Tips and Ideas for Making Delicious Kudancin Gurasa
Masu goyon baya ba mutanen farko ba ne a duniya su yi kajin kajin su. Kusan kowane ƙasashe yana da naman kaza, ko gine-gine, daga Gin Xaò na Vietnam zuwa fritto mai fatar Italiya. Mutanen Scotland da suka zauna a farkon Kudu zasu iya gabatar da hanyar nan a Amurka. Sun fi so su soya kajin su, maimakon yin burodi ko kuma tafa su kamar yadda Turanci ya yi. Ba har zuwa farkon shekarun 1900 cewa girke-girke na kaza da aka soyayye ya fara bayyana a cikin litattafai na "arewacin" masu mashahuri.
Fannie Farmer na littafi na littafi na 1896 kawai yana nufin "Fried Chicken" a matsayin wani wuri da aka yanka tare da "Brown Sauce" ko kuma a matsayin tanda-dafa "Maryland Chicken".
Maryamu Randolph, a cikin bugu na uku na "Virginia House-Wife" (1828), ya gaya yadda ake yin kaza. Da gaske, an yanke kaji, daɗa cikin gari, dafa shi da dan gishiri, an saka shi a cikin sutura da mai zafi, kuma a soyayye har sai launin ruwan kasa. A cikin shekarun da suka wuce, akwai daruruwan ƙoƙari na inganta ingantaccen girke-girke, da yalwar dabaru da kwarewa na musamman, amma dukkansu suna da ƙananan bambancin akan ainihin. Maryamu Randolph ta ambaci cewa tana yin laushi tare da "lavings," amma saurin kirim mai sau da yawa ana yin amfani da shi tare da soyayyen kaza da aka samo asali daga tasa "Maryland soyayyen kaza." A cikin littafin littafi, "Shekaru Cif a cikin Maryland Kitchen" (Baltimore, 1873), abincin da aka yi wa kaza kawai ya yi kira ga miya da aka yi da man shanu, cream, faski, gishiri da barkono.
Bambanci
Akwai daruruwan girke-girke na ganyayyaki mai ganyayyaki na Kudancin, kuma shi ne cibiyar maganganu fiye da watakila wani kayan abinci. Daga kayan yaji da kuma shafawa ga mai da kuma lokacin dafa abinci, tattaunawa game da kaji na "real" kudancin kaza zai iya fara wasu jayayya a cikin kudancin.
Wasu mutane za su gaya maka ka cire fata kafin cinyewa, yayin da wasu ke rantsuwa ta hanyar sauye-karan sau biyu. Wasu fry a cikin man, wasu a man shanu, wasu a man alade ko man shafawa mai naman alade.
Kayan girke-girke a "littafin Foxfire na Cookie Appalachian" yana bada shawarar browning kafin rufewa, sa'an nan kuma frying sannu a hankali kuma juya akai-akai. Camille Glenn, a cikin "The Heritage of Cooking Cooking" ya ce ba a tsoma kaji a madara ba, crumbs, ko batter, amma an kwashe shi a cikin gari, yayin da girke-girke a cikin "Bill Neal na Southern Cooking" yana buƙatar yin amfani da man shanu. James Villas, a cikin "Amurka Taste," Yana watsar da kajinsa guda ɗaya a cikin madara da lemun tsami, kuma yana dafa su a cikin kayan lambu da ragewa tare da ƙarin nauyin nama 4 na naman alade. Ƙananan abubuwa kowa da kowa yana yarda da shi shine cewa skillet dole ne ya zama wani baƙin ƙarfe baki daya (zai fi dacewa da kuma murfin), kaji dole ne ya kasance yarinya da ƙwaƙwalwa, kuma kayi amfani da yatsunsu don cin kaji .
A gefe
Bishiits, caleslaw, da masara a kan cob sune shahararren labaran da za su yi amfani da shi tare da kaza mai laushi, musamman ga hotunan kullun da kullun. Salatin kyakkyawan zabi ne.
Samun kullun da aka dogara da shi da kuma gwada wasu girke-girke.
Shirye-shiryen da kayan abinci
- Ciyar da ganyayyun kaza a madara mai yalwa da aka haxa tare da ƙananan kwai kafin a zubar da su a cikin kwandon shafe.
- Don sauƙi mai tsabta, yi amfani da jakar ajiyar abincin filastik ko launin takarda mai launin ruwan kasa don wanke kaza tare da cakudaccen ruwan shafa.
- Ƙara wasu fiber (da kuma rubutun) ta ƙara bran ko alkama zuwa alhalin ka shafa.
- Don yin katako mai kyau, kuyi kaza mai narkewa (an gano) tsawon minti 30 zuwa 60 kafin frying.
- Gwada wajan abincin da aka samu a ciki ko kuma abincin da ba a nuna ba.
- Don kyawawan kaza mai ƙanshi, amfani da rabin gari da rabi masara, tare da lokutan da ka saba da 1/2 teaspoon na yin burodi foda.
- Don ƙwaƙƙun bushe, toya har sai launin ruwan kasa, sa'an nan kuma gama dafa a cikin tanda 350 F.
- Kaji ƙananan yara, masu shayarwa, 'yan sanda, masu fryers, da bala'o'i, da kuma karamar wasa suna da kyau don frying.
- Wasu ɓangarorin kaji da ba'a yin amfani da su ya kamata a saka a cikin tukunya da wasu faski, karas, da ruwa don rufewa. Sauƙaƙe har sai ruwa ya rage ta rabi, sannan kuma ya rage da kuma firiji. A lokacin da gishiri, kitsar da kitsen daga saman da amfani da kiwo da soups, ko daskare don amfanin yau.