandisisa ubusuku.
- 6. Ngosuku olulandelayo, hlela futhi ulahle noma yimaphi amafutha aqoqwe phezulu. Qaphela ukuthi isitokisi sizobe sesiphenduke ubusuku obumnyama. Kuleli phuzu ngibhala isixuku sezikhwama zefriji ezi-1 ze-pint zippered, fanisa isitokisi kubo ezingxenyeni ze-1-indebe bese uzifisa. Kufanele ube nezinkomishi ezingu-8. (Ngokomuntu, ngivame ukwenza kabili lesi sixazululo ngoba akuyona inkinga enkulu ngaphezu kwebheksi elilodwa, alithathi isikhathi eside ukwenza.)
- 7. Ngalezi zikhwama ezincane zobuhle efrijini lami ngingenza kalula i-sauce ehle kakhulu ngesikhathi sesaziso (ngisusa izikhwama emanzini ashisayo). Uma ngingasidingi indebe yesitokisi ngizoyihlanza kancane; qhekeza isitokisi esiqhwa, esikhwameni, ngemuva kommese osindayo; bese uphakamisa lokho engingayisebenzisi.
Ungathola izikhombisi-ndlela ezithile zezitokisi eziningana lapha:
- Yenkomo Stock
- Izinkukhu ze-Nkukhu
- I-Fish Stock
Omunye umcabango wokugcina. Ungalokothi ulahlwe amathambo ukuthi uyapheka noma awuhlaza, uwafake esikhwameni futhi uwafake kuze kube yilapho uzokwenza isitoreji. Ngalolu daba, ungalokothi uphonse amagobolondo ama-shrimp, crab noma ama-lobster. Ngisho noma wenza nje isobho lesikhukhu, ukwengeza amathambo avela enkukhu eyosikwayo uyokwenza isobho konke okucebile kakhulu futhi okunambitheka kakhulu futhi amathambo anjalo angene ebhodweni asalokhu efriziwe.