Yini eyokuwina, ucabanga? Futhi ngisho noma sikhuluma ngesidlo esifanayo - ngokujwayelekile sikhanyisa ucezu lwesinkwa esibhakabhakwe, noma i-tender, noma i-ossobuko, noma esinye isobho. Noma yikuphi ikhishi elisezingeni eliphakeme lokuthuthukiswa alikwazi ukungazinaki inyama yenkomo, futhi amasiko amasiko okudla, isibonelo, i-Argentine, ayidonsela phambili ngaphambi kokuthandwa kwayo. Ngesinye isikhathi, amaRashiya abuye aqonde inyama yenkomo. Futhi uma kunjalo, akulula yini ukuthatha ucezu lwenyama - noma yikuphi okungavikelwa emigqeni engapheli - futhi uyivumele ngokusebenzisa i-grinder yenyama? Kulula. Ukupheka, ukupheka ama-steaks okuvela enyama ku-grilla kuzokunika injabulo nokuthokozisa ekudleni.
Kodwa lokhu kunomunye - nomthengi, okushoyo, amaqembu. Ngakolunye uhlangothi, nomkhiqizi owodwa, konke kwaphenduka nakakhulu. Abanye abantu abade kakhulu kwezolimo banquma ukuthi iRussia kufanele ibe neyakhe, akukho ndawo enye ebone izinhlobo zemfuyo. Futhi hhayi ngisho nokuthi i-breed, futhi empeleni isiqondiso esisha - inyama kanye nobisi. Kusukela ekubukeni komqondo ozwakalayo, lokhu kuchazwa ngokuthi "Cha kuNkulunkulu, ikhandlela, noma i-poker line." Ayikho imilenze, ayikho isisindo. Ngaphezu kwalokho, izinkunzi zamathole zazizolahlwa ubisi-hhayi ubisi obungenanjongo. Njengomphumela wale nqubomgomo, kuningi okwenzekile (hhayi okushiya i-perestroika). Ukubandakanya abantu bakha umbono wokuthi enkomeni yodwa ingxenye edlayo yithenda, futhi konke okunye kufanelekile kunoma iyiphi inyama enobisi noma ukucima nokuthi ingulube ingcono kunoma yikuphi. Oh yebo, futhi leyo yenkomo ayikwazi ukutholwa ukuze ithambe.
Amaphesenti amahlanu
Ngendlela, engxenyeni eyodwa ye-carcass yenkomo, hhayi kuphela eRussia okulungiselelwe. Emazweni anezindlela ezithuthukile zokusetshenziswa kwenyama, le nhlangano yasungulwa ezungeze izingxenye ezintathu nje kuphela, ezilinganiselwa ku-5% wezingqikithi ezingamaphesenti angu-5 we-carcass ejwayelekile. Zonke izindlu ze-steak zomhlaba zisebenza kulezi zicucu ezintathu: uhlangothi olungenhla, umngcele omncane kanye ne-notch. Kodwa ukukhetha kwenyama ethile akukhathali, ngaphandle kwalokho bekungeke kube khona inkolo. Iminye imithetho emithathu kufanele ibonwe. Lapha kukhona.
- 1. Uhlobo
Inyama ye-steak kufanele ivela kwenkomo eningi. Kunezinhlobo eziningi zalolu hlobo, futhi uma unquma ukujoyina isiko le-steak, khumbula, okungenani ezimbalwa ohlwini. Ngakho-ke, i-Aberdeen Angus, Hereford, Shorthorn, Limousin, Charolais, Bass, Red Meadow futhi, yebo, iChiana. Lapho izinhlanga ezintathu zokuqala zaziziqhenya ngeBrithani, eyesibili yezine - iFrance, ne-kyanin-Italy. Namuhla, ziboshwa noma yikuphi, noma kunjalo, ngekhwalithi yenyama, uma kunjalo, ngakho-ke ngendlela enhle. Isiphetho se-Japanese vagyu esivelele, esakhula namuhla ikakhulukazi e-Australia nangamanani amakhulu athunyelwa eJapane, sibonisa: ukugoba ngamabhasi nokuzifaka ezinkanyeni kuyinto yesikhathi esidlule, kodwa lokhu ukuwa kwamasiko okungazange kuphenduke ngisho namakhasimende adingekayo.
