Yintoni eya kuphumelela, ucinga? Kwaye nangona sithetha ngesidlo sangokuhlwa - ngokuqhelekileyo sikhanyisa isiqwenga senyama ephekiweyo, okanye i-tenderloin ephathekayo, okanye i-ossobuko, okanye i-stew. Naliphi na ikhitshi elikwinqanaba eliphakamileyo lophuhliso alinakulibalala inyama yenkomo, kwaye ezinye izithethe zokutya, umzekelo, i-Argentine, ngokukhawuleza idibanise phambi kobuhle bayo. Ngesinye isikhathi, amaRashiya aye aqonda inkomo. Kwaye ukuba kunjalo, akulula ukuba uthathe isiqwenga senyama - nayiphi na into enokukhuselwa kumigca engapheliyo-kwaye uyivumele nge-grinder yenyama? Kulula. Ukupheka, ukupheka izitya ezivela inyama kwi-grill kuzokunika uvuyo kunye nokuzonwabisa ekudleni.
Kodwa oku kunye - kunye nomthengi, ngoko kuthetha, amaqela. Ngakolunye uhlangothi, kunye nomlimi omnye, yonke into yajika kakhulu. Abanye abantu abakude kwezolimo banquma ukuba iRashiya kufuneka ibe neyakhe, akukho ndawo yabonayo imfuyo yemfuyo. Kwaye akunjalo nokuba inzala, kwaye ngokwenene isilathiso esitsha-inyama kunye nobisi. Ukususela kwindawo yokujonga ngengqiqo, oku kuchazwe ngegama elithi "Hayi kuThixo, ikhandlela, okanye umgca we-poker." Akukho ukukhwela, akukho bunzima. Ukongezelela, iinkunzi zeenkomo zatshatyalaliswa kwi-milk-slaughter-milk-slaughter-milk-slaughter-milk-slaughter-milk-milk-milk-milk Njengomphumo walo mgaqo-nkqubo, kuninzi kwenzeka (kungekhona ngaphandle kwe-perestroika). Kubandakanywa abantu bakha uluvo lokuba inkomo yodwa inxalenye edliwayo yinto yokutya, kunye nayo yonke into ifanelekileyo okanye inyama yokucima okanye ukuba ikhuphe ibe yinto enhle nakweyiphi na imeko. Ewe ewe, kwaye leyo nkomo ayikwazi ukucatshulwa ukuze ithambile.
Iipesenti ezintlanu
Ngendlela, kwelinye inxalenye yesidumbu sesilwanyana, kungekuphela kuphela amaRussia aqulunqwe. Kwamazwe anezithethe eziphuhlisiwe zokusetyenziswa kwenyama, inkolelo yenziwa ngamacala amathathu kuphela, epheleleyo malunga ne-5% yesilinganisi esipheleleyo sesidumbu esisigxina. Zonke izakhiwo zehlabathi zisebenza kulezi ziqendu ezintathu: umgca onqamlekileyo, umgca onqamlekileyo kunye nenotshi. Kodwa ukhetho lwesinqwanqwa senyama alupheli, kungenjalo bekungekho nkolo. Iminye imithetho emithathu kufuneka ibonwe. Apha ba.
- 1. Uhlobo
Inyama ye-steak kufuneka ivela kwinkomo. Kukho uninzi lwale mizalwane, kwaye ukuba unquma ukujoyina inkohlakalo yesikhokelo, khumbula, ubuncinane ezimbalwa ezidweliswe. Ngoko, iAberdeen Angus, Hereford, Shorthorn, Limousin, Charolais, Bass, Red Meadow kwaye, kunjalo, iChiana. Emva kokuba iintlobo zokuqala ezintathu ziqhayise ngeBritani, yesibini yeFransi, kunye ne-kyanin-Italy. Namhlanje, aphethwe phi na, nangona kunjalo, emgangathweni wenyama, ukuba kunjalo, ngoko ngendlela efanelekileyo. Ixesha lokugqibela lomama waseJapane, okhulile namhlanje kakhulu e-Australia kunye nemininzi eninzi ephuma eJapan, ibonisa: ukuxutywa kwebhiya kunye nokuxhoma kwi-cradles yinto eyadlulayo, kodwa ukuwa kwekhontrakthi ngokungathandabuzekiyo akuzange kuguqulwe nabathengi abafuna kakhulu.
