Steak Florentine: izici nemithetho yokupheka

Izitsha eziningi zokudla zase-Italy seziye zaqashelwa umhlaba wonke. Futhi azibandakanyi pasta kuphela, i-lasagna noma i-pizza. Emakhulwini amaningi eminyaka emhlabeni jikelele, i-Steven Florentine edumile iye yathandwa kakhulu. Ucatshangwa ukuthi ubuciko obuphakeme kakhulu be-aerobatics culinary. Ukuze uqiniseke ngalokhu, udinga ukufunda imithetho kanye nezici ezithile zokulungiselela.

I-Classic Edition

I-Italy - izwe lapho izitsha zenyama zihlale zikhokhwe ngokukhethekile. Ngokokuqala ngqa, i-Steven Floak yayiphekwe ngabapheki bendawo emuva kwekhulu le-18. Eqinisweni, kuyisilwane senkomo esinesisindo esingaba yi-1.5 kuya ku-2 kilogram, okuthosiwe ngamalahle. Lesi yisici esiyinhloko somkhiqizo onjalo. Ngaphezu kwalokho, kuyisiko ukuyilungisa ngokusebenzisa inani eliphansi lezinongo. Lokhu kukuvumela ukuba ulondoloze iphunga lezinyama ngokwazo, okwenza umkhiqizo ukhange nakakhulu. Ukuze ulungise isitjheji esinjalo, izithako ezilandelako zivame ukusetshenziswa: inyama ethanjeni elinesisindo esingama-kilogram amabili begodu nobukhulu obungenani ngamasentimitha ama-5, i-pepper encane emhlabathini, amafutha omnqumo, i-rosemary sprigs, usawoti (ukugaya ama-coarse) nama-2 amakhemikhali.

Isitsha sikulungele kanje:

1. Okokuqala udinga ukulungisa i-brazier. Amalahle kuwo kufanele abe ashisayo.
2. Beka inyama ku-grate bese uyibeka ngebhotela, fry yona imizuzu emihlanu ngakwesinye icala. Kulesi simo, umkhiqizo kufanele uguqulwe njalo.
3. Nalapha, phatha inyama ngebhotela, ufafaze usawoti kanye nopelepele.

Umphumela uba yi-Steak real steak. Ngaphakathi kulula futhi kuyamanzi, futhi ngaphandle - okubhakabhaka nokushiswa kancane.

Kuyathakazelisa ukwazi

USteak Florentine ugama lakhe alilona ngengozi. Izazi-mlando ziye zathuthukisa izinguqulo eziningana ngokuphathelene nomsuka wayo. Isici esiyinhloko salesi sidlo sihlotshaniswa nesithako esiyinhloko, esisetshenziselwa ukulungiselela. Njengoba wazi, indawo yokuzalwa yase-Italy yiTuscany. Kulapha ukuthi kukhule uhlobo olukhethekile lwezinkunzi zamathole, okuyinto inyama ebizwa ngokuthi "kyanin". Isizwe lezi zilwane zasendulo ziyaziwa iminyaka engaphezu kwengu-2 000. Ekuqaleni abantu babasebenzisa njengomhlatshelo omuhle kunkulunkulu. Kamuva abantu baqala ukubahlonipha inyama enhle kakhulu. Ngaphezu kwalokho, kusukela ezikhumba zalezi zinkunzi-amathole enamahlombe amhlophe weqhwa-mhlophe ayegqoke izingubo zokugubha izintambo zokunqoba. Isitsha ngokwalo sabizwa ngokuthi yi-capital of Tuscany. Kulapha, eFlorence, ngesikhathi sokubusa kwamalungu omndeni wakwaMedici ngelinye lamamaholide, i-kyanin yayigwetshiwe esigxotsheni futhi yasakazwa kubo bonke abadlali. Esinye isici se-steak esidumile ukudweba isidumbu. Ngesikhathi sokusika, ucezu lwendwangu luyalelwe kuye. Lokhu kwenziwa ngendlela yokuthi ithambo elenziwe yi-T liphakathi nendawo yomsebenzi. Okokugcina, kufanelekile ukunaka ikhwalithi yenyama ngokwayo. Ukuze ukuhlatshwa, njengombuso, thatha izinkunzi ezingakhuli eminyakeni emibili. Zinezinyamazane ezingenayo imithanjeni yamafutha. Ngemuva kokucubungula, inyama iyinethenda, ihlanzekile futhi iyinambitha kakhulu.

Imithetho eyisisekelo

Ukuze ufeze umphumela oyifunayo, udinga ukwazi kusengaphambili ukuthi ungalungisa kanjani i-steak. Kubaluleke kakhulu ukuxazulula inkinga yobuchwepheshe. Ngakho-ke, abaseMelika, ngokwesibonelo, benza isitebe senkomo yenkomo yemabula. EYurophu, ukulungiselela lesi sidlo, kusetshenziswa inyama kuphela.

