Imfihlo Yamafutha Okuthosa Ahlala Isikhathi Eside: Umhlahlandlela Owusizo
Uwoyela wokuthosa uyikhishi elibalulekile kubapheki basekhaya, izindawo zokudlela, kanye nabakhiqizi bokudla ngokufanayo. Nokho, enye yezinselelo ezinkulu ekuthoseni okujulile yindlela yokugcina amafutha ehlala isikhathi eside ngaphandle kokuphazamisa ukunambitheka kanye nekhwalithi yokudla. Uma uwoyela wokuthosa usetshenziswa ngokweqile noma unganakekelwa kahle, ungawohloka ngokushesha, okuholela ekushisweni noma ekungavuthwanga kahle, izindleko eziphakeme, ngisho nezingozi ezingase zibe khona empilweni.
Kulesi sihloko, sizodalula amathiphu namasu asebenzayo okwandisa ubude bempilo kawoyela wakho wokuthosa, ugcine ikhwalithi yawo, futhi ukonge isikhathi nemali.
1. Qonda Izinto Ezehlisa Isithunzi Amafutha Okuthosa
Kunezici eziningana ezithonya izinga amafutha okuthosa aphuka ngalo, futhi ukuphatha lezi zakhi kuyisihluthulelo sokwelula ukuphila kwawo. Izinkinga eziyinhloko zihlanganisa:
»Ukushisa:Amazinga okushisa aphezulu asheshisa ukuwohloka kwamafutha, okubangela ukuba akhiphe i-oxidize futhi akhiqize imikhiqizo engathandeki. Ukugcina uwoyela wakho ezingeni lokushisa elifanele lokuthosa (imvamisa phakathi kuka-350°F no-375°F noma u-175°C kuya ku-190°C) kusiza ukuvimbela ukuwohloka okungadingekile.
»Amanzi:Amanzi ayisitha sikawoyela. Uma ukudla kuthosiwe, umswakama ovela ekudleni ungabangela ukuba amafutha aphuke. Ukuba khona kwamanzi kwandisa i-hydrolysis, okubuye kwehlise izinga likawoyela.
»Izinhlayiya Zokudla:Izingcezu zokudla ezisele ezisala emafutheni ngemva kokuthosa zingabangela ukushiswa nokukhulula izinhlanganisela ezisheshisa ukuwohloka kwamafutha. Ukuhlanza lezi zinhlayiya kubalulekile ukuze uwoyela aphile isikhathi eside.
» I-Oxygen:Njengokushisa, ukuchayeka komoya-mpilo kuholela ku-oxidation, okubangela ukuthi uwoyela uguquke ngokuhamba kwesikhathi. Ukunciphisa ukuthintana nomoya kuzosiza uwoyela uhlale isikhathi eside.
» Ukukhanya:Ukuchayeka isikhathi eside ekukhanyeni, ikakhulukazi ukukhanya kwe-UV, kusheshisa inqubo ye-oxidation. Yingakho ukugcina uwoyela endaweni epholile, emnyama kubalulekile uma ungasetshenziswa.
Ngokulawula lezi zici, ungakwazi ukwandisa kakhulu isikhathi sokuphila samafutha akho okuthosa.
2. Khetha Amafutha Okuthosa Afanele
Uhlobo lwamafutha owasebenzisayo luphinde lube nomthelela ekutheni ungahlala isikhathi esingakanani ngaphambi kokudinga ukushintshwa. Akuwona wonke amafutha adalwe alingana uma kuziwa ekuthoseni ukushisa okuphezulu. Amanye amafutha anephuzu eliphezulu lentuthu futhi azinzile ngaphansi kokushisa kunamanye. Isibonelo, amafutha afana nowoyela wamakinati, amafutha kabhekilanga, namafutha e-canola anamaphuzu aphezulu entuthu futhi afaneleka kangcono ukuthoswa.
Amanye amafutha, afana namafutha omnqumo noma ibhotela, anentuthu ephansi futhi kungenzeka ukuthi aphuke ngaphansi kokushisa okuphezulu, okuwenza angafaneleki ukuthosa okujulile. Nakuba zingase zisebenze kahle ekuphekeni kwe-sautéing noma ekushiseni okuphansi, zizolulaza ngokushesha ngesikhathi sokuthosa futhi ngeke zihlale isikhathi eside.
3. Bheka futhi Gcina Izinga Lokushisa Elilungile
Ukugcina izinga lokushisa elifanele lokuthosa kubalulekile ukuze wenze uwoyela wakho uhlale isikhathi eside. Uma amafutha eshisa kakhulu, azophuka ngokushesha, futhi uma kubanda kakhulu, ukudla kuzomunca amafutha amaningi, okuholela emiphumeleni enamafutha futhi engathandeki.
Ukusebenzisa i-thermometer kuyindlela enhle yokuqinisekisa ukuthi uwoyela wakho usemazingeni okushisa afanele. Njengoba kushiwo ngaphambili, ukuthosa okuningi kwenzeka phakathi kuka-350 ° F no-375 ° F (175 ° C kuya ku-190 ° C). Ukugcina izinga lokushisa ngaphakathi kwalolu hlu kuqinisekisa ukupheka okuphumelelayo ngaphandle kokuphusha amafutha endaweni yawo yokuphuka. Ukushintshashintsha kwezinga lokushisa ngokushesha nakho kungalimaza uwoyela, ngakho qiniseka ukuthi ugwema ukwanda okungazelelwe noma ukuncipha kokushisa.
