Ubushushu obugqwesileyo boBume beMvana yeMvana

Ngenxa yencasa yayo entle, i-fillet yegusha idla ngokunikezelwa ngezihlandlo ezikhethekileyo. Kodwa kuphela iqondo lokushisa elifanelekileyo ngexesha lokupheka lenza inyama ibe mnandi.

i-fillet yegusha

Inyama yegusha imnyama kakhulu kwaye ibhityile kakhulu. Ngokomyinge, i-100 g iqulethe kuphela i-3 ukuya kwi-5 g yamanqatha. Ibonakala ngencasa yayo eethe-ethe kwaye iphuma kwindawo esezantsi yenqunqa esinqeni ukusuka ngasemva kwegusha. Isilwanyana ngasinye sihambisa ngqo iifilthi ezimbini, ezinobunzima obumalunga nama-60 ukuya kwi-100 g.

Pheka i-fillet yegusha

Unokwenza iifillet zeegusha ngeendlela ezimbini. Kuzo zombini ezi meko, iqondo lobushushu elichanekileyo le-fillet yetakane libaluleke kakhulu. Udla ngokuwosa yonke into ethenda ngasemva.

Ukulungiselela kwi-grill:

• shushu de ibe pink kancinci
• shiya ukuma kwigridi phezu kobushushu obungathanga ngqo

Ukulungiselela epanini:

• Fry it kwioli ethile kwi-4-5 imizuzu macala onke
• uze ubeke kwi-oven efudumalayo eminye imizuzu eyi-10
• Ingcebiso yobuchwephesha: fry ngokufutshane kwakhona malunga ne-approx. 120 °C

Hi ndlela leyi, ungaphinda uqhole iifillet zemvana kwioven ngaphandle kokuzitshisa kuqala. Kule meko, akufuneki ukuba uhlawule ngokusondeleyo kwiqondo lokushisa eliphambili. Jonga nje ngeminwe yakho rhoqo ngoku kwaye ukuba inyama intle kwaye ithambile.

Ingcebiso: Itakane elithambileyo alifuni vumba limnandi kwaye lifuna nje izinongo ezimbalwa ukuze liphuhlise incasa yalo. Ipinki ekhanyayo, ithenda njengebhotolo erhangqwe sisicangci esinesiphako esibhityileyo, esivalekile kancinci – yindlela abachwephesha abayixabisa ngayo le fillet.

Ubushushu obungundoqo kwifillet yegusha: itafile

Inyama yegusha incasa kakuhle xa ingaphekwanga ngokupheleleyo. Kufuneka ibe pink kancinci, ngaphakathi nangaphandle. Ukuba usakhetha ukuba i-casing ibe crispy, ungayilungisa kakuhle inyama. Amaqondo obushushu ahluke kancinane angundoqo asebenza kwisalmon yegusha ebawelayo.

Inqanaba lokupheka i-fillet yegusha ye-core-temperature

• phakathi kunqabile – 58 – 60 °C
• yenziwe kakuhle - 65 - 68 °C

Qaphela: Ngelixa isiNgesi sithetha "ngokunqabileyo okuphakathi", ibinzana elithi "à point" lixhaphakile phakathi kwabapheki baseJamani. Oku kuthetha ukuba inyama iphekwe kwimfezeko ngenxa yobushushu obufanelekileyo kwaye isencinci encinci ngaphakathi.

Ukulinganisa ubushushu obungundoqo

Kukho iindlela ezimbini zokumisela ubushushu obufanelekileyo. Njengomntu oqalayo, kufuneka usebenzise i-thermometer yenyama. Inombolo kwisiboniso ibonisa ngokucacileyo xa i-fillet ifikelele kwi-consistency yayo efanelekileyo. Ukuyijonga, yincamathelise embindini wefillet, apho ityebe khona.
Ukuba unamava ngakumbi, unokulinganisa njengepro. Uluqhuba njani uvavanyo loxinzelelo:

• Dibanisa ubhontsi wakho kunye nomnwe wakho kunye
• cinezela izandla zakho
• uze ucinezele phezu kwenyama
• thelekisa amandla
• ukuhambelana okufanayo? Igqibelele!

Kakade ke, uthelekiso lufuna amava amancinane. Ilunge kangakanani loo fillet yetakane incasa kamnandi kwaye ibhityile kwaye isempilweni. Amaxesha amaninzi ihla epleyitini, kokukhona ufumana amathuba amaninzi okuziqhelanisa.