Iresiphi engcono kakhulu yengulube yengulube Ngiyibhulogi yokudla

Iresiphi yengulube yengulube enamanzi futhi enambitheka kakhulu. Le Porchetta Pork Loin izokuyisa iqonde e-Italy enelanga futhi ikwenze ukhohlwe yikho konke lezo zinto ezibizayo zenyama yenkomo.

Le recipe yengulube yengulube

Le recipe isekelwe kukunambitheka kwe-Umbria, isifunda sami esiyintandokazi sase-Italy. Inyama yengulube yenza ngale ndlela incibilike emlonyeni wakho ngezinongo zikalamula, irosemary, fennel, noshizi omuhle wase-Italy namafutha omnqumo.

Kuphelele ukudla yedwa noma ku-ciabatta e-crispy. Le ngulube yengulube yenziwe nge-porchetta, yenziwe lula ngezithako zasebusuku beviki, futhi uzomangala ukuthi inambitheka kanjani, ibhotela, futhi iyancibilika.

Okuhle kunakho konke, inempilo, incane futhi inamafutha aphansi. ngezithako eziyisi-7 kuphela (10 uma uhlanganisa usawoti, pepper kanye namafutha). Ngeke ukholwe ukuthi into esheshayo nelula kangaka inganambitheka kangaka.

Iyini i-pork loin?

Ingulube yengulube, ebizwa nangokuthi i-tenderloin, ingumsipha omncane, omncane ohambisana nomgogodla. Ingulube ngayinye inezimbili, futhi azinkulu kangako, nokho azidumile noma azibiza kakhulu. Uma zenziwe ngendlela efanele, ziba mnandi, zinamanzi futhi zigcwele ukunambitheka, ziqhudelana nekhulu lamadola e-wagyu steaks.

Ingulube yengulube iyisiqephu esihle kakhulu sengulube. Ngokungafani nenyama yenkomo, ebiza amakhulu amadola, ngokuvamile ungathola inyama yengulube ngaphansi kuka-$10/lb, okuyintengiselwano yokunambitheka kwayo.

Lokhu kungenye yalezo zinto, njengomsila we-ox, okudingeka ungene kuzo ngaphambi kokuba ziqhume futhi ziphindwe kathathu ngentengo.

Ingulube yengulube vs i-Tenderloin

Nakuba babelana ngegama elifanayo, ingulube yengulube kanye nengulube yengulube ayifani. Izibopho zincane futhi zinde njenge-zucchini noma ikhukhamba, kuyilapho ifayili liningi, likhulu kakhulu.

Ungenza le recipe nge-tenderloin uma ungakwazi ukulungisa izikhathi zokupheka (noma i-sous vide yonke into), kodwa ngombono wami, i-tenderloin ifanele ukuyifinyelela. Alikho nakuligi eyodwa.

Yini "ku-porchetta"

Le recipe iphefumulelwe indlela yendabuko ye-Umbrian ebizwa ngokuthi ku-porchetta, lapho basebenzisa khona amasu nama-flavour e-porchetta kokunye ukudla. Ngokwesiko, lezi yinkukhu ekwi-porchetta, idada ku-porchetta kanye nonogwaja ku-porchetta. Amaprotheni ahlukile, kodwa ukulungiswa, ingxube eyomile ye-fennel, i-rosemary namafutha omnqumo, iyafana.

I-porchetta yengulube ingenye yezinto ongahlohla ngayo i-porchetta yendabuko, ngakho ifana ne-porchetta elula, ithenda kakhudlwana futhi hhayi e-crunchy. Ungakwazi futhi ukujwayela le recipe kunoma iyiphi iphrotheni oyithandayo futhi izonambitha ngendlela emangalisayo.

