Ososayensi abanalo imfihlo eyodwa engasetshenziswa ekuphekeni ukuze kube lula ukupheka izitsha ezahlukene.
UProfesa weKhemistry uRobert Wolke ukuze asakaze isayensi, wanquma ukubonisa wonke umuntu ukuthi ukupheka kungenzeka kanjani ukusebenzisa izimiso zesayensi ngokwabo. Ngenxa yalokhu, washicilela incwadi ethi "Yini Einstein etshela umpheki. I-physics ne-chemistry ekhishini lakho. " Ukunaka kwakho okuncane okuthakazelisayo kokudla okuyi-culinary.
1. Izicucu ezinomsoco namanzi
Ukuze wenze i-burger efanele, udinga ukwazi imfihlo yokupheka isithako esiyinhloko - ama-cutlets. Ihlanganisa ngesikhathi lapho kudingekile ukwengeza usawoti ukuze ubambe inyama yezinhlamvu. Udinga ukwenza lokhu masinyane ngaphambi kokuba ukhiqize, ngoba uma wenza lokhu ngaphambili, usawoti uzobhubhisa isakhiwo seprotheyini kanye nokusika kuzoba nzima. Kukhona okungafaniyo okufakwe ngesikhumba esinqunyiwe: fomu kuqala ibhola, bese uyibeka ngobumnene ngesandla sakho ebhodini. Vula i-cutlet igxiliwe kancane phakathi nendawo ukwenza i-tooth. Ngenxa yalolu qhinga lwesinqunyiwa lufakwe ngokulinganayo futhi luzungeza emaphethelweni, futhi phakathi.
2. Imifino enhle ema-microwave
Iseluleko esithakazelisayo esivela encwadini sizokusiza ukupheka emanzini ama-microwave enomsoco nempilo enempilo. Umbhali uncoma ukuwasika zibe tincetu, ukuwafaka esitsheni kanye nesembozo ngezingxenye ezintathu zamathawula wephepha. Ukupheka kufanele kube ngamaminithi angu-5.
3. Omelet kuphela elihlwabusayo futhi enhle
Kuvela ukuthi ukuvumelana nokunambitheka kwama-omelets kuncike kakhulu lapho usawoti wengezwe kumaqanda. Ukudla okuyi-Culinary kusuka kuWolke - faka usawoti emxube weqanda kusengaphambili bese uwubamba imizuzu engu-15 ngaphambi kokuthela epanini lokuthosa. Bambalwa abantu abakwenzayo, kodwa kudingeke uzame.
4. Imfihlo yokupheka i-steak best
Kukhona phakathi kwezindlela zesayensi nezeluleko zokwenza inyama ibe mnene kakhulu. Ukuze wenze lokhu, kufanele uwuhlwithe ngezithelo ezicebile nge-enzymes - ama-acceleration of reaction chemical. Kungcono ukusebenzisa i-ananas, umkhiwane noma i-papaya. Izithelo ngeke nje zinciphise isendlalelo esiphezulu, kodwa futhi zengeze ubumnandi obuhle namakha.
5. Ukuvuselela kabusha
Enye imfihlo iphathelene nokufudumala kwe-steak, ngoba uma uyibuyisela epanini lokuthosa noma usebenzise i-oven microwave, izinga lokugaya lingashintsha, futhi inyama ingaba yirabhu. Thumela inyama ibe isikhwama se-vacuum nge-clasp bese uyibeka emanzini ashisayo (izinga lokushisa elingama-60-70 °). Lokhu kwanele ukwenza i-steak igudluke, kodwa ihlale isiphundu futhi ihlanzekile.
6. Ama-fritters ama-Lush ne-airy, afana nefu
Ngaso sonke isikhathi wazibuza ukuthi ungayipheka kanjani ama-pancake amnandi? Manje uzofunda le mfihlo, elula ngokwanele. Kudingekile ukwengeza amaprotheni kanye nezikhupha ngokwehlukana phakathi kwenhlama, okuqala ukushayiswa kuze kube yizintaba ezithambile.
7. Imfihlo yokupheka amahlumela aseBrussels
Iklabishi encane iklabishi ayikona kuphela ekhangayo, kodwa ewusizo futhi ehlwabusayo. Kodwa bambalwa abantu abakwazi ngempela ukuyilungiselela kahle, ukuze iklabishi iphelele. Uma i-Brussels ihluma phezu kwesitofu, iyoba yabuhlungu futhi ayijabulisi ukuhogela. I-Lifshak ichazwa encwadini kaVolcke: yinqume amakhanda zibe yi-halves bese upheka ohlangothini ngalunye imizuzu emithathu. Enye i-tip - kungcono ukupheka iklabishi elinjalo ngamafutha esilwane, isibonelo, nebhethoni.
