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Tanderun zamani sun sanya yin burodi hanya mafi aminci don shirya garanti mai daɗi mai daɗi tare da mafi ƙarancin matsala. Na sanya kifi, kayan lambu ko nama a cikin tanda mai zafi, “manta” game da shi na tsawon mintuna 10 zuwa awanni da yawa - kuma voila, kuna da cikakken abincin dare ba tare da ƙarin motsi na jiki ba. Idan kun buɗe kowane girke -girke wanda ya haɗa da yin burodi a cikin tanda, da alama zai nuna zafin jiki a cikin kewayon digiri 180 zuwa 220, ko ma sama da haka. Wannan hanyar tana da fa'idodi da rashin nasarori da yawa.
Ribobi da fursunoni na yin burodi a cikin tanda
Babban fasalin rarrabewa na yin burodi a cikin tanda (bari mu kira shi na gargajiya) shine zafin da ake amfani da shi, wanda ya fi yadda zafin dafaffen samfurin yake, wanda muke ƙoƙari. Ba kome idan kuna son samun madara mai ɗanɗano mai matsakaici Rare (dafaffen dafaffen abinci - digiri 55) ko ƙari daga zunubi, kun fi so ku soya naman gaba ɗaya (zazzabi na shirye -shiryen shine digiri 70): duka ɗayan da ɗayan Sakamakon yayi daidai da kewayon digiri 180-220. Don sanya shi a alamance, muna amfani da matattarar hydraulic don yin guduma a cikin ƙaramin ingarma. Me yasa wannan ke faruwa? Yin burodi a babban zazzabi yana da fa'idodi da yawa, manyan daga ciki sune:
- TimeHaɗin haɗin kai tsakanin tushen zafi da samfuran da aka sanya a cikin tanda shine iska, kuma kamar yadda kuka sani (ko ba ku sani ba) daga karatun kimiyyar lissafi na makaranta, iska tana da ƙarancin ƙarancin zafi da ƙarancin zafi. Wannan yana nufin cewa a hankali yana zafi da kanta kuma a hankali yana dumama abin da ya haɗu da shi. Abin da ya sa za mu iya yin tururi a cikin wanka a zafin jiki na kimanin digiri 100, kuma gasasshen naman sa, wanda aka cire daga cikin tanda, ya kasance mai laushi da ruwan hoda a kan yanke. Duk da haka, haka nan, wannan yana nufin cewa muna buƙatar saita zafin jiki da kyau fiye da yanayin dafa abinci, in ba haka ba za mu jira shekaru masu yawa.
- saukaka… Menene gasasshen naman shanu mai soyayyen baki, tunda na ɗauke shi a matsayin misali? Ee, a ciki yana da ruwan hoda da ruwan hoda - amma farfajiyar sa ya zama mai roshi, soyayye, mai daɗi. Wannan soyayyar sakamakon kai tsaye ne na aikin Maillard, lokacin da, lokacin da zazzabi ya kai digiri 120 da sama, caramelization na sugars yana faruwa. Ta hanyar gasa nama a zazzabi mai zafi, muna ƙirƙirar yanayin da ya dace don wannan halayen, wanda ke ba ku damar yin ba tare da ƙarin soya ba: komai yana faruwa daidai a cikin tanda, ba tare da wani ƙarin ƙoƙari a ɓangarenku ba.
- dubawa… Kalmar “manta” a sakin layi na farko na wannan labarin, na sanya shi a cikin alamomin zance saboda dalili: ba za ku iya mantawa da kaji ko kifi da ake gasawa a cikin tanda ba. In ba haka ba, da kuka rasa kusan rabin sa'a, kuna haɗarin samun farantin da ba za a iya cinyewa ba, ko ma cikakken takardar burodi na garwashi. Abin da ya fi bakanta rai, wannan tsarin ba zai iya juyawa ba, abin sha, kamar yadda aka rera a tsohuwar waka, ba za a iya juyawa ba.