5 steaks ezivame kakhulu
• I-Chateaubriand steak. Inqunywe ukusuka enkabeni, engxenyeni enkulu kunazo zonke ze-tenderloin, futhi ubukhulu bayo buyinkimbinkimbi. Izisindo zayo zisuka ku-750 g.
• Steak "I-Fillet Mignon". Ikwahlukaniswa yingxenye encane ye-tenderloin. Isisindo kusuka ku-180 kuya ku-350 g. Lo myalelo we-steak, njengombuso, abesifazane.
• Steak "Tie-Bone." Sika kusukela ekuhlanganiseni komphetho omncane kanye ne-notch. Phakathi kwesiteji, kukhona ngempela amathambo afana ne-t. Ubuningi bokusika buncane okungu-3 cm, futhi isisindo, ngokulandelana, sikhulu: kusuka ku-650 g kuya ku-1.2 kg.
• I-Porterhouse steak inqunywe kusuka ekuhlanganiseni komngcele osenhla kanye ne-notch. Kukhulu kune-T-bounce, futhi isisindo esingaphansi kwe-1 kg.
• I-Ribey steak, futhi i-intercote, inqunywe kusuka emaphethelweni aphezulu futhi ubukhulu obuyi-3 kuya ku-8 cm. Uma kukhona ithambo eRibai, libizwa ngokuthi "i-Cowboy Steak". Isisindo kusuka ku-400 ukuya ku-800 g.
Steak "Diana"
4 amasevisi
Okudingayo:
- 4 steaks ezingenalutho, 2-4 cm ubukhulu, cishe 200 g ngamunye
- 1 tbsp. l. amafutha omnqumo angasese
- usawoti, pepper omnyama omusha
Ngomsoco:
- 50 g webhotela
- I-stem ephakathi yama-leeks (ingxenye eyodwa kuphela emhlophe)
- i-parsley encane
- 0.5 izinkomishi zenyama noma inkukhu umhluzi
- 2 tbsp. l. i-cognac
- 1 tbsp. l. I-Dijon lwesinaphi 1-2 tbsp. l. ilamula kalamula 1 tbsp. l. I-Worcester usawoti usawoti, omnyama omusha
Okufanele ukwenze:
Izitshalo kumele zomeke ngokucophelela ngethawula lephepha, elitholwa kancane ngosawoti kanye nepelepele ezinhlangothini zombili. Ephakeni elikhulu lokuthosa elinomtholo ophansi, ukushisa amafutha omnqumo, ubeke ama-steaks bese uwathoba imizuzu emihlanu. ohlangothini ngalunye (noma ngaphansi - uma kuncane kakhulu kune-4 cm, noma uma uthanda inyama ngezinga eliphansi lokugcoba). Phakathi naleso sikhathi, hlambulula futhi usike ama-leeks, ususe iziqu kusukela e-parsley, futhi usike amaqabunga amakhulu. Beka ama-steaks epulatifeni, umboze nge-foil bese ushiya imizuzu engu-5. Kusukela epanini lokuthoza, lapho inyama ephekwe khona, gcoba amanoni, engeza isigamu sebhotela. Beka i-pan yokuthosa emlilweni ophakathi. Uma ibhotela liyancibilika, faka ama-leeks bese upheka kuze kube lula, imizuzu engu-3-4. Engeza umhluzi, i-cognac, isinaphi, ijusi lelamula kanye ne-Worcesters sauce, mix futhi ulethe ngamathumba. Ngomusa uthele ijusi, wabelwa ama-steaks, ngenkathi "bephumula." Gwema futhi, susa ekushiseni, engeza amafutha asele bese ugoqa, u-foam uzoqhakaza. Beka, inkathi ngosawoti kanye nepelepele, xuba ngokushesha. Ukusabalalisa ama-steaks kuma-plates, uthele i-sauce futhi usebenzise ngokushesha.