Indlela yokupheka inyama yengulube

1. Gcoba i-steak ukuyiyeka ihlale phezu kwekhawunta ngenkathi ulungisa i-porchetta, uthele iwayini, noma wenza i-cocktail ngenkathi upheka.
2. Yenza imassage eyomile ukuhlanganisa i-lemon zest, usawoti, pepper, fennel kanye nerosemary.
3. Hlanza inethiwekhi yakho ngamafutha omnqumo amancane bese uwuhlikihla ngokulinganayo. Nsundu epanini uma uthanda.
4. Pheka ingulube i-steak ku-400 ° F imizuzu engu-20-25.
5. Lungisa i-sauce eluhlaza kuyilapho ukhalo lwakho luphekwe lwaze lwaphelela.
6. Phumula. Bese usike, futhi ujabulele ngesinkwa se-crusty, risotto noma i-pasta.

Inyama yengulube ithenda

Sonke sikhule nengulube ephekwe ngokweqile, kodwa ngiqinisekile ukuthi ufunde ukuthi ingulube yanamuhla iphephile futhi I-USDA yehlise izinga lokushisa eliphephile lengulube laya ku-145°F.

Kimina ngokwami, ngizimisele ukuthatha ithuba futhi ngapheka le nyama yengulube ku-130°F, ngokushisa okuhudulwayo kuyilethe ku-135°F. Yayiphelele: ithenda ehlanyayo, inojusi omkhulu, futhi inambitheka kakhulu.

Uma umcabango wenyama ebomvana ngaphandle kwenyama yenkomo ukukhathaza, pheka inyama yengulube ku-145-155. Kusazoba nethenda futhi kumnandi, kodwa hhayi njengamanzi. Noma yini oyenzayo, yenza iphutha ohlangothini oluwayo lwezinga lokushisa. Ungakwazi ukuyifaka ku-microwave imizuzwana engu-30 ngesikhathi, kodwa awukwazi ukupheka inyama futhi inyama yengulube yinhle kakhulu (futhi incike) ukuthi ingaphekwa kakhulu.

Kuyoze kube nini ukupheka inyama yengulube

Izikhathi zokupheka zincike kakhulu kuhhavini wakho, usayizi wesinqe, nezinga lokushisa lengulube yakho ngaphambi kokuthi ingene kuhhavini. Into enembe kakhulu ongayenza ukuthola i-thermometer yenyama nge-probe. Bangaba ishibhile kakhulu, uhlelo lokusebenza olubiza kakhulu olungenantamboo okuthile phakathi. Uma unohhavini onembe ngempela, ezinye izikhathi zokupheka eziphakanyisiwe zibalwe ngezansi.

Kuyoze kube nini ukupheka inyama yengulube kuhhavini ongu-400°F

Ngenethi eyikhilogremu engu-1 eye yashiswa ihora, kuthatha cishe amaminithi angu-25 ku-400°F ukuze ifinyelele ku-140°F. Ukudlulisa ukushisa kuzokuyisa ku-145°F. Okufunwa ngu-130°F emaminithini angu-20 ngqo.

Kuyoze kube nini ukupheka inyama yengulube kuhhavini ongu-350°F

Nakuba ngingakuncomi, kungase kube nezizathu zokukwenza ku-350°F (okungukuthi udinga ukuba nezinye izinto kuhhavini ku-350°F). Uma kunjalo, yipheke imizuzu engu-30-35 (noma 25 kimi kanye nengulube yami ku-135ºF).

Ngakuphi ukushisa okufanele ngipheke inyama yengulube?

Kungcono ukuyibhaka ku-400 ° F. Ukushisa okuphezulu kuzoqinisekisa ukuthi akupheki ngokukhuphula izinga lokushisa eliphakathi ngokushesha.

Ukubaluleka kokuthambisa

Ngashisa lezi zibopho (ngizishiye phezu kwekhawunta) ihora ngaphambi kokuzifaka kuhhavini. Phakathi nalesi sikhathi, liye landa izinga lokushisa langaphakathi libe ngu-60 ° F. Ukushisa inyama kuvumela ukupheka okwengeziwe futhi ngokushesha.