8. Ukuthi le sauce "akadakiwe"
I-sauce yewayini ihle kakhulu inyama, kodwa idinga ukupheka kahle. Ukuthi akupheki ukuba "udakiwe", udinga ukungeza utshwala ekuqaleni kokupheka, ngaphandle kwalokho iwayini ngeke libe nesikhathi sokukhuphuka, njengoba amanzi ezoheha ama-molecule ethanol.
9. Ukufunda ukupheka iqanda elilondoloziwe
Ngisho namakhosikazi abanolwazi abakwazi ukupheka iqanda eligonywe kusukela ekuqaleni. Masiqondise lezi zibalo. Ungaphuli iqanda ngqo emanzini, kungcono ukusebenzisa isihlava esihle. Shiya iqanda kulo bese ulinda isikhashana kuze kube amaprotheni aqala ukukhipha kancane. Ngokushesha emva kwalokhu, wehlisa isibuko emanzini abilayo bese ulinda kuze kufike amaprotheni, bese uvula isihlungo. Ngikholelwa ukuthi iqanda elilinywa lizophelela.
10. Indlela ethakazelisayo yokusebenzisa amafutha
Amafutha afika eziphepheni zezitsha eziningi, futhi ukuwuthululela ebhodleleni akusiyo njalo elula futhi ngokuvamile akunakwenzeka ukulawula ivolumu. U-Wolke uncoma ukusetshenziswa kwe-dispenser yamafutha, okungathengwa ezitolo noma ukusebenzisa noma yisiphi isitsha esinesipirisi. Ngenxa yalokho, ungakwazi kalula ukufaka inani elidingekayo lamafutha esitsheni.
11. Fresh vs amakhambi omisiwe
Ukuze ulungise izitsha ezahlukahlukene ezisetshenzisiwe, kodwa ezinye kuphela zinconywa ukuthi zisetshenziswe, kanti ezinye - ezomile. Kungcono iphunga layo nokucebeka kwifomu elomile kwembula i-laurel, i-thyme, i-sage, i-oregano, i-rosemary ne-marjoram. E-fresh form i-parsley, i-basil, i-coriander, i-mint, u-anyanisi eluhlaza, i-dill, i-sorrel ne-tarragon zingcono.
12. Ungadlulisi okuningi
Wenzani uma upheka i-pasta? Yiqiniso, uvula amanzi, kodwa kuyiphutha. Eqinisweni, lokhu ketshezi kuyinto enhle yokwenza umsizi okhanyayo, onjengawo wonke futhi owedlula. Kuzocwilisa kahle kahle, futhi ngeke kuhlangane ndawonye.
13. Hen nge-crust-watering crust
Ngezikhathi eziningi amaholide ahlinzekela inyoni, futhi akahlali njalo ukuze i-crust iphume crispy. Kungalungiswa ngosizo lwesayensi yesayensi. Okokuqala, ufafaze yonke inyoni ngosawoti nezinongo, usakaze ingxube phezu kwayo yonke indawo. Ngemuva kwalokho, phakamisa isikhumba ngeminwe emibili, uyihlukanise nenyama, ukuze ngesikhathi sokupheka, kukhishwa inani elikhulu lamafutha. Ngenxa yalokho, ikhasi lizophendulela okubabayo futhi likhanye. Ukudla kwakungumnandi, kuyilapho uphakamisa isikhumba usawoti kanye nezinongo kuwo.
14. Imfihlo yokupheka amaqanda amahle
Kunezinkinga zokuhlanza amaqanda, bese kulandela impilo yakho elandelayo. Beka amaqanda lapho ukupheka kufanele kube kushisayo, hhayi amanzi abandayo, ngoba esimweni sesibili amaprotheni azofakwa kusuka ngaphakathi ngaphakathi kwegobolondo futhi izinkinga zokuhlanza azikwazi ukugwema. Emva kokupheka, ngokushesha ufake amaqanda emanzini abandayo, kodwa hhayi isikhathi eside, ngoba kungcono ukuhlanza igobolondo lapho ukushisa kuhlala phezulu. Esinye isipho esihle ukuqala ukuhlanza igobolondo kusukela ekupheleni okuphambene lapho ipokhethi lomoya likhona.