- 2. Ukuvezwa
I-steak inyama kufanele ibe yonyaka. Inkolelo yobuhle benyama ayiyona nje inkolelo. Ngokwesiko, izidumbu zonke (ezimweni ezimbi kakhulu, izidumbu) zazifakwe ekamelweni elibandayo elinomkhuhlane ophakeme isikhathi esingangezinsuku ezimbili kuya kwezinyanga ezimbili; Ngalesi sikhathi, inyama yalahlekelwa ngamaphesenti angama-20% wamanzi, yavutshulwa futhi yahlukunyezwa - yayihlanganiswe ne-crust, eyayiqedwa. Indlela ekhona yamuva, okuthiwa ukuguga okumanzi, igcizelela ukupakisha isilwane ngaphakathi kwe-polyethylene. Ukulahlekelwa kwesisindo kunciphisa, ngakho-ke, cishe amaphesenti angama-90 enkomo emhlabeni asekhulile.
- 3. Ukugoqa
I-steak kufanele iphekwe kahle. Yiqiniso, ungacela ukuba ukhiphe njengengulube yengulube, kuze kube yilapho isilungele, bese uthele i-ketchup, imayonnaise ne-soy sauce, kodwa ulungiselele wonke umuntu ukuba ahleke ngemuva kwakho. Futhi kungcono ukukhetha i-degree yokugcoba okufanelekile kakhulu kule nyama - kusuka kulabo esikukhulumayo ekhasini 25. Amafutha angasatshalaliswa endaweni yenkomo ngezindlela ezahlukene. Kungcono uma izingqimba zamanoni ezincane zihlaba inyama ngenhlanhla futhi ngokulinganayo (lokhu kubizwa ngokuthi "i-marbling") - lesi siqeshana sizophuma esimnandi futhi sinambitha. Okubi kunabo bonke, uma amafutha elele esiqotsheni ngendwangu elula kalula. Umbala wamafutha nawo udaba: uma ophuzi kakhulu, okhulile isilwane sasikhulile. Uma izintambo ze-muscle zibuthakathaka futhi zibuthakathaka, khona-ke imisipha (inyama - iyisisipha) ngesikhathi sokuphila kwesilwane sisebenza kancane nesikhumba senyama emva kokulashwa kokushisa kuzoba lula. Uma umsizi "uqeqeshwe", amafayili azoba mkhulu. Uma isisindo sisebenza kakhulu, i-collagen engaphezu kwayo - into eyenza ama-tendon ne-cartilages. Lena inyama enzima kakhulu, futhi kufanele ikhishwe.
Ake ucabange ukuthi inyama yakho yenkomo yumnyama, enezintambo ezinkulu, cishe ngaphandle kwamafutha. Ungayithinta ukuze uqiniseke, kodwa ngaphandle kwayo kucacile ukuthi liqinile ngempela. Yini okufanele uyenze ngayo? Sika zibe izingcezu ezincane bese ubeka emlilweni omncane ngemifino ethile. Uma ucezu lube mnyama, kodwa nge-marbling egcwele futhi enamafayili amahle, ingafakwa kalula noma ethosiwe ngokushesha nebhotela. Futhi uma ucezu lukhanya kakhulu futhi lukhululekile ngamafutha, cishe umvuthwandaba. Beka ucezu njengomzimba omncane ngangokunokwenzeka, uwufake emaqanda, u-pan nge-breadcrumbs bese udosa epanini elikhulu lokuthosa - uzothola i-Viennese schnitzel emihle. Kodwa lena enye indaba.
Isivinini nokushisa
Lesi yisici esibalulekile ekulungiseleleni inyama yenkomo. Futhi akufanele sicabange nje ngesivinini sokwelashwa kokushisa, kodwa futhi nemvelo lapho kukhiqizwa khona. Indlela esheshayo ngukushayela ngamalahle ashisayo. Lapha isicucu asithintekile kuphela ngokushisa okuphezulu kakhulu, kodwa futhi nangemisebe ye-infrared yamalahle. Frying kancane kancane epanini elomile lokupaka noma epanini elisikiwe. Ingafudumala kakhulu, kepha ingabi njengamalahle ashisayo, futhi akukho imisebe yomshuwalense kulokhu. Ngisho nokuhamba kancane, okungukuthi, ukugcoba ucezu lwesinkwa epanini ye-sauté ngenkathi usawotiza njalo ngamafutha nokuphuma ijusi. Lezi zinhlobo ezintathu zokudoba kufanelekile yenkomo, akufanele neze iqukethe i-collagen: kufanele inqunywe ukukhula kwemisipha yomzimba ibe yizicucu ze-1 kuya kwezingu-4 ubukhulu obukhulu. Indawo elandelayo ngokuhamba kancane ukudoba inyama kuhhavini. Ukushisa akukona kakhulu kuleso - i-ovini ishisa okokuqala ku-220-230 ° C, futhi ngemva kwemizuzu engu-10-15 izinga lokushisa liyancipha libe yi-120-130 ° C. Ngakho-ke inyama yenkomo ephuziwe, eyosiwe, nezicucu ezifakiwe zilungisiwe (isiqephu kufanele sibe sikhulu kakhulu futhi singapheli kakhulu). Uma unomzimba onokuqukethwe okuphezulu kwe-collagen, udinga ukuwuqeda emlilweni omncane. Ungathatha wonke ucezu noma usike - akunandaba. Into eyinhloko ukuthi unesikhathi esanele.
