Kutjho ukuthini ukutjho ithambo?

Ku "french" ithambo liyisigamu se-culinary elisho ukusika inyama kude ekupheleni kombundu noma ukusika ukuze ingxenye yethanga ibonakale.

Okwenza amabhomu aqhutshwe

Lokhu kwenziwa ngezimvu, imvu, nenyama yengulube kuphela ngezizathu ze-esthetic noma ukubonakala. Eminyakeni edlule, amathambo avele ahlanganiswe amaphepha aqoshiwe. Ngesikhathi ukuvulela ithambo kusenziwa, ukufaka amaphepha aqoshiwe akuvamile ukwenza.

Izidlo ezivuthiwe ngokuvamile

Izibonelo ezivame kakhulu zenyama eboshiwe zingatholakala emgodini oqoshiwe, kungakhathaliseki ukuthi yinkomo, ingulube noma iwundlu, izimbambo zazo ziphephile kuzo zonke inyama, amafutha kanye nesinkwa . Izimbambo zakhiwa zibe yindilinga noma imidwebo yomqhele futhi zikhonjiswe ndawonye nge-twin ye-butcher ngakho limi. Ngokuvamile, ingaphakathi le "umqhele" lugcwele isinkwa esilungile.

Ukupheka Ukusebenzisa I-Bone-Frenching Technique

I-Frenching Technique Isetshenziswe Kwezinye Izidlo

Akuwona amathambo kuphela anikezwa inqubo yokuFrance. I-Frenching itho futhi ukusika ukudla ngendlela ethile ukuqinisekisa ukuthi ukudla kupheka ngokulinganayo ngaphezu kokubukeka okukhangayo lapho kuvezwa.

Imifino emibili ehlanjwe ngokuyinhloko ngamabhontshisi aluhlaza kanye namazambane noma amafriji.

Lokhu kusho ukuthi banqunywa emigqeni ende, emincane, eyaziwa ngokuthi i-julienne cut.

Ukupheka Kwemifino Ukusebenzisa I-Frenching Technique