Imfihlo okufanele ugcine u-oyela wokuthosa ohlala isikhathi eside: umhlahlandlela osebenzayo
Amafutha okuthosa yikhishi elibalulekile kubapheki basekhaya, izindawo zokudlela, kanye nabakhiqizi bokudla ngokufanayo. Kodwa-ke, enye yezinselelo ezinkulu ekuthoseni okujulile yindlela yokugcina uwoyela ohlala isikhathi eside ngaphandle kokuyekethisa ukunambitheka nekhwalithi yokudla. Lapho u-oyili othosiwe wenziwa ngokweqile noma unganakekelwa kahle, kungalimaza ngokushesha, okuholele ekushiseni noma okungekho emthethweni, izindleko ezandayo, kanye nezingozi zezempilo ezingaba khona.
Kulesi sihloko, sizokwambula izeluleko ezingokoqobo namaqhinga ukunweba isikhathi sokuphila samafutha akho okuthosa, sigcine ikhwalithi yaso, futhi sikusindise isikhathi nemali.
1. Qonda izinto ezingcolisa uwoyela wokuthosa
Kunezici eziningana zithonya izinga lokuthi u-oyela othosiwe ephuka nini, futhi ukuphatha lezi zinto kubalulekile ekutholeni impilo yayo. Okwenziwayo okuyisisekelo kuhlanganisa:
»Ukushisa:Amazinga okushisa aphezulu asheshisa ukwephulwa kwamafutha, akwenze ku-oxidize futhi akhiqize imikhiqizo engathandeki. Ukugcina uwoyela wakho ekushiseni okulungile okuthosa (ngokujwayelekile phakathi kuka-350 ° F no-375 ° F noma ngo-175 ° C kuya ku-190 ° C. ° C kuya ku-190 ° C) kusiza ukuvikela ukonakaliswa okungadingekile.
»Amanzi:Amanzi yisitha sikawoyela. Lapho ukudla kuthosiwe, umswakama wokudla ungadala ukuthi uwoyela ubhidlize. Ukuba khona kwamanzi kukhulisa i-hydrolysis, okuyekela kuyo ikhwalithi kawoyela.
»Izinhlayiya Zokudla:Ukudla okusele okusele emafutheni ngemuva kokuthosa kungadala ukushiswa nokukhipha amakhompiyutha asheshise ukucekelwa phansi kowoyela. Ukuhlanza lezi zinhlayiya kubalulekile ukuze kube isikhathi eside kawoyela.
»O oxygen:Njengokushisa, ukuvezwa komoya-mpilo kuholela kwi-oxidation, okubangela ukuthi amafutha aphendule imali ngokuhamba kwesikhathi. Ukunciphisa ukuxhumana nomoya kuzosiza uwoyela isikhathi eside.
»Kukhanya:Ukuchayeka isikhathi eside sokukhanya, ikakhulukazi ukukhanya kwe-UV, kusheshisa inqubo ye-oxidation. Kungaleso sizathu-ke ukugcina uwoyela endaweni epholile, emnyama kubalulekile uma ungasebenzi.
Ngokulawula lezi zinto, ungakhulisa kakhulu isikhathi sokuphila samafutha akho okuthosa.
2. Khetha uwoyela ofanele wokuthosa
Uhlobo lwamafutha owasebenzisa nalo luthinta isikhathi esingakanani ngaphambi kokudinga ukushintshwa. Akuwona wonke amafutha adalwe alingana nalapho kufika ekuthoseni okushisa okuphezulu. Amanye amafutha anendawo ephakeme yentuthu futhi azinzile ngaphansi kokushisa kunabanye. Isibonelo, uwoyela onjengowoyela we-peanut, uwoyela we-sunflower, namafutha e-canola anamaphuzu aphezulu entuthu futhi alungele kangcono ukuthosa.
Amanye amafutha, anjengamafutha angeziwe we-olive noma ibhotela, anamaphuzu aphansi entuthu futhi maningi amathuba okuthi ashiye ngaphansi kokushisa okuphezulu, abenze bangakulungele ukuthosa okujulile. Ngenkathi bangase basebenze kahle ngokupheka kwamazinga okushisa noma okushisa, bazodida ngokushesha ngesikhathi sokuthosa futhi bangahlali isikhathi eside.
3. Qapha futhi ulondoloze izinga lokushisa elifanele
Ukugcina izinga lokushisa elifanele lokuthosa kubalulekile ekwenzeni uwoyela wakho uqhubeke isikhathi eside. Uma uwoyela ushisa kakhulu, uzokwehla ngokushesha, futhi uma kubanda kakhulu, ukudla kuzodonsa kabanzi kangako, okuholela emiphumeleni enamafutha futhi engekho.
Ukusebenzisa i-thermometer kuyindlela enhle yokuqinisekisa ukuthi uwoyela wakho usezingeni eliphezulu. Njengoba kushiwo ngaphambili, ukuthosa iningi kwenzeka phakathi kuka-350 ° F no-375 ° F (175 ° C kuya ku-190 ° C). Ukugcina izinga lokushisa ngaphakathi kwaleli banga kuqinisekisa ukupheka okusebenzayo ngaphandle kokucindezela uwoyela endaweni yayo ephukile. Ukushintshashintsha kwamazinga okushisa okusheshayo nakho kungalimaza uwoyela, ngakho-ke qiniseka ukugwema ukwanda okungazelelwe noma ukuncipha ekushiseni.