Ngaphambi kokuba uqale ukusebenza, udinga ukufunda imithetho eminingana ebalulekile:

1. I-steamed nyama ayike isetshenziselwe ama- steaks. Ngaphambili, kufanele kube okungenani amasonto angu-2-3.
2. Ukuqaphela ngokukhethekile kufanele kudume izidumbu. Ukuze uthole i-steak yase-Italy uzodinga ucezu lwenyama emathanjeni ovela emlonyeni we-hip. Emva kokusika, umkhiqizo kufanele ulale etafuleni imizuzu engaba ngu-30.
3. Kule ndlela yokucubungula, inyama akufanele ihanjiswe kunoma yikuphi. Konke kufanele kube yendalo.
4. Umkhiqizo akufanele ugezwe. Kuyinto efiselekayo ukuthi yayinomile ngangokunokwenzeka.
5. Ukuze uthole ukunambitha kwi-grill, udinga ukusebenzisa amalahle ezikhuni, okungukuthi umusi omncane. Lezi zihlahla zomuthi onzima, isibonelo, i-oki.
6. Ukwelashwa okushisa kufanele kwenziwe ngezinyathelo ezintathu. Okokuqala udinga umkhuhlane oqinile. Ngemva kwesikhashana, ucezu kufanele luhanjiswe emaminithi angu-3-5 endaweni yangasese. Ekuphetheni, i-steak iyathosiwe, "imiswe ethangeni." Ngokuvamile, isikhathi sokucubungula asikho imizuzu engaphezu kwengu-20.

Wonke lawa macebiso azokusiza ukuthi ufunde ukupheka i-steak. Kuphela ngaleso sikhathi umkhiqizo uzoba khona njengoba kwenza abaphathi be-Florentine.

Izimfihlo zokupheka ekhaya

Uma ngabe ufisa, endaweni yokupheka ekhaya, futhi, ungalungisa i-steak esiphundu e-Florentine. Lokhu kudinga izingxenye ezilandelayo: ucezu lwe-fillet yenkomo yenkomo (enombambo) olinganiselwa ku-1.5 kilogram, usawoti omkhulu omncane kanye nama-gramu angu-50 wamafutha omnqumo.

Inqubo yokulungiselela iyenzeka ngezigaba eziningana:

1. Okokuqala, inyama kufanele ithathwe efrijini futhi ivumeleke ukuba ilale kwideskithophu okungenani amahora amathathu. Lesi sikhathi sikwanele ukukwenza cishe ekushiseni kwekamelo.
2. Fry isiqeshana esikhethiwe epanini lokuthosa (iminithi eyodwa kusuka ohlangothini ngalunye) emafutheni omnqumo ashisayo. Kulesi simo, inyama kufanele iguqule kancane umbala.
3. Umkhiqizo olungiselelwe ukubeka phezu kwe-grate bese uthumela imizuzu engu-10 kuhhavini, uphelelwe ama degree angu-200.
4. Ngemuva kwalokhu, umkhiqizo kufanele kufakwe ngokushesha epanini le-grill, elifafazwe ngaphambili ngosawoti omkhulu. Ukucubungula ukuhola kusuka kuzo zonke izinhlangothi.
5. Beka inyama esitsheni bese ulalele imizuzu emihlanu.

Kuphela emva kwalokhu, i-steak ingadliwa ngommese obukhali zibe izingxenye, bese ikhonza etafuleni ngesinkwa newayini elibomvu.

Steak kusuka yenkomo encane

Ukuze uthole ukunambitha, kungcono ukusebenzisa inyama encane. Ngakho ungaqinisekisa ukuthi ngenxa yalokho isidlo sizophendulela futhi sinothile. Ngaphezu kwalokho, efulethini akukho muntu oyofaka i-brazier. Futhi akuwona wonke umuntu onethuba lokuthenga, isibonelo, okungajwayelekile ezweni lethu kyaninu. Ngakho-ke, kubalulekile ukutadisha ngokucophelela indlela yokupheka i- steal veal epanini lokuthosa. Uzodinga isethi encane yemikhiqizo: i-carcass yethole, usawoti, izinongo namafutha omquba.

Okuyinhloko yale ndlela ilula kakhulu:

1. Okokuqala, inyama ekamelweni lokushisa kumele igqulwe zibe izingxenye. Ubukhulu babo kufanele bube yi-oda lamasentimitha angu-6.
2. Isiqephu ngasinye sishaywa phansi, siyibetha ngesundu.
3. Inyama iboshwe nxazonke ngamafutha futhi ifafazwe ngezinongo.
4. Fry epanini elomile elomile lokupaka emaminithini amabili ohlangothini ngalunye.
5. Ukwelashwa kokugcina kumele kwenziwe kuhhavini elifudumele libe ngama-140 degrees. Lokhu kuzothatha okungenani imizuzu engu-15.
6. Umkhiqizo oqediwe ususwe kuhhavini bese udluliselwa epuleti. Ngemuva kwalokhu, kufanele kube nosawoti, bese uhlanganiswa ngesikhumba bese ushiya kule ndawo imizuzu engu-10.

Ngenxa yalokho, uzothola i-steak emangalisayo, ethanda ukulingana nalabo abakulungiswa ngokusho kobuchwepheshe obujwayelekile.