Uma ungenakho ukufinyelela ku-grill yangaphandle, noma mhlawumbe kubanda kakhulu ukuphuma ngaphandle, usengakwazi ukupheka isiteji esimnandi ngaphandle kokushiya ikhishi lakho. Sasivivinya amasu amane ahlukene. Ngamunye usebenze kahle, futhi kukhona okuqinisekile ukuthi kuyindlela engcono kakhulu kuzo zonke izintandokazi ze-steak.
Imithetho Ephansi
Ungasebenzisa noma yikuphi ukusika kwe-steak kulezi zindlela, kodwa uma siqhathanisa nathi, sasebenzisa ama-steaks we-fattier, njengama-NY strip noma i-ribeye, uthathe phakathi kwe- 1 no-1 1/2 amasentimitha ubukhulu .
Ngamunye wayelethwe ekamelweni lokushisa ngaphambi kokupheka, okusho ukukhipha esiqandisini bese uvumela ukuba uhlale ereeni imizuzu engama-30 kuya kwengu-60 ngaphambi kokupheka.
I-steak yokushisa ekamelweni izoba ngcono ngoba idinga isikhathi esingaphansi kokushisa, okusiza ukuthi kuqinisekiswe ukuthi ayiqedi.
Futhi ukukhuluma ngokupheka, indlela engcono kakhulu yokupheka i-steak indoors i-cast-iron skillet. Insimbi yokushisa iyashisa futhi ihlale ishisayo, futhi ngoba igcwele, ungaqiniseka ukuthi yonke inch of steak yakho ixhumana nokupheka kwayo okushisayo.
Futhi, ukupheka i-steak enkulu, udinga ukuyikhipha ngokwanele . Lokhu kusho ukuningi kasawoti wamaKosher kanye nomsundu omnyama omusha.
Okulandelayo, sithatha ukuthi uthanda ama-steaks akho aphakathi nendawo-ajwayelekile kubantu abaphakathi , ngoba yilokho okushiwo amasu angezansi. Uma uyabathanda kancane noma ngaphezulu, kuzodingeka ushintshe izindlela lapha ngokufanele.
Ekugcineni, uzodinga ukuphumula ama-steaks akho .
Ukuphumula kuyasiza ukulondoloza ama-steak, ukuze kungabikho ukuphuma uma ufika kuwo. Izikhathi zokuphumula zendlela ngayinye zifakiwe emiyalweni.
Futhi-ke, khumbula ukusika ama-steaks akho ngokusanhlamvu . Nakuba lokhu kubaluleke nakakhulu ngama steaks ezinzima njenge-stank steak noma i-skirt steak, ngisho ne-steak ithenda efana ne-ribeye iyoba nzima uma uyiqeda ngokusanhlamvu.
Uma uzoya enkingeni yokupheka ngendlela efanele, ungase uyiqede kahle, futhi.
1. Ngaphambi kokusesha, Bese uqede kuhhavini
Ukuthungatha kusho ukufaka ukushisa okuphakeme kakhulu kwenyama, ngenhloso yokuyiqothula nokukhiqiza i-crustful crust ngaphandle. Akudingeki ukuthi uthi, ufuna ngempela ukuba i-steak yakho ibe ne-brown, ne-flavorful crust, nokubukeka kuyindlela yokuyithola.
Enye yezindlela zendabuko zokupheka i-steak isebenzisa inhlanganisela yokugunda, ukuze ubontshise i-steak, nokushisa okungaqondile kuhhavini, ukuyiphekela ekufuneni kwakho okufunayo. Akudingeki ukuthi uyenze ukuthi ungenzani, kepha kungokwemvelo ukusesha kuqala nokuqeda kuhhavini, futhi yilokho okukwenza lokhu.
Thola i-skillet yakho eshisayo, engeza amafutha athile okushisa , njengamafutha aqoshiwe, bese usetha i-steak yakho esikhwameni. Hlola imizuzu emibili, flip uphinde useshe amanye amaminithi amabili, bese udlulisela lonke i-skillet ku-ovini engu-350 F emizuzu emibili kuya emi-5. Bese uyiphonsa, susa i-steak kusuka esikhwameni bese uyivumela ukuba iphumule, ifakwe emaphoyiseni, ebhodini lokusika imizuzu engu-7.
Ngokuvamile, lo steak ubuke futhi wanambitha kahle kakhulu. Isikhathi sokupheka siphelelwe imizuzu engu-15 kuya kwezingu-18, okuyibeka kahle phakathi kwepakethe.
Izinzuzo: Lena indlela yendabuko esebenze kakhulu. Uma usudlile isitimela esitolo sokudlela , cishe sekuphekwe ngale ndlela.
Le ndlela ikhiqiza i-crust-seared crust, okuyiyona nto oyifunayo kusuka ku-steak ephekwe ngokuphelele.
