I-Filet mignon yinqunyiwe yezinkomo ezibizayo nezethenda. Kuthathwa ngokuthi "iNkosi yaseSteaks" ngenxa yokuthungwa kwayo. I-prime filet mignon ingaqedwa ngokoqobo ngemfoloko. Le nqama yenkomo ingaba yabiza kakhulu lapho iphuma ngaphandle, kodwa kunengqondo kakhulu ukwenza ekhaya, ikakhulukazi uma uthenga ithenda yonke.
Iziqalo zikaFilet Mignon
I-Filet mignon yiFulentshi, eqinisweni, enefayelaf elisho "ucezu obukhulu" no- mignon okusho "ukuhlanzeka." Ivela kuqala ekunyathelweni kwe-American ngo-1899.
I-Filet mignon ivela emkhawulweni omncane we-tenderloin (obizwa ngokuthi i- short loin ) etholakala emgodleni osemuva wezilwane. Le ndawo yesilwane ayiyona isisindo, ngakho-ke izicubu ezixhunyiwe azikhuthazi ngokuzivocavoca. Umphumela uba inyama enomusa kakhulu.
I-muscle yangempela esetshenzisiwe yi-psoas enkulu. Uhlezi ngaphansi kwezimbambo, eduze komgogodla, futhi ukhula kakhulu kusuka emaphethweni angemva kwesilwane. Njengabantu, kuyisisindo se-hip flexible. Ivela emlonyeni we-vertebrae we-lumbar kanye nomhlubu wokugcina futhi ufaka kwi-trochanter ye-femur, ithambo elikhulu lomlenze. Kunezinhlawulo ezimbili zesilwane ngasinye.
Ukusika isikhungo se-tenderloin sisetshenziselwa ama-steaks kuhlanganise ne-filet mignon, i-Chateaubriand steak, nenkomo ye-Wellington. I-Chateaubriand inqunywe ekupheleni kokuqedwa kwethenda. I-porterhouse kanye ne-T-bone steaks zihlanganisa i-filet mignon njenge-medallion yenyama ngakolunye uhlangothi lwethambo.
Ukusika i-Filet Mignon Ku-Tenderloin
Igama lethenda libhekisela kulo lonke uhlobo lwesilwane, kanti izinhlayiyana ze-tenderloin zibizwa ngokuthi i- filet mignon . I-Filet tincetu ze-mignon ezitholakala emakethe ngokuvamile ziyi-1 kuya ku-intshi ezimbili ububanzi futhi ububanzi obuyi-2 kuya ku-3 ububanzi, kodwa ama-mignon eqiniso angaphezu kwe-intshi eyodwa ububanzi futhi athathwa ekupheleni kwe-tapered.
Lezi zitshalo zizungezile ngokwemvelo njengoba zivela ekupheleni kwe-tube of the muscle.
Isikhumba sesiliva ngokuvamile sisuswa ukuze singaniki i-steak indawo enzima ukuhlafuna. Amafutha ngokuvamile avunyelwe kahle, nakuba uma eshiywe kahle avelisa ukunambitheka okungaphezulu.
Ukukhetha i-Filet Mignon
I-Tenderloin ayibonakali ibe ne-marbling eningi yamafutha ewuphawu lokunambitheka okungaphezulu kwezinye izicucu. Bheka amamaki okukhetha kanye namabanga aphezulu. Uzofuna ama-steaks of the shape kanye nobukhulu obufanayo ukupheka, ikakhulu uma uwapheka ngesikhathi esifanayo. I-steak kufanele iqiniseke ekuthinteni futhi akufanele kube khona amanzi amaningi obomvu emaphaketheni.
Ukupheka Filet Mignon
Nakuba i-filet mignon inomusa kakhulu, ukunambitheka kwezinyosi kunciphisa kancane. Ngenxa yalokho, kuvame ukukhonzwa nge-sauce ehambisana ne-pan juices. Kungase futhi kuhanjiswe, kubheme, kuhlanganiswe ku-bacon, noma kuhlanganiswe ngempuphu.
I-Filet mignon ingaphekwa ngezindlela ezihlukahlukene, kufaka phakathi ukugcoba, ukugcoba, ukugcoba nokupaka ama-pan. Ngokujwayelekile, ukushisa okuphezulu kusetshenziselwa kuqala ukusesha inyama ezinhlangothini zombili. Khona-ke idluliselwa ekushiseni okuphansi ukuze uqedele i-steak kuya kumnikelo oyifunayo.
I-Filet Mignon Ukupheka Amathiphu
• Uma ukhetha amathenda we-tenderloin noma filet mignon, khetha izinhlamvu ezikhanyayo ngaphezu kobomvu obomvu.
Lokhu kubonisa ukukhishwa okukhulu okwenza kube ngethenda ngaphezulu.
• Lesi sinqunu sinomusa kangangokuthi akufanele siphekwe ngaphandle kwesigaba esingajwayelekile. Uma usupheka isikhathi eside, ithenda elingaphansi futhi lishisa.
• Sebenzisa indlela yokushisa eyomile, ephakeme njengokushisa, ukugcoba, ukukhenyuka noma ukugcoba lokhu kukhishwa kwethenda.
• I-tenderloin yonke iyamangalisa ukugqoka noma ukubhaka e-croute (ngokudla okunamnandi).
• Ukusika inyama ukuze uhlole ukuxhuma kukuvumela ukuphunyuka kwejusi eliyigugu. Sebenzisa indlela yokuthinta. Cindezela inyama. Uma izwa ithambile futhi ishiya futhi ishiya imprint, akuvamile. Uma ithambile kepha ilula kancane, iyinto engavamile. Umzuzu uqala ukuzizwa uqinile, usuke uphelelwe isikhathi.
• Njengoba le nkomo yenkomo ayikho izicubu ezinamafutha azungezile, ivame ukugoqwa emaqenjini amafutha (okuthiwa i-barding) njenge-suet noma i- bacon ukuze igcine ingawomile.
Ngokufanayo ne-filet tincetu. I-barding nayo inezela ukunambitheka.
• Ithenda ekhonjiwe yinto ethandwayo ethandwa yi- fondue hot-pot and shish-kebabs .
• Ukuqinisekisa ngisho nokupheka lapho ugwaza yonke i-tenderloin, ukuphela okuncane kufanele kuphakanyiswe futhi kuboshwe noma kulungiswe ukusetshenziswa kwezinye.