Ukuba nesidlo samazambane abhakiwe kuhhavini akhilimu phakathi netafula kufana kakhulu nephathi yasekhaya, isidlo sasemini sangeSonto, noma isidlo sakusihlwa esikhethekile ngaphandle kokuxakeka okukhulu. Lesi sidlo sihlanganisa okuhle kakhulu kokubili: ubulula bamazambane kanye nobumnandi bokhilimu, ubisi, kanye noshizi onsundu ngokuphelele.
Nakuba namuhla abaningi bethu bekwenza kube isidlo esisheshayo nesilula , le gratin inesiko elide laseFrance ngemuva kwayo, enezinhlobo ezilula, eziqinile kakhulu ezinengxube yoshizi, ngisho namaqhinga avela kubapheki kanye nabasebenzisi be-YouTube abenze amazambane abo akhilimu athandwa kakhulu. Ake sibheke kabanzi ukuze ukwazi ukukhetha inguqulo oyithandayo kakhulu futhi uwenze kahle njalo.
Ayini ngempela amazambane abhakiwe ane-scalloped?
Uma sikhuluma ngalesi sidlo, sivame ukuxuba amagama amaningana: amazambane e-French gratin, i-gratin dauphinois, amazambane akhilimu noma i-gratin, amazambane anokhilimu noshizi … Phansi, zonke izinhlobo zinomqondo ofanayo: izingcezu zamazambane ezibhakwe kancane engxubeni yobisi, ngezinye izikhathi noshizi, kuze kube yilapho zithambile, zinamanzi ngaphakathi futhi zinesendlalelo saphezulu esinombala wegolide futhi esicwebezelayo kancane.
Inguqulo edumile kakhulu yokudla kwaseFrance, i -gratin dauphinois edumile , ilungiswa ngamazambane, ukhilimu, igalikhi, i-nutmeg encane, futhi, ngesimo sayo esimsulwa, ngaphandle koshizi phezulu. Kodwa-ke, izindlela zokupheka eziningi zesimanje, ikakhulukazi ngaphandle kweFrance, zengeza inani elikhulu le-Gruyère, i-Parmesan, noma ushizi ohlukahlukene oqoshiwe ukuze kufezwe uqweqwe oluvelele kakhulu.
Amawebhusayithi okubhekiselwa kuwo kanye nezindlela zokupheka ziyavumelana ngokuthi okwenza la mazambane e-gratin abe akhethekile ukuthungwa kwawo okukhilimu nokuhle : amazambane aphekwe kahle futhi athambile, kodwa agcina isimo sawo futhi awaqhekeki abe yi-puree, kuyilapho isosi libopha ngenxa yesitashi nesikhathi sokuphumula, okuvimbela umphumela ekubeni ukungcola kwamanzi noma okufana ne-pastry.
Emakhaya amaningi akhuluma iSpanishi, la mazambane abe yisidlo esiphambili senyama eyosiwe, inhlanzi ebhakiwe , noma izitshulu ezishisayo. Kusukela ezitsheni ezicwengekile kakhulu, zesitayela se-bistro saseParis kuya ezindleleni zokupheka zasekhaya ezivela eziteshini ezifana noPaulina Cocina noma uPlatos Fáciles con Tamara, zonke zithembele esisekelweni esifanayo: amazambane, ubisi, kanye nokushisa okuthambile, okude.
Imvelaphi yesiFulentshi: kusukela esitsheni sasemaphandleni kuya esibonakaliso sokudla
Umsuka ovame ukucashunwa kakhulu wamazambane ajwayelekile aqoshiwe usesifundeni saseDauphiné eningizimu-mpumalanga yeFrance. Lapho, kwaqala njengendlela yokupheka yabalimi yokusebenzisa kahle izinsalela: amazambane nobisi kwakuningi ebusika, futhi abantu babefuna izindlela ezimnandi zokusebenzisa zombili izithako ngaphandle kokuchitha lutho.
