Amathendeni, Amigidi, i-Silverskin nokuningi
Ngibhala kabanzi mayelana nokupheka inyama, futhi ngezinye izikhathi ngizibheka ngibheke ngokujwayelekile emathisheni asebenzayo njengokungathi kuyinto eyodwa kuphela. Empeleni kunezinhlobo ezimbalwa zezicubu ezixhumene nenyama.
Kukhona uhlobo olusobala, njengezintambo, ezihlanganisa imisipha emathanjeni; kanye nemigqa, ehlanganisa amathambo komunye nomunye.
Khona-ke zikhona lezo zimashi zamashubhu amhlophe, okuthiwa i-silverskin, ezungeze imisipha yonke.
Okokugcina, izintambo zomzimba zomuntu ngamunye zihlanganiswe nezicubu ezixhunyiwe, nakuba zingabonakali kangako.
I-Collagen Vs. Elastin
Akuzona nje ukuthi izicubu ezixhumeneyo zinemisebenzi ehlukene, zenziwe ngezinto ezahlukene eziziphatha ngendlela ehlukile uma ziphekwe.
Kukhona i-elastin, iphrotheni eyenza i-silverskin nemigaments. Lokhu yizinto ozicabangayo njenge-gristle.
Kungakhathaliseki ukuthi kuphekwe kanjani, i-elastin izoba i-chewy ne-rubbery. Into engcono kakhulu ongayenza ukukhipha okuningi ngangokunokwenzeka ngaphambi kokupheka.
Futhi-ke kukhona iphrotheni ebizwa ngokuthi i-collagen. Ukuze sikuthole sidinga ukusondeza ezingeni lamaphrotheni amangqamuzana awenza inyama ngokwayo.
Inyama yakhiwa amangqamuzana amade abizwa ngokuthi ama-fibers, futhi imfucu ngayinye ye-muscle fiber isongwe emgodini owenziwe i-collagen.
Izindwangu zodwa zihlangene ndawonye ngezibopho, nesikhwama ngasinye sihlanganiswe emgodini we-collagen. Ngenkathi amangqamuzana omzimba ngamunye (amafayili) amancane kakhulu ukuba angaboni, yizicathulo esizihlukanisayo njengezinhlamvu zenyama.
Uma uke wabona iresiphi eyakuyala ukuba uhlukanise inyama ngokusanhlamvu, lezi zinqwaba yilezi okusanhlamvu ozicholisayo.
Umsebenzi walezi zicubu ezihlangene ukudonsa amathambo lapho kuhlanganiswa imicu ye-muscle, ngakho-ke idinga ukuqina. Futhi umsebenzi omningi umsila wenza (njengemisipha emilenzeni nasemagxeni), kunzima kakhulu lawo mahlathi.
Imisipha ezungeze ngemuva kanye nezimbambo, ezitholakalayo kancane, zingaphansi kwalolu hlobo lwamacubu axhumene nabo, yingakho zivame ukuba zithenda.
Njengo-elastin, i-collagen inzima. Uma uzama ukudla ucezu olunyosiwe lwenkomo eluhlaza, luzobe luhlaziya kakhulu, ngoba lezo zigqoko ze-collagen ezizungeze imfucumfucu ye-muscle ziyobe ziphelele.
Kodwa ngokungafani ne-elastin, i-collagen inganciphisa futhi iyancibilika uma iphekwe ngendlela efanele.
Ukupheka okuphansi: Isihluthulelo sokudiliza i-Collagen Down
Uma ushisa phakathi kuka-160 ° kuya ku-205 ° F, i-collagen izoqala ukuncibilika. Kwenzekani ukuthi i-collagen ihlehla futhi iphenduke ibe yi-gelatin, elula futhi enhle.
Lokhu akukwenzeki ngaso leso sikhathi - empeleni, kungathatha amahora amaningana. Isihluthulelo ukuwugcina ngaphansi kuka-160 ° kuya ku-205 ° F, okulula ukukwenza ngokupheka ketshezi, okuyinto inqubo eyaziwa ngokuthi i-braising .
