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Ana ɗaukar sautin magana na buɗe shampagne a matsayin haske "zilch" - hushi, ba pop, splashes da harbin kwalabe a cikin chandelier. Kuma ba kome ba idan kullin abin sha na katako ne ko filastik. Lafiyayyan Abinci Kusa da Ni ya tambayi wani sommelier don raba hanyoyin buɗe shampagne ba tare da ƙugiya da auduga a gida ba.
Hanyoyi 10 don buɗe champagne tare da katako na katako ko filastik
1. Classic hanyar bude ba tare da auduga
Kuna cire foil ɗin kuma ku kwance zoben ƙarfe da ake kira muselet. Lokacin da ka isa ga abin toshe kwalaba, kana buƙatar juya shi ba, amma kwalban da hannunka. Rike kwalban a kusurwar digiri 40-45. Idan an yi komai daidai (ciki har da adanawa da jigilar abin sha ba tare da girgiza sosai ba), to, shampagne zai buɗe ba tare da fitowa ba.
2. Kunna cikin tawul
Zai yi aiki a matsayin "mai shiru", kuma a lokaci guda ƙara yawan ƙoƙarin ku. Wannan hanya a zahiri ba ta bambanta da hanyar gargajiya ba. Kuma sirrin buɗewa ba tare da buɗawa ba shima ya ta'allaka ne a cikin gaskiyar cewa kuna juyar da kwalabe, ba ƙugiya ba. Tawul ne kawai aka jefa a wuya a wannan lokacin. Hakanan yana taimakawa wajen matse abin toshewar da hannunka sosai.
3. Yin amfani da wuka
Wannan hanyar za ta yi aiki ne kawai tare da nau'ikan kwalabe na filastik da ake amfani da su a cikin ruwan inabi masu arha mai arha. Cire foil ɗin, amma kar a kwance bakin murfi. Ɗauki wuƙar dafa abinci mai kaifi kuma yanke saman ƙwanƙwasa wanda ya manne a saman waya. A ciki babu komai, don haka ana iya zuba abin sha nan da nan a cikin tabarau.
4. Amfani da muzzle
Cire waya kuma kwance shi cikin layi madaidaiciya. A ƙarshe muna yin kamannin ƙugiya. Tare da sakamakon saƙa allura, muna yin ramuka a cikin abin toshe kwalaba ta hanyar da ta. Lokacin da aka naushi, haɗa ƙasan abin togiya sannan a ja sama. Wannan hanya ta dace idan ƙugiya na katako ne kuma an guntu.
5. Juya kwalabe daga gefe zuwa gefe
Wani ba littafin rubutu ba, amma sanannen hanyar yau da kullun don buɗe shampagne ba tare da auduga ba. Riƙe kwalbar a tsaye da hannu ɗaya. Kuma na biyu yana jujjuya ƙwanƙwasa daga gefe zuwa gefe, yana fitar da shi a hankali. Saboda gaskiyar cewa kullun yana komawa baya, matsa lamba a cikin kwalban yana da lokaci don raunana dan kadan. A sakamakon haka, lokacin da X ya zo, shampagne yana buɗewa ba tare da fashe ba.
6. Gyada ko almakashi
Idan ba za ku iya buɗe kwalban da hannuwanku ba, to kuna iya neman kayan aiki a cikin ɗakin dafa abinci. Wasu suna buɗewa da ƙwayar goro na Soviet mai nauyi, suna riƙe da abin toshe kamar ƙwanƙwasa. Almakashi na zamani na kitchen sau da yawa yana da yanke tsakanin zoben yatsa, kawai ya isa ya nannade kwalban.
7. Duba
Wannan hanya ce ta barkwanci don ba baƙi mamaki. Kafin cire foil da kwance zoben, kuna buƙatar ɗan girgiza abin sha. Na gaba, cire "hannun hannu" karfe. Kuma shi ke nan – duk abin da za ku yi shi ne jira. A mafi yawan lokuta, bayan kimanin minti biyar, toshewa kanta zai yi harbi a ƙarƙashin matsin iskar gas. Kuma za ku iya gaya wa baƙi cewa kun buɗe kwalban da idanunku. Amma a nan, ba shakka, yana da mahimmanci don ƙirƙirar yanayi mai aminci don "harbin".
8. Da sirinji
Poke abin toshe kwalaba tare da allurar likita. Sannan cire sirinji, amma barin allurar a ciki. Girgiza kwalbar kuma a ciro allurar da karfi. Sanya gilashin farko. Champagne karkashin matsin lamba zai harba rafi na bakin ciki. Ƙarƙashin ƙasa shi ne cewa ta wannan hanya zai yiwu a cika gilashi ɗaya ko biyu kawai ba tare da asarar gas mai tsanani ba.
9. Drill ko screwdriver
Saka kwalban a ƙasa kuma ka riƙe shi da ƙafafunka. Yi wa kanku horo ko screwdriver tare da bututun ƙarfe mai kaifi. Hana rami. Muna gargadin ku: abin sha daga irin wannan rashin ƙarfi zai harba jirgin sama nan da nan.
10. Sabraj
Hanya mai ban sha'awa don buɗe shampagne ba tare da kullun ba kuma kusan babu auduga. Me yasa kusan? Haka ne, saboda tsagewar gilashin zai nutsar da shi. Saber shine Faransanci don "saber". Sun ce haka ne sojojin Bonaparte suka bude champagne. Sannan hussaran mu sun dauki hanya mai ban mamaki. Saboda haka, ana kuma kiransa "hussar".
Amma kuskure ne a ɗauka cewa jaruman jaruman sun datse wani sashi na gilashin da saber mai kaifi sannan suka bugi kwalbar. Aikin ya fi dabara. Af, a gida, zaka iya amfani da wuka mai girma na kitchen. Ya kamata a buga bayan ruwan wuka a mahadar kabu a kan kwalbar da zobe a wuya. Ajiye wuka ko saber a fili. Yi hankali saboda kwalban za ta sami gefuna masu kaifi daga baya.
Sommelier shawara
Ya bayyana Maxim Olshansky:
– Domin bude champagne ba tare da auduga ba, dole ne a fara sanyaya shi. Mafi kyawun zafin jiki na hidima shine 5-7 digiri Celsius. Tabbas, a cikin masana'antun masana'antu da gidajen cin abinci, ana amfani da ɗakuna na musamman don ajiya a kwance da sanyaya. Amma a gida, firiji kuma ya dace, wanda abin sha ya kasance a baya na kwana ɗaya. Hakanan zaka iya amfani da guga kankara. Kawai tabbatar da tsoma shi da lita na ruwan sanyi. Don hanzarta sanyaya, sanya cokali 3-4 na gishiri. Kankara zai fara narkewa da sauri kuma ya canza sanyinsa zuwa gilashin.
Daidai ne don buɗe shampagne ta hanyar jujjuya kwalban, ba abin toshe ba. Gabaɗaya, babu wata matsala tare da ruwan inabi masu kyalkyali na nau'ikan nau'ikan farashi masu tsada da matsakaici. Neman hanyoyin da ba na al'ada ba don buɗe champagne galibi ana farawa ta hanyar masu siyan abubuwan sha a cikin ƙananan farashi. Masu kera irin waɗannan samfuran suna adana abin toshe kwalaba, suna keta fasahar gargajiya ta yin giya, wanda shine dalilin da ya sa dole ne ku sha wahala tare da autopsy daga baya.