Chateaubriand

Labarin ya ce a cikin kwanakin Napoleon, Chef Montmireil ya kafa tasa na musamman ga marubuta da kuma shugaban kasa, François-René de Chateaubriand. Ya dauki yankakken naman sa daga mai laushi, wanda ya sauko daga manya , ya shafa shi a man shanu, ya sa shi da baƙar fata baki kuma ya gurasa. Wannan yanke, a yanzu yana kama da girke-girke, tsintsiya mai tsayi (kimanin 1 1/4 zuwa 1 1/2-inci inci), babban isa don bauta akalla mutane biyu.

Chateaubriand da kuma Art of the Reverse Sear

A al'ada, ana amfani da Chateaubriand ba tare da wani abu ba, a hakika mawuyacin hali. Wadannan kwanakin bai zama na kowa ba don yin amfani da naman saccen abu maras kyau, don haka Chateaubriand shine cikakke tasa don hanyar dafa abinci da aka sani da juyin juya baya. Sakamakon yakamata ya fara ne ta hanyar nama a ƙananan zafin jiki don dumi shi ta tsakiya da nama mai laushi a ciki. Sa'an nan kuma an motsa shi zuwa babban zazzabi don bincika ko fiye da yadda ya dace. Wannan hanya tana ba da nama da nama mai tsabta don yin abincin da ba'a so ba ba tare da cire shi ba.

Yadda za a Grill Chateaubriand

Fara tare da gishiri maras nama, 1- zuwa 2-naman alade na kalla 1 1/4-inch kauri. Yi waƙa da ɓangarorin biyu tare da man fetur da sauƙi mai sauƙi tare da gishiri da barkono.

Idan yin amfani da girasar gas ta juya gefen ɗaya zuwa mafi girman wuri mai yiwuwa kuma ɗayan zuwa matsanancin zafi. Ga gilashin gawayi, hasken wuta mai yawa don rufe rabin abincin, yana barin sauran gefe ba tare da komai ba.

Sanya sautin naman sa a kan ƙananan zafin jiki kuma rufe murfin.

Don matsakaici na barin kyauta don dafa tsawon minti 5. Don matsakaici da sama, bar shi don kimanin minti 7 kafin buɗe murfin kuma juya nama, barin shi a cikin yanayin zafi mai zafi. Bayan ƙarin karin minti 5 zuwa 7 yana da lokacin sanya shi a kan zafi da kuma zafi.

A wannan yanayin, ya kamata a yi launin launin fata a bangarorin biyu kuma ta gefen gefuna tare da ƙananan ko ba'a. Ka bar naman a kan gishiri a babban zafin jiki tare da rufe murfin rufe na biyu zuwa uku da minti dangane da zafi na ginin, to, duba. Yanzu ya kamata alamun duhu da alamar launin ruwan kasa da launin ruwan kasa zuwa ga gefen dafa. Idan ba haka bane, ci gaba da ginin har sai wadannan sun bayyana. Da zarar kana da wannan bayyanar, juya nama a kuma ci gaba a gefe ɗaya.

Da zarar an gama a kan gilashi, motsa nama zuwa wani katako , rufe kuma bar barci don minti 5 zuwa 10.

Yin hidimar Chateaubriand

Dubi girke-girke na Chateaubriand na gargajiya . Don yin zane, narke 2 tablespoons man shanu tare da 2 tablespoons na man zaitun a cikin wani nauyi da zafi skillet. Ƙara wani tsalle mai mahimmanci wanda aka yankakke tare da 1/2 kofin giya mai ruwan inabi, 1/2 gilashin demi-glace, da 1 tablespoon sabo ne tarragon (2 teaspoons dried). Whisk tare da zafi har sai ya raguwa a cikin haske .

Lokacin da naman ya kwanta, a yanka a cikin ɓangaren bakin ciki da hatsi kuma kuyi aiki tare da miya. Wannan tasa ne gadon gargajiya na gargajiyar gargajiya. Wadannan kananan dankali suna gurasa a babban kwanon rufi, an rufe shi a man shanu. Ba abin girke-girke ga mai baƙi, amma ya dace da karin adadin kuzari.

Hakika, naman saƙar naman naman yana daya daga cikin tsada mafi tsada, amma idan kana son yin abincin da zai tabbatar, to wannan yana da kyau a zabi. Ka tuna cewa Chateaubriand wani girke-girke ne kuma ba yanke nama ba. Wannan girke-girke an daidaita shi ta hanyar mai yawa masu dafa don amfani da kusan komai daga kifi zuwa artichokes.