Descanso

Uma ulandela iseluleko sami futhi upheka ku-135°F-140°F, uzodinga ukuyiyeka ihlale isikhashana ngaphambi kokusika kanye/noma usebenzise ibhodi lokusika elinomsele ojulile wegazi. Ngicabanga ukuthi kuyafaneleka, kodwa uma ukhetha inyama yakho ukuba ishise amapayipi noma ufuna ukugwema ukubona uketshezi olubomvu (hhayi igazi), kufanele ukupheke kufike ku-145°F+, bese uyeke inyama yengulube iphumule imizuzu emi-5 ngaphambi kokubaza .

Ingabe udinga ukubamba?

Angizange ngiyibambe lena ngoba ngifuna ukuyigcina ithenda ngangokunokwenzeka. Lizogcina libe mpunga kancane. Anginandaba nakho kakhulu, kodwa uma unendaba nephrezentheshini, uzofuna ukuyisesha ngokushisa okuphakathi nendawo ngaphambi kokuyishisa kuhhavini.

Indlela yokunquma

Uma unjengami futhi ufuna ukugwema amamaki anyakazayo enyameni esikiwe futhi ufinyelele isiphetho esibushelelezi, esinokhilimu, nansi indlela:

1. Vumela inyama iphumule. Isikhathi eside kuba ngcono, ngoba ukuphumula kuvumela inyama ukuba iqine. Ibhalansi phakathi kwenyama enhle namasoseji.
2. Sebenzisa ummese omude obukhali.
3. Qala esihlokweni sommese bese uphushela phambili ngomfutho obheke phansi kancane. Umgomo uwukuphula ukungezwani okungaphezulu kwenyama.
4. Uma usungemuva kommese, adonse ngakuwe bese wehla kancane kanyekanye. Uma ummese wakho ubukhali, kufanele uwenze ucishe ubukhali ngokuphelele.
5. Ekugcineni lapho isiba ngu-1/4'' ukusuka phansi, phushela phansi ngenkathi unyakazisa kancane (ucabanga ukuthi usebenzisa ummese ononqenqema olugobile) ukuze uthole ukusikeka okuhlanzekile.

Isosi eluhlaza, eyaziwa nangokuthi isoso eluhlaza

Isosi eluhlaza kule recipe ihambisana kahle kakhulu ne-porchetta, inikeza i-asidi encane kanye ne-umami eningi evela ku-Parmigiano-Reggiano. Ungagxumi kuye. Kuhle kakhulu uSteph futhi ngiyisebenzisa kaningi njengososo osheshayo, ongenanyama.

E-United States, i-salsa verde yaziwa kakhulu ngokuthi i-Mexican noma iSpanishi, kodwa amaNtaliyane nawo anososo oluhlaza okuthiwa i-salsa verde. Le nguqulo yenziwe lula kakhulu, isebenzisa izithako ze-porchetta kanye noshizi, kodwa isoso eluhlaza yase-Italy ngokuvamile ihlanganisa ama-anchovies, ama-capers, noviniga futhi.

Lezi yizo zonke izinto engizifaka ku-salsa verde yami uma ngingazami ukudala uhlu oluhle lwesithako olufushane, futhi uma unalo, kufanele uzame.

Engcolile

I-Porchetta yayinongwe ngokwesiko ngokuphana. E-Umbria, enye yezindlela eziyinhloko zokudla i-porchetta isesemishi, futhi isinkwa kule ngxenye ye-Italy sasingenawo usawoti, ngakho kwakuwumshado owenziwa eFrance. ipharadesi.

Nginciphise usawoti lapha ukuze ukwazi ukudla ithafa le-porchetta, kodwa ngiphinde ngalizama ngokufika kusipuni sikasawoti ukuze ngidale kabusha lokho kunambitheka kwe-porchetta yakudala. Isebenza uma uyidla ngento ephuphile njengesinkwa esingafakwanga noma ipasta.

Inani likasawoti owusebenzisayo likuwe, kodwa isiphakamiso sami sithi: 1 ithisipuni ukuze uthole ukunambitheka okuhle okunomsoco, amathisipuni amabili ebhomu le-flavour kanye nesipuni esingu-2 uma ufuna ukuhamba nenyama, noma udle nesinkwa esivamile noma i-pasta exutshwe ne i-sauce eluhlaza..

Yini okufanele uyiphake ngengulube yengulube