Incazelo yokupheka ibhekisela ekusikeni okuncane kwenyama
Emibhalweni yokudla, amaphuzu kusho ukusika ama-slits ebusweni bokudla. Ukusetshenziswa okujwayelekile kakhulu kwamagoli kufaka phakathi ukusikeka okuncane kwendilinga ezinqunyweni zenyama eluhlaza kanye nezihlamba ezijulile ezihlobisa isinkwa esiphakeme sithanda ngenkathi sivumela ukuphunyuka kwe-steam.
Ngenyama, umsila wommese kufanele ungene ku-1/8 kuya ku-4 intshi ejulile. Ngokuvamile, amamaki amaphuzu kufanele ahlukaniswe cishe angaba ngu-1 intshi. Ukusuka lapho, ungangezela iphethini yokuguqula, faka i-aromatics eqoshiwe efana ne-garlic noma i-ginger, noma cindezela umshini owomile osikiwe emaphaketheni amancane.
Ukulinganisa inyama ngaphambi kokuba uyipheke kubangele indawo enkulu ebhekene nokushisa, okuholela ekuphekeni nasekukhuthazeni ukuphendula kwe-Maillard okuholela ekugqumeni okubhakabhaka okuthakazelisayo. Ngezicucu ezinzima ze-steak ezifana ne-flank, ukufaka izinsimbi eziyisikhombisa eside okwenza kube nzima ukuhlafuna.
Ukunqunywa kwamafutha okudla okunjenge-duck inzuzo ngokufaka amagoli, okuvumela amafutha angaphezu kwamanzi ukuba ashise. Ukulinganisa nakho kwenza kube lula ukudla ukuthi uthole ama-marinades. Ngenhlanzi enhle, ukujula kuya emathanjeni kwenza ukushisa kufinyelele ngokushesha enyameni yesikhungo, kunciphisa amathuba okungaphandle okugqoke ngokweqile futhi ingaphakathi elingenalutho. Ukubeka izikhonkwane zezinhlanzi zesikhumba kuzozivimbela ekunciphiseni; imizuzu embalwa efrijini yenza kube lula ukulawula ukujula kwezicucu zakho ngezinhlanzi ezithambile njengezodwa. Ihabhi elibizayo, ngezinye izikhathi elidayiswa njengehhafu leholide noma umuzi womuzi, libonisa isibonelo esiphezulu kakhulu sokulinganisa, okwehlisela inyama ukuba ithole ithambo ukuze likhonze kalula.
Sebenzisa ummese obukhali uma uphawula inyama ngokusika okuhlanzekile; imimese encane, ngaphandle kokuba yingozi, shiya emaphethelweni ahlasele. Qala ngephethini yokusika ediagonal, bese uvula inyama engama-90 degrees ukwengeza ukuphazamiseka.