4. Hlunga Amafutha Ngemva Kokusetshenziswa ngakunye
Enye yezindlela ezilula nezisebenza kahle kakhulu zokwelula impilo kawoyela wakho wokuthosa ukuwuhluza ngemva kokusetshenziswa ngakunye. Izinhlayiya zokudla ezishiywe ngemuva kokuthosa ziwumthombo omkhulu wokuwohloka kwamafutha. Abagcini nje ngokushisa futhi banikeze ama-flavour, kodwa futhi basheshisa ukuwohloka kwamafutha.
Esinye sezici ezibalulekile amakhasimende ethu azithandayo mayelana nezithonga ze-MJG izinhlelo zokuhlunga uwoyela ezakhelwe. Lolu hlelo oluzenzakalelayo lusiza ukunweba impilo kawoyela futhi lunciphise ukunakekelwa okudingekayo ukuze ugcine isitovu sakho esivulekile nesisebenza ngomfutho. Kwa-MJG, sikholelwa ekwenzeni uhlelo olusebenza kahle kakhulu lube khona, ngakho lolu hlelo lokuhluza uwoyela olwakhelwe ngaphakathi lufika lujwayelekile kuzo zonke izithonjana zethu.
Ngemva kokuthosa, vumela uwoyela ukuthi aphole kancane ngaphambi kokuwuhlunga ngesisefo esihle semeshi noma i-cheesecloth ukuze ususe noma yiziphi izingcezu zokudla. Kukhona nezihlungi zikawoyela ezikhethekile eziklanyelwe ukusetshenziselwa ukuhweba ezingasiza ekususeni ngisho nokungcola okuncane kakhulu.
5. Gcina Amafutha Kahle
Ukuthi uwagcina kanjani amafutha akho uma engasetshenziswa ibaluleke ngendlela owenza ngayo ngesikhathi sokuthosa. Uma usuwahlungile uwoyela, wagcine esitsheni esingangeni moya ukuze unciphise ukuchayeka emoyeni. Ukwengeza, ukuyigcina endaweni epholile, emnyama kuzosiza ukuvikela uwoyela ekukhanyeni nasekushiseni, okungasheshisa i-oxidation.
Kulabo abathosa njalo, kungaba yinzuzo ukutshala esitsheni esizinikele sokugcina uwoyela esiklanyelwe ukugcina ukusha. Qiniseka ukuthi isiqukathi senziwe ngezinto ezingeke zihlangane namafutha, njengensimbi engagqwali noma ingilazi.
6. Engeza ama-Antioxidants
Elinye ithiphu lokwelula impilo kawoyela wakho wokuthosa ukwengeza ama-antioxidants emvelo. Ukwengeza inani elincane le-rosemary entsha noma i-capsule ye-vitamin E kungasiza ukunciphisa i-oxidation. Amanye amafutha okuhweba aqiniswe ngama-antioxidants, kodwa ungakwazi futhi ukufaka amafutha akho ngezinto zemvelo ezivimbela inqubo yokuwohloka. Lezi zithako azigcini nje ngokuvikela amafutha kodwa futhi zithuthukisa iphrofayili ye-flavour yokudla kwakho okuthosiwe.
7. Jikelezisa noma Faka esikhundleni Amafutha Njalo
Ngisho nangemikhuba emihle kakhulu, awekho amafutha okuthosa ahlala unomphela. Ekugcineni, amafutha azofika lapho engasasebenzi kahle. Uzobona izimpawu ezinjengombala obumnyama, iphunga elibi, ukukhihliza amagwebu ngokweqile, noma ukunambitheka okungajabulisi ekudleni kwakho.
Njengomthetho ojwayelekile, amakhishi okuhweba ngokuvamile ashintsha amafutha ngemva kokusetshenziswa kwe-8-10, kuyilapho abapheki basekhaya bangathola ukusetshenziswa okuningi noma okuncane kuye ngokuthi uwoyela unakekelwa kanjani. Abanye abantu bakhetha ukushintshanisa uwoyela, okusho ukuthi bazofaka uwoyela omusha emafutheni asetshenzisiwe ukuze andise impilo yawo. Nakuba lokhu kungasiza esikhathini esifushane, ekugcineni, uzodinga ukufaka esikhundleni samafutha ngokugcwele ukuze uqinisekise ukuphepha kokudla kanye nekhwalithi.
Isiphetho
Ukuphatha kahle amafutha akho okuthosa kubalulekile ekugcineni izinga lokudla kwakho okuthosiwe kanye nokuphila isikhathi eside kwamafutha ngokwawo. Ngokulawula izici ezinjengokushisa, amanzi, nomoya-mpilo, ukukhetha uwoyela ofanele, ukuwuhluza ngemva kokusetshenziswa, nokuwugcina ngendlela efanele, unganweba ngokuphawulekayo ukuphila kwamafutha akho okuthosa. Lokhu ngeke nje kunciphise ukumosha futhi konge imali, kodwa futhi kuzophumela ekunambithekeni okungcono nokudla okuthosiwe okunempilo. Ngakho-ke, ngokuzayo lapho ushisa i-fryer yakho, khumbula lawa macebiso ukuze wenze amafutha akho ahlale isikhathi eside futhi ugcine ikhishi lakho lisebenza kahle.
Isikhathi sokuthumela: Oct-14-2024