Ukukhwabanisa nokubhaka
Ukugaya nokubhaka kunezinhlobo zokupheka okushisa okushisa okusebenzisa umoya oshisayo omile ukupheka ukudla. Njengazinye izindlela zokupheka ezishisayo , ukugaya nokugqoka ubhontshisi obuseduze, okubuye kube nokudla okunambitheka namafutha.
Womabili lawo magama achaza indlela yokupheka into ngokuyivulela emoyeni oshisayo, omile, ngokuvamile ngaphakathi kwehhavini nasezingeni lokushisa okungenani okungama-300 ° F futhi ngokuvamile eshisayo.
I- oven convection , ehamba emoyeni oshisayo kulo lonke ihhavini, ingathuthukisa ukusabela kwe-browning.
Ngokusobala, ukukhwabanisa okwenzekayo lapho sishisa ama-carbohydrate (njengalapho sibheka isinkwa, isibonelo) ngumphumela we- caramelization , kuyilapho ukudonsa kwezinyama kwenzeka ngenxa yezinto ezibizwa nge- Maillard reaction .
Ukupheka Kuveziwe
Ukugaya nokubhaka kokubili kudinga ukuthi ukudla kuphekiwe, ngakho-ke umoya oshisayo, omile oletha ukushisa, hhayi ushukela ovela ekudleni.
Ngenxa yokuthi kusetshenziswe ukushisa okungaqondile, ukupheka nokugaya ukupheka ukudla ngokulinganayo kusukela zonke izindawo zokudla zivezwa ekushiseni ngesilinganiso esifanayo. Lokhu kuhluke ku- pan-frying , isibonelo, lapho ubuso obathinta ipani elishisayo lishisa kakhulu kunalo ohlangothini olubheke phezulu.
Ukugoqa: Ukunwetshwa kwe-Browning okuthuthukisiwe
Ngisho noma amagama athi "ukugaya" nokubhaka ngokuvamile asetshenziselwa ngokungafani, abanye abapheki bahlukanisa phakathi kokubili okusekelwe ekushiseni, ngokugcoba okusho ukushisa okukhulu futhi ngaleyo ndlela ngokushesha futhi kunamabala okugqamile kunokubhaka.
Abanye bangase bakhethe ukusebenzisa igama elithi "ukugaya" ikakhulukazi ukudla, izinkukhu kanye nemifino, kodwa sebenzisa igama elithi "ukubhaka" ngezinhlanzi nezinye izilwane zasolwandle.
Ukudla okudlayo
Ukuhlwaya kuyindlela yokupheka evame ukugcinwa ukucutshungulwa okuphezulu kwenyama enjengezinkumbi zezinyosi, izintambo zokudoba, izinkalo zengulube nokunye okunye.
Izinkukhu zonke zivuthiwe njalo, kepha lokhu kungaba yinkinga njengoba inyama yesifuba idla futhi ipheka ngokushesha kunokudla inyama. Nasi isihloko sendlela yokugcoba inkukhu , futhi nansi iresiphi enhle yokugcoba isifuba sonke se-turkey .
Ukugoba emazingeni okushisa aphansi, phakathi kuka-200 ° F no-300 ° F, isikhathi esiningi, kungavame ukukhiqiza ithenda ngaphezulu, ukugcoba ama-juicier, kodwa ukunikela ngokubhakabhaka okubonakalayo okuwumthombo we-flavour. Ngakolunye uhlangothi, ukugosa okuphezulu kwezinga lokushisa kungabangela ukugcoba okunzima.
Ngenxa yalokho, kuyavame ukuvame ukudla okunomsoco usebenzisa inhlanganisela yamazinga okushisa aphansi futhi aphezulu, besebenzisa ukushisa okuphansi isikhathi esiningi sokupheka, kanye nokushisa okukhulu okushisa okuphezulu, noma ekuqaleni kokupheka noma lapho ukuphela, ukuze kufinyeleleke ebusweni obufisa ubuso. Nasi isihloko esiya emininingwaneni mayelana nokuthi ungadla kanjani inyama .
I-Fish Baking
Izibopho, ama-steaks noma ngisho nenhlanzi yonke ingabhaka. Ngenhlanzi enhle, umzimba ovame ukugqoka imifino, amakhambi kanye nezinye izithako kuqala. Uma kungenjalo, lezi zithako zokugxila zingafakwa ngaphezulu kwezibopho noma ama-steaks. Lokhu kusiza ukuvimbela inyama ukuba ingabe iphelile.
Futhi ukukhuluma ngenhlanzi enhle, ikhanda linomswakama okuningi kulo, ngakho-ke lapho ubhaka inhlanzi lonke, ukushiya ikhanda kunenye indlela yokusiza ukuyiyeka ekumeni.
Inhlanzi nayo ingasuswa ngamafutha noma ibhotela elicibilikile ngaphambi kokubhaka, noma ngisho nokugcoba ebhotela elicibilikile. Izinhlanzi ezilungiselelwe ziyabhalwa cishe ku-350 ° F ngephepha lokubhaka amafutha. Uma ubhaka izinhlanzi ezinomsoco, kungumqondo omuhle ukuwubeka ngamafutha, ibhotela noma ezinye izikhumbi ngesikhathi sokubhaka, ukuze kungabe kusomile.