Ezweni lokupheka komlilo ovulekile, i-arsenal egcwele kahle ibalulekile. Izindlawu eziqinile zokuqondisa ukudla, ibhulashi le-grill lokuhlanza ama-grate, kanye nesethi yezipayisi zokushisa zemisebenzi ebucayi konke kuyizinto ezibalulekile. Nokho, ithuluzi elilodwa ngokuvamile alinakwa kodwa ngokungangabazeki libaluleke kakhulu ukuze kuzuzwe imiphumela engaguquki, emnandi: ithemometha yokushisa engemuva kwendlu.

Le divayisi ebonakala ilula idlala indima ebalulekile ekuqinisekiseni ukuphepha nekhwalithi yendalo yakho egrisiwe. Ake singene sijule kwisayensi engemuva kokosa futhi sihlole ukuthi kungani ithemometha yenyama ingumngane wakho omkhulu uma kukhulunywa ngokukosa egcekeni.

 

Isayensi Yolwandle: Ukuqonda Ukusabela Kwe-Maillard Nezinga Lokushisa Langaphakathi

Umlingo wokosa usentweni yesayensi eyaziwa ngokuthi yi-Maillard reaction. Lolu chungechunge oluyinkimbinkimbi lokusabela kwamakhemikhali lwenzeka lapho amaprotheni noshukela ekudleni kuhlangana nokushisa, okudala isici se-brown sear nama-flavour acebile esihlobanisa nenyama eyosiwe. Ukusabela kwe-Maillard kwenzeka emazingeni okushisa angaphezu kuka-300°F (149°C) [1].

Kodwa-ke, ukusabela kwe-Maillard kuwucezu olulodwa nje lwephazili yokugaya. Nakuba ukuthola i-sear enhle kujabulisa ngobuhle, ukuhlolwa kwangempela kwe-griller enekhono kusekuqondeni izinga lokushisa langaphakathi lenyama. Lokhu kushisa kuthinta ngokuqondile ukuthungwa, i-juiciness, futhi okubaluleke kakhulu, ukuphepha kokudla kwakho.

Ukubaluleka Kwezinga Lokushisa Langaphakathi: Ukulinganisa Ukuphepha Nokwenza

Inyama engakaphekwa kahle ingaba nama-bacterium ayingozi angaholela ekuguleni okutholakala ekudleni. I-USDA ishicilela amazinga okushisa angaphakathi aphephile ezinhlobo ezahlukene zenyama [2]. Lawa mazinga okushisa amele iphuzu lapho amagciwane ayingozi abhujiswa khona. Isibonelo, izinga lokushisa eliphansi eliphephile langaphakathi lenyama yenkomo egayiwe ngu-160°F (71°C), kuyilapho ukusikeka okuphelele kwenyama yenkomo, njengama-steaks nama-roast, kungaphekwa kumazinga ahlukahlukene okuzinikela kuye ngokuthanda kwakho [2].

Kodwa izinga lokushisa alikona nje ukuphepha. Njengoba inyama ipheka, amaprotheni emisipha aqala ukuguquka (ukushintsha ukuma) emazingeni okushisa athile. Ucwaningo lwango-2005 olwanyatheliswa kuyi-Journal of Food Science luchaza le nqubo, lugqamisa ukuthi ukuguqulwa kwamaprotheni kuthinta kanjani umswakama wenyama kanye nobubele [3]. Isibonelo, i-steak engavamile ephekwe ezingeni lokushisa eliphansi langaphakathi izoba ithenda futhi ibe namanzi amaningi uma iqhathaniswa nenyama ephekwe kahle ephekwe ezingeni lokushisa eliphezulu.

Ubuciko Bokunemba: Indlela I-Thermometer Yenyama Iwuphakamisa Kanjani Umdlalo Wakho Wokugaya

Ngakho, kanjani ai-grill yasemuvaI-thermometer ingena kule equation? Ithemometha yenyama iyisikhali sakho esiyimfihlo sokosa ngempumelelo ngokwenza lokhu:

Ukuqinisekisa Ukusetshenziswa Okuphephile

Ukufeza Ukwenziwa Okuphelele

Ukugwema Inyama Eyomile, Ephekwe Kakhulu

Ngolwazi lwesayensi ngemuva kokosa namandla ethemometha yenyama esandleni sakho, usendleleni yokuba umpetha wokosa egcekeni. Shisa i-grill, wamukele ubuciko bokupheka okungenamlilo, futhi udale ukudla okuthosiwe okumnandi, okuphephile, nokuhlaba umxhwele kwakho kanye nabathandekayo bakho.

Faka imali kuthemometha yenyama evumelana nesitayela sakho sokosa kanye nesabelomali. Khumbula, ukuqonda okuncane kwesayensi namathuluzi alungile kungakuthuthukisa kakhului-grill yasemuvaisipiliyoni!

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