Ehlabathini lokupheka komlilo ovulekileyo, i-arsenal egcinwe kakuhle ingundoqo. Iintambo ezomeleleyo zokulawula ukutya, ibrashi yegrill yokucoca iigrate, kunye neseti yee-spatula zokugcoba kwimisebenzi ecekethekileyo zizinto eziyimfuneko. Nangona kunjalo, isixhobo esinye sihlala singahoywa kodwa ngokuqinisekileyo sesona sibalulekileyo ekufumaneni iziphumo ezingaguqukiyo, ezimnandi: ithemometha yasemva kwendlu.

Esi sixhobo sibonakala silula sidlala indima ebalulekileyo ekuqinisekiseni ukhuseleko kunye nomgangatho wendalo yakho eyojiweyo. Makhe sihlolisise isayensi emva kokugcoba kwaye sihlolisise ukuba kutheni i-thermometer yenyama ingumhlobo wakho osenyongweni xa kuziwa kwi-grilling yangasemva.

 

ISayensi yoLwandle: Ukuqonda i-Maillard Reaction kunye nobushushu bangaphakathi

Umlingo wokugcada ulele kwinto yesayensi eyaziwa ngokuba yi-Maillard reaction. Olu chungechunge luntsonkothileyo lwempendulo yeekhemikhali lwenzeka xa iiproteni kunye neeswekile ekutyeni zidibana nobushushu, zenza uphawu olumdaka olumdaka kunye neencasa ezityebileyo esizidibanisa nenyama eyojiweyo. Ukusabela kwe-Maillard kwenzeka kumaqondo obushushu angaphezu kwe-300 ° F (149 ° C) [1].

Nangona kunjalo, impendulo ye-Maillard sisiqwengana nje esinye sepuzzle eyolisayo. Ngelixa ukufezekisa i-sear entle kumnandi, uvavanyo lokwenyani lwe-griller enezakhono lulele ekuqondeni ubushushu bangaphakathi benyama. Eli qondo lokushisa lichaphazela ngokuthe ngqo ukuthungwa, i-juiciness, kwaye okona kubaluleke kakhulu, ukhuseleko lokutya kwakho.

Ukubaluleka koBubushushu baNgaphakathi: Ukulinganisa uKhuseleko kunye noKuzenza

Inyama engaphekwanga ngokwaneleyo inokuba neentsholongwane eziyingozi ezinokukhokelela ekuguleni kokutya. I-USDA ipapasha amaqondo obushushu angaphakathi akhuselekileyo kwiindidi ezahlukeneyo zenyama [2]. La maqondo obushushu amele indawo apho iintsholongwane eziyingozi zitshatyalaliswa. Umzekelo, ubushushu obusezantsi obukhuselekileyo bangaphakathi kwinyama yenkomo yi-160 ° F (71 ° C), ngelixa ukusika okupheleleyo kwenyama yenkomo, njenge-steaks kunye ne-roasts, kunokuphekwa kumanqanaba ahlukeneyo okunikela ngokuxhomekeke kukhetho lwakho [2].

Kodwa ubushushu abukho nje malunga nokhuseleko. Njengoko inyama ipheka, iiprotheyini ze-muscle ziqala ukuguqula (ukutshintsha isimo) kumaqondo okushisa athile. Uphononongo luka-2005 olupapashwe kwiJenali yeSayensi yoKutya luchaza le nkqubo, iqaqambisa indlela iprotein denaturation ekuchaphazela ngayo ukufuma kwenyama kunye nokuthantamisa [3]. Ngokomzekelo, i-steak enqabileyo ephekwe kwiqondo lokushisa elisezantsi liya kuba lithenda kwaye linamanzi xa lithelekiswa ne-steak eyenziwe kakuhle ephekwe kwiqondo lokushisa eliphezulu.

Ubugcisa bokuchaneka: Indlela iThermometer yeNyama iphakamisa ngayo umdlalo wakho wokugaya

Ke, yenza njani aigrill yangasemvaithemometha ingena kule nxaki? Ithemometha yenyama sisixhobo sakho esiyimfihlo sokosa ngempumelelo ngo:

Ukuqinisekisa ukuSetyenziswa okuKhuselekileyo

Ukufezekisa Ukulunga Okugqibeleleyo

Ukuphepha Inyama Eyomileyo, Evuthwe Ngokugqithisileyo

Ngolwazi lwesayensi emva kokugcaba kunye namandla ethemometha yenyama esandleni sakho, usendleleni eya ekubeni yintshatsheli yokosa ngasemva. Yitshise igrill, ubambe ubugcisa bokupheka omlilo ovulekileyo, kwaye wenze ukutya okumnandi, okukhuselekileyo, kunye nokutya okumnandi okuqhotsiweyo kwakho kunye nabo ubathandayo.

Tyala imali kwithemometha yenyama ehambelana nesimbo sakho sokugcoba kunye nohlahlo lwabiwo-mali. Khumbula, ukuqonda okuncinci kwezesayensi kunye nezixhobo ezifanelekileyo kunokuphucula kakhuluigrill yangasemvaamava!

Zive ukhululekile ukuqhagamshelana nathi kuEmail: anna@xalonn.com or Umnxeba: +86 18092114467ukuba unayo nayiphi na imibuzo, kwaye wamkelekile ukusityelela nangaliphi na ixesha.