UBertrand Russell, ekhuluma ngesazi sefilosofi esingumGreki u-Heraclitus, usikhumbuza ukuthi umuntu onomqondo ofanele ukutadisha emva kwezinkulungwane zeminyaka kungase kuthiwa ube ngumuntu ohlakaniphile, ngisho noma leyo mibono ibonakala iyinqaba kithi namuhla.
"Uma umuntu ohlakaniphile eveza umbono obonakala ngathi asiyinqaba, akufanele sizame ukufakazela ukuthi ngandlela-thile kuyiqiniso, kodwa kufanele sizame ukuqonda ukuthi kwenzeka kanjani ukuba kubonakale kuyiqiniso."
Le ndlela isebenza ngokulinganayo uma ucubungula amasu amasiko athile okugcoba, okubheka ukuthi yilokho okwenzekayo, isibonelo esihle.
Ukuzibheka kuyindlela yokupheka inyama lapho inyama ihlanganiswe khona ungqimba lwegciwane ngaphambi kokuyidla.
Umqondo walokho kubonakala ungenangqondo kithi namuhla, hhayi nje ngenxa yenkambiso yethu yama-fat-averse. (I-infatuation yethu emfushane ne-bacon ngesikhathi se-aughts yinkinga ye-classic ngaphandle kokufakazela umthetho).
Lo mqondo ubonakala ungaphuthelwa iphuzu (kithi, noma kunjalo) ukuthi kungani sikhathaza ukugcoba inyama kuqala, okuzokhiqiza inyama enethenda futhi enomzimba ngaphakathi ngaphakathi enombala obomvu, ongaphandle. I-slicing crosswise ibe yi-roast kanjalo inika ama-servings ahlinzeka ngokungafani kahle kwama-flavour nama-texture ku-bite ngayinye. Ukufaka amaqebelengwane ngamafutha kungavimbela ukugqothula kwangaphandle (okwenzeka ngenqubo ebizwa nge -Maillard reaction ).
Ake sikhumbule, kodwa, ukuthi ukugcoba kwakunjani eminyakeni eyizinkulungwane noma ngaphezulu edlule lapho amasu afana nokukhwabanisa akhiwa. Kwakungekho ukudayela noma izilungiselelo zokushisa ekhishini, noma, ngaleyo ndaba, ama-thermometers. Ngempela, kwakungekho ama-ovens alula. Labo ababekhona kwakhiwe ngamatshe futhi bakhishwa ngamapulangwe, kodwa base besetshenziselwa ukupheka isinkwa.
Inyama yayigwetshiwe ngokuphambuka phezu komlilo oshisayo noma amalahle. Ukulungisa ukushisa okuhilelekile kuhilela ukuqhuma noma ukuqhubekela phambili emlilweni.
Ukupheka akuyona into ehlukile kuphela. Inyama yayihlukile, futhi. Inyosi ngalezo zinsuku yayiyindlala kakhulu futhi inzima kunomkhiqizo ophazamisayo owawujabulela namuhla. Izinkomo zidla utshani, futhi kwakudingeka zizungeze ukuze zithole. Utshani alukhathali kabi, futhi ukuhamba kuholela emisipha enzima.
Ngaphezu kwalokho, izinkomo ngaleso sikhathi azizange zihlatshwe umzuzu lapho zifika ekuvuthweni, njengenkomo yenkomo namuhla. Uma unenkomo, ungayigcina isikhathi eside ngangokunokwenzeka, ngenxa yobisi bayo, yebo, kodwa futhi nokufudumala kwayo. Ukuhlala nenkomo ngesikhathi sasebusika kwavumela ukushisa komzimba okukhulu ukushisa izindlu zakho zokuhlala. (Akungabazeki ukuthi izinkomo zathola ukuthi leli lungiselelo liyamnandi futhi, linikezwe okunye okulala ngaphandle kweqhwa.)
Ngako-ke izinkomo ezaya ekuhlatshweni zazihlale zikhona emilenzeni yazo yokugcina, okusho ukuthi endala, ekhuni kanye ne-chewier.
Kulezo zimo, kwakungenangqondo ukugxilisa i-roast ekushiseni okuvuthayo kwelangabi elivulekile.
Okokugcina, kukhona isiphala ngokwayo. Uma sigubha ucezu lwenyama namuhla, asike neze siphumelele ukubambelela induku enkulu noma i-spike kuyo ngaphambili, ngoba siyazi ukuthi lokho kuzobangela ukulahleka okukhulu kwamanzi, kushiye inyama ephekiwe futhi ibe nzima.
Futhi-ke, ukulahlekelwa umswakama ovela ngaphakathi kungapheli noma kunqunywe ngokufaka ingaphandle kwendwangu yamafutha. Kodwa iphuzu liwukuthi phakathi neminyaka ephakathi, inyama egazingiwe yinyama eyomile, ngakho-ke umpheki ophakathi wayengeke aphuthelwe ngokuzama noma yini ayengacabanga ngayo yokugcina umswakama obuningi ngangokunokwenzeka enqeni yenyama.
Enye inqubo, ebizwa ngokuthi i- larding , ihilela ukucubungula amanxeba amafutha ngaphakathi kwendawo yokugcoba, ngokungafani nokuyifaka emaqenjini amafutha. Bheka futhi i -chateaubriand evelele , i-roast eyayilungiswe kahle ngokuyifaka ema-steaks bese iyigcoba kuze kube yilapho ama-steaks angaphandle (esalahlekelwa khona) ashaywa.