Kunezinhlobo eziyisihlanu eziyisisekelo zokugcoba inyama:
• Ngokuvamile - ngegazi;
• Okuvamile okungavamile - igazi elincinci, ijusi elimnyama kakhulu;
• I-Medium - ebomvu, ephakathi nenyama, ngaphandle kwegazi;
• Umthombo ophakathi - othosiwe, ngejusi ecacile;
Wenze kahle - othosiwe kahle.
Uma inyama ephilile, kancane kudingeka idakwe - khetha okujwayelekile noma okungajwayelekile. Ukuze uthole ama-marble steaks, kuphakanyiswa kahle emaphakathi, ngakho-ke ama-inclusions anamanci ancibilikile futhi ijusi ligcwele inyama. Ungakhohlwa ngemikhuba yalesi sizwe noma isizwe - isibonelo, emazweni aseningizimu, inyama negazi ngokuvamile ayiyalwanga.
Inkabi yenziwe ngamasinaphi, iwayini elimhlophe namatamatisi
6 ama-servings
Okudingayo:
- kg we-pulp ye-bfetket yenkomo
- 800 g of utamatisi ovuthiwe
- Ama-3 amhlophe aphakathi
- 3 clove kagalikhi
- 750 ml wewayini elimhlophe elimhlophe
- 2 tbsp. l. I-Dijon lwesinaphi
- 3-5 tbsp. l. amafutha yemifino
- usawoti, pepper omnyama omusha
Ukuze uthole izimbali ze-garnishes:
- Ama-sprigs amahlanu ka-parsley
- 4 ama-sprigs we-thyme
- 2 amahlumela amancane we-tarhuna
- Amaqabunga ama-bay
Okufanele ukwenze:
Sika inyama ibe ngamagundane ngehlangothini lwe-8 cm, eyomile, inkathi ngosawoti kanye nopelepele. With utamatisi ehlutshiwe, uthathe anyanisi zibe amasongo isigamu, usike ugarlikhi ngesigamu. Ibhande elihlobisa izintambo. Epanini elingu-2 tbsp. l. ibhotela ezinxenyeni ezincane fry yenkomo kuze kukhanya rustic crust, 5-6 min. Uma kunesidingo, engeza amafutha amancane engxenyeni ngayinye entsha. Inyama ekulungele ukushintshela epuleti. Kubalulekile ukuthi ungavumeli inyama ukuba iphume ijusi noma idole kabi. Ekupheleni kwenqubo, gcoba wonke amafutha e-pan, ngaphandle kwe-1 tbsp. l. Thela iwayini. Letha emathunjini bese upheka, ugqugquzela futhi uchithe izingcezu zokunamathela kusukela phansi kuze kube yilapho umthamo wetshezi uyancishiswa yi-factor 2, imizuzu engaba ngu-10. Engeza isinaphi, i-whisk nge-whisk. Faka i-sauce inyama eyosiwe, utamatisi ogcwele, u-anyanisi, u-garlic nokuhlobisa izimbali. Ukumboza i-pan nge-lid, ukunciphisa ukushisa okungenani. Pheka amahora angu-2. Bese ususe isihlahla se-garni, susa inyama, nomlilo ukwandise. Pheka imizuzu engu-10, bese uqomela i-sauce nge-blender. Beka inyama ensizeni, efudumele futhi isebenze ngesinkwa esimhlophe esimhlophe.