Salting of iklabishi: izindlela zokupheka
Usawoti ngo-tomato sauce
Le ndlela ikulungele ukuvuna iklabishi ebusika. Iklabishi kumele ihlanzwe, ihlanzwe futhi iqoshwe. Khona-ke iklabishi ekhishwe ngamanzi igcwele amanzi abilayo imizuzu embalwa futhi iphonswe emuva ku-colander ukukhipha amanzi. Ngemuva kwaloko, iklabishi ikhiqizwa emathini angaphambi kokugcinwa futhi igcwele ijusi elimnandi eliyiphunga nezinongo ezifunwa kuzo. Ezimweni ezimbi kakhulu, ungasebenzisa i-tomate puree ehlanjululwayo, kodwa ayikhuthazwa. Khona-ke udinga ukunamathisela izimbiza ezigcwele iklabishi nejusi, bese ugoqa. Amaqede aqedile afakwa esihlalweni, afakwe ngomoya ofudumele futhi agcinwe aze ahlile ngokuphelele. Uma kwenzeka ukuthi ibhange ligijime ngokuzumayo, lizodingeka livuleke futhi likhishwe ijusi. Khona-ke okuqukethwe okusemgodini kufanele kuhlanjululwe, kuthululwe futhi ngejusi abilisiwe bese kugoqwe.
Iklabishi ye-Pickling ku-i-bakisi brine
Uma kwenzeka une-pickle yamakhukhamba, ungakhathaza iklabishi ngendlela eshisayo. Ngalendlela, ungasebenzisa amakhanda amancane ngokuphelele, noma iklabishi eqoshiwe yamaqanda. Ukuze uqale amathumba eklabishi, ugobile futhi ufanelwe ebhaketheni loqweqwe lwawo noma i-pan. Khona-ke iklabishi kufanele ithulwe nge-brine ebilisiwe ebilisiwe futhi imelane nejoka inyanga. Kulesi sikhukela ikhukhamba kakade kunakho konke okukudingayo, ngakho iklabishi yokukhethisa ngale ndlela ayisadingi lutho.
Indlela "Spaghetti"
Le ndlela inhle ngoba amaqabunga aphezulu eklabishi akudingeki alahlekelwe, ngoba ezimweni eziningi, awasetshenziselwa ukukhethwa. Amaqabunga aphezulu kufanele asuswe, agezwe futhi avumele isikhathi ukuba senziwe kancane. Phakathi naleso sikhathi, izaqathe zihlanzwa, zihlanjululwe futhi zihlutshiwe kwi-grater eyamafutha. Okulandelayo, i-brine ilungiselelwe: izipuni ezimbili zethusi (hhayi iodidi) ngayinye ilitha yamanzi.
Amaqabunga eklabishi adinga ukufakwa emathinini futhi ahlukaniswe abe yimichilo emincane. Esigodini esilisiwe, ngaphandle kwe-ramming, sihlanganisa iklabishi nge izaqathe. Bese uthele i-brine ukuze ihlanganise iklabishi, bese uyivumela ukuba iphuze izinsuku ezimbili. Ekupheleni kwalesi sikhathi, iklabishi igwetshiwe kancane, ngakho-ke kuyodingeka ukuthi iphotshwe ngenduku ebushelelezi ngokhuni ezindaweni eziningana futhi igcinwe ngolunye usuku. Khona-ke isikhukhula kufanele sithathelwe kwezinye izitsha, engeza amapuni wezipuni ushukela kuya ilitha lamanzi kanye nezinongo ozifunayo, bese uthele i-brine futhi neklabishi, ugcine usuku bese ulusakazela emitsheni ye-pasteurized. Iklabishi enjalo ingadliwa njengesidlo esizimele noma isitsha esihlangothini sokudla izitsha zokudla.
Izimfihlo ezimbalwa salting efanele iklabishi
Ukuze u-salting kungcono ukusebenzisa amakhanda amakhulu amakhulu, amancane afaneleka kakhulu ukugcina. Imiklabishi izinhlobo ezifanele ukukhetha: iDobrovodskaya, Kharkiv Winter, Moskovskaya, Mensa, Russky Dim, nezinhlobo zakuqala azifanelekile.
Inendima ebalulekile kule salting iklabishi idlala ngamagama. Isikhathi esithandekayo sezenzakalo ezinjalo kubhekwa njengenkathi kusukela ngoSepthemba kuya kuDisemba - kungamane nje ngoba iklabishi iba yabiza kakhulu. Ngokwezikhalenda zenyanga, iklabishi enomsoco inconywa ngenhla yenyanga encane, kanti izinsuku ezinhle kakhulu lokhu kubhekwe ngoMsombuluko, ngoLwesibili nangesineLwesine. ERussia, kunqunywe uklabishi usawoti kanye neqhwa elincane lokuqala, lapho izinhloko ziba nzima futhi "zihamba phambili".
Ukuze uthole ukunambitheka okuhle kakhulu, kunesibopho sokususa amaqabunga aphezulu, aluhlaza, angcolile futhi abolile. Ngesikhathi sokuvutshelwa kweklabishi, kumele kuhlatshwe nsuku zonke ngenduku yokhuni kuze kube yilapho igesi liphela ukukhishwa, okungalimaza ukunambitheka kweklabishi yakho.