Steak "Chateaubriand": iresiphi yokupheka

Imbewu ebisiweyo ibonwa njengenye yeesitya zokuqala ezenziwe ngumntu emlandweni wakhe. Ukususela ngelo xesha ikhulu leminyaka lidlulile, kodwa isantya esisikizi, esinomsoco nesinyameko senyama sihlala sisinye sezona ndawo zihlonishwa kwaye zifunwa kuyo nayiphi na indawo yehlabathi. Kakade ke, kulo lonke ixesha le recipe iye yafumana utshintsho oluninzi. Ngoku unayo iteknoloji yakhe yokupheka, uye wayenomdla omtsha, ococekileyo kunye nocoko. Kuza kubekho, kukho iindidi ezininzi zee-steaks. Yaye ukuba ucinga ngesidlo esikhulu kwisidlo sothando, i-Chateaubriand steak mhlawumbi ibe enye yezona ndlela ezikhethileyo.

Steak lithetha "u-Fry"

I-steak yinyani ivame ukupheka ngomlilo ovulekileyo. Ukuba indlu yakho ine-grill, ukuqonda ubugcisa bokupheka i-steaks kubaluleke kakhulu kuwe. Kubonakala ngathi kunokuba lula kunokuba uchele inyama? Kodwa eqinisweni, lo msebenzi awulula. Akunjalo wonke umcuphi oqeqeshiweyo unokupheka ngokufanelekileyo. Ukuze uphumelele, kufuneka usebenzise. Okokuqala, funda indlela yokukhetha inyama yoluhlobo oluthile lwe-steak. Khetha umlinganiselo ophezulu kunye ohambelanayo weentlondi kwaye, ngokuqinisekileyo, ujongene nobuchwepheshe bezinga lokugcoba. Kuqhelekileyo ngokwesiko ukupheka inkunzi yenkomo. I-"Chateaubriand" inconywa ukuba yenze ngqo kwimfuyo yenkomo. Khumbula ukuba nokuba umkhiqizo ophezulu oye waqhwaba uya kuba mncinci kwintliziyo entsha, ngoko uzama ukuyithenga ngosuku lokupheka.

Into ephambili yinyama elungileyo

Zonke i-steaks zihlukile enye-inxalenye yesidumbu sezilwanyana, apho i-tenderloin yenziwe khona. "I-Chateaubriand" yi-steak elungiselelwe ukusuka kwinqanaba elincinci, elincinci le-tenderloin, elikufutshane nomsila wezilwanyana. Esi siqwenga sinesimo esingavumelekanga, ngoko ke kunzima ukukulungiselela kunanoma yiphina i-steak. Kubalulekile ukuba inxalenye engaphakathi ineekredi eziliqela zokugaya kwangoko. Ukukhupha okuphezulu kufuneka kulungiswe kwaye ngokuqinisekileyo kugcine zonke iindidi ngaphakathi. Oku, ngokwe-Afrikancycy, kufuneka ibe yi-Chateaubriand steak.

Ukulungiselela isondlo

Olu hlobo lwe-steak lulungiswe kwisiqephu esinye esikhulu kwaye sikhonze ngendlela efanayo. Ukulungela inyama kunokunqunyulwa kwiingxenye ngaphambi kokukhonza etafileni. Ngokuqhelekileyo esinye isiqwenga sesondlo sinokwanela kwiingxenye ezimbini zesitya ezifana ne "Chateaubriand". I-steak isinqunyiwe kunye okanye ngaphaya kwemida, akukho mithetho ecacileyo kule nto.

Emva kokuba uhlambulule kwaye womise inyama ukusuka kumanzi obuninzi, kufuneka uhlambuluke ngokucacileyo kwiifilimu. Kwiindawo apho imifuno ibonakala khona, kuyimfuneko ukwenza izinto ezintle. Ngoko, inyama ayiyi kulahleka ukuma xa ica. Emva kokupaka i-steak "Chateaubriand". I-Recipe, edlalwa njengesiqhelo, ibonisa ukusebenzisa kuphela umxube wetyuwa kunye nomnyama omnyama. Kodwa ngoku unokugcoba inyama kunye neoli yezolimo kwaye ubeke kwi-grill.

