Mene Ne Ƙaƙƙwalwa? Yadda za a Dafa tare da Ƙari
Mene Ne Ƙaƙƙwalwa?
Sub-vide (mai kira -VEED) wata hanya ce ta dafa abincin da aka rufe-an rufe shi a cikin jakar filastik kuma an cika shi a cikin tsabtaccen ruwa mai wanzuwa. Sub-vide, wanda aka fassara daga Faransanci, yana nufin "a ƙarƙashin motsi", amma hanyar dafa abinci sunadarai a ƙasa, yanayin zafi mai sarrafawa shine yadda aka bayyana maɓo-daki a cikin aiki. Ƙananan zazzabi na ruwa yana dafa abinci a hankali kuma mafi kyau fiye da hanyoyin dafa abinci na al'ada, irin su gurasa, kuma yana samar da kayan da za su iya zama da sauri da zazzagewa ta hanyar yin watsi da koyi don cimma burbushi na waje.
Saboda hanyar da aka ba da izini ba daidai ba ne, haɗarin nama, da kaji da kuma abincin teku suna da ƙima. Wani amfani na cin abincin da ba a cinye ba shine cewa shrinkage na gina jiki baya faruwa. Alal misali, steak da aka dafa a cikin wani skillet zuwa dacewa ta ciki mai dacewa (125 ° F-128 ° F) zai haifar da nama na waje na bushe da kusan kashi 40 cikin dari na nauyi. Wani nama da aka yi da shi ta hanyar dabarar, amma yana riƙe da juyiness na ciki kuma bai daina yin nauyi.
Ta Yaya Aikata Aiki?
Kowane nama yana kunshe ne da ƙwayoyin tsoka, ƙwayoyin mai, collagen da nama na haɗi, wanda ya rushe lokacin da aka dafa shi don wasu lokutan lokaci. Yanke nama yana da ƙasa da ƙwayar jiki da kuma kayan haɗin kai fiye da naman ganyayyaki na naman sa, alal misali, kuma yana buƙatar lokaci kaɗan don dafa. An yi amfani da ganyayyaki mai laushi tare da mai, collagen da nama na haɗin kai, don haka yana buƙatar adadi da yawa don cimma burin da ake so.
Don abincin da ba a cinye ba, zazzafar zafin jiki na ciki wadda kake son gina furotin ka shine an shirya shi a cikin tanda ruwa maras kyau. Alal misali, idan kuna son matsakaicin matsakaici mai tsayi, an saka ruwan zafin jiki zuwa 125 ° F. A matsayin mai dafa abinci, da zafin jiki na ciki ya kai zuwa wannan zazzabi kamar ruwa mai wanka.
Lokacin da zafin jiki na ciki na steak ya kai 125 ° F, yana dakatar dafa abinci kuma za'a iya gudanar da shi a cikin rukuni na rudani har sai kun kasance a shirye don gama shi da sauri ko kuma browning. Wasu cututtukan nama masu tsanani suna buƙatar 48 ko ma hours 72 tare da hanyar da ba a gani ba.
An Ajiye Tsare-tsare?
Har sai kwanan nan, yawancin kayan cin abinci na cin abinci ne mafi yawancin kayan cin abinci na gidan abinci kuma ba a ba da shawara ga cin abinci na gida ba tun lokacin da ake samun abincin abinci. Rashin wutar lantarki a cikin ruwa ya kasance mai tsada sosai, kuma masu yawa masu cin abinci na gida suna ƙoƙari su yi amfani da kayan da ba a gani ba ta wurin yin amfani da sunadarin sunadarai a cikin tukunyar ruwa, wanda ba za'a iya daidaita shi ba saboda haka haɗarin abinci ya karu. Kaji da kifaye, musamman, suna da saukin kamuwa da kwayoyin E. coli da salmonella idan sun kasance karkashin dafa (a kasa da 130 ° F), don haka an dakatar da cin abinci a karkashin gida na DIY.
Akwai yanzu da dama masu cin masarufi da injuna a kasuwar da ke ba da damar gida ta dafa don samar da abinci tare da hanyar da ba a gani ba. Kamfanonin sub-vide sun bada jagororin lafiya don samar da sunadarin sunadaran da ake buƙata don kashe duk wani kwayoyin nama (134 ° F ana daukar su lafiya). Abincin da za a dafa shi ya kamata a kwantar da shi kafin a rufe shi da kuma rufe shi bayan da an rufe shi.
Abubuwan Ƙarƙashin Ƙari
- Ko da yake dafa abinci
- Mikiya mai zafi da m
- Sarrafa yanayin dafa abinci
- Ingantaccen dandano ba tare da karawa ba
- Sakamakon da ya dace tare da sunadarai
Fursunonin Sauƙi Ƙari
- Yawan lokutan dafa abinci
- Hanyoyin da ba su dace ba tare da wasu kayan lambu da wasu kifi
- Yana buƙatar karin hankali ga aminci na abinci
- Yana buƙatar kayan aiki na musamman, watau tanda ruwa