Ngokuhamba kwesikhathi, lesi sidlo sasemaphandleni esilula sathola ukuthandwa emakhaya nasezitolo zokudlela, ekugcineni saba uphawu lokudla komndeni nokwemikhosi eFrance, ikakhulukazi eParis. Le ndlela yathuthukiswa kancane kancane, yalungisa izilinganiso zokhilimu nobisi, yazama izinongo ezifana ne-nutmeg, futhi yathuthukisa indlela amazambane ayesikwa ngayo ukuze kufezwe ukuthungwa okuhle.
Imibhalo ekhethekile igcizelela ukuthi ubuhle be-gratin dauphinois busekuqondeni kwayo okulula : izithako zansuku zonke, kodwa okulungiselelwe ngokucophelela. Inhloso akukhona ukudala izitsha eziyinkimbinkimbi, kodwa kunalokho ukuthola amazambane anambithekayo, ngokuthinta okulungile kwegalikhi kanye nesoso ecebile emboza ucezu ngalunye.
Namuhla, i-potato gratin iwuphawu lwangempela lokudla kwaseFrance , olutholakala kokubili emakhaya nasezindaweni zokudlela. Ezindaweni eziningi, inguqulo yendabuko engenashizi ngaphezulu isahlonishwa, kanti kwezinye, ikakhulukazi ngaphandle kweFrance, indlela yokupheka enoshizi enenani elikhulu le-Gruyère ne-Parmesan egayiwe isithandwa kakhulu.
Ngokuthakazelisayo, amanye amazwi anamathele kakhulu esikweni akhomba ukuthi ukufaka ushizi omningi ngaphezulu "kuyinto ehlukile ngokuphelele," okuwuhlobo olumnandi kodwa oluhlukile lweresiphi evamile. Noma kunjalo, namuhla iresiphi emsulwa kanye nezinguqulo zesimanje ezimbozwe ushizi oncibilikisiwe zihlala ndawonye ngaphandle kwenkinga.
Izithako eziyisisekelo kanye nezilinganiso ze-gratin ephelele
Uma sihlaziya zonke izindlela zokupheka ezisezingeni eliphezulu zamazambane abhakwe kuhhavini akhilimu, sithola uchungechunge lwezithako eziyisisekelo kanye nezilinganiso ezijwayelekile ezisebenza cishe njalo. Ukusuka lapho, ungalungisa inani ngokuthanda kwakho noma ngobukhulu besitsha sakho sokubhaka.
Izindlela zokupheka eziningi zabantu abangu-3-4 zisebenzisa amazambane aphakathi kuka-500g no-600g . Ezinye izindlela zokupheka zikhuluma "ngamazambane aphakathi amathathu" noma "ngamazambane amakhulu amabili" esitsheni esiphakathi, kodwa ukucacisa inani ngamagremu kusiza ukuthi kube nokunemba kakhudlwana. Okungcono kakhulu, khetha amazambane afanele ukubiliswa noma ukuphekwa, njengoba azohlala kahle kuhhavini ngaphandle kokuwa.
Ngokuphathelene nengxenye yobisi, ukhilimu wokupheka uvame ukuhlanganiswa nobisi oluphelele ukuze kulinganiswe ukhilimu nokukhanya. Isibonelo, ezinye izindlela zokupheka zisebenzisa ukhilimu ongu-130 ml kanye nobisi ongu-130 ml, ezinye ukhilimu ongu-200 ml kanye nobisi ongu-150 ml, kanti ezinye zisebenzisa uhhafu wendebe yokhilimu kanye nohhafu wendebe yobisi. Into ebalulekile ukugcina isilinganiso esifanayo phakathi kokhilimu nobisi ukuze umphumela ungabi nzima kakhulu noma ungabi lula kakhulu.
Ukuze kube nomzimba owengeziwe, izindlela zokupheka eziningana zifaka ushizi okhilimu noma ushizi osakazekayo (cishe u-60g noma isipuni esisodwa esikhulu), oncibilikiswa engxubeni yokhilimu nobisi. Lokhu kuthuthukisa ukhilimu ojiyile futhi kusiza ukuvimbela isosi ukuthi ingagobhozi ngokuphelele ngemva kokubhaka. Ushizi oqoshiwe nawo uyangezwa ukuze ungeze: i-Emmental, i-Gruyère, i-Parmesan, noma ingxube yoshizi osekhulile nowasemakhaya.
