Ukupheka kuqala ngokulungiselela umkhiqizo. Imifino igezwa emanzini abandayo futhi isula udoti ngebhashi. Akuyona imfihlo ukuthi izinkampani zimboze imifino ngamakhemikhali ukuze zigcinwe kahle ngesikhathi sokuhamba futhi zizowela emashalofini esitolo. Khona-ke kufanele uqale ukuhlanza imifino. Umsikazi wokusika izindawo ezonakele. Qaphela amazambane, uma kunezindawo eziluhlaza kule tuber, zidinga ukunqunyulwa, kukhona izinto eziyingozi ezibuthe lapho. Bese usika amehlo, emva kwalokho imifino ifakwe kahle.
Inyama kufanele ihlanzwe emanzini okushisa, bese imisiwe kancane ukuvumela amanzi abe ngilazi. Bese usika ifilimu, ama-tendon. Uma inyama iphekwe ukucwilisa, kufanele ihlulwe emathanjeni, futhi amathambo azokhuphuka ukuze abilise umhluzi. Uma kunesidingo, inyama yenkambo yesibili ingalahlwa ngesando sekhanda ekhanda. Khumbula, ijusi eliningi lihlala enyameni, lapho lizonambitha kangcono.
Inhlanzi ngumkhiqizo owusizo, akusiwo ophansi kunyama ngokuqukethwe kwawo kwezakhi. Ngokujwayelekile ithengiswa ngeqhwa. Uma unezinhlanzi zezinhlanzi, kwenza kube lula ukupheka. Kubalulekile ukulinda kuze kube yilapho inhlanzi ihluma, bese uyihlanza emanzini asebenzayo. Uma izinhlanzi ziqhwaqwe esimweni esiphila kuzo, bese ziyohlushwa kahle, khona-ke izimfanelo zayo zokudla okunomsoco ngeke zihluke ezinhlanzi ezintsha. Akudingeki ukuthi igcinwe emanzini isikhathi eside, uma kungenjalo i juice enomsoco izogeleza. Ngaphambi kokugeza lezinhlanzi kumele kuhlungwe, ikhanda elihlukanisiwe futhi lihlanzwe kusuka esikalini. Uma izinhlanzi zigawulwa e-fillet, i-ridge nekhanda, amahlombe, azoshiywa - kanye nabo ungakwazi ukupheka usanisi noma ukupheka umhluzi omuhle wesobho.
Ukunambitheka okuhle kuyothola inhlanzi noma inyama, uma inhlanzi igxila emanzini okupheka okuphekwe, nenyama inyama ye-marinade, ezokwenza inhlanzi nenyama ibe namanzi futhi athambile.
Amathiphu wokupheka
- Umhluzi we-mushroom usawoti ekupheleni kokupheka, usawoti wengezwa umhluzi uhhafu wehora ngaphambi kokuphela kokupheka, futhi ekuqaleni kokupheka umhluzi wezinhlanzi usawoti. I-Bouillon ngeke ilahlekelwe ukunambitheka kwayo kanye nokunambitheka, uma ingafaki imifino eminingi kuyo. Umhluzi uzoba mnandi ngombala, uma ungaphonsa imifino ngokushesha, bese uwasika ngesigamu futhi gazinga ngaphandle kwamafutha ngakolunye uhlangothi. Ukunikeza umbala wegolide, uphonsa ibhubhu eyodwa engcolile.
- Kulezi zinhlanzi, ama-cutlets kanye neminye imikhiqizo yenyama enobisi kuyoba kuhle ukufaka u-anyanisi oqoshiwe.
- Esikhathini somhluzi wezinkukhu, amaqabunga ama-laurel, noma anyanisi, noma isilimo esidliwayo esinamagatsha anamanzi, ukuze bangagcini ukunambitheka kwemvelo.
- Imiklabishi kufanele igwetshwe kuhhavini, yilapho i-rouge evela ezinhlangothini ezimbili, akudingeki iphendulwe.
- Amaqanda e-duck namaqanda angaba nezinambuzane eziyingozi, ngenxa yalesi sizathu kudingeka adliwe ifomu eliphekwe. Amaqanda anjalo abilisiwe ngamanzi abilayo imizuzu engu-10.
- Ukuze ubisi, udinga ukuba nesidlo esihlukile, ubona kalula iphunga elihlukile.
- Ukuze kulungiselelwe inhlama yemvubelo, zonke izithako akufanele zibandayo, kodwa zibe sezingeni lokushisa.
- Ukuze wenze i-omelet, udinga i-pan enzima yokudoba. Ezinye izitsha kule pry yokudoba ayikwazi ukupheka, akunakwenzeka ukugeza i-pan, kuyokwanela ukusula i-pan yokushisa okushisayo ngephepha elihlanzekile nosawoti omkhulu futhi usebenzise amafutha amancane ukuze kungabikho ugesi.
- Ukugcina amaqanda kufanele kube negobolondo elihlanzekile. Azigcinwa eceleni kwemikhiqizo ehogela kakhulu, ngakho-ke bayayiphunga iphunga layo.
- Uma ungeza i-soda encane ngenkathi usubeka, ukoma inyama yenkomo, khona-ke inyama iyoba yinto encane.
- Ama-pie othosiwe anziwe kusuka enhlahleni eningi kakhudlwana kunokubhaka.