John Myers
Ngaba awufumani ngokwaneleyo iintlanzi ezithambileyo? Kwesi sikhokelo, uya kufunda indlela yokusilungiselela nokuba mnandi ngakumbi ngenxa yobushushu obuchanekileyo.
Iimpawu zentlanzi
Ukupheka i-fillet yakho yentlanzi kude kube yinto eguquguqukayo, uneendlela ezahlukeneyo zokukhetha kuzo. Ngokwenene, izilwanyana zaselwandle zinokulungiswa ngendlela efanayo neenkukhu okanye ingulube.
- Ukuphunga: indlela ethambileyo, enamafutha aphantsi, kunye nekhalori ephantsi
- kwi-oveni (imizuzu engama-30 kwi-80 ° C): apha intlanzi iba ithenda ngokumangalisayo kwaye iglasi kodwa iphulukana nolwelo oluninzi.
- epanini: eyona ndlela ikhawulezayo
- kwi-grill: ngenxa yevumba elimnandi kakhulu
Ukuba awunayo i-steamer ekhaya, ungasebenzisa ipani kunye ne-steamer insert okanye i-bamboo steamer. Siza kukubonisa indlela yokutshisa i-salmon ngokugqibeleleyo, umzekelo.
Intlanzi efana ne-trout, isalmon, kunye ne-co., njengemveliso yenyama, ineqondo lobushushu elilelona lifanelekileyo apho i-fillet yakho incasa kakhulu. Ukumisela oku, awudingi ithemometha eyahlukileyo yentlanzi, ungasebenzisa i-thermometer yenyama ekhoyo. Noko ke, kukho umahluko omkhulu phakathi kwentlanzi nenyama. Ngelixa le yokugqibela inokuba namanqaku okupheka ahlukeneyo (kuxhomekeke kwincasa, inqabileyo, iphakathi, okanye yenziwe kakuhle), isalmon, i-trout okanye i-mackerel inobushushu obufanelekileyo bokupheka. Kunqabile, oko kukuthi, kusenegazi kancinci, ngokuqinisekileyo awufuni kutya intlanzi yakho. Ngokunjalo, xa iphekwe phakathi, iseyiglasi kakhulu kwaye yenziwe kakuhle ngaphakathi.
Ulwazi oluphangaleleyo malunga nobushushu obungundoqo
Kungakhathaliseki ukuba luhlobo luni na, iifayili zeentlanzi kufuneka zihlale ziphekwe ngokupheleleyo kwaye ziguquguquke. Kuphela kuxa iqondo lobushushu elilungileyo lifikelelwa apho ingaphakathi liba lihle kwaye libe nejusi. Umbala wolusu unokukhohlisa. Ke ngoko, hlala ulinganisa ubushushu obuphambili kwindawo eshinyeneyo yentlanzi.
Iintlobo zeentlanzi - ubushushu obungundoqo
- ISalmon - 45°C
- I-trout – 65°C
- Ituna – 50°C
- Cod – 58°C
Ubushushu obuphambili budlala indima ebalulekileyo kwiintlanzi ngeendlela ezimbini. Ekubeni ukutya kukutsha kwaye kufuna ukupholisa ngononophelo, iintsholongwane zinokukhawuleza zenze kwi-fillet ukuba igcinwe ngokungalunganga. Ubushushu obaneleyo ngexesha lokuzilungiselela buyimfuneko ke ngoko ukuzibulala. Ukuba iqondo lokushisa liphezulu kakhulu, nangona kunjalo, intlanzi yakho ayiyi kuba yiglasi, kodwa yomile kwaye yomelele.
Qaphela: Ukuba intlanzi inamathele ezantsi kwepani nangona ikwiqondo lobushushu elilelona liphezulu, ayiguquki ngokwaneleyo. Intlanzi edliwayo iphekwe ngokufanelekileyo kuphela xa ikhupha epanini ngaphandle kweengxaki.
Iingcebiso ngokubanzi ukulungiselela
I-fillet efanelekileyo yeentlanzi ithambile kwaye iyahlukana xa uyigqobhoza ngefolokhwe. Umbindi upinki oqaqambileyo, unejusi, kwaye uneglasi encinci. Kungcono ukuthosa ulusu ngokunjalo, ngaphandle koko, i-fillet iya kulahlekelwa ngumswakama obuninzi. Ukuba awufuni kuzitya, zisuse emva kokupheka. Dab intlanzi kakuhle kwangaphambili, njengoko amanzi aya kupholisa i-pan kwaye kuya kuba nzima ukuba ufikelele kwiqondo lokushisa eliphambili. Ukongeza, kufuneka ufudumeze ioli kakuhle ukwenzela ukuba ulusu lungabambeleli epanini. Kungcono ukusebenzisa ioli ephezulu kunye nendawo ephezulu yomsi.
Qaphela: Njengomthandi weentlanzi, mhlawumbi uqhelene nogwebu olumhlophe oluthi ngamanye amaxesha lubaleke kwi-salmon xa luphekiwe. Ungayifumana iyinto eqhelekileyo, kodwa luphawu olucacileyo lokuba uyitshise kakhulu i-fillet. Yiprotheni yemisipha yealbumin, ekhutshwa kwimicu kwiqondo lobushushu elingama-70°C.