Izinongo eziyisisekelo ziqukethe usawoti, upelepele (omnyama noma omhlophe), ugalikhi omusha noma ophuciwe, kanye ne-nutmeg cishe njalo , okwenza umehluko omkhulu ephunga. Ezinye izinhlobo zifafaza ne-paprika encane phezulu ngaphambi nje kokubhaka, okwengeza umbala kanye nokunambitheka okuthambile kwentuthu.
Ukusikwa kwamazambane, ukulungiswa kanye nesikhunta sehhavini
Elinye lamaphuzu avame ukukhulunywa ngawo ezindleleni zokupheka ezisezingeni eliphezulu ubukhulu bezingcezu zamazambane . Kunconywa ukusika amazambane abe yizingcezu ezincane, ezilinganayo, cishe phakathi kwamamilimitha angu-3-4 nohhafu wesentimitha ubukhulu. Kukhona izingcezu ezingu-1/8-intshi (cishe amamilimitha angu-3) kanye nezingcezu "eziphakathi" ezingu-1/2 isentimitha; noma yikuphi ukukhetha okungaphakathi kwalolo hlu kuyasebenza.
Uma usika amazambane futhi ungeke uwahlanganise ngokushesha, abapheki abaningi batusa ukuwashiya emanzini abandayo ukuze angabi mdaka futhi abe mnyama. Kodwa-ke, kungcono ukungawacwilisi isikhathi eside, ngoba esinye isitashi esisiza ekuqiniseni isosi sizolahleka uma sicwiliswe emanzini isikhathi eside kakhulu.
Ngaphambi kokuhlela izingcezu esitsheni, kuvame ukunconywa ukuthi ulungiselele isikhunta. Indlela evame kakhulu ukugcoba phansi nasemaceleni ngebhotela , ngezinye izikhathi ugcobe i-garlic clove ehlukaniswe phakathi phezulu ukuze unambitheke kancane ebusweni. Le ndlela idala isisekelo esinuka kamnandi ngaphandle kokuthi igalikhi idlule ukunambitheka kokugcina.
Ngokuqondene nohlobo lwesitsha sokubhaka, noma yisiphi isitsha sokubhaka esiphakathi nendawo noma i-casserole sizosebenza, kodwa izindlela zokupheka ezinemininingwane eminingi zincoma izitsha ezingu-11 x 7 intshi noma ama-casserole aphakathi nendawo . Into ebalulekile ukungashiyi ungqimba lwamazambane olujiyile kakhulu ukuze ukushisa kufinyelele phakathi nendawo kahle futhi ukupheka kulingane.
Abanye abapheki, njengoba kubonakala kumawebhusayithi amaningana ahlaziyiwe, bayazikhandla ukuhlela amazambane ngesimo "se-carousel" noma bawagoqe kancane, bakhe imibuthano eqondile. Lokhu akubukeki nje kuphela kukhanga kakhulu, kodwa futhi kusiza ukusabalalisa kangcono isoso noshizi phakathi kwezingcezu ezahlukene.
Indlela yokulungisa ingxube ekhilimu, ubisi noshizi
Inhliziyo yeresiphi ilele engxubeni yokhilimu, ubisi, noshizi . Eminye imithombo isikisela ukushisa zonke izithako ebhodweni ngaphambi kokuzidlulisela kuhhavini, kanti eminye imane izixube noma izixube zibanda bese ivumela ukushisa kwehhavini kwenze okunye.
Ezinhlotsheni eziyinkimbinkimbi, uqala ngokuncibilikisa ibhotela elincane epanini elikhulu lokuthosa noma epanini phezu komlilo ophakathi. Bese upheka i-clove yegalikhi eqoshiwe kahle (noma wengeze i-garlic powder), u-anyanisi oqoshiwe kahle uphekwe kancane kancane, bese, uma uthanda, ufaka isipuni sikafulawa ukuze uqine njenge-béchamel sauce.
