Imfihlelo Yokuqhotsa Ioyile Ehlala Ixesha Elide

Imfihlelo yeOli yokuFrying ehlala ixesha elide: Isikhokelo esisebenzayo

Ioyile yokuqhotsa ibalulekile kubapheki basekhaya, iiresityu, kunye nabavelisi bokutya ngokufanayo. Nangona kunjalo, omnye wemingeni ephambili ekuqhotsweni okunzulu yindlela yokugcina ioyile ihlala ixesha elide ngaphandle kokubeka esichengeni incasa kunye nomgangatho wokutya. Xa ioli yokuqhotsa isetyenziswa kakhulu okanye ingakhathalelwanga ngokufanelekileyo, inokuwohloka ngokukhawuleza, nto leyo ekhokelela ekutshisweni okanye kwincasa ethile, ukonyuka kweendleko, kwanokuba yingozi empilweni.

Kweli nqaku, siza kutyhila iingcebiso ezisebenzayo kunye namaqhinga okwandisa ubomi beoyile yakho yokuqhotsa, ugcine umgangatho wayo, kwaye ukonge ixesha kunye nemali.

1. Qonda izinto eziNciphisa iOyile yokuQatsa

Ziliqela izinto eziphembelela isantya sokuwohloka kweoyile yokuqhotsa, kwaye ukulawula ezi zinto ngundoqo ekwandiseni ubomi bayo. Amaxhoba aphambili abandakanya:

»Ubushushu:Amaqondo obushushu aphezulu akhawulezisa ukuwohloka kweoyile, nto leyo ebangela ukuba i-oxidize kwaye ivelise imveliso engafunekiyo. Ukugcina ioli yakho kwiqondo lokushisa elifanelekileyo lokuqhotsa (ngokuqhelekileyo phakathi kwe-350 ° F kunye ne-375 ° F okanye i-175 ° C ukuya kwi-190 ° C) kunceda ukuthintela ukuthotywa okungeyomfuneko.

»Amanzi:Amanzi lutshaba lweoli. Xa ukutya kuqhotyiswa, ukufuma okuvela ekutyeni kunokubangela ukuba ioli iqhekeke. Ubukho bamanzi bunyusa ihydrolysis, nto leyo ethoba umgangatho weoyile.

»Amasuntswana okutya:Amasuntswana okutya okushiyekileyo ahlala kwioyile emva kokuqhotsa anokubangela ukutshisa kunye nokukhulula iikhompawundi ezikhawulezisa ukuwohloka kweoyile. Ukucoca la maqhekeza kubalulekile kubomi obude beoyile.

» Ioksijini:Njengobushushu, ukuvezwa kweoksijini kukhokelela kwi-oxidation, ebangela ukuba i-oyile ijike ibe mnyama ngokuhamba kwexesha. Ukunciphisa ukudibanisa nomoya kuya kunceda ioli ihlale ixesha elide.

» Ukukhanya:Ukubonakaliswa kokukhanya ixesha elide, ngakumbi ukukhanya kwe-UV, kukhawuleza inkqubo ye-oxidation. Yiyo loo nto kubalulekile ukugcina ioyile kwindawo epholileyo nemnyama xa ingasetyenziswa.

Ngokulawula ezi zinto, unokwandisa kakhulu ubomi beoyile yakho yokuqhotsa.

2. Khetha iOyile yokuQatsa eLungileyo

Uhlobo lwe-oyile oyisebenzisayo luchaphazela ixesha enokuhlala ngalo phambi kokuba ifune ukutshintshwa. Ayizizo zonke ioyile ezenziwe zilingana xa kufikwa kwi-high-heat frying. Ezinye iioyile zinendawo ephezulu yomsi kwaye zizinzile phantsi kobushushu kunabanye. Umzekelo, iioyile ezifana neoyile yamandongomane, ioyile kajongilanga, kunye neoyile yecanola zineendawo eziphezulu zomsi kwaye zikulungele kangcono ukuqhotsa.

Ezinye ioyile, ezifana neoyile enyulu okanye ibhotolo, zineendawo ezisezantsi zomsi kwaye ziyakwazi ukuqhekeka phantsi kobushushu obuphezulu, nto leyo ezenza zingafanelanga ukuqhotsa ngokunzulu. Nangona banokusebenza kakuhle ekuphekeni okanye ekuphekeni okuphantsi kobushushu, baya kuncipha ngokukhawuleza ngexesha lokucoca kwaye abayi kuhlala ixesha elide.

3. Beka iliso kwaye ugcine iqondo lobushushu elichanekileyo

Ukugcina ubushushu obuchanekileyo bokuqhotsa kubalulekile ukwenza i-oyile yakho ihlale ixesha elide. Ukuba ioli ishushu kakhulu, iya kuphuka ngokukhawuleza, kwaye ukuba ibanda kakhulu, ukutya kuya kuthatha ioli eninzi, okukhokelela kwiziphumo ezinamafutha kunye nezingathandekiyo.

Ukusebenzisa ithemometha yindlela elungileyo yokuqinisekisa ukuba ioyile yakho ikwiqondo lobushushu elilelona lifanelekileyo. Njengoko kukhankanyiwe ngaphambili, uninzi lokuqhotsa kwenzeka phakathi kwe-350 ° F kunye ne-375 ° F (175 ° C ukuya kwi-190 ° C). Ukugcina iqondo lokushisa ngaphakathi kolu luhlu kuqinisekisa ukupheka ngokufanelekileyo ngaphandle kokutyhala ioli kwindawo yayo yokuphuka. Ukuguquguquka okukhawulezileyo kwamaqondo obushushu nako kungonakalisa ioyile, ke qiniseka ukuba ukuphepha ukunyuka ngequbuliso okanye ukuncipha kobushushu.

