I-Ruitai Kitchen Knives: INkulumbuso Umthombo Weemela zeKhitshi zesiNtu zaseTshayina
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I-Ruitai Kitchen Knives: INkulumbuso Umthombo Weemela zeKhitshi zesiNtu zaseTshayina
Iimela ngokungathandabuzekiyo sesona sixhobo sibalulekileyo kulo naliphi na ikhitshi. Nokuba ungumpheki oqeqeshiweyo okanye ungumpheki wekhaya, ukubamba iindlela ezisisiseko zemela ekhitshini ngundoqo ekusebenzeni ngokufanelekileyo kunye nobuchule ekhitshini. Izakhono ezifanelekileyo zeemela aziphuculi kuphela umboniso wezitya zakho kodwa ziqinisekisa ukhuseleko kunye nokusebenza kakuhle ngelixa upheka. Kweli nqaku, siza kujonga iindlela ezahlukeneyo zokutshiza zemela ekhitshini ekufuneka wonke umpheki azazi, ukusuka kwindlela efanelekileyo yokubamba kunye nokubamba imela ukuya kwiindlela ezahlukeneyo zokusika kunye nokusika. Ekupheleni kweli nqaku, uya kufumana ukuzithemba kunye nobuchule bokuphatha imela njengengcali.
Ukuqonda iAnatomy yemela
Ukuqonda iindlela ezisisiseko zemela ekhitshini, kubalulekile ukuqonda i-anatomy yemela kunye nenjongo yecandelo ngalinye. Imela yekhitshi eqhelekileyo inencakuba, isiphatho, isixhasi kunye netang. Incakuba yeyona ndawo ibalulekileyo kwimela kwaye isetyenziselwa ukusika, ukusika, nokunqunqa. Isibambo sinika ukubamba kunye nokulawula, ngelixa i-bolster isebenza njengomqobo phakathi kwe-blade kunye nokubamba. I-tang yinxalenye ye-blade eyandisa kwi-handle, inika ukuzinza kunye nokulinganisela. Kubalulekile ukuba uziqhelanise nala macandelo ukuze uqonde indlela yokusebenzisa imela ngokufanelekileyo.
Ukubamba ngokufanelekileyo imela sisiseko sobuchule bobuchule bemela. Eyona nto ixhaphakileyo kukubamba yi "pinch grip," apho ubamba iblade phakathi kwesithupha sakho kunye nomnwe wangaphambili, ngelixa usongela yonke iminwe yakho malunga nesiphatho sokuxhasa. Le nto yokubamba ibonelela ngolawulo olungcono kunye namandla ngelixa usika kwaye unciphisa umngcipheko wokutyibilika kwemela esandleni sakho. Kubalulekile ukuqhelisela oku kubambelela de kube yinto yesibini.
Iindlela zokusika ezisisiseko
Ukufunda ukusebenzisa iindlela ezahlukeneyo zokusika kubalulekile ekulungiseleleni ukutya ngokufanelekileyo. Iindlela ezintathu zokusika ezisisiseko umpheki ngamnye kufuneka abe yincutshe kukunqunqa, ukusika, kunye nokudayiva. Ukunqunqa kuquka ukusika ukutya kube ziziqwenga ezingalungelelananga, ngelixa ukusika ukutya kube kubhityile. I-Dicing ibhekisa ekusikeni ukutya kwizikwere ezincinci, ezifanayo. Indlela nganye ifuna indlela eyahlukileyo kunye neseti yesakhono.
Ukunqunqa ngokufanelekileyo, beka ukutya kwibhodi yokusika kwaye uyibambe ngesandla sakho esingalawulekiyo, ugcine iminwe yakho igobile phantsi ukuze ukhuseleke. Bamba imela nge-pinch grip kwaye usebenzise intshukumo ethambileyo yokugungqa ukunqunqa ukutya. Ukusika kufuna isandla esigudileyo, esizinzileyo ukufezekisa izilayi, ngelixa ukudibanisa kubandakanya ukusika ngokuchanekileyo ukufezekisa iziqwenga ezifanayo. Ukuqonda ezi ndlela zisisiseko zokusika kuya kuphucula kakhulu ukusebenza kwakho ekhitshini.