Okulandelayo, engeza ukhilimu, ubisi, usawoti, upelepele, i-thyme ( uma uthanda), kanye ne-nutmeg. Bilisa kancane, bese wehlisa ukushisa bese ubilisa kancane imizuzu engaba yi-10 ukuze uvumele ukunambitheka kuhlangane. Kuleli qophelo, izindlela zokupheka eziningi zengeza ushizi okhilimu noma ushizi osakazekayo bese uvuselela kuze kuncibilike ngokuphelele.
Kwezinye izinhlobo ezisheshayo, ubisi, ukhilimu, ushizi okhilimu, usawoti, kanye nopelepele omningi kuhlanganiswa esitsheni ngaphandle kokushisa kusengaphambili. Le ngxube ithululelwa phezu kwamazambane asevele ehlelwe esitsheni sokubhaka, bese ihhavini lishiywa ukuze lenze umsebenzi wokuqinisa nokubopha isosi . Zombili izindlela ziyasebenza; ukushisa isosi kusengaphambili kuphumela kusosi olubushelelezi kancane nolulawulwa kakhulu.
Ukuze kuqedwe, ushizi oqoshiwe ugcinwa phezulu . Ezinye izindlela zokupheka zincoma ukufafaza i-Gruyère ngaphambi kwesikhathi sokubhaka esiyinhloko, ukumboza isidlo nge-aluminium foil, futhi, emizuzwini embalwa yokugcina, ukumboza nokufaka i-Parmesan ukuze kugaywe kakhulu futhi kufakwe umbala onsundu ebusweni.
Ukubeka izigaba kanye nokubhaka isinyathelo ngesinyathelo
Isakhiwo esinezingqimba singesinye isici esivamile kuzo zonke lezi zindlela zokupheka. Ngokuvamile, ungqimba lokuqala lwamazambane ahambisanayo lubekwa phansi , bese kuthiwa ingxenye yengxube yokhilimu nobisi phezu kwalo. Le nqubo iphindaphindwa ngezingqimba ezimbili noma ezintathu ezengeziwe kuze kube yilapho zonke izithako zisetshenziswa.
Abanye abapheki batusa ukubhukha izingcezu zamazambane ezinhle kakhulu ukuze zibekwe ungqimba oluphezulu, ukuze i-gratin ibukeke iphelele uma ifika etafuleni. Kuyindlela elula kodwa ewusizo kakhulu uma ufuna isidlo sibukeke kahle kuqala.
Fafaza ushizi oqoshiwe okhethiwe—iGruyère, i-Emmental, iParmesan, noma ingxube— phezu kwesendlalelo sokugcina . Yilapho iresiphi ngayinye ivumela khona ukuguquguquka okuthile. Abanye bafaka ushizi kusukela ekuqaleni bese bebhaka konke ndawonye kuhlanganiswe, kanti abanye bakhetha ukwengeza okunye ekuqaleni bese befaka ushizi owengeziwe ekugcineni ukuze kube nsundu kakhulu.
Ngokuqondene nokushisa, izindlela zokupheka eziningi zibeka ihhavini cishe ku- 180-190ºC . Indlela evame kakhulu ukumboza isidlo nge-aluminium foil bese ubhaka cishe imizuzu engama-40-45, ukuze amazambane apheke kahle ngaphandle kokomisa indawo, bese emboza, engeza ushizi owengeziwe uma uthanda bese uqhubeka nokubhaka imizuzu eyi-15-20, kuze kube yilapho amazambane ethambile futhi ingxenye ephezulu inombala wegolide omnandi.
Ezinye izinguqulo, isibonelo lezo ezihlotshaniswa nama-sauce e-cream cheese njenge-Daisy noma ezinye izinhlobo, ziphakamisa ukubhaka imizuzu engama-30 kuya kwengama-35 kuhhavini ongu-350°F (cishe u-175°C), kuze kube yilapho isosi iqhuma futhi ingxenye ephezulu iqala ukuba nsundu. Kuzo zonke izimo, isihluthulelo ukuhlola ngommese noma ngothi lokuxubha ukuthi amazambane athambile ngokuphelele phakathi nendawo.