4. Hlunga uwoyela ngemuva kokusetshenziswa ngakunye
Enye yezindlela ezilula nezisebenzayo kakhulu zokunweba impilo yamafutha akho okuthosa ukuwuhlunga ngemuva kokusetshenziswa ngakunye. Izinhlayiya zokudla ezishiywe ngemuva ngemuva kokuthosa zingumthombo omkhulu wokuwohloka kwamafutha. Abagcini nje ngokushisa futhi badlulisele ukunambitheka - futhi basheshise ukwephulwa kwamafutha.
Enye yezinto ezibalulekile amakhasimende ethu athande mayelana ne-MJG Fryers uhlelo lwama-Filtration olungamafutha. Lolu hlelo oluzenzakalelayo lusiza ukwelula impilo kawoyela futhi lunciphise ukulungiswa okudingekayo ukugcina ukusebenza kwakho okuvulekile nokucindezela kwe-fryer. E-MJG, sikholelwa ekwenzeni uhlelo olusebenzayo kakhulu, ngakho-ke lolu hlelo lokuhlunga lwamafutha okwakhelwe ngaphakathi luza lungajwayelekile kuwo wonke ama-fryers ethu.
Ngemuva kokuthosa, vumela uwoyela ukuthi uphole kancane ngaphambi kokuyicindezela nge-mesh ngesihluthuli esihle noma ushizi ukuze ususe noma yiziphi izingcezu zokudla. Kukhona futhi izihlungi zikawoyela ezikhethekile ezenzelwe ukusetshenziswa kwezentengiso ezingasiza ekususeni ukungcola okuncane kakhulu.
5. Isitolo samafutha kahle
Ugcina kanjani uwoyela wakho uma kungasebenzi kubaluleke kakhulu ngendlela oyiphatha ngayo ngesikhathi sokuthosa. Uma usuhlunge uwoyela, ugcine esitsheni somoya ukuze unciphise ukuvezwa komoya-mpilo. Ngaphezu kwalokho, ukuyigcina endaweni epholile, emnyama izosiza ukuvikela uwoyela kusuka ekukhanyeni nasekushiseni, okungasheshisa ama-oxidation.
Kulabo abagcwele kaningi, kungahle kube yinzuzo ukutshala imali esitsheni sokugcina kawoyela esizinikezele esenzelwe ukugcina okusha. Qiniseka ukuthi isitsha senziwe ngento esetshenziselwa uwoyela, njengensimbi engagqwali noma ingilazi.
6. Faka ama-antioxidants
Elinye ithiphu lokunweba impilo yamafutha akho okuthosa ukwengeza ama-antioxidants wemvelo. Ukungeza inani elincane le-rosemary entsha noma i-vitamin e capsule kungasiza ukwehlisa i-oxidation. Amanye amafutha okuhweba aqiniswa ngama-antioxidants, kepha ungafaka futhi uwoyela wakho ngezinto zemvelo ezivimbela inqubo yokuphuka. Lezi izengezo zingavikeli nje uwoyela kodwa futhi zithuthukisa nephrofayili ye-flavour yokudla kwakho okuthosiwe.
7. Jikelezisa noma ungene esikhundleni samafutha njalo
Ngisho nangemikhuba emihle kakhulu, akukhowoli othosiwe ohlala phakade. Ekugcineni, amafutha azofinyelela iphuzu lapho akusasebenzi kahle. Uzobona izimpawu ezinjengombala wobumnyama, iphunga elingathandeki, amagwebu ngokweqile, noma avaliwe ngokudla kwakho.
Njengomthetho ojwayelekile, amakhishi ezentengiselwano avame ukuguqula uwoyela ngemuva kokusetshenziswa kwe-8-10, ngenkathi abapheki basekhaya bangathola ukusetshenziswa okuningi noma okuncane kakhulu ngokuya ngokuthi uwoyela unakekelwa kahle kangakanani. Abanye abantu bakhetha ukujikeleza uwoyela, okusho ukuthi bazokwengeza uwoyela omusha ukuze basebenzise uwoyela ukuze bandise impilo yaso. Ngenkathi lokhu kungasiza esikhathini esifushane, ekugcineni, kuzodinga ukufaka kabusha uwoyela ukuze uqinisekise ukuphepha kokudla kanye nekhwalithi.
Ukugcina
Ukuphatha kahle uwoyela wakho wokuthosa kubalulekile ukuze ulondoloze ikhwalithi yokudla kwakho okuthosiwe nokuphila isikhathi eside kwamafutha uqobo. Ngokulawula izinto ezinjengokushisa, amanzi, nomoya-mpilo, ukhetha uwoyela ofanele, uyihlunge ngemuva kokusetshenziswa, bese uyigcina kahle, unganwebeka kakhulu impilo yamafutha akho okuthosa. Hhayi kuphela ukuthi lokhu kuzonciphisa imfucuza futhi kukusindise imali, kepha kuzoholela ekunambithekeni okungcono kakhulu nokudla okuthosiwe okunempilo. Ngakho-ke, ngokuzayo lapho uvuselela i-fryer yakho, khumbula lezi zeluleko zokwenza uwoyela wakho uhlale isikhathi eside futhi ugcine ikhishi lakho lisebenza kahle.
Isikhathi Sokuthumela: Oct-14-2024