Sashin ƙwaƙwalwa, wani lokaci ana kira itace mafi girma, shi ne kafar da aka yanke daga tsoka a cikin naman ƙudan zuma , wanda ya fi dacewa da gashin jini (ko infraspinatus ). Za'a iya raba raguwa na farko da kashi biyu zuwa kashi biyu: sashen chuck da cokal kafada . Gwanin kafada shine babban abu, wanda ya ƙunshi mahaɗar tsokoki da aka haɗa tare da nau'o'in sinew da membrane. Uku daga cikin tsokoki guda biyar ana amfani da su don steaks da roasts, wato murfin sama, kafar kafar, da kafada.
Sau ɗaya a wani lokaci, masu cin nama za su iya zamawa a ko'ina cikin ƙwallon ƙwallon ƙwallon ƙafa don yin tsalle-tsalle. Wadannan kwanaki yana da yawa fiye da kowa don cire clod kuma raba shi a cikin tsokoki, wanda za'a iya sayar da shi a matsayin sabon nau'i. Sabili da haka, ƙuƙwalwar ruwa yanzu tana fitowa a yankunan noma.
Basics of a Blade Steak
Ana yin shinge ta hanyar yanka ta kai tsaye a fadin tsohuwar ƙwayar gashin jikin, wanda shine ainihin m. Matsalar akwai matashi na kayan aiki wanda ke gudana ta tsakiya, wanda ke nufin kowane ɓangare na steak yana da wani ɓangaren wannan taurare mai tsananin gristle dama a tsakiyar. A gefen haske, akwai cike mai naman sa a cikin ruwa da ruwa kuma yana da sauki.
Hanyar da ta fi dacewa da Kashe Fuskure
Kuna iya ganin kudan zuma a cikin babban kantin sayar da kudan zuma, a cikin ɗakunan litattafan cellophane, tare da takardun da ke cewa, "Mai girma ga gishiri!" Amma saboda irin wannan gristle, ruwa nama yana da gaske mummunan ga grilling.
Idan ka dafa shi a kan gilashi, wannan gristle zai ƙara ƙarfafa kamar katako mai laushi, kuma wannan shine ainihin abin da zai ji kamar bakinka a lokacin da kake ƙoƙarin cinye shi. (Wannan, ta hanya, yana daya daga cikin dalilan da ke da mahimmanci don samun mai buɗaɗɗiya mai yawa .)
Hanyar da za a karya gawar nama mai haɗari a cikin tsakiyar turken nama shi ne don dafa shi a hankali, tare da zafi mai zafi -in wasu kalmomi, ta hanyar ƙarfafa shi .
Yi amfani da shi don kimanin awa daya kuma za ku so shi.
Juya Rashin Fuskar Wuta a Flat Iron
Wata hanyar da za a magance wannan gristle shine cire shi. Kuma, a matsayin gaskiyar, shi ne daidai yadda zafin karfe steaks aka samar. Ana yin shinge na baƙin ƙarfe daga ainihin tsoka mai tsayi, kawai maimakon slicing su ƙetare kuma barin wani ɓangare na gristle a kowace steak, suna sliced tsawonwise. Wannan sutsi na gristle ya ƙare har zuwa cikin ɓoye (wanda yake nufin naman sa naman). Saboda haka, irin wannan nama na samar da nau'i daban daban daban.
Ƙananan tsalle-tsalle masu tsayi suna da tsada-dukansu saboda suna da kyau sosai, kuma saboda ƙarin aikin da ake bukata don samar da su. Duk da haka, ba kamar sa steaks ba, lebur mai zafi steaks gaske ne mai girma ga grilling .