- SauƙaƙeYin girki sama da digiri 100 yana da wani sakamako, kuma kun san ainihin abin da nake magana game da shi, koda kuwa ba ku da A cikin kimiyyar lissafi. A wannan zafin jiki, ruwan yana ƙafewa, kuma idan muna magana ne game da ruwan da ke ƙunshe cikin kayan da kansa, zai zama ya bushe sakamakon haka. Abu ne mai sauki a busar da wani nama ko kifi, ducklings da molds tare da taimakon murfi - amma daidai abin da suka taimaka, kuma kar a cire matsalar gaba daya.
- Bambancin yanayin zafiHar yanzu akwai shi, kuma ƙarfin zafi tare da haɓakar thermal ba ya soke wannan gaskiyar. Yayinda muke amfani da ma'aunin zafin nama na nama don auna ma'aunin zafi a tsakiyar naman naman namanmu, zarensa na waje yana fuskantar tsananin zafi mai tsanani kuma yana bushe da sauri. A cikin gasasshiyar naman sa, wannan zangon naman da aka bushe zai zama siriri kuma ba zai hana mu cin naman mu da yardar rai ba, amma idan ka ɗan rasa - kuma shi ke nan, kashe wutar.
Duk waɗannan rashin dacewar ana iya haɗa su ɗaya - “Idan ba ku kula da abin da aka dafa a cikin tanda ba, za ku iya ɓata abincin” - kuma, ba shakka, fa'idodin yin burodin gargajiya a mafi yawan lokuta sun fi shi. Amma kuma akwai damar da za a bi ta wata hanyar - don rage zafin jiki da kara lokacin girki. Yawancin hanyoyin dafa abinci suna bin wannan ƙa'idar.
Temperatureananan dafa abinci mai zafi
Cookingarfin zafin da ke da zafi a kowane fanni yakan yi aiki tare da yanayin zafi wanda ya fara daga 50 (ƙasa ba ta yin burodi, amma ba dumama haske) zuwa digiri 100, wato, ba sama da wurin tafasa ba (kuma, wanda ya fi mana mahimmanci, aiki evaporation) na ruwa. Kila ku san manyan nau'ikan ƙananan zafin jiki mai zafi:
Tafasa da tuwo
Dafa abinci a cikin ruwa yana ba ku damar damuwa da yawa game da bushewar shi: don wannan, ruwan da kuke tafasa ko dafa shi dole ne ya bushe ko kuma, daidai, ya ƙafe, kuma wannan ya fi sauƙi don waƙa fiye da auna danshi abun ciki a cikin wani yanki na nama.
Girkin wanka na ruwa
Ana canza samfuran (yawanci ruwa ko aƙalla viscous) zuwa akwati, wanda aka sanya shi a cikin wani akwati da aka cika da ruwa. Ba dole ba ne ku damu da zazzagewa - ruwan da ke kewaye da akwati da abinci a kowane bangare ba zai bar su suyi zafi sama da digiri 100 ba har sai ya bushe gaba daya. Wannan shine yadda ake shirya kayan zaki da pates, kuma zaku iya karanta game da wankan ruwa a cikin cikakkun bayanai anan.
Steam dafa abinci
Ana sanya samfuran akan ruwan zãfi kuma an rufe su da murfi wanda baya sakin tururi, tilasta shi yawo a ciki. A sakamakon haka, ana dafa samfurori a zazzabi na kimanin digiri 100, kada ku bushe kuma kada ku rasa abubuwan dandano da ke cikin su, wanda, a lokacin dafa abinci na al'ada, shiga cikin ruwa. Na rubuta ƙarin game da tururi a nan.
Su-vid
Ana tattara samfuran a cikin jakar filastik, an nutsar da su cikin ruwa, ana sarrafa zafin jiki tare da daidaiton juzu'i na digiri, kuma ana dafa su ta wannan hanyar na sa'o'i da yawa, ko ma kwanaki. A sakamakon haka, tasa yana samun gasa iri ɗaya cikin kauri duka, yana riƙe ɗanɗanonsa kuma ya kasance mai ɗanɗano mai daɗi. Tabbas, hanyar sous-vide ba za a iya siffanta shi a taƙaice ba, don haka don cikakkun bayanai ina ba da shawarar yin la'akari da labarina na Sous-vide Technology: Cikakken Jagora.
