John Myers
Inyama yenkomo eyosiwe cishe iyisidlo sangeSonto esidume kakhulu eJalimane. Futhi lokho akukhona ukuqondana: i-roast elungiswe kahle iyancibilika ngokoqobo emlonyeni wakho lapho uyidla. Sizokukhombisa ukuthi ungayilungisa kanjani inyama yenkomo ethosiwe ngokufinyelela izinga lokushisa elifanelekile!
Iyiphi iqatha lenyama yenkomo?
Ukuze inyama yenkomo egazingiwe ibe yimpumelelo, ukwakheka kanye nokumasa ucezu lwenyama kubalulekile. Imicu enamafutha amancane yenza okuthosiwe kube namanzi futhi kuthambile. Kodwa yikuphi ukusika kwenkomo okufanelekile njengebhodwe eligazingiwe?
- ubambo lokuqala
- Pauldrons
- Ikhava ye-hip (Tafelspitz)
- okhalweni
- Izingcezu zekilabhu (inati noma igobolondo eliphezulu, ibhola)
Izinga lokushisa elilungile eliyisisekelo
Ukuze inyama yenkomo eyosiwe ifinyelele izinga elifanele lokunikela, kufanele uhlale ulinganisa izinga lokushisa eliyisisekelo nge-thermometer yenyama ngesikhathi sokupheka. I-thermometer iphushwa phakathi nendawo eyosiwe noma engxenyeni enkulu kakhulu futhi izinga lokushisa liyahlolwa ngale ndlela. Abanye ohhavini manje bane-thermometer eyakhelwe ngaphakathi enoxhumano oluqondile kusibonisi sedivayisi futhi ikhala i-alamu uma izinga lokushisa eliyinhloko liphansi kakhulu noma liphezulu kakhulu.
Izinga lokupheka - izinga lokushisa eliyisisekelo
- igazi ukuya kobomvana/okuphakathi okungajwayelekile - 65-70 °C
- pink / medium - 70-80 °C
- ngokusebenzisa / kwenziwe kahle - 80-85 °C
Ukuhlela nokulungiselela
Inyama kufanele i-odwe ebhusha kusenesikhathi ukuze ilengiswe isikhathi eside ngokwanele. Lokhu kwephula kancane imisipha yesilwane futhi kuvumela inyama ukuthi ivuthwe. Kungaleso sikhathi kuphela lapho ingaphinda ibophe umswakama futhi akukho lutho oluma endleleni yenyama yenkomo eyosiwe enamanzi!
Lapho uthenga, qiniseka futhi ukuthi ucezu lwenyama lufakwe imabula futhi linombala omnyama, obomvu. Amabala akhanyayo enyameni eyosiwe abonisa izimpahla ezisezingeni eliphansi.
Ukulungiswa kwe-casserole
E-casserole, ungalungisa inyama yenkomo eyosiwe emnandi njengokwenza kukagogo. Okuthosiwe kufanele kushiswe kuqala epanini. Lokhu kuqinisekisa umbala omuhle kanye nama-flavour ajwayelekile. Isiqephu esihle sibe sesingena kuhhavini cishe. 170 °C umoya ojikelezayo. Manje udinga isikhathi esincane kuphela: kuye ngobukhulu, inyama idinga okungenani amahora angu-2 ukuze ikwazi ukupheka kuhhavini. Ungasebenzisa i-thermometer yokuthosa ukukala izinga lokushisa eliphakathi kwenyama yenkomo eyosiwe.
Ithiphu: Ama-cold roast nawo ahle kakhulu ekusetshenzisweni okuqhubekayo. Isikwe kancane, yenza i-topping enhle yamaroli namasemishi.
Nawa amanye amathiphu awusizo wokuthosa ibhodwe elihle kakhulu:
- Ngemuva kokupheka, bopha i-roast nge-aluminium foil cishe imizuzu engu-15. I-gravy isakazwa ngokulinganayo kuyo yonke inyama njengoba ipholile futhi ingalahleki.
- Ijusi ye-braising yenza isisekelo esingcono kakhulu se-sauce enhle: yifake ngezinongo ezimbalwa bese uyishubisa ngestarch.
- Inyama yenkomo egazingiwe kufanele igawulwe ngaso sonke isikhathi ngaphambi kokuphakelwa.
- Uma inyama ingeyona ithenda ngendlela ongathanda ngayo, vumela izingcezu ezisikiwe zibambe emazingeni epanini eminye imizuzu embalwa.
- Imfoloko akufanele isetshenziselwe uma uphendulela i-roast endishini ye-casserole. Izimbobo zokubhoboza zivumela ijusi ukuthi ibaleke futhi yome inyama.
Ithiphu: Ungakwazi futhi ukulungisa inyama yenkomo egazingiwe ngendlela emangalisayo epanini lokuthosa. Izaqathi zethu ezicwebezelisiwe zihambisana kahle nalokhu njengokuhambisana.
