John Myers
ʻAʻole hiki ke lawa i ka iʻa palupalu? Ma kēia alakaʻi, e aʻo ai ʻoe pehea e hoʻomākaukau ai i ka ʻono ʻoi aku ka maikaʻi ma muli o ka wela kumu kūpono.
Nā hiʻohiʻona o ka iʻa
No ka kuke ʻana i kāu ʻiʻo iʻa a hiki i ka translucent, loaʻa iā ʻoe nā ʻano hana like ʻole e koho ai. ʻO ke kumu, hiki ke hoʻomākaukau ʻia nā holoholona kai e like me ka moa a i ʻole ka puaʻa.
- ʻO ka mahu: kahi hana maʻalahi, haʻahaʻa momona, a haʻahaʻa-calorie
- i loko o ka umu (30 mau minuke ma 80°C): ma ʻaneʻi e lilo ka iʻa i ʻoluʻolu a me ke aniani akā nalowale ka wai nui.
- i ka pā: ke ala wikiwiki loa
- ma ka ipuhao: no ka mea ʻala ʻala
Inā ʻaʻohe mokuahi ma ka home, hiki iā ʻoe ke hoʻohana i ka ipuhao me ka hoʻokomo mokuahi a i ʻole ka mokuahi ʻohe. E hōʻike mākou iā ʻoe pehea e mahu ai i ka salmon maikaʻi, no ka laʻana.
ʻO nā iʻa e like me ka iʻa, salmon, a me nā mea ʻai, e like me nā huahana ʻiʻo, loaʻa kahi wela kumu maikaʻi loa kahi e ʻono maikaʻi ai kāu ʻiʻo. No ka hoʻoholo ʻana i kēia, ʻaʻole pono ʻoe i kahi thermometer kaʻawale no ka iʻa, hiki iā ʻoe ke hoʻohana i kāu thermometer ʻiʻo i loaʻa. Eia naʻe, aia kahi ʻokoʻa nui ma waena o ka iʻa a me ka ʻiʻo. ʻOiai hiki ke loaʻa i nā wahi kuke ʻokoʻa (ma muli o ka ʻono, rare, medium, a maikaʻi paha i hana ʻia), ʻo ka salmon, ka iʻa a me ka mackerel hoʻokahi wale nō ka mahana kuke kūpono. ʻAʻole ʻoe makemake e ʻai i kāu iʻa. Pēlā nō, i ka wā i moʻa ʻia ai, ʻano aniani a maikaʻi ka hana ʻana ma loko.
ʻIke maʻamau e pili ana i ka wela kumu
No ke ʻano o ke ʻano, pono e hoʻomoʻa mau ʻia nā kīʻaha iʻa a translucent. Aia wale nō ke loa'a ka mahana wela kūpono a lilo ka loko i mea maika'i a momona. Hiki ke hoʻopunipuni ke kala ʻili. No laila, e ana mau i ka wela kumu ma ka ʻāpana mānoanoa o ka iʻa.
ʻAno iʻa - wela wela
- Salmon - 45°C
- ʻO ka iʻa - 65°C
- Tuna - 50°C
- Cod – 58°C
He kuleana koʻikoʻi ka wela kumu i ka iʻa ma nā ʻano ʻelua. No ka mea he mea hou ka meaʻai a pono e hoʻoluʻu pono, hiki i nā germs ke hana koke ma luna o ka waihona inā mālama hewa ia. No laila he mea nui ka wela i ka wā hoʻomākaukau e pepehi iā lākou. Inā kiʻekiʻe loa ka mahana, ʻaʻole e lilo kāu iʻa i aniani, akā maloʻo a paʻakikī.
'Ōlelo Aʻo: Inā pili ka iʻa i lalo o ka pā inā ʻo ia i ka wela maikaʻi loa, ʻaʻole lawa ka translucent. Hoʻomoʻa pono ʻia ka iʻa ʻai i ka wā e paheʻe ai i waho o ka pā me ka pilikia ʻole.
Nā ʻōlelo aʻoaʻo maʻamau no ka hoʻomākaukau ʻana
ʻO ka ʻiʻo iʻa maikaʻi he palupalu a hāʻule i ka wā e hou ai ʻoe iā ia me ka ʻōpala. ʻO ke kikowaena he ʻulaʻula ʻulaʻula, waiʻona, a he aniani iki. ʻOi aku ka maikaʻi o ka palai ʻana i ka ʻili, inā ʻaʻole, e nalowale ka ʻōpala i ka ʻōpala. Inā ʻaʻole ʻoe makemake e ʻai ia mau mea, e wehe iā lākou ma hope o ka kuke ʻana. E paʻi maikaʻi i ka iʻa ma mua, no ka mea e maʻalili ka wai i ka pā a ʻoi aku ka paʻakikī iā ʻoe ke hiki i ka wela kumu. Eia hou, pono ʻoe e wela i ka ʻaila maikaʻi i ʻole e pili ka ʻili i ka pā. ʻOi aku ka maikaʻi o ka hoʻohana ʻana i kahi ʻaila kiʻekiʻe me kahi kiʻekiʻe o ka uahi.
'Ōlelo Aʻo: Ma ke ʻano he puni iʻa, ua kamaʻāina paha ʻoe i ka huʻa keʻokeʻo e pakele i ka salmon i kekahi manawa ke moʻa. Hiki iā ʻoe ke ʻike he mea maʻamau, akā he hōʻailona maopopo ia ua hoʻomehana ʻoe i ka fillet. ʻO ia ka albumin protein muscle, i hoʻokuʻu ʻia mai nā fibers ma kahi mahana o 70°C.
