Amagama amaningi okupheka ahamba phambili, kodwa amanye amagama angase abe okuncane kakhulu. Ukumemeza kungomunye walezo zinkinga eziphathelene nokudla okungasho ukuthi umehluko phakathi kwelayisi elishisayo nokushiswa. Lokho leli gama empeleni lisho ukuletha uketshezi kuhulumeni ngaphambi nje kokubilisa. Uzobona izinqwaba ezincane ezakhayo futhi zikhuphukela phezulu. Uma ibhodlela lakho liqala ukubilisa, vula ukushisa phansi ukuze ulondoloze lokho kuphuza okuncane.
Kuyini Simmering?
Ukumemeza kuyisikhathi esivamile sokuthi uzobe uthethelelwa ekucabangeni ukuthi kuyisimangalo nje sokubilisa. Kodwa ukumemeza kubhekisela ebangeni lokushisa elithile, futhi kuyindlela elula yokupheka yonke imifino, isobho nama-stews, ngisho nokusikeka okukhulu kwenyama. Ezobuciko zokupheka, ukucwilisa okuthile kusho ukuzipheka ngamanzi okushisa kusuka ku-180 ° F ukuya kuma-205 ° F. Ngokumemeza uzobona amabhulebhu akha futhi ehamba ngobumnene emanzini, kodwa amanzi asengakabilisi egcwele .
Nini ukuze Simmer
Ukumisa kuvame ukusetshenziselwa izinto ezifana nokupheka irayisi, lapho ibilisa kushisa kakhulu isikhathi sokupheka. Yindlela ekahle yokupheka yokwenza amasheya ngoba kushisa ngokwanele ukudiliza u-cartilage emathanjeni kepha ulula kangangokuba awukhiqizi ama-bubbles amakhulu. Ukuqubuka kwamathumba agcweleyo kungaphazamisa inqubo yokucacisa, okuholela esitokisini esinamafu.
Akukho lutho oludinga ukupheka ekubilweni okugcwele. Shiya ukukhathazeka komshini wokuwasha.
Simmering nayo iphelele ekubhakeni ukusikeka okunzima kwenyama . Izicubu ezixhumeneyo emzimbeni, okwenza ezinye izicucu zenyama zibe nzima futhi zihlambuluke uma ziphekwe ngendlela engafanele, zenziwe ngeprotheyini okuthiwa i-collagen.
Kodwa, lapho kushisa emazingeni okushisa ephakathi kuka 160 ° no 205 ° F, i-collagen iqala ukuncibilika futhi iphenduke i-gelatin, egqoke izintambo ze-muscle yenyama futhi ibangele ukuthi izwele futhi inomsoco. Ngakolunye uhlangothi, inyama ebilisiwe, iba nzima futhi i-stringy, ngoba izinga lokushisa eliphakeme lenza ukuthi amaprotheni ahlonishwe.
Ingabe Ukukhohlisa Okufanayo Ukumangalisa?
Ngenkathi abaningi abapheki basekhaya bevame ukuzwa ngokuzingela ngokulungiselela amaqanda, kungasetshenziselwa ukupheka ezinye ukudla kanye. Ukumemeza kungahle kubonakale njengalokho okudingayo ukuze usebenzise okuthile ngokuqondile, kodwa isimemezelo sishisa ngempela! Ukuziqhenya, ngokuqhathanisa, kuyindlela ehlakaniphile, besebenzisa amazinga okushisa ama-140 ° F kuya ku-180 ° F. Kulo lokushisa, ungase ubone ama-bubbles amancane phansi kwebhodini, kodwa akukho ukuqhuma okusebenzayo. Lokhu kwenza i-poaching iwusizo ekuphekeni izinto ezintekenteke njengeamaqanda , okungaqhekeka uma kuqubuzana ngokweqile.