Isikhathi sokuphumula, ukuqina kwesoso, kanye namaqhinga okuvimbela ukhilimu ukuthi ungagobhozi
Inkinga evamile kulabo abenza lesi sidlo okokuqala ukuthi ukhilimu noma isoso liyagobhoza kakhulu uma liphuma kuhhavini. Lokhu kukhathazeka kuvame ukukhulunywa ngakho kumazwana kwezinye izindlela zokupheka ezidumile: ukunambitheka kuhle kakhulu, kodwa ingxube ayihlali kahle, okushiya uketshezi oluningi phansi kwesitsha.
Elinye lamaqhinga awusizo kakhulu ahlanganyelwa yimithombo eminingana ukuvumela amazambane aphumule ngaphambi kokubhaka . Uma uvumela amazambane ahlanganisiwe kanye nesoso kanye nezendlalelo ezilungisiwe ukuthi ziphumule imizuzu eyi-10 kuya kweyi-15 ngaphambi kokuwafaka kuhhavini, amazambane anesikhathi sokumunca uketshezi oluthile. Lokhu kusiza ukudala ukuthungwa okukhilimu, okungenamafutha amaningi ngesikhathi sokubhaka.
Okubaluleke ngokulinganayo isikhathi sokuphumula ngemva kokukhipha isitsha kuhhavini . Izindlela zokupheka eziningi zincoma ukuvumela i-gratin iphole futhi ihlale imizuzu engaba yi-10 ngaphambi kokuphakela. Phakathi nalesi sikhathi, ukushisa okusele kuyaqhubeka nokusebenza kusoso, futhi isitashi samazambane siqeda ukusenza sibe lukhuni, okuholela ekuthungeni okuzinzile kanye nokungaguquguquki "kwesobho elikhilimu".
Esinye isici esibalulekile ukungacwilisi amazambane emanzini abandayo ngokweqile, njengoba ukulahlekelwa isitashi esiningi kungavimbela ingxube ukuthi iqine ngokwemvelo. Ngaphezu kwalokho, ukufaka ushizi omncane okhilimu, noma ngisho nesipuni sikafulawa (ofana nesoso se-béchamel) engxubeni yobisi, kusiza kakhulu ukufeza isoso elijiyile.
Okokugcina, uma usebenzisa ubisi olunokhilimu noshizi omncane kakhulu, umphumela ungaba mkhulu kakhulu. Ukugcina isilinganiso esikhulu sokhilimu noshizi , njengasezindleleni zokupheka ezikalwe kakhulu, kukhuthaza ukuthungwa okuqinile nokumnandi kokhilimu.
Izinhlobo zamazambane ane-scalloped: kusukela enguqulweni yesiFulentshi kuya kwezimnandi kakhulu ezenziwe ekhaya
Kusukela esisekelweni sendabuko saseFrance, kuye kwavela izinhlobo eziningi ezenziwe ekhaya nezokudala , ezithandwa kakhulu ngamabhulogi okupheka neziteshi zevidiyo. Zonke zinomqondo ofanayo, kodwa ziyahlukahluka ngezindlela ezihlukile ukuze zivumelane nokunambitheka komuntu ngamunye.
Iresiphi yesiFulentshi edume kakhulu ibonakala ngokulungiswa kwayo okungacacisiwe , igxile ekunambithekeni kwamazambane, ukhilimu, ugalikhi, kanye ne-nutmeg, ngaphandle kwesidingo soshizi omningi phezulu. Ivame ukutholakala njengesidlo esiseceleni ezindaweni zokudlela, ngokuthungwa okubucayi kakhulu nokuncane okungadluli ukudla okuyinhloko.
Ngokuphambene nalokho, izindlela zokupheka eziningi zesiSpanishi zinikeza izinhlobo ezithambile, njengezambane ezinokhilimu noshizi oqoshiwe owenziwe ekhaya , lapho ingxube yokhilimu nobisi ithuthukiswa ngoshizi okhilimu bese kuqedwa ngezingqimba eziningi zoshizi oqoshiwe njenge-Emmental, i-Gruyère, ne-Parmesan. Umphumela uba uqweqwe olucacile kakhulu noluqinile oluqhathaniswa nengaphakathi elithambile.