Umgogodla: Esivivinyweni sethu sasihlonipha indandatho encane, eyimpunga emaphethelweni, okukhombisa ukuthi inani elincane lokudlulela ngaphakathi ngaphandle.
Inqubo yokupheka ishiya igumbi elincane ngesiphambeko ngokuhambisana nesikhathi, okungenza kube nomuzwa wokuthuthumela ekhishini.
2. "I-Reverse Sear"
Kule ndlela, siphendula amatafula endleleni yangaphambilini. Lesi sikhathi siqala i-steak kuhhavini bese sisesha ngemva kwalokho.
Ngokuseshwa okuphambene, akukho ukusheshisa okukhethekile, akukho ukuphazamiseka (ngokungafani nendlela eyedlule), okwenza le nqubo ibe yinto engalungile.
Emva kokupheka, faka i-steak epanini leshidi nge-rack bese uyidlulisela ku-ovini le-200 F, lapho izopheka imizuzu engu-20 kuya kwezingu-35.
Ukushisa kwakho okubhekiswe ku-steak kuyinto eyi-120 kuya ku-130 F, lapho kubhekwa khona kungavamile . Emva kokugcoba i-steak ngamafutha, ukusesha okusheshayo epanini elishisayo (zombili zombili) lizolifinyelela ku-135 F. Ukusebenzisa ukushisa okuphezulu ekupheleni kokupheka kusho ukuthi uzodinga isikhathi sokuphumula eside, kepha imizuzu engu-10 kufanele ube ningi.
Izinzuzo: Le steak ibonise kancane kancane indandatho engavumelekile engamagundane esayibonile endleleni eyedlule, ibuye ipheke yonke indlela, futhi iholele endaweni ejwayelekile-engaqabile nge-lovely crered creust ngaphandle. Inqubo yokupheka ngokwayo yayikhululekile kakhulu.
Umthamo : Uhlangothi lwe-flip lendlela ekhululekile ukuthi yindlela encane kakhulu, ngezikhathi zokupheka noma yikuphi kusukela kumaminithi angu-30 kuya ku-45. Noma kunjalo, uma ufuna i-steak ephelele, futhi ungakhathazeki ukulinda, lokhu kungase kube indlela yakho.
3. Indlela ye-4-3-2
Indlela ye- 4-3-2 ihilela ukupheka i-steak imizuzu emine epanini elomile elishisayo, liyijike futhi lipheke imizuzu emithathu, bese liphumula kabili.
Yindlela elula, futhi ngokusheshisa kakhulu, kuyilapho iningi lichaza ngokuphindaphindiwe i-steak ene-char ephekwe kwi-grill yangaphandle. I-caveat kuphela ukuthi isebenza kahle kakhulu nge-boneless, kunokuba ithambo-ngaphakathi, i-ribeye ngoba i-steak idinga ukuhambisana ngqo ne-pan, futhi ithambo lembambo lingaphazamisa lokho.
Izinzuzo: Le ndlela yayilula ukuyilungisa, okusheshayo (imizuzu engu-8 kuphela ehlanganisiwe yokupheka nokuphumula isikhathi), futhi yakhiqiza i-steak eyayiphekwe ekupheleleni okuphakathi naphakathi okungajwayelekile. Uma ujabulela i-ste-charniwe, lokhu kuyindlela yakho.
I-Cons: Ngokusobala uma ungenandaba nomphumela ovuliwe, ungase ukhethe indlela elandelayo. Le steak iphinde ikhombise ama-degree of doneness ahlukene emaphethelweni (nakuba lokhu kungancishiswa ngokuqinisekisa ukuthi i-steak inqunywe ukulingana okufanayo).
4. I-Oven-Only Method
Ngaphandle kokuvuna ukudla, ngale ndlela sisebenzisa futhi ibhande elikhululekile lebhotela phezulu phezulu kwe-steak ngaphambi kokupheka, epanini leshidi nge-rack, kuhhavini engu-450 F, imizuzu engu-15 kuya kwangu-20, ilandelwa u-5 ukuphumula komzuzu-10.
Izinzuzo: Le ndlela yakhiqiza i-steak nge-doneness ngisho nokuthungwa okuncane. Izinga eliphansi lokugqothula livumela ukuthi ukunambitheka okuhlanzekile kwenkomo yenkomo ekhulile kukhanye. Akuzange kubonise noma yikuphi okushiwo "indandatho" ekhomba ukupheka.
Umthamo: Le ndlela ngeke ihambise ukukhanya okugcwele okukhiqizwa ngamasu ahlongozwe ngenhla, ngakho ukuthungwa kwalo kuzoba ngenye indlela. Ngaphezu kwalokho, izinga elincane lokubhakabhaka lisho ukuthi ngeke likwazi ukunambitheka okwedlulele okwenziwa yi-Maillard futhi inyama yayinomkhuba wokwehlisa ihhavini. Isikhathi sokupheka esiphezulu samaminithi angu-30 (ukupheka kanye nokuphumula) kusehlangothini olude kakhulu.