Ungaphinda wenze lokhu kumuntu ozobhema noma ngebhasi, kodwa kuthatha ikhono eliningi nokunakwa. Ngokuqhathanisa, ukubopha kuyinto enhle kakhulu.
Ukupheka inyama kuya ku-160 ° F noma ngaphezulu kubangela ukuthi imisipha ibophe ngokwabo ukuze ibe yinto enzima futhi eyomile. Uyazi lokhu uma uke waba ne- steak ephekwe kahle . Kodwa ukusikeka kwenyama esiyisebenzisayo ama-steaks akuqukethe i-collagen eningi, yingakho kungaphekwa ngokushesha kakhulu, ekushiseni kwangaphakathi okungaphansi kuka-140 ° F, futhi kusethenda.
I-Gelatin Yenza Ukudla Kwezinyama Ne-Succulent
Kodwa ngokucutshungulwa okwenziwe yi-collagen yenyama, njengoba nje izinsipho zomzimba ziba nzima futhi zomile, i-collagen ezungeze imfucumfucu ye-muscle iqala ukuqhaqhazela, igubuze amafayili emisipha ne-gelatin, inike inyama ibe yinyama enomsoco futhi enomsoco emlonyeni wakho.
Ukwengeza, lezi zibopho ziqala ukukhulula uma ama-sheaths ebabambe ndawonye elula. Ngakho-ke, yize izinsipho zomzimba ziqinile futhi zomile, inyama ngokwayo izobonakala ibe yethenda futhi inomsoco.
Nalapha, lokhu kuyisiqalo sokusika okwenziwe i-collagen yenyama enjengezinyosi ze- chuck , kunezimbambo noma ezincane .
Enye indlela yokwehlisa ukusikeka okunzima kwenyama kungukuqeda lezo zigqoko ze-collagen ngokugwinya inyama ngenhlanzi yenyama. Lokhu kuvumela inyama ukuba iphekwe ngokushesha. Ngokuphambene nenkolelo ethandwayo, noma kunjalo, ukudoba akuhambisani nomzimba .
Ngokunye, enye into eyenzekayo lapho inyama ishaywa kancane kancane ukuthi amafutha angaphakathi naphakathi kwemisipha nayo ihlanganisa futhi igqoke imicu ye-muscle. Lokhu kunomthelela nakakhulu ekuzweleni kokudla okunomsoco emanzini ase-braised.
Ngakho-ke, ungabhekana nokusikeka okunzima kwesilwane esivela ngemuva kwesilwane, njenge-rump roast (ie round round), futhi i-collagen izokwehla ngempela. Kodwa ngoba inyama yezinyosi iningi kakhulu kunezinyosi ze-chuck, i-braised rump roast ngeke ibe yinto enhle njenge-braised 7-bone chuck .
Ezinye Imithombo ye-Collagen
Ngachaza umehluko phakathi kwe-tendon kanye nemigqa ngaphambili, futhi ngokuthakazelisayo, amathoni ayenzeka kakhulu ku-collagen.
Uma uke wabhekwa isobho se-taston yenkomo, okuyisilinganiso esivamile esitolo se-noodle se-Vietnamese, uyazi ukuthi i-gelatinous emangalisayo yenzoni ye-beef ekhonjiwe, futhi nokuthi ukwaneliseka kanjani umhluzi we-gelatin.
Okokugcina, ngenkathi kungesona izicubu ezixhunyiwe nge-se, i-cartilage ingenye umthombo we-collagen. Uma i-simmered, i-cartilage emathanjeni ihlehlela phansi ibe yi-gelatin, enika umzimba ongahle emasimini nase- consumés .
Amathambo ezinkomo ezincane aqukethe i-cartilage eningi, ekugcineni ephenduka ithambo njengeminyaka yezilwane. Yingakho amathambo e-veal ahlonishwa ikakhulukazi ngokwenza isitokisi.
Izinyawo zezinkukhu ziyi-cartilage ehlanzekile, okwenza kube kuhle kakhulu ekwenzeni izinkukhu zezinkukhu .