Ama-5 aqhelekileyo
• I-Chateaubriand steak. Inqunywe ukusuka kwinqanaba eliphakathi, elona lincinci le-tenderloin, kwaye ubukhulu balo buye bunomdla kakhulu. Ubunzima bayo bubungama 750 g.
• Steak "I-Fillet Mignon". Inqunywe kwinqanaba elincinci le-tenderloin. Isisindo sisuka kwi-180 ukuya ku-350 g. Lo myalelo we-steak, ngokomthetho, oomama.
• I-Steak "Tie-Bone." Cima kwiqonga lomgca omncinane kunye nenotshi. Phakathi kwe-steak, kukho imfuyo ethe tye. Ubunzima bokusika buncinane ubuncinane be-3 cm, kwaye ubunzima, ngokulandelanayo, bubanzi: ukusuka kwi-650 g ukuya kwi-1.2 kg.
• I-Porterhouse steak iyanqunyulwa ukusuka kumda we-edge edge kunye nenotshi. Inkulu kune-T-bounce, kwaye ingaphantsi kwe-1 kg.
• I-stebey steak, i-intercote, isuka kumda oqingqiweyo kunye nobunzima be-3 ukuya kwi-8 cm. Ukuba kukho ithambo e Ribai, libizwa ngokuba ngu "Cowboy Steak". Ukunyuka ukusuka ku-400 ukuya ku-800 g.
Steak "Diana"
4 servings
Yintoni oyifunayo:
- 4 ii-steak ze-steak ezingenasiphelo, u-2-4 cm ubukhulu, malunga ne-200 nganye nganye
- 1 tbsp. l. ioli yeoli yomnquma
- ityuwa, ipilisi emnyama emitsha
I-sauce:
- 50 g yebhotela
- Isiqendu esisi-1 seesekisi (inxalenye emhlophe kuphela)
- iqela le parsley
- 0.5 iikomityi zenyama okanye umhluzi wenkukhu
- 2 tbsp. l. cognac
- 1 tbsp. l. Idijon yesardadi 1-2 tbsp. l. ijusi lemon 1 tbsp. l. I-Worcester i-sauce ityuwa, emnyama emitsha
Yintoni enokuyenza:
I-Steaks kufuneka imiswe ngokucophelela ngehayile yecwecwe, ikhefu ngokukhawuleza ityuwa kunye nepepper kumacala omabini. Kwi-pan enkulu yokupaka kunye nezantsi ephantsi, ukutshisa ioli yeoli, ubeke ii-steaks uze uzifake imizuzu emi-5. kwicala ngalinye (okanye ngaphantsi - ukuba ngaba bancinci ngaphezu kwe-4 cm, okanye ukuba uthanda inyama ngeqondo eliphantsi lokugcoba). Okwangoku, hlanza uphinde usike amaqhekeza, susa iziqu ezivela kwi-parsley, kwaye usike amaqabunga amakhulu. Beka i-steaks kwi-plate, gubungela nge-foil uze ushiye imizuzu emi-5. Ukusuka epanini yocingo, apho inyama iphekwe khona, gcoba amanqatha, faka ihafu ibhotela. Beka ipayi yokutshiza kwisebe eliphakathi. Xa ibhotela ibutyhula, faka iilki uze upheke uze ube lula, imizuzu emi-3-4. Yongeza umhluzi, i-cognac, i-mustard, ijusi lemon kunye ne-Worcesters sauce, xuba kwaye uzisa kwimilenze. Ngomonde uthele iJusi, wabelwa i-steaks, ngelixa "bephumla." Gxuma kwakhona, ususe ekushiseni, wongeze ioli kunye nefuthe, i-foam iya kuncibilika. Beka, ixesha lonyaka ngetyuwa kunye nepepper, xubana ngokukhawuleza. Ukusasaza i-steaks kwiiplate, uthele i-sauce kwaye usebenze ngokukhawuleza.