4. Hlunga i-oyile emva kokusetyenziswa ngakunye

Enye yeendlela ezilula nezisebenzayo zokwandisa ubomi beoyile yakho yokuqhotsa kukuyihluza emva kokusetyenziswa ngakunye. Amasuntswana okutya ashiywe emva kokuqhotsa ngowona mthombo uphambili wokuwohloka kweoyile. Abagcini ngokutshisa kwaye banike i-flavour off-flavour kodwa baphinde bakhawulezise ukuphuka kweoli.

Enye yezinto eziphambili ezithandwa ngabathengi bethu malunga ne-MJG fryers yinkqubo yokucoca ioli eyakhelweyo. Le nkqubo ezenzekelayo inceda ukwandisa ubomi beoyile kwaye inciphisa ukugcinwa okufunekayo ukugcina i-fryer yakho evulekile kunye noxinzelelo lusebenza. Kwi-MJG, sikholelwa ekwenzeni eyona nkqubo isebenzayo inokwenzeka, ngoko ke le nkqubo yokucoca i-oyile eyakhelwe-ngaphakathi ifika isemgangathweni kuzo zonke iziqhotyisi zethu.

Emva kokucoca, vumela ioli ukuba ipholise kancinane ngaphambi kokuba uyigxininise nge-sieve ye-mesh okanye i-cheesecloth ukuze ususe nayiphi na into yokutya. Kukwakho nezihluzo zeoyile ezikhethekileyo ezenzelwe urhwebo ezinokunceda ukususa nokona kungcola kuncinci.

5. Gcina i-Oli ngokufanelekileyo

Indlela oyigcina ngayo ioyile yakho xa ingasetyenziswa ibaluleke ngendlela oyiphatha ngayo ngexesha lokuqhotsa. Emva kokuba ucoce i-oyile, yigcine kwisingxobo esingangeni moya ukuze unciphise ukuvezwa kweoksijini. Ukongezelela, ukuyigcina kwindawo epholileyo, emnyama kuya kunceda ukukhusela ioli ekukhanyeni nasekushiseni, okunokunyusa i-oxidation.

Kwabo baqhotsa rhoqo, kunokuba luncedo ukutyalomali kwisitya esinikezelweyo sokugcina ioyile eyenzelwe ukugcina ubutsha. Qinisekisa ukuba isikhongozeli senziwe ngezinto ezingayi kusabela ngeoyile, njengentsimbi engatyiwayo okanye iglasi.

6. Yongeza iiAntioxidants

Elinye icebiso lokwandisa ubomi beoyile yakho yokuqhotsa kukongeza i-antioxidants yendalo. Ukongeza inani elincinci le-rosemary entsha okanye i-capsule ye-vitamin E inokunceda ukunciphisa i-oxidation. Ezinye ioyile zorhwebo ziqiniswe ngama-antioxidants, kodwa unokuphinda ugalele ioli yakho ngezinto zendalo ezithintela inkqubo yokuqhekeka. Ezi zongezo azikhuseli ioyile kuphela kodwa zikwaphucula iprofayili yencasa yokutya okuqhotsiweyo.

7. Jikelezisa okanye utshintshe i-Oli rhoqo

Nokuba ngezona zenzo zigqwesileyo, akukho oli yokuqhotsa ihlala ngonaphakade. Ekugqibeleni, ioli iya kufikelela kwindawo apho ingasasebenzi kakuhle. Uya kuqaphela iimpawu ezifana nombala obumnyama, ivumba elibi, ukukhupha amagwebu ngokugqithiseleyo, okanye i-flavour off-flavour ekutyeni kwakho.

Njengomgaqo oqhelekileyo, iikhikhini zorhwebo zihlala zitshintsha ioli emva kokusetyenziswa kwe-8-10, ngelixa abapheki basekhaya banokufumana ukusetyenziswa okungaphezulu okanye okuncinci kuxhomekeke kwindlela onyanyekelwa ngayo ioli. Abanye abantu bakhetha ukujikeleza ioli, oku kuthetha ukuba baya kongeza ioli entsha kwioli esetyenzisiweyo ukwandisa ubomi bayo. Nangona oku kunokunceda kwixesha elifutshane, ekugqibeleni, kuya kufuneka utshintshe ngokupheleleyo ioli ukuze uqinisekise ukhuseleko lokutya kunye nomgangatho.

Ukuqukumbela

Ukulawula ngokufanelekileyo ioyile yakho yokuqhotsa kubalulekile ekugcineni umgangatho wokutya okuqhotsiweyo kunye nobude beoyile ngokwayo. Ngokulawula izinto ezifana nobushushu, amanzi, kunye neoksijini, ukukhetha ioyile efanelekileyo, ukuyihluza emva kokusetyenziswa, kwaye uyigcine ngokufanelekileyo, unokwandisa kakhulu ubomi beoyile yakho yokuqhotsa. Oku akuyi kunciphisa inkcitho kuphela kwaye kukugcinele imali, kodwa kuya kubangela ukungcamla okungcono kunye nokutya okuqhotsiweyo okunempilo. Ngoko, kwixesha elizayo xa utshisa i-fryer yakho, khumbula ezi ngcebiso zokwenza ioli yakho ihlale ixesha elide kwaye ugcine ikhitshi lakho lisebenza kakuhle.


Ixesha lokuposa: Oct-14-2024
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