Ukhathalelo lwemela kunye noLondolozo
Ukunyamekelwa ngokufanelekileyo kunye nokugcinwa kweekhikhini iimela ziyimfuneko kwixesha elide kunye nokusebenza. Owona mba ubalulekileyo wokhathalelo lwemela kukulola. Imela ebukhali ayenzi nje kuphela ukusika nokusika kube lula kodwa ikwanciphisa neengozi zeengozi. Zilole rhoqo iimela zakho usebenzisa ilitye lokulola okanye intsimbi yokulola ukugcina ububukhali bazo. Ukongeza, gcina iimela zakho kwibhlokhi yemela okanye kwimagnethi ukuze uthintele ukuba zingadibani nezinye izixhobo, ezinokuwenza buthuntu incakuba.
Ukugcina iimela zakho zicocekile nako kubalulekile kugcino lwazo. Hlamba iimela zakho ngesandla ngesepha ephakathi kunye namanzi, kwaye uzomise ngokukhawuleza emva kokuzisebenzisa ukunqanda umhlwa kunye nomhlwa. Kuphephe ukufaka iimela kwi-dishwasher, njengoko ubushushu kunye ne-detergent inokonakalisa i-blade kunye nesibambo. Ngokuzikhathalela ngokufanelekileyo iimela zakho, uya kuqinisekisa ukuba zihlala zikwimeko ephezulu kwiminyaka ezayo.
Ubuchwephesha beKnife obukwinqanaba eliphezulu
Nje ukuba ubambe iindlela ezisisiseko zeemela, ungaqhubela phambili kwiindlela eziphambili zokusika kunye nokusika. Obunye ubuchule obuphambili obuphambili yi "julienne," ebandakanya ukusika ukutya kube yimicu emincinci, efana nomcinga wematshisi. Obu buchule busetyenziswa ngokuqhelekileyo kwimifuno kwaye busisiseko kwi-French cuisine. Obunye ubuchule obuphambili yi "chiffonade," ebandakanya ukupakisha kunye nokuqengqa imifuno enamagqabi okanye imifuno ngaphambi kokuba inqunyulwe ibe yi ribhoni ezibhityileyo. Ezi ndlela zobuchule zifuna ukuchaneka kunye nolawulo, kodwa zinokuphakamisa umboniso wezitya zakho.
Iingcebiso zoKhuseleko zokusebenzisa iimela
Okokugqibela, kubalulekile ukuba uqaphele ukhuseleko xa usebenzisa iimela zasekhitshini. Ngalo lonke ixesha sebenzisa ibhodi yokusika ezinzileyo ukuthintela ukutyibilika kwemela kwaye kubangele iingozi. Gcina iminwe yakho isonge ngaphantsi nangaphantsi kwencakuba ngelixa usika ukunqanda ukusikeka ngempazamo. Ungaze uzame ukubamba imela ewayo, njengoko oku kunokubangela ukwenzakala kakhulu. Xa zingasetyenziswa, gcina iimela zakho kwindawo ekhuselekileyo nekhuselekileyo ukuze uthintele iingozi, ingakumbi ukuba unabantwana okanye izilwanyana zasekhaya. Ngokulandela ezi ngcebiso zokhuseleko, unokonwabela izibonelelo zokusebenzisa iimela zasekhitshini ngelixa unciphisa umngcipheko wokonzakala.
Ukuqukumbela, ukwazi iindlela ezisisiseko zemela ekhitshini sisakhono esisisiseko kuye nabani na othanda ukupheka. Ngokuqonda i-anatomy yemela, ukuziqhelanisa nokubamba ngokufanelekileyo, kunye nokufunda iindlela ezibalulekileyo zokusika, unokuphucula ukusebenza kwakho kunye nokuzithemba ekhitshini. Ukongeza, ukugcina kunye nokunyamekela iimela zakho kuya kuqinisekisa ubomi obude kunye nokusebenza kwazo. Njengoko ufumana ubuchule kwiindlela ezisisiseko zemela, unokuphonononga iindlela eziphambili zokusika ukuze unyuse ngakumbi izakhono zakho zokupheka. Ngokulandela iingcebiso zokhuseleko kunye nokuziqhelanisa rhoqo, uya kuba yinkosi yemela ekhitshini kungekudala. Ukupheka okumnandi!
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