- 2. Ukuboniswa
I-Steak inyama ifanele ibe yonyaka. Ingqungquthela yobumnandi benyama ayikho nje inkolelo. Ngokwesiko, zonke izidumbu (kwiziganeko ezimbi kakhulu, izidumbu) zaxhonywa kwigumbi elibandayo elinomkhuhlane ophezulu kwithuba leentsuku ezimbini ukuya kwiinyanga ezi-2; Ngeli xesha, inyama yalahlekelwa kwi-20% yamanzi, yavuthwa kwaye yaze yahlutha - yayigubungeleke nge-crust, eyagqitywa. Indlela ekhoyo yamanje, oko kuthiwa ukuguga kwamanzi, igxininisa ukupakisha isidumbu kwi polyethylene. Ukulahleka kobunzima kuya kuncitshiswa, ngoko ke, phantse i-90% yenkomo ehlabathini ikhulile.
- 3. Ukucoca
I-steak kufanele iphekwe ngokufanelekileyo. Ngokuqinisekileyo, unokucela ukuba ukhawule njengengqayi yengulube, ide ikulungele, uze uthele i-ketchup, i-mayonnaise kunye ne-soy sauce, kodwa ulungele wonke umntu ukuba ahleke emhlane wakho. Kwaye kungcono ukhethe idigri yokugcoba ngokufanelekileyo ngakumbi kule nyama - ukusuka kulabo esikuthethayo kwiphepha 25. Inyama ingahanjiswa kwindawo yenkomo ngeendlela ezahlukeneyo. Kulungile xa iindawo ezincinci zamanqatha zihlaba inyama kwaye zinyameke (oku kuthiwa "ukukhwabanisa") - esi siqwenga siza kutyhutyha kwaye sihle. Okubaluleke kunene konke, ukuba amanqatha alala phezu kwesiqhekeza kunye nocingo olulula. Umbala weenqatha unomcimbi: ukona okwesibhakabhaka, ikhulile isilwanyana. Ukuba iintambo ze-muscle zincinci kwaye zibuthathaka, ngoko imisipha (inyama - iyimisipha) ngexesha lobomi belizilwanyana lisebenza kancinci kwaye isiqwenga senyama emva kokuba unyango lube lukhulu. Ukuba i-muscle "iqeqeshiwe", iifiber ziya kuba zikhulu. Umzimba osisigxina usebenze, ngakumbi i-collagen kuyo - into eyenza i-tendon kunye ne-cartilages. Le inyama enzima, kwaye kufuneka ikhutshwe.
Khawucinge ukuba inqama yakho yinto emnyama, inemibumba emikhulu, phantse ngaphandle kwamafutha. Unokuyichukumisa ukuze uqiniseke, kodwa ngaphandle kwayo kucacile ukuba inzima. Yintoni enokuyenza ngayo? Sika kwiincinci ezincinci uze ubeke emlilweni omncinane kunye nemifuno. Ukuba isiqwenga sinobumnyama, kodwa ngokugqithisileyo kunye nemicu ecocekileyo, inokukhwankwa ngokukhawuleza okanye ngokukhawuleza idibene nebhotela. Yaye ukuba iqela likhanya kakhulu kwaye likhululekile likhulu lamanqatha, kubonakala kunokwenzeka. Ukubetha iqhekeza elincinci kangangoko kunokwenzeka, yifake kwiqanda, i-pan kwi-breadcrumbs kunye nefry kwindawo enkulu yokupanda - uya kufumana i-Viennese schnitzel. Kodwa lelinye ibali.
Ukukhawuleza kunye nokushisa
Le nto ibalulekileyo ekulungiseleleni inyama yenkomo. Kwaye kufuneka sicinge ngokukhawuleza kwintsholongwane yonyango lokushisa, kodwa nakwimeko apho kuveliswa khona. Indlela ekhawulezileyo kukukha amanzi ngamalahle ashushu. Apha isiqwenga sichaphazeleka nje kuphela ngubushushu obuphezulu kakhulu, kodwa nangombane we-infrared radial. Ukucima ngokukhawuleza kwipeni elomileyo okanye ipenki edibeneyo. Iyakuchukunyiswa kakhulu, kodwa ingabi njengamalahle ashushu, kwaye akukho mijelo ye-infrared kule meko. Kude nocothayo kukuthi, ukugcoba isiqwenga senyama epanini ye-sauté ngelixa uqhubeka utyilisa ngamanqatha kunye nokuphuma kwerisi. Ezi zintathu iintlobo zefrying zifanelekile kwenkomo, akufanele iqulethe i-collagen: kufuneka inqunywe ekukhuleni kwemibhobho ye-muscle ibe yinqumle ye-1 ukuya kwi-4 cm ububanzi. Indawo elandelayo ekunyuseni kukutshisa inyama ehovini. Iqondo lokushisa alilona liphezulu kwilo-i-oven ishushu kuqala ukuya kwi-220-230 ° C, kwaye emva kwemizuzu eyi-10-15 ukushisa kuncitshiswa ukuya kwi-120-130 ° C. Ngoko inyama yenkomo, i-roast, iziqwenga ezixutyweyo zilungisiwe (isiqwenga kufuneka sibe sikhulu kwaye asixhomeke kakhulu). Ukuba unomzimba onomxholo ophezulu we-collagen, kufuneka uyicime emlilweni omncinci. Unokuthatha lonke iqhekeza okanye uyinqumle - ayinandaba. Into ephambili kukuba unayo ixesha elaneleyo.