Umgangatho wezinto ezigcobayo

Kukho iintlobo ezininzi zokutya inyama kwaye ungasebenzisa enye oyithandayo. I-steak yaseClassic "I-Chateaubriand" ine-crust edibeneyo. La macala alandelayo kufuneka abe ngamazinga ahlukeneyo okugaya, ukusuka "epheleleyo" emacaleni ukuya "ngegazi" kwiziko. Ngaphakathi, loo ndawo kufuneka ibe negalelo elincinci lenyama enqabileyo. Ukuba awuthandanga ngokukhethekileyo inyama "ngegazi", i-steak ingabanjelwa emlilweni ixesha elincinane, ukuze kungabi namanzi okumanzi ngaphakathi.

Okokuqala kufuneka ufake i-tenderloin elungiselelwe kwi-grill yogrifu engama-250 degrill. Fry itekisi yemizuzwana engama-20 kwicala ngalinye. Ngoko phezu komphezulu utyaniwe, ngenxa yokuba iindiza ziya kugcinwa ngaphakathi. Ngoku iqondo lokushisa kufuneka linciphise ukuya kuma-degrees angama-180-200 kwaye lizise umnqweno ekufuneni.

Ukufumana i-steak ngegazi, kuthatha imizuzu engama-10 ukuya kwe-15, kodwa kwinqanaba eliphezulu lokugaya - imizuzu engama-25-30. Ungakulibali ukuguqula inyama kunye neoli ngeoyile yemifuno ukudala i-crust. Ixesha nganye kwi-steak lizimisele ngokuzimela, inyama ingaba nezilingo ezahlukeneyo kunye "nobudala".

I-sauce yokupheka

Steak "Chateaubriand" inandipha intlonelo enkulu kwiindawo ezininzi zokutyela emhlabeni jikelele. Esi sidlo asinakwenzeka ukuba sikhonze ngaphandle kwe-sauce. Yaye le yintsimi enkulu enengcinga yakho. I-sauce inokusetyenziswa ngokupheleleyo, kodwa kuyinqweneleka ukuba ilungiswe kwiziko leoli. Oku kuya kwenza ukuba isidlo sakho sitshatye ngakumbi, kwaye iziqholo kunye nemifuno entsha iya kugxininisa iphunga elimnandi kunye neengcamango.

Ngokwesiko, i-"Chateaubriand" inikwe i-sauce yesiFrentshi "Barnes". Ukulungiselela kwayo uza kuyidinga:

• 3 izikhuni zeqanda;
• Iwayini elimhlophe elomileyo - 4 tbsp. L;
• I-Butter - 100 g;
• Iviniga yewayini (emhlophe) - 4 tbsp. L;
• I-anyanisi - i-1 piece;
• Amaqabunga e-Bay, ipilisi emnyama kunye netyuwa;
• I-tarragon entsha-1 ibhola.

Beka iziqholo epanini, u-anyanisi ococekileyo kunye ne-tarragon, uthele eviniga newayini emhlophe, uvuthe umlilo. Isiqulatho kunye nokuvuselela rhoqo kufuneka kubiliswe kwisiqingatha somthamo, emva kokususa kwishushu nokupholisa. Ngoku i-sauce ezayo ifuna ukucinywa ngesihlunu, engeza izikhumba eziluhlaza uze ufake umlilo ophantsi. Gubungela ngokugqithiseleyo i-yolk nge-mass to a uniformity consistency. Emva kokungeza ioli uze uyibambe ngokuthe xaxa ngokushisa okuphantsi. I-sauce ifanele ibe ne-uniformeous consistency, ibe yintsholongwane kwaye iyancipha. Classic "Bearnez" ilungile.

"I-Chateaubriand" inokunikwa kunye nokuhlobisa imifuno, iitapile ezibilisiwe okanye iifriji ezintsha. Yaye ke, ungalibali malunga ne-sauce ephekiweyo neglasi yewayini elungileyo.

Bon appetit!