Temperatureananan zafin jiki yin burodi
Tunda ban rubuta labarin daban game da yin burodi mai ƙarancin zazzaɓi ba, sabanin sauran hanyoyin maganin zafin jiki mai ƙananan zafin jiki, za mu ci gaba da magana a kai a cikin ɗan ƙaramin bayani. Yin burodi mai ƙarancin zafin nama iri ɗaya ne a cikin murhu kamar yadda muka san shi, amma a maƙasudin ƙananan zafin jiki, a daidai wannan zangon na digiri 50-100.
Yana iya zama kamar an ƙirƙira wannan hanyar kwanan nan, lokacin da masu dafa abinci suka fara karkacewa daga tsoffin girke-girke na shekaru da yawa kuma kada ku ji tsoron gwaji, amma a zahiri, yin burodi mai ƙarancin zafin jiki yana da dogon al'ada. A zamanin da, lokacin da aka dafa duk abinci a cikin tanda guda, an narkar da shi sosai. sannan kuma, yayin da suka yi sanyi, an yi amfani da su wajen shirya jita -jita iri -iri.
Da farko, a ƙarƙashin arches masu zafi, sun toya wani abu da ke buƙatar zazzabi mai ƙarfi, amma an dafa shi da sauri - burodi, waina iri ɗaya, da sauransu. Daga nan kuma sai lokutan miya da na jita-jita, waɗanda aka dafa su a ƙananan ƙananan zafin jiki, amma har yanzu suna da tsayi sosai.
Kuma a ƙarshen, lokacin da murhun ba mai zafi sosai ba, an aika da nama mai tauri a ciki, wanda ya ɓaci na awanni da yawa a yanayin zafi mai laushi, laushi da samun ɗanɗano. dalilai guda: jinkirin yin burodi a ƙananan zafin jiki yana taimaka wajan sassauta rauni, canzawar kayan haɗi zuwa gelatin, da ƙananan zafin jiki yana taimaka wa irin wannan naman riƙe da ruwan 'ya'yan itace, saboda ba shi da wadata a ciki ta wata hanya. Koyaya, yin burodi mai ƙananan zafin jiki yana da illarsa - don haka, naman har yanzu ya bushe, saboda ƙarancin danshi yana da kyau ko kuma in ba haka ba yana faruwa ta halitta.
Don rage saurin wannan aikin, ana iya sanya naman a cikin abin ƙyama tare da ƙara ruwa kaɗan (ko ba a ƙara ba, ya danganta da irin narkar da naman da muke dafawa) kuma a rufe shi da tsare. Wani rashin fa'ida shine naman da aka dafa shi ta wannan hanyar bashi da wani ɓawon burodi. Saboda wannan dalili, yawanci ana kawo shi a zazzabi mafi girma ko soyayyen - ko dai a farkon farawa ko a ƙarshe, kafin a yi hidima. Koyaya, ga waɗanda aka hana wa soyayyen, to wannan raunin na iya zama fa'ida, yana ba da damar ɗanɗanar naman da aka gasa a cikin tanda.
Ciananan Girke-girke Gasa Girke-girke
Asali, zaka iya gasa kowane irin nama ta wannan hanyar - kawai ka rage yanayin zafi ka kuma kara lokacin girki. Hakanan za'a iya gasa kayan lambu da kifi a yanayin zafi, amma wannan bashi da ma'ana, ba zasu sami fa'ida daga wannan hanyar ba. Don ba ku ra'ayin hanyar, ga wasu shirye-shiryen girke-girke. Wasu daga cikinsu suna amfani da yanayin zafi kadan sama da digiri 100, don haka daga mahangar ra'ayi, wannan ba gasa mai ƙananan zafin jiki ba ce, amma wani abu ne tsakanin, amma kuma ana iya dafa su ta amfani da wannan hanyar.
- Rage gasasshen rago
- Naman sa
- Duck kafafu a cikin tanda
- Piglet
- Edafaffen seafafun Goose