Kukho iinqanaba ezihlanu ezisisiseko zokugcoba inyama:
• Ukuhlala-ngegazi;
• Isiqhelo esingaqhelekanga-igazi elincinci, ijusi elincinci;
• Umzimba ophakathi, ophakathi, odibeneyo, obomvu obomvu, ngaphandle kwegazi;
Umthombo ophakathi-phantse udibene, ngejusi ecacileyo;
Uyenze kakuhle - othosiwe kakuhle.
Eyona inyama ephilileyo, ingaphantsi kufuneka ifakwe - khetha okuqhelekileyo okanye okungaqhelekanga. Ukuze i-marble steaks iphakanyiswe, kuphakanyiswa kakuhle, kwaye i-inclusions enamafutha iyancibilika kwaye ijusi egcwele inyama. Musa ukulibala malunga nezithethe zolu okanye olo hlanga - umzekelo, kumazwe asezantsi, inyama ayinayo igazi.
Inkabi yatshelwa ngesardadi, iwayini elimhlophe kunye neetamatati
6 servings
Yintoni oyifunayo:
- kg ye-pulp ye-brisket yenkomo
- 800 g yamatamatisi avuthiweyo
- 3 iibrabhu ezimhlophe eziphakathi
- 3 clove yegalikhi
- 750 ml yewayini emhlophe
- 2 tbsp. l. Lwesinaphi seDijon
- 3-5 tbsp. l. ioyile yemifuno
- ityuwa, ipilisi emnyama emitsha
Ukutya kweengcewa
- 5 iiprigi zeparsley
- 4 iifrigi ze thyme
- 2 amaqabunga amancinci
- Amaqabunga ama-1
Yintoni enokuyenza:
Sika inyama kwi cubes ngaphantsi kwe-8 cm, eyomile, ixesha ngeetyuwa kunye nepipper. Ngamatamatayi ahlanjululwe, nqunqa i-anyanisi ibe ngamacangci, usika iigalikhi kwisiqingatha. Bunch uhlobe intambo. Kwipuphu yase-2 tbsp. l. ibhotela kwiincinci ezincinci yenkomo yenkomo kuze kube yilapho kukhanya ukukhanya kwe-rustic, 5-6 min. Ukuba kuyimfuneko, faka ioli enye encinane kwinqanaba elitsha. Ukulungele inyama ukutshintshela kwisitya. Kubalulekile ukuba ungavumeli inyama ukuba ikhuphe ijusi okanye iqhubi. Ekupheleni kwenkqubo, cima onke amanqatha e-pan, ngaphandle kwe-1 tbsp. Tshala kwiwayini. Yizisa kwisibiliso kwaye upheke, ugqugquzele kwaye uhluthe amathanga okubambisana ukusuka ngaphantsi kwaze kwaba yilapho umthamo we-liquid uyancitshiswa ngumlinganiselo we-2, malunga nemizuzu eyi-10. Yongeza i-mustard, i-whisk ne-whisk. Faka i-sauce inyama ebisiweyo, utamatisi opheleleyo, anyanisi, i-garlic kunye nokuhlobisa izimbali. Gubungela i-pan ngesiphambano, ukunciphisa ubushushu ubuncinci. Ukupheka iiyure ezi-2. Emva koko ususe i-bouni ye-bouni, thatha inyama, kunye nomlilo ukwandisa. Pheka imizuzu eyi-10, uze usike umsila kunye ne-blender. Beka inyama kwi-sauce, ufudumale kwaye usebenze ngesonka esilula.