Idigree ye-steak yokugaya. Umehluko nezici

Izitshalo ezinamanzi - kunalokho akuyona inqubo eyinkimbinkimbi: ukupheka ucezu lwenyama emlilweni ovulekile. Kubonakala kungeyona into evelele kakhulu kulokhu. Kodwa-ke, lokhu kuye kwaba isiko lonke, kuqala ngekhono lokusika izidumbu nokuphela kokudala umkhathi okhethekile, okuyikho ngokuqinisekile ekukhona ekuphekeni. Iyini eyingqayizivele yokupheka nokuthi kungani kuqaphele kakhulu kule dishi? Ngokwesichazamazwi sesiNgisi sanamuhla, i-steak iyilwane elinyene lenyama yesilwane noma inhlanzi enqunywe ngapha nangapha. Ubukhulu bayo bungenani okungama-3 cm. Ngokuvamile, umqondo we-steak unezincazelo eziningi futhi kuxhomeke ezweni lapho liphekwe khona, lapho lilungiselelwe khona nokuthi kanjani, ngoba isiko lokupheka lesi sidlo asimiseli, silokhu siguquka futhi sishintsha njalo. Yiqiniso, inyama yenkomo ibhekwa njengendlovukazi yama-steaks. Ikhiqiza izitsha ezinamafutha amaningi, aphansi-fat and mouth-watering. Nakuba okwamanje kunezinhlobo ezingaphezu kwekhulu zezinhlobonhlobo zayo ezivela kwezinye izinhlobo zenyama, inhlanzi, okuyizinga elithile elihlotshaniswa nemikhuba yokucubungula ye-cuisine kazwelonke yesifunda esithile.

Kodwa inqubo yokupheka yayingashintshi. I-Steak ilungiswe kanje. Lubricate ngamafutha yemifino (ungakwazi ukuhamba ngamanzi ngamafutha) indawo esizoyipheka ngayo, kanye ngqo nenyama. Isici esivelele ukuthi kufanele sibe somile ngokuphelele. Izindawo zokufrywa kufanele zibe ezimbili. Ngesinye isidingo ukugcina ukushisa kwama-degrees angu-280, futhi kwesibili - 140-150 degrees. I-steak elungiselelwe kuqala ibeka phezulu ngezinga lokushisa eliphakeme. Ngenxa yalokho, kukhona okuthiwa "ukushaywa komlilo". Ngenxa yalokhu, ucezu lwenyama lumbozwe nge-crispy crust, ulondoloze ijusi ngaphakathi, okwenza i-steak ijusi futhi ithambile. Ukushaywa komlilo kufanele kuphele isikhathi esingaphezu kwamasekhondi angu-20. Emva kwalokhu, inyama idluliselwa endaweni yesibili (ngezinga lokushisa elingaphansi) futhi iqondiswe kwisilinganiso esifanele sokugaya. Lena yingxenye ehlukile yenkambiso, ayikho ebaluleke ngaphezu kwesigaba sokulungiselela.

Isikhathi sokupheka nesilinganiso se-steak yokugaya kuxhomeke ekuthandweni komuntu ngamunye : omunye umuntu unjengomuthi omanzi, omncane, nomunye umuntu-owomile futhi othosiwe. Iminye imithetho eqinile mayelana nokuhlanganiswa kwezinhlobo zenyama nokuthi kufanele kuthosiwe, cha. Lokhu kuyindaba yokunambitha namathuba okudlela, lapho inyama ipheka khona. Ngokwesiko, izinga lokugaya i-steak lihlukaniswe yaba izinhlobo eziyisikhombisa:

• Okumnyama - okuluhlaza kakhulu. Inyama ayidluli ukwelashwa kokushisa. Isetshenziselwa ukupheka i-carpaccio.
• I-Blue rare ayilungiswe ngokushesha - kungakapheli imizuzu emithathu kuya emihlanu. Ngaphezulu, inyama inombala omncane wombala obomvu, futhi ngaphakathi kwayo kubomvu.
• Kuvamile. Ngaphandle nje izinga elinjalo lokugaya i-steak kungakha umuzwa wokuthi inyama idliwe ngokuphelele: i-crust hard kanye nesizinda esibomvu.
• Okuvamile okungavamile. Inyama ibomvu ngokugcwele.
• Phakathi. Lesi yisilinganiso esivamile kakhulu futhi esiphezulu se-steak yokugaya. Inyama yangaphakathi ibomvu, kusuka kuso i-juice epholile ifaka uma icindezelwe.
• Kuhle kahle okwenziwe. Inyama inombala ogqamile, awukho ujusi, owomile.
• Kuhle-isilinganiso sokugcina se-steak yokugaya. Inyama ishiswa kancane kusuka phezulu, kodwa ngaphakathi kwayo ine-tinge eluhlaza.