Isibonelo, emgqeni we-Tamara's Easy Dishes, sibona izindlela zokupheka ezihlanganisa amazambane, ukhilimu wokupheka, ubisi oluphelele, ushizi okhilimu, usawoti, impuphu yegalikhi, upelepele omnyama, kanye noshizi we-Emmental oqoshiwe , konke kuqedwe ngebhotela kanye ne-parsley eqoshiwe. Kuyinguqulo enempilo neduduzayo eyenzelwe ukudla kwansuku zonke.
Esinye isitayela esaziwayo esikaPaulina Cocina, onikeza i -gratin yamazambane elula kakhulu enokhilimu : amazambane, igalikhi, ingxenye yesipuni sebhotela, ingxenye yenkomishi yokhilimu osindayo, ingxenye yenkomishi yobisi, isipuni seshizi elikhilimu, usawoti, upelepele, noshizi oqoshiwe phezulu. Kuyindlela yokupheka, ngaphandle kokukhathazeka, ethola ukhilimu omuhle kakhulu kanye ne-gratin engenakuphikiswa.
Ukuthungwa, ushizi kanye nemininingwane eyenza umehluko
Ngale kweresiphi eyisisekelo, imininingwane ethile ithonya kakhulu ukuthungwa kokugcina kanye nokunambitheka kwesitsha. Esinye sezibaluleke kakhulu ukukhetha ushizi we-gratinate. Abanye abapheki batusa ukuhlanganisa izinhlobo ezimbili: ushizi othambile noma osuqediwe kancane oncibilika kahle, kanye noshizi oqinile, osemdala, njengeParmesan, onikeza ukunambitheka okunamandla kanye noqweqwe oluqinile.
Kodwa-ke, akukhuthazwa ukusebenzisa ngokweqile ushizi oncibilika kakhulu nonongwengwezi, njenge-mozzarella ngobuningi, ngoba umqondo awukona ukudala ungqimba olufana ne-pizza, kodwa ukwengeza okucwebezelayo nokumnandi okuvala ingxenye ephezulu ye-gratin.
Ukusetshenziswa kwezinongo nakho kudlala indima ebalulekile. Cishe zonke izinhlobo zifaka i-nutmeg engxubeni yokhilimu nobisi, okufaka iphunga elifudumele eliyisici salolu hlobo lokulungiselela. I-pepper nayo idlala indima ebalulekile, ngezinye izikhathi isetshenziswa kakhulu ukulinganisela ukuceba kokhilimu.
Enye indlela evamile ukufafaza i-paprika ebusweni ngaphambi kokubhaka. Lokhu akugcini nje ngokunikeza i-gratin yegolide kakade umbala okhanga kakhulu, kodwa futhi kuveza inothi elinomusi noma elimnandi kancane, kuye ngohlobo lwe-paprika esetshenzisiwe.
Okokugcina, indlela ohlela ngayo amazambane ingashintsha indlela odla ngayo. Kungakhathaliseki ukuthi uwahlela ngezindilinga ezihlelekile, eziqondile noma ezikhululekile, izendlalelo eziningi zasemaphandleni ziyindaba yesitayela, kodwa ukwethulwa ngokucophelela kuqinisekisa ukuthi ingxenye ngayinye inesilinganiso esilinganiselwe samazambane, isosi, noshizi.
Amanani okudla okunempilo abonisayo kanye nokudla okunconywayo
Njengoba kuyiresiphi esekelwe kumazambane, ukhilimu, noshizi , kusobala ukuthi lesi akusona isidlo esilula. Ukuhlaziywa kokudla okunempilo kwezindlela zokupheka ezifanayo kakhulu kubonisa ukuthi ukuphakelwa okukhulu kungaba nama-kcal angaba ngu-700-750, kanye nenani elikhulu lamafutha aphelele, ikakhulukazi, amafutha agcwele avela kukhilimu noshizi.
Ukuze sikunike umbono, elinye lamathebula okubhekisela kuwo okunomsoco likhuluma cishe ngama-kcal angu-748 ngokukhonza ngakunye , ngamafutha angaphezu kuka-46 g kanye namafutha agcwele angaphezu kuka-30 g, ngaphezu kwe-cholesterol kanye nenani elilinganiselwe lama-carbohydrate avela kumazambane.
Ngakolunye uhlangothi, lesi sidlo siphinde sinikeze amaprotheni, i-calcium, kanye ne-fiber ethile ngenxa yamazambane, kanye namaminerali athile njenge-iron ne-iodine ngobuningi obukhulu. Akuyona isidlo okufanele sidliwe ngezingxenye ezinkulu nsuku zonke, kodwa sifanelana kahle nemenyu yemikhosi noma yempelasonto.
Uma ufuna ukunciphisa inani lamakhalori kancane ngaphandle kokulahla i-essence, ungakhetha ukhilimu olula, ubisi olunamafutha amancane , kanye noshizi omncane kancane, ngenkathi usagcina ukuthungwa okuhle. Kuyasiza futhi ukuphakela izingxenye ezilinganiselwe futhi kuhambisane ne-gratin namasaladi noma imifino elula , esikhundleni sokudla okunamafutha amaningi.
Njengokujwayelekile, amanani aqondile azohluka kuye ngohlobo lobisi, ukhilimu noshizi owusebenzisayo, kodwa ukuba nalesi sikhombo kukuvumela ukuthi ulungise inani ngokwezidingo zakho noma zomndeni wakho.
Ukusetshenziswa, izinto ezihambisanayo kanye nomongo ophelele wokuzikhonza
Esinye sezizathu eziyinhloko zokuthandwa kwamazambane abhakwe kuhhavini akhilimu ukuthi asetshenziswa ngezindlela eziningi njengesitsha esiseceleni . Asebenza kahle kakhulu njengokuhambisana okuthambile nenyama enambithekayo, kusukela enkukhu elula ebhakiwe kuhhavini kuya kuma-roast ebhodweni, izitshulu, noma ngisho nama-cutlets amahle enziwe ekhaya.
Empeleni, abantu abaningi babenza inkanyezi etafuleni ngokubaphelezela nje neprotheni eyisisekelo kanye nesaladi. Ithileyi lamazambane aqoshiwe, inkukhu eyosiwe, kanye nesaladi eluhlaza kwenza ukudla okuphelele ngaphandle kokuxakeka okukhulu futhi kube nomphumela omuhle kakhulu.
Futhi ziyindlela enhle kakhulu yamatafula emikhosi noma emikhosini yomndeni , njengoba zingahlanganiswa kusenesikhathi, zibhakwe kancane, bese zifakwa umbala ophuzi ngaphambi nje kokuphakelwa. Lokhu kukhulula isikhathi esiningi kumpheki oyinhloko, okuyinto ethandwa kakhulu uma kunezivakashi.
Ngaphezu kwalokho, uma unezambane ezisele ezifakwe ama-scallops, zivame ukuhlala kahle efrijini ubusuku bonke. Nakuba zilahlekelwa ukhilimu, zingashiswa kabusha kuhhavini imizuzu embalwa ukuze ziphinde zithole ukuthungwa kwazo kwasekuqaleni. Akuyona into efanayo neyasenziwe kabusha, kodwa kuseyisidlo esimnandi kakhulu.
Okokugcina, abanye abantu bakhetha ukuphakela izingxenye ezincane ezitsheni ngazinye noma ama-ramekin , okubukeka kukuhle kakhulu ezidlweni zakusihlwa ezisemthethweni. Kulokhu, kuyalulekwa ukunciphisa kancane isikhathi sokubhaka, njengoba ungqimba lwamazambane luzoba luncane kancane.
Lawa mazambane abhakiwe kuhhavini anokhilimu, kungakhathaliseki ukuthi asenguqulweni yawo yakudala yesiFulentshi noma kunoma yikuphi ukushintshwa okwenziwe ekhaya ngokhilimu noshizi abahlukahlukene, azuze idumela lawo njengesitsha esilula, esiduduzayo, nesimangalisayo . Njengoba wazi imvelaphi yawo, izithako eziyisisekelo, amasu okubhaka nokuphumula, kanye nezinhlobo ezahlukene ezivelile, kulula ukulungisa iresiphi ngendlela oyithandayo ukuze ahlale ethambile, enambitheka, futhi enoqweqwe olunsundu ngegolide olukwenza ufune imizuzwana.
