Kungani Kufanele Ufunde Ukwehla Kwemisipha Eyisisekelo Yokwelashwa?
Enye yezinto zokuqala wonke umfundi oqala ukuklamba ufunda ukuthi angayenza kanjani ukusikeka kwamakhemikhali ahlukahlukene kanye nokubunjwa, njenge-julienne, idayisi, i-brunoise nabanye. Kodwa ngisho noma ungesiyena umfundi we-culinary (noma umpheki oqeqeshiwe), ukuqonda kahle lokhu kukhishwa kommese kungakuthuthukisa izinga lokudla opheka, ngezizathu ezimbili:
Izikhathi zokupheka ezingafani.
Izingcezu ezinkulu zemifino zithatha isikhathi eside ukupheka kunezincane. Ngakho-ke uma u- sautéeing izaqathe ezinqunywe ngobukhulu obuhlukene nobubunjwa, uzobe uqaqa izingcezu ezincane ngenkathi lezi zinkulu ziqedile, noma uzopheka izingcezu ezincane kahle kodwa ushiye ezikhudlwana eziphekiwe. Inqubo yokusika ehambisanayo iqinisekisa ukuthi ukudla kwakho kuphekwe ngendlela efana nayo yokunikela.
Ukuncenga okubonakalayo okubonakalayo.
Futhi, yilokho okuyingxenye yobuciko bokupheka. Yiqiniso, akekho ozokhipha umbusi futhi alinganise ukusikeka kommese wakho - ngaphandle uma usesikoleni sokudla . Kodwa umsebenzi womkhwa ongenamathele wenza isidlo esibheke kahle.
Umsebenzi wokumese umkhwa ubonisa umpheki oziqhenya ngomsebenzi wabo futhi engathathi izinqamuleli. Kuyindlela yokukhokha ukuncoma kunoma ubani okhonza isidlo - ukusho kubo, empeleni, "Uyakufanelekela inkinga."
Bheka izifinyezo ezansi ngezansi ukuze uthole ulwazi oluthe xaxa ngalunye lokwehlukaniswa komese ngamunye:
I-Batonnet
Brunoise
Brunoise enhle
Noma ukuphequlula igalari yesithombe esibonisa wonke umese wokuqala wokusika, bheka lokhu Umsila